Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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A study on the Quality Properties of Jeung-pyun added SPI(Soybean protein isolate)

분리대두단백질 종류에 따른 증편의 품질특성

  • Hong, Geum-Ju (Dept. of Food Service & Culinary Management, Kyonggi University) ;
  • Kim, Myung-Hee (Dept. of Food Service & Culinary Management, Kyonggi University) ;
  • Kim, Kang-Sung (Dept. of Food Service & Nutrition, Youngin University)
  • 홍금주 (경기대학교 외식조리 관리학과) ;
  • 김명희 (경기대학교 외식조리 관리학과) ;
  • 김강성 (용인대학교 식품영양학과)
  • Published : 2007.12.31
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Abstract

The quality properties of Jeung-pyun made with soybean protein isolate(SPI) were investigated. The SPI Jeung-pyun was manufactured using 3% whole protein, 7S protein or 11S protein(w/w). The redness values (a-values) of the Jeung-pyun were negative and the yellowness(b-value) of the control group was significantly lower compared to the other samples. The textural characteristics of the Jeung-pyun were influenced by the additions of SPI. The Jeung-pyuns containing soybean flour, whole protein, 7S and 11S protein had increases in springiness, but decreases in cohesiveness. In the sensory evaluation, overall desirability, sweetness, and moistness were highest in the whole protein group. The control group showed the highest scores for hardness and toughness, and the scores for after-taste and adhesiveness were the highest in the samples made with soybean flour. The 7S and 11S additions showed high scores in terms of color and springiness. In the analyses for consumer acceptance and sensory quality intensity, the whole protein addition had significantly higher scores for general acceptability and the Makgeolli flavor. Hardness was highest for the control group and the Makgeolli flavor was strongest with the soybean flour addition.

Keywords

References

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