구기엽 침출차를 이용한 고령친화 식품(묵) 제조 및 품질특성 평가

The principal object of this study was to evaluate the quality characteristics of mungbeanmook prepared with different 5 levels (0, 3, 6, 9 and 12%) of Gugija (Lycii folium) leaf tea for aged people. We conducted the Hunter's color values, the mechanical characteristics and a sensory evaluation analysis of mungbeanmook prepared with Gugija leaf tea. The more Gugija leaf tea concentration was increased, the luminance and Hunter's a value were decreased, but in Hunter's b value was reverse. In taste, color, flavor, texture, and overall quality, the score of 6% sample was significantly higher than those of others. With regard to the mechanical properties of the mungbeanmook samples, the more Gugija leaf tea concentration was increased, the score of hardness, chewiness, gumminess were significantly decreased but not significantly different in springness and cohesiveness.