Abstract:This study was conducted to examine the effects of starch noodles (dangmyeon) with different starch sources and porcine intestines with different pH on the rehydration stability of Korean blood sausage (sundae). Mungbean starch noodle (SN3) and porcine intestine (PI3, pH 9.18) showed significantly higher values of 80.69-91.67% and 79.66-80.98%, respectively, regardless of the drying methods (hot air, vacuum and freeze drying). (p<0.05) A number of larger pores were observed only in the cross-section of the fre… Show more
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