The Korean Journal of Community Living Science (한국지역사회생활과학회지)

The Korean Society of Community Living Science (한국지역사회생활과학회)
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The Effect of Modified Starch(Acetylated Distarch Adipate) on the Quality Characteristics of Jeungpyun

변성전분을 첨가한 증편의 특성

  • Lee, Kun-Jong (Department of Food and Nutrition, Seoil College) ;
  • Choi, Bong-Soon (Department of Culinary Art, Mayfield Hotel School) ;
  • Kim, Hye-Young (Department of Global Korean Culinary Arts, Woosong University)
  • 이근종 (서일전문대학교 식품영양과) ;
  • 최봉순 (메이필드호텔전문학교 호텔조리과) ;
  • 김혜영 (우송대학교 글로벌한식조리학과)
  • Received : 2012.04.11
  • Accepted : 2012.09.25
  • Published : 2012.09.30
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Abstract

This study was performed to determine the quality characteristics of Jeungpyun with added modified starch. The addition of modified starch did not change the pH level of the samples, but it did increase the volume. The b-value of Jeungpyun with 3% modified starch was significantly lower than that of the control group. The addition of 3% modified starch also significantly increased the hardness, adhesiveness, gumminess and chewiness of the experimental group over the control group. In the test of sensory characteristics, the cell size of Jeungpyun with 2 and 3% modified starch was larger than that of the control group. Cell uniformity of Jeungpyun with 2% modified starch was lower than that of the control group. The hardness of Jeungpyun with modified starch was significantly higher than that of the control group. In the test of taste preference, Jeungpyun with modified starch beat the control group substantially. The quality of Jeungpyun with 1 and 3% modified starch showed a higher overall score than that of the control group.

Keywords

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