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KMID : 1007519990080010058
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Food Science and Biotechnology
1999 Volume.8 No. 1 p.58 ~ p.64
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Development of Functional Jeungpyun with Dietary Fiber and Shelf - life Studies
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Woo, Soon Im
Kim, Hve Young L./Park, Mie Ja
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Abstract
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Functional Jeungpyun with dietary fibers such as powders of green tea leaves, pectin, and alginate, was developed at 1% and 2% levels. Sensory and textural characteristics of Jeungpyun made with the dietary fibers were examined and the effects of these dietary fibers on the quality changes during storage were studied by texturometery and differential scanning calorimetry (DSC). Samples with pectin and alginate showed larger volume indices at the two levels, with increased cell uniformity and decreased cell size by sensory evauation. Most of the sensory characteristics of the samples with additions of dietry fiber showed improved values. Hardness after 72 hr of storage was determined by texturometey to be 1834.20 g and the value was 6.5 times greater than the value at 1 hr storage. The hardness of the 2% pectin-added sample was 4.4 times higher than that of 1 hr storage, indicating that samples with pectin showed the slowest increase of hardness during 72 hr storage. DSC measurement of stored Jeungpyun showed the control to have higher ΔH values than those of dietary fiber-added samples, indicating that the control required more energy for regelatinization after 30 days of storage.
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