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Optimizing Ingredients Mixing Ratio of Mungbean Pancake

빈대떡의 재료혼합비율의 최적화

  • Lee, J.H. (Faculty of Food Science and Biotechnology, Pukyong National University) ;
  • Shin, E.S. (Faculty of Food Science and Biotechnology, Pukyong National University) ;
  • Kweon, B.M. (Faculty of Food Science and Biotechnology, Pukyong National University) ;
  • Ryu, H.S. (Faculty of Food Science and Biotechnology, Pukyong National University) ;
  • Jang, D.H. (Faculty of Mathematical Science, Pukyong National University)
  • 이진화 (부경대학교 식품생명공학부) ;
  • 신은수 (부경대학교 식품생명공학부) ;
  • 권병민 (부경대학교 식품생명공학부) ;
  • 류홍수 (부경대학교 식품생명공학부) ;
  • 장대흥 (부경대학교 수리과학부)
  • Published : 2005.10.01

Abstract

The sensory acceptability, texture profile analysis and nutritional evaluation were peformed in Korean traditional mungbean pancake (MPC) and modified MPC containing squid meat and soybean to standardize the recipes for healthy fast food market potentiality. Optimal ingredient formulations were revealed as mung-bean 55$\%$, pork 13$\%$ and vegetables 32$ \%$ for traditional MPC, and pork 3$\%$, squid 42$\%$ and soybean 55$\%$ for modified MPC using response surface methodology. Flavor and hardness correlated highly with overall accept-ability rather than appearance and color of traditional MPC. Higher squid levels raised adhesiveness, springi-ness and resiliences of modified MPC, but soybean decreased these textural attributes. Protein, lipid and total calorie of modified MPC were lower than those of traditional MPC. Computed protein efficiency ratio (C-PER) and degree of gelatinization of modified MPC were superior than traditional MPC.

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