Taro is an alkaline food containing a lot of protein, vitamin C, and minerals. Matang is a food prepared by frying a starch-containing material in oil and glazing with honey or starch syrup and it is widely enjoyed as simple snack or dessert in Asian countries including Korea. In this study, to increase the usability of taro having high nutritional values, taro matang was prepared by varying the types of starch while the physical and sensory properties were investigated. The taro matang was prepared by mixing corn starch, sweet potato starch, potato starch, and sticky rice starch with taro. The chromaticity of taro matang samples were measured, and the results showed that the corn starch taro matang was the brightest (L=40.48±1.17) and the potato starch matang was the darkest (L=33.81±1.33). The pH of the taro matang samples were within the range of 6.16-6.26 with no significant difference. The physical properties of the prepared taro matang samples were measured. The hardness and fracturability of the sweet potato starch taro matang were the highest at 3,414.79 and 1,570.03, respectively. The springiness and chewiness of the corn starch taro matang were the highest at 0.95 and 1,773.24, respectively. With regard to sensory properties and preference, the taro matang samples having lower hardness and brighter chromaticity were preferred. The preference for the flavor, crispness, softness, taste, and overall preference of the potato starch taro matang were the highest. Therefore, taro matang prepared as snack or dessert by mixing with potato starch may satisfy consumers’ demand.

서 론
 재료 및 방법
  재료
  토란맛탕의 제조
  색도 및 pH 측정
  물성 측정
  관능평가
  통계처리
 결과 및 고찰
  색도와 pH
  물리적 특성
  관능적 특성 및 기호도
 결 론
 감사의 글
 참고문헌

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• 이경미(전주대학교 전통식품산업학과) | Gyeong Mi Lee
• 김진선(전주대학교 전통식품산업학과) | Jinseon Kim
• 박주안(전주대학교 전통식품산업학과) | Juan Park
• 신정규(전주대학교 한식조리학과, 전주대학교 식품산업연구소) | Jung-Kue Shin Corresponding author