Abstract
Mook is a traditional Korean food made from the sediment of mungbean, cowpea, buckwheat or acorn. The air-dried sediment of cowpea(6~9%, dry basis) was heated to 80~95$^{\circ}C$ by continuous(method A) or instantaneous(method B) heating method and held at that temperature for 20min and then cooled at 15$^{\circ}C$ for 3hrs. The optimum deformation rate for the measurements of hardness and cohesiveness of cowpea mook by Instron Universal Testing Machine was 55~65% by method A and 60~70% by method B. The hardness of mook made by method A was the highest at heating temperature of 9$0^{\circ}C$, whereas that by method B was linearly decreased as the heating temperature increased at all concentrations. The mook made by method B had higher cohesiveness than that by method A. The ratio of cohesiveness to hardness was also higher in mook made by method B.
