Food Quality and Culture
- Volume 2 Issue 1
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- Pages.43-47
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- 2008
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- 1976-6807(pISSN)
Evaluation of Physicochemical Properties of Jeungpyun Prepared with Membrane-filtered Tofu Whey Concentrates
- Joo, Sin-Youn (Department of Food Science & Nutrition, Daejin University) ;
- Choi, Min-Hee (Department of Food Science & Nutrition, Daejin University) ;
- Jung, Jin-Young (Department of Food Science & Nutrition, Daejin University) ;
- Kim, Woo-Jung (Department of Food Science & Technology, Sejong University) ;
- Chung, Hai-Jung (Department of Food Science & Nutrition, Daejin University)
- Received : 2008.03.12
- Accepted : 2008.04.03
- Published : 2008.06.30
Abstract
This study examined the quality characteristics of Jeungpyun prepared with different additions of nano-filtered (NF) tofu whey concentrates. The initial pH values of the Jeungpyun batters ranged from 5.64 to 5.78, and decreased to 4.77-4.98 after 4 hours of fermentation at