Structure and Textural Property of Mook

묵의 구조와 텍스쳐

  • 배광순 (연세대학교 가정대학 식생활학과) ;
  • 손경희 (연세대학교 가정대학 식생활학과) ;
  • 문수재 (연세대학교 가정대학 식생활학과)
  • Published : 1984.06.30

Abstract

The structure and textural properties of the traditional starch gel-form food Mook were investigated with the use of the Scanning Electron Microscope and Instron universal testing machine. Sensory evaluation was undertaken to evaluate the relationship between structure and textural properties of starch gel. When pure mungbean, potato, and sweet potato starches as well as 30% mungbean starches added to potato and to sweet potato starches were evaluated, it was found that mungbean starch gel had homogeneous and porous structure and showed the highest acceptability.

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