Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Quality Characteristics of Sesame Mook(Gomadoufu) with Different Cultivation Locations for Sesame

참깨의 재배지역에 따른 참깨 묵(고마도후)의 품질 특성

  • Park, Jeong-Hee (Dept. of Food Service Management, Sejong University) ;
  • Mun, Seung-Kwon (Dept. of Food Service Management, Sejong University) ;
  • Sung, Ki-Hyub (Dept. of Hotel Culinary Art, Daelim University College)
  • 박종희 (세종대학교 조리외식경영학과) ;
  • 문승권 (세종대학교 조리외식경영학과) ;
  • 성기협 (대림대학교 호텔조리과)
  • Received : 2014.10.06
  • Accepted : 2015.02.28
  • Published : 2015.02.27
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Abstract

The present study replaced Atarigoma with Korea &Chinese sesame values a nd analyzed basic data on various mook to develop Korea's food culture. Contents of oleic acid and linolenic acid in sesame seed were 42.31% and 48.18%, respectively, with a total moisture content of 89.5%. As storage temperature increased, moisture content increased. Cohesiveness and springiness decreased gradually at $4^{\circ}C$ and increased at $20^{\circ}C$, whereas gumminess and chewiness increased at $4^{\circ}C$ and gradually decreased at $20^{\circ}C$. Overall acceptability scores of Japanese and Korean arrowroot starch sesame mook were 7.20 and 7.10, respectively. Korea and Japanese Sesame can be substituted for sweet potato starch, potato starch, and arrowroot starch.

Keywords

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