• Journal of the East Asian Society of Dietary Life
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• v.24 no.4
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• pp.472-480
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• 2014

This study evaluated the quality characteristics of mungbean starch gel prepared with different amounts of Salicornia herbacea L. powder. In order to determine the optimal addition level of Salicornia herbacea L. powder, samples of mungbean starch with 0, 2, 4, 6 and 8% of Salicornia herbacea L. powder substitute were prepared, after which physicochemical, textural and sensory quality characteristics were measured. Upon increasing Salicornia herbacea L. powder levels in the formulation, moisture contents of samples decreased, except the 6% addition sample, and salinity levels increased. Total phenolic contents and DPPH radical scavenging activities also increased significantly upon addtion of Salicornia herbacea L. powder. According to the texture analysis, hardness and gumminess decreased with increasing amounts of added Salicornia herbacea L. powder. From the sensory tests, 4% Salicornia herbacea L. powder sample received the highest overall acceptability score with proper levels of flavor, saltiness and texture. As a result, to increase usage of Salicornia herbacea L., the optimal formulation consisted of 4% Salicornia herbacea L. powder substitute for mungbean starch.