메밀묵의 제조조건에 따른 텍스쳐 및 관능적 특성 변화 = Changes of Textural and Organoleptic Properties as Influenced by Preparation Conditions of Buckwheat Mook

다국어 초록 (Multilingual Abstract)

Response surface methodology (RSM) was used for optimizing preparation conditions and monitoring the quality of buckwheat mook prepared using buckwheat starch. The textures(hardness, adhesiveness cohesiveness and gumminess) of buckwheat mook were decreased in inverse proportion to the increase of water content. The L and b values of Hunter color parameters in buckwheat mook were increased in proportion to the increase of water content. However, The a value of Hunter color parameters of buckwheat mook were decreased in inverse proportion to the increase of water content. Organoleptic properties(color, form, taste and mouth-feel) of buckwheat mook showed a maximum score in 700㎖(water content), 14min(gelatinization time).