Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Sensory and Textural Characteristics of Mohaebyung by Different Ratio of Ingredient

모해병의 재료배합비에 따른 관능적ㆍ텍스쳐 특성

  • 이효지 (한양대학교 생활과학대학 식품영양학과) ;
  • 임미자 (한양대학교 생활과학대학 식품영양학과)
  • Published : 2003.08.01
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Abstract

The purpose of this study was to investigate the sensory and mechanical characteristics of Mohaebyung by the addition of chestnut, jujube, dried persimmon, pine nut, and codonopsis lanceolata flours. In the sensory evaluation of Mohaebyung, the acceptance for the color, moistness and sweetness was best with the addition of 25% mixed flour. The flavor, grain, chewiness and overall quality were best with the addition of 20% mixed flour. As a result of a textural analysis, the hardness and springiness of Mohaebyung decreased with increases in the addition of mixed flour. The redness, yellowness and lightness of Mohaebyung were increased with increases in the addition of mixed flour. A moisture content of 15% in the mixed flour added to the Mohaebyung was higher with 25% mixed flour.

Keywords

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