Quality Characteristics of Sesame Mook(Gomadoufu) with Various Starches

전분 종류를 달리한 참깨 묵(고마도후)의 품질 특성

  • Park, Jong-Hee (Dept. of Culinary & Foodservice Management, Sejong University) ;
  • Yoo, Seung-Seok (Dept. of Culinary & Foodservice Management, Sejong University)
  • 박종희 (세종대학교 조리외식경영학과) ;
  • 유승석 (세종대학교 조리외식경영학과)
  • Received : 2013.12.06
  • Accepted : 2014.04.20
  • Published : 2014.04.30

Abstract

In this study, instead of arrowroot starch sesame mook(Gomadoufu) used in the manufacture of expensive sesame mook the quality of the material characteristics and commercialized for to find out the possibility of replacement of other starch, propose. Potato starch RVA analysis was quick pasting temperature $70.3^{\circ}C$, peak viscosity 740 RVU, break down 579.9 final viscosity 433.8, set back 275.7 arrowroot starch than 4.5 times, sweet potato starch than 6.9 fold the highest value showed Japanese sesame results starch (Atarigoma) concentration increased, the measured starch, different kinds of manufacturing quality characteristics of sesame mook tended to increase the moisture content, texture measurements on the hardness and springiness, gumminess and chewiness was gradually decreased. Sesame mook in sensory evaluation, color and aroma, taste, texture and overall-acceptability, sweet potato starch, arrowroot starch 60% addition, 50% added, potato starch 40% group containing most symbols highest was, and the experimental results used in the manufacture of arrowroot starch instead of expensive replacement of other starch is deemed.

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