Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Study on the improvement of quality in Jeung-pyun supplemented with dietary polysaccharides and soybean

식이성 다당류와 대두 첨가에 의한 증편의 품질개선

  • 한영숙 (성신여자대학교 식품영양학과)
  • Published : 2004.12.01
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Abstract

As a result of the additiong of dietary polysaccharides, such as dextran, xanthan gum, gum guar, and gellan gum, differences were observed in the viscosities of the batter for Jeung according to the polysaccharides and theiramounts added, but the pH was not significantly different. The specific volume was highest, in Jeung-pyun with the addition of $0.1\%$ gum guar, at 2.08. The greater the amount of dextran added, the higher the observed specific volume, but the greater the addition of gellan gum, the lower the observed specific volume. The results wereas similar with regard to the expansion characteristics and air holes. As a result of analyzing the texture, the Jeung-pyun with the addition of 1.2 and $3.0\%$ dextran proved to be significantly lower than the control group in terms of hardness, gumminess and chewiness. In the sensory evaluation, the acceptability of Jeung-pyun with the addition of $0.1\%$ gum guar ranked highest, at 8.00, in overall desirability and that with the addition of gellan gum ranked lowest, regardless of the amount added. When 1, 5 and $10\%$ soybean were to Jeung-pyurl, the viscosities increased from those in the early stage in relation to the amount of added, the greater the addition of soybean, the higher the overall pH, but during the fermentation process. the pH decreased. In the group with the addition of $1\%$ soybean the best results infor specific volume, grain and air holes were observed to be the most desirable, proved to be the softest after analysinganalyzing for texture and ranked highest in the sensory scores.

식이성 다당류인 dextran, xanthan gm, gum guar 및 gellan gum을 증편에 첨가한 결과, 점도는 그 종류와 첨가량에 따라 매우 다른 것을 볼 수 있었으며 pH는 첨가한 식이성 다당류와 첨가량에 유의적인 차이가 없었다. 비체적은 gum guar를 $0.1\%$ 첨가한 것이 2.08로 가장 높았다 dextran은 첨가량이 증가할수록 비체적이 증가하였고, gellan gum의 경우는 첨가량이 많을수록 비체적이 감소하였다. 증편의 팽화도와 기공을 관찰한 결과도 비슷한 양상을 보였다. texture를 분석한 결과 dextran을 $1.2\%,\;3.0\%$ 첨가한 증편이 대조군에 비해 hardness, gumminess와 chewiness 가 유의적으로 낮아졌다. 관능검사한 결과, gum guar를 $0.1\%$ 첨가한 증편이 전반적인 기호도에서 8.000을 받아 가장 높은 점수를 받았고, 첨가량에 관계없이 gellan gum을 첨가한 증편이 매우 낮은 점수를 받았다. 대두를 증편에 $1\%,\;5\%,\;10\%$ 첨가하였을때, 첨가량이 많을수록 점도는 초기부터 증가하였고, pH는 첨가량이 많을수록 전체적으로 pH 값이 증가하였고 발효가 지나면서 점차 감소하는 양상을 보였다. 증편의 비체적과 팽화도, 기공을 관찰한 결과 대두를 $1\%$ 첨가한 군이 가장 안정적이었고 texture를 분석한 결과도 $1\%$ 첨가군이 가장 부드러웠고, 관능검사에서도 가장 높은 기호도 점수를 받았다.

Keywords

References

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