Effects of Seaweed Extracts and Corn Starch on the Characteristics of Acorn Mooks

해조류와 옥수수 전분의 첨가가 도토리묵의 물성에 미치는 영향

  • 윤광섭 (대구가톨릭대학교 식품공학과) ;
  • 홍주헌 (경북대학교 식품공학과) ;
  • 김순동 (대구가톨릭대학교 식품공학과)
  • Published : 2000.10.01


The physical and processing properties of acorn jelly were investigated to see the effect of polysaccharides in seaweed extract and corn starch. The yield of acorn jelly added starch concentration was slightly increased when the concentration was added more. However, moisture content and color had no significant changes with concentration. In the case of acorn jelly added sea tangle, color of acorn jelly was darker, but color of the jelly with carrageenan was lighter. According to the concentration of seaweed extract, the hardness was increased as concentration was added. The texture of acorn Jelly added agar had the highest binding. In the case of acorn jelly added corn starch, there were no significant changes, but this binding was stronger than the acorn jelly added extract of marine algae. In the physical and sensory properties of acorn jelly with corn starch, the ideal mixture ratio between the acorn jelly and the corn starch was 6:4.



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