Quality Evaluation of Tangmyon Prepared from Sweet Potato and/or Corn Starches

원료 전분이 다른 당면의 품질 평가

  • Ko, Chang-Heon (Department of Food Science and Nutrition, Dankook University) ;
  • Kim, Sung-Kon (Department of Food Science and Nutrition, Dankook University)
  • 고창헌 (단국대학교 식품영양학과) ;
  • 김성곤 (단국대학교 식품영양학과)
  • Published : 1992.04.01


Cooking, texture and sensory properties of sweet potato Tangmyon (starch noodle), common Tangmyon (50% sweet potato starch+50% corn starch) and corn Tangmyon were evaluated. The weight gain of Tangmyon showed a linear relationship with the square root of cooking time, in which the common Tangmyon showed the highest value. The solid loss during cooking was the highest in common Tangmyon followed by corn Tangmyon. The sweet potato Tangmyon showed the highest value for compression strength and stretching ratio, but lowest value for elongation elastic modulus. At the same compression strength, corn Tangmyon had the highest tensile strength and sweet potato Tangmyon the lowest value. Sweet potato Tangmyon showed the highest sensory scores of gloss, clarity, adhesiveness, gumminess, extensibility and overall desirability, and corn Tangmyon the lowest scores. Except adhesiveness (by appearance) and the gumminess of common and corn Tangmyon, significant differences (p<0.05) were observed for other sensory properties among samples.


tangmyon (starch noodle);texture