Properties of Acorn Mook with Various Soaking Conditions

수침조건에 따른 도토리 묵의 품질 특성

  • Na, Hwan-Sik (Food and Drug Analysis Division, Jeollanamdo Institute of Health and Environment) ;
  • Kim, Kwan (Department of Food Science and Technology, Chonnam National University) ;
  • Oh, Geum-Soon (Korea Food and Drug Administration) ;
  • Kim, Sung-Kon (Department of Food Science and Nutrition, Dankook University)
  • 나환식 (전라남도 보건환경연구원 식품약품분석과) ;
  • 김관 (전남대학교 식품공학과) ;
  • 오금순 (식품의약품안전청) ;
  • 김성곤 (단국대학교 식품영양학과)
  • Published : 2002.04.01


This study was to examine the characteristics in the texture of acorn Mooks (acorn starch jelly) with different conditions to prepare acorn starch. By texture profile analysis, hardness and chewiness with 50% deformation were increased with increasing soaking days. Hardness of acorn Mook, measured by texture analyzer, showed significantly difference between the samples, and was closely related to the content of non-starchy substances and their intrinsic viscosity. The observation of microstructure through a scanning electron microscope (SEM) showed that acorn Mook showed finer and more fibrous structure than control(0-0), sample without soaking of acorn and sediments. Sensory characteristics of acorn Mook were affected by soaking treatment. The result of acceptance test on acorn Mooks indicated that the color and hardness increased with the increase of soaking days of acorn nuts and soaking times of sediments. There was a little difference between the samples in astringency taste. Their overall acceptability also increased except for 4-2 sample (i.e., soaking of acorn, 4 days; soaking of sediments, 2 times) and 4-3 sample (i.e., soaking of acorn nuts, 4 days; soaking of sediments, 3 times). As the results, the color, light brown, and the taste, a little astringency with consistency, were important factors of acorn Mook.


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