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KMID : 0380620070390020194
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Korean Journal of Food Science and Technology
2007 Volume.39 No. 2 p.194 ~ p.199
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Sensory and Physicochemical Characteristics of Jeungpyun with Pleurotus eryngii Powder
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Ko Myung-Soo
Kim Sang-Ae
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Abstract
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This study investigated possible improvements in the sensory and physicochemical characteristics of jeungpyun by the addition of Pleurotus eryngii powder. The volume of the jeungpyun batter prepared with the 1% Pleurotus eryngii powder showed the highest degree of fermentation. As fermentation continued, pH and saccharinity dropped, and then saccharinity increased as more Pleurotus eryngii powder was added. As the Pleurotus eryngii powder ratio increased, the L-value decreased, but the a- and b-values increased. In the texture profile analysis, the 5% Pleurotus eryngii powder showed the highest adhesiveness and the lowest springiness. For the sensory test, the highest springiness and overall desirability were found in the jeungpyun with 1% Pleurotus eryngii powder. Overall, according to the results of these experiments, the 1% and 3% Pleurotus eryngii powders are though to be the optimal concentrations for obtaining improvements in quality.
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KEYWORD
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jeungpyun, pleurotus eryngii powder, texture profile analysis, sensory test
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