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A Study on the Quality Properties of Jeungpyun Added with Soybean Yogurt  

Lee, Young-Woo (Department of Food Service & Culinary Management, Kyunggi University)
Kim, Myung-Hee (Department of Food Service & Culinary Management, Kyunggi University)
Kim, Kang-Sung (Department of Food Service & Culinary Management, Kyunggi University)
Lee, Kyung-Ae (Department of Food Service & Culinary Management, Kyunggi University)
Publication Information
Korean journal of food and cookery science / v.25, no.3, 2009 , pp. 387-394 More about this Journal
Abstract
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${\sim}$51.60%, and crush protein, lipid and ash contents were 2.58%, 0.21${\sim}$0.33% and 0.58${\sim}$1.05%, respectively. The pH ofJeungpyun 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.
Keywords
Jeungpyun; soy yogurt;
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Times Cited By KSCI : 2  (Citation Analysis)
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