식이성 다당류와 대두 첨가에 의한 증편의 품질개선 = Study on the improvement of quality in Jeung-pyun supplemented with dietary polysaccharides and soybean

다국어 초록 (Multilingual 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 he 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-pyun, 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.

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