Korean Journal of Human Ecology (한국생활과학회지)

Korean Association of Human Ecology (한국생활과학회)
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Quality Characteristics of Cheongpomook Prepared with Different Levels of Mungbean Powder

녹두가루 첨가 비율에 따른 청포묵의 품질특성

  • Kim, Ae-Jeung (Dept. of Alternative Medicine, The Graduate School of Alternative Medicine, Kyonggi University) ;
  • Han, Myung-Ryun (Dept. of Food and Nutrition, Hyejon College) ;
  • Rho, Jeong-Ok (Dept. of Food Science and Human Nutrition, Chonbuk National University)
  • 김애정 (경기대학교 대체의학대학원 대체의학과) ;
  • 한명륜 (혜전대학 식품영양과) ;
  • 노정옥 (전북대학교 식품영양학과)
  • Received : 2011.10.26
  • Accepted : 2011.11.23
  • Published : 2011.12.31
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Abstract

The objective of this study was to evaluate the quality characteristics of Cheongpomook prepared with five different levels of mungbean powder (0, 25, 50, 75, and 100%). We conducted the Hunter's color values, the rheological characteristics, sensory evaluations, and pasting properties of the Cheongpomook samples. The more mungbean powder was added, the more the luminance and Hunter's a values of Cheongpomook samples were decreased, but in Hunter's a values was reverse. With regard to the rheological properties of the Cheongpomook samples, the more mungbean powder was added, the values of hardness, springiness, gumminess, and chewiness were significantly decreased. In color, taste, and overall quality, the value of 25% mungbean powder added Cheongpomook (MP1) and 50% added Cheongpomook (MP2) were significantly higher than those of others. The resulting RVA viscogram, peak viscosity, hold viscosity, break down, setback, and final viscosity of Cheongpomook were decreased with an increase in mungbean powder, but the pasting temperature was increased slightly. Therefore, an addition of 25% mungbean powder appears to be an acceptable approach to enhance the quality of Cheongpomook without reducing acceptability.

Keywords

References

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