Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Quality Characteristics of Maejakgwas Containing Various Levels of Enteromorpha intenstinalis Powder

파래 분말 첨가 매작과의 품질특성 연구

  • Park, In-Duck (Department of Culinary Art, Chodang University) ;
  • Cho, Hee-Sook (Department of Food and Nutrition, Mokpo National University)
  • Received : 2010.05.28
  • Accepted : 2010.08.12
  • Published : 2010.08.30
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Abstract

The purpose of this study was to investigate the quality characteristics of Maejakgwas prepared with various concentrations of Enteromorpha intenstinalis powder (0, 1, 2, 3, 4%) substituted for flour. The pH of the Maejakgwas dough decreased significantly in response to all levels of Enteromorpha intenstinalis powder (EIP). However, there were no significant differences in dough values among the test groups. Furthermore, when the spread factor values were compared among the groups, they were found to be inversely proportional to the EIP concentration. In addition, the Hunter's color L, a and b values decreased significantly as the level of EIP increased. Moreover, the addition of 2~4% EIP resulted in increased hardness, cohesiveness, springiness and brittleness compared to those of control. Finally, the results of an acceptance test showed that Maejakgwas containing 3% EIP had the highest scores.

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References

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