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 Jeungpyun Added with Soybean Yogurt

두유 요구르트 분말을 첨가한 증편의 품질특성

  • Lee, Young-Woo (Department of Food Service & Culinary Management, Kyunggi University) ;
  • Kim, Myung-Hee (Department of Food Service & Culinary Management, Kyunggi University) ;
  • Kim, Kang-Sung (Department of Food Service & Culinary Management, Kyunggi University) ;
  • Lee, Kyung-Ae (Department of Food Service & Culinary Management, Kyunggi University)
  • 이영우 (경기대학교 외식조리 관리학과) ;
  • 김명희 (경기대학교 외식조리 관리학과) ;
  • 김강성 (용인대학교 식품영양학과) ;
  • 이경애 (용인대학교 식품영양학과)
  • Published : 2009.06.30
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Abstract

This study was performed to determine the quality characteristics of Jeungpyun with the addition of soy yogurt (0%,3%, 6%, 9%, 12%). The proximate composition analysis showed that moisture contents of Jeungpyun were 49.87${\sim}$51.60%, and crush protein, lipid and ash contents were 2.58%, 0.21${\sim}$0.33% and 0.58${\sim}$1.05%, respectively. The pH ofJeungpyun was higher as the additive increased. Volume and symmetry index were higher as the additive increased, but uniformity index was no significant difference. L value and a value were the lowest in control group and increased with soy yogurt addition, while b value was decreased as amount of soy yogurt. Hardness, cohesiveness, gumminess were the highest in 9% group, springiness was the lowest in 9% group. In surface structure of Jeungpyun observed by SEM, cell size was the smallest and the cell uniformity was most regular in 12% group. According to sensory evaluation, appearance, taste and overall acceptance were highest in Jeungpyun with 9% soy yogurt. Therefore, Jeungpyun containing 9% soy yogurt was most preferable.

Keywords

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