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Quality Characteristics of Jeung-Pyun added with concentrations of Paecilomyces japonica powder  

박금순 (대구가톨릭대학교 가정관리학과)
박찬성 (경산대학교 생명자원공학부)
최미애 (양산대학 식품가공제과제빵과)
김정숙 (대구가톨릭대학교 가정관리학과)
조현정 (대구가톨릭대학교 가정관리학과)
Publication Information
Korean journal of food and cookery science / v.19, no.3, 2003 , pp. 354-362 More about this Journal
Abstract
higher. The Hunter color test showed lower L values with higher amounts of added JP to the Jeung-Pyun. In the sensory test. the 7 % added group had the strongest color according to the texture; the highest cohesiveness was shown in the 5 % added group, and the highest springiness was shown by the 3% added group, but none of these showed any significant differences. As for flavor, the more JP added the higher the stale grain flavor and bitterness. In the result of the overall acceptability test, the stale grain flavor of the 5% added group showed the highest values for the favorite texture and flavor. From the results of this experiment, when making stale grain flavored Jeung-Pyun, the 3 and 5% added groups were the optimum concentrations for the observed improvements in the quality. This study was carried out to investigate the possibility of improving the quality characteristics of Jeung-Pyun, by the addition of Paecilomyces japonica powder (JP). Regarding the volume of the Jeung-Pyun fermentation, with respect to the different amounts of JP added, the groups containing JP showed increased volumes, and as for the pH. the group containing 5% showed the lowest value. Regarding the moisture content, the groups containing JP showed lower moisture contents than the control group. Regarding the amino acid content, the control group showed a higher amino acid content than those of the JP containing groups, and contained an even amount of essential amino acids. and Leucine, Phenylalanine and Arginine were especially.
Keywords
Jeung-Pyun; Paecilomyces japonica; amino acid content; sensory test;
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Times Cited By KSCI : 1  (Citation Analysis)
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