• Journal of the East Asian Society of Dietary Life
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• v.12 no.1
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• pp.38-46
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• 2002

This study was carried out in order to investigate dextran formation and internal structure during fermentation of the oligosaccharide Jeung-Pyun. The dextran and sugar reducing contents of Jeung-Pyun batter and the specific volume and the internal structure of Jeung-Pyun were analyzed as a function of fermentation time. The specific volume of Jeung-Pyun peaked at the 7th hour of fermentation. The dextran content of Jeung-Pyun batters peaked at the 7~13th hour of fermentation, and Fructooligosaccharide Jeung-Pyun had the least peak value. Reducing sugar content of Jeung-Pyun batters slowly decreased as fermentation progressed. From the air pore size and distribution of Jeung-Pyun observed by SEM, the sucrose Jeung-Pyun fermented for 3~7 hours and oligosaccharide one fermented for 7 hours were judged as the best. It was concluded that dextran may be formed by fermentation of oligosaccharides as well as sucrose and dextran has a significant role on the volume expansion of Jeung-Pyun.