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Mechanical and Sensory Characteristics of Jeungpyun Prepared with Different Fermentation Time  

윤숙자 ((사) 한국전통음식연구소)
Publication Information
Korean journal of food and cookery science / v.19, no.4, 2003 , pp. 423-428 More about this Journal
Abstract
Jeungpyun was prepared with varying degrees of fermentation, and their effects on its quality characteristics were examined. In height and volume of jeungpyun, the samples treated with a first fermentation time of 240 minutes, and second and third fermentation times of 60 and 30 minutes, respectively (Sample E) had the best fermentation quality. A texture profile analysis, Hunter's color and sensory evaluation of these jeungpyun were carried out during the 4 days of storage. In the texture profile analysis, the hardness was observed to reduce in proportion to decreases in the fermentation time. The lightness value of Sample E showed one of the highest among the samples, but decreased as the storage time was prolonged. The results of the sensory evaluation showed that Jeungpyun of Sample E had higher swell, softness and moisture scores.
Keywords
Jeungpyun; fermentation time; texture; sensory evaluation;
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