Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지

Preparation of Jeung-Pyun Added with Ultrafiltred Powder of Sunmul

순물의 한외여과(ultrafiltration)막 분리농축분말을 이용한 증편의 제조

  • Chung, Hai-Jung (Department of Food Science & Nutrition, Daejin University) ;
  • Joo, Sin-Youn (Department of Food Science & Nutrition, Daejin University) ;
  • Kim, Woo-Jung (Department of Food Science & Technology, Sejong University)
  • 정해정 (대진대학교 식품영양학과) ;
  • 주신윤 (대진대학교 식품영양학과) ;
  • 김우정 (세종대학교 식품공학과)
  • Published : 2005.10.31
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Abstract

This study was conducted to investigate the quality characteristics of Jeung-Pyun prepared with the addition of ultrafiltered(UF) sunmul powder. Jeung-Pyun was prepared with five different levels of UF powder(0%, 0.5%, 1%, 2% and 3%) and the physico-chemical properties were examined. The pH of Jeung-Pyun batters decreased from $4.57{\sim}5.69$ to $4.38{\sim}5.03$ during 4 hours of fermentation at $35^{\circ}C$. The weight of Jeung-Pyun decreased, whereas the volume increased, with increasing UF powder content. Total isoflavone content was $0.41{\sim}2.39\;mg%$ before cooking and increased to $0.77 {\sim}3.80\;mg%$ after cooking. The increase of aglycones was particularly observed after cooking. The incorporation of UF powder in Jeung-Pyun lowered the lightness values but increased the redness and yellowness values. Rheology test showed that hardness was decreased with increasing UF powder amount. The values of gumminess and brittleness were the highest in the control group and decreased with increasing UF powder amount. Scanning electron microscope showed that the size of the air cells decreased with increasing UF powder levels. The results of sensory evaluation showed that there were no significant differences in scores of sweetness and moistness among the samples. Therefore, Jeung-Pyun prepared with UF to 3% addition of UF powder was considered to be as acceptable as Jeung-Pyun prepared without UF power.

Keywords

References

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