This study was conducted to investigate the quality characteristics of frozen stored mungbean starch gels added with sucrose fatty acid ester (SE). The study showed a delay of gelatinization of mungbean starch by SE addition through the measurements conducted by using Rapid Visco Analyzer (RVA) and Differential Scanning Calorimeter (DSC). In the color of SE added frozen stored gels, lightness (L) and yellowness (b) values were increased compared to those of values measured from freshly prepared gel, whereas redness (a) value was decreased. The addition of 1% SE on mungbean starch gel prevented the color change during frozen storage. Rupture stress and rupture energy of frozen stored gel was higher than those of freshly prepared gel, whereas rupture strain of frozen stored gel was lower than that of freshly prepared gel. The addition of 1% SE on mungbean starch gel prevented the change of rupture characteristics during frozen storage. Texture profile analysis(TPA) characteristics revealed a significant change of the gel texture during frozen storage by showing an increase of hardness of the frozen stored gels compared to the freshly prepared gels with newly discovered fracturability, which resulted to show a large difference of gel texture by showing the disappearance of adhesiveness and large reduction of cohesivenes. The addition of 1% SE on mungbean starch gel prevented the change of TPA characteristics during frozen storage. Scanning electron micrographs showed that network structure of frozen stored gel was more rough than that of freshly prepared gel, and the addition of 1% SE on mungbean starch gel could suppress the breakdown of network structure. Thus the addition of 1.0% SE on mungbean starch gel was appropriate method for remaining gel characteristics during frozen storage

This study was performed to know effect of Yackwa quality when sucrose fatty acid esters(S-570, S-970, S-1570) were added as an emulsifier. In mechanical characteristics, the Yackwa of sucrose fatty acid esters did greatly decrease the hardness, cohesiveness, springiness and gumminess, respectively, and increase the brittleness compared to the Yackwa of non-emulsifier and egg yolk. This tendency showed at the above level of 1.0% S-570, and 0.5% S-970 and S-1570, respectively. In sensory evaluation, the Yackwa of sucrose fatty acid esters increased the softness compared to the Yackwa of non-emulsifiers and egg yolk. There were significantly differences in the preference at 0.5% level of S-970 and 1.5% level of S-1570, respectively compared to other treatments. In conclusion, the 0.5% level of S-970 would be mostly useful level of emulsifier for making Yackwa.