• Korean journal of food and cookery science
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• v.19 no.4
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• pp.493-503
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• 2003

The purpose of this study was to investigate the sensory and mechanical characteristics of Mohaebyung by the addition of chestnut, jujube, dried persimmon, pine nut, and codonopsis lanceolata flours. In the sensory evaluation of Mohaebyung, the acceptance for the color, moistness and sweetness was best with the addition of 25% mixed flour. The flavor, grain, chewiness and overall quality were best with the addition of 20% mixed flour. As a result of a textural analysis, the hardness and springiness of Mohaebyung decreased with increases in the addition of mixed flour. The redness, yellowness and lightness of Mohaebyung were increased with increases in the addition of mixed flour. A moisture content of 15% in the mixed flour added to the Mohaebyung was higher with 25% mixed flour.