Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Assessment of Quality Characteristics of Maejakgwas Prepared with Shrimp Powder as a Snack Served to Kindergarteners

유치원 간식 급식에 활용하기 위한 새우 매작과의 품질 특성 평가

  • Kim, Kyung-Hee (Food and Nutrition, Division of Human Ecology, Mokpo National University) ;
  • Cho, Hee-Sook (Food and Nutrition, Division of Human Ecology, Mokpo National University)
  • 김경희 (목포대학교 생활과학부 식품영양학) ;
  • 조희숙 (목포대학교 생활과학부 식품영양학)
  • Received : 2009.04.16
  • Accepted : 2009.06.10
  • Published : 2009.06.30
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Abstract

The purpose of this study was to investigate the quality characteristics of Maejakgwas prepared with different concentrations of shrimp powder (0, 1, 2, 3, 4%) substituted for flour as a snack food for kindergarteners. The pH of the Maejakgwas dough decreased significantly as the level of shrimp powder increased; however, there were no significant differences in dough values among the test groups. Furthermore, the spread factor values of the groups were found to be inversely proportional to the shrimp powder concentration. Hunter's color L, a and b values decreased significantly as the level of shrimp powder increased. Moreover, the 2~4% shrimp powder groups had increased levels of hardness, cohesiveness, springiness, and brittleness when compared to the control. Finally, an acceptance test, the Maejakgwas sample containing 3% shrimp powder received the highest scores.

Keywords

References

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