참깨의 재배지역에 따른 참깨 묵(고마도후)의 품질 특성

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2018-05-14 16:14
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J East Asian Soc Dietary Life 25(1) : 121~130(2015)



참깨의 재배지역에 따른 참깨 묵(고마도후)의 품질 특성



Quality Characteristics of Sesame Mook(Gomadoufu) with Different Cultivation Locations for Sesame



박종희1​, 문승권1, 성기협2



세종대학교 조리외식경영학과1 대림대학교 호텔조리과2



The present study replaced Atarigomawith Korea&Chinese sesame values and analyzed basic data on various mook to develop Korea`s food culture. Contents of oleic acid and linolenic acid in sedame seed were 42.31% and 48.18%, respectively, with a total moisyure content of 89.5%. As storage temperature increased, moisture content increased. Cohesiveness and springiness decreased gradually at 4oC and increased at 20oC​, wheresa gumminess and chewiness increased at 4oC​ and gradully decreased at 20oC​. overall acceptability scores of Japanese and Korean arrowroot starch sesame mook were 7.20 and 7.10, respectively. Korea and Japanese Sesame can be substitsted for sweet potato starch, and arrowroot starch.