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KMID : 1011620090250030387
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Korean Journal of Food and Cookey Science
2009 Volume.25 No. 3 p.387 ~ p.394
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A Study on the Quality Properties of Jeungpyun Added with Soybean Yogurt
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이영우:Lee Young-Woo
김명희:Kim Myung-Hee/김강성:Kim Kang-Sung/이경애:Lee Kyung-Ae
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Abstract
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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 49.87～51.60%, and crush protein, lipid and ash contents were 2.58%, 0.21～0.33% and 0.58～1.05%, respectively. The pH of Jeungpyun 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.
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KEYWORD
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Jeungpyun, soy yogurt
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