Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Quality Properties of Jeungpyun Prepared with Cabbage (Brassica oleracea var. capitata) Powder

양배추 분말을 첨가한 증편의 품질 특성

  • Kim, Gyu-Yeol (Dept. of Oriental Medicine & Healthcare, Wonkwang Digital University) ;
  • Yang, Mi-Ok (Dept. of Oriental Medicine & Healthcare, Wonkwang Digital University)
  • 김규열 (원광디지털대학교 한방건강학과) ;
  • 양미옥 (원광디지털대학교 한방건강학과)
  • Received : 2010.01.21
  • Accepted : 2010.03.04
  • Published : 2010.04.30
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Abstract

The influence of cabbage powder on sensory acceptance and physical functions of Jeungpyun, were assessed. As fermentation continued, pH dropped and evolved carbon dioxide significantly increased. Moisture content of cabbage powder-amended Jeungpyun ranged from 51.1~55.5%, and were lower than those of control samples. Jeungpyun prepared with 8~10% cabbage powder displayed significantly lower specific volumes. As the level of cabbage powder increased, the L-value was reduced, while the a- and b-values increased. Hardness was not significantly different among the control, 2%, 4% and 6% samples. Chewiness tended to increased in proportion to the level of cabbage powder. Sensory scores were lowest for Jeungpyun prepared with 8~10% cabbage powder. The results indicate that addition of 4~6% cabbage powder to Jeungpyun produces the optimal product.

Keywords

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