# 칡전분을 이용한 칡묵의 조리과학적 연구

• 이영순 (경희대학교 식품영양학과) ;
• 곽은정 (경희대학교 식품영양학과) ;
• 이경희 (경희대학교 급식산업학과)
Arrowroot Mook was prepared as a trial to develop new food items from natural resources, and its rheological properties were measured. 1. The starting point of gelatinization of 7% arrowroot starch solution was $67.5^{\circ}C$ as measured by amylograph. The viscosity of arrowroot starch reached the maximum 375 B.U. at $95^{\circ}C$ and decreased to 315 B.U. while holding at $95^{\circ}C$ for 15 min. When the temperature dropped to $50^{\circ}C$, the viscosity increased again to 530 B.U. 2. The gelatinization enthalpy of arrowroot starch was 15.603 J/g. 3. For the color, there were significant differences in b value for the arrowroot Mook made of arrowroot starch and in L value for the Mook made by the addition of arrowroot juice. 4. In descriptive analysis, $S_3$(14% arrowstarch) was most favored in color, and $S_1$(10% arrowstarch)was most favored in transparency, brittleness, fineness, and shininess. There were no significant differences in hardness, adhesiveness, and astringency. 5. On the contrary to mechanical measurement, there were no significant differences in hardness of samples as the addition of arrowroot juice increased, although there appeared a tendency to be softer in descriptive analysis. 6. The Mook prepared with 12% arrowroot starch was most favored by sensory evaluation. In case of adding arrowroot juice, the Mook containing 3% of arrowroot juice was most favored. Overall, arrowroot Mook showed a potential as a new food item.