Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Manufacturing of Functionalized ColorMook by Addition of the Color and Flavor from Natural Foods

천연식품의 색과 향기를 첨가한 기능성 칼라 묵의 제조

  • Chang, Kyung-Mi (Plant Resources Research Institute, Duksung Women's University)
  • 장경미 (덕성여자대학교 식물자원연구소)
  • Published : 2007.06.30
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Abstract

This study was carried out to make the new products of color moot as a functional food by variation of the color and flavor through addition of gamgyul, Daccus Carota Var. Sativa, Vitis vinifera, soy sauce, and Pimpinella brachycarpa N., respectively. For all the products, the color was observed by Colorimeter and the sensory evaluation was performed to evaluate their effectiveness and usefulness. The A$_w$ (water activity) test of color mooks has performed to examine their water activity individually. The A$_w$ of color moot was higher than that of the white one. The characters of texture of color mook as a function of the amount of the color and the flavor added were measured by a texture analyzer (XT-RA, Texturometer). By the TPA test, the rainbow and orange color mook examined were high in the springiness.

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References

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