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KMID : 0380620220540060614
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Korean Journal of Food Science and Technology
2022 Volume.54 No. 6 p.614 ~ p.621
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Quality characteristics of Jeungpyun with different amounts of meringue
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Kim Jin-Seong
Choi Jin-Hee
Choi Hae-Yeon
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Abstract
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This study was conducted to investigate the quality characteristics of Jeungpyun with different amounts of meringue added to it and to suggest standardization of the meringue-Jeungpyun production process. A higher meringue content resulted in an increase in certain Jeungpyun qualities such as the pH and L values, whereas the springiness, cohesiveness, and chewiness significantly decreased. The specific volume, expansion rate, and the number of air cells were the highest when following the M-25 and M-50 methods; the size of the air cells was the highest in control group. The hardness value was the lowest for the M-25 and M-50 methods. For the sensory characteristics, M-50 showed the highest ranking for all the test items (i.e., overall liking, appearance, flavor, taste, color, and texture). Therefore, it is suggested that the meringue-Jeungpyun produced with the mixing ratio of M-50 had excellent quality and sensory characteristics. In addition, the results from this study can be used as basic data for the standardization of the meringue-Jeungpyun production process.
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KEYWORD
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meringue, jeungpyun, quality characteristics, image J, standardization
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