Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Effect of Adding Barley Flour and Hizikia fusiformis Powder on Physicochemical and Sensory Characteristics of Jeungpyun

톳가루와 보릿가루 첨가가 쌀가루 증편의 이화학적·관능적 특성에 미치는 영향

  • Lee, Min-Woo (Major in Food and Nutrition, Kunsan National University) ;
  • Lee, In-Seon (Major in Food and Nutrition, Kunsan National University)
  • 이민우 (군산대학교 식품영양학전공) ;
  • 이인선 (군산대학교 식품영양학전공)
  • Received : 2016.08.11
  • Accepted : 2016.08.18
  • Published : 2016.08.31
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Abstract

This study investigated the physicochemical and sensory characteristics of Jeungpyun prepared with various levels of barley flour and Hizikia fusiformis powder. The pH, volume, and spreadability of the dough as well as the moisture content, color, texture, and sensory evaluation of Jeungpyun were analyzed. The results show that the pH of dough decreased in all sample groups with fermentation time and ultimately revealed a pH level ranging from 5.36~5.44. The spreadability of the dough significantly decreased as the substitute amount of barley flour increased; the sample group with 1% Hizikia fusiformis powder showed a significantly larger spreadability than the sample group with 2% Hizikia fusiformis powder (p<0.01). The moisture content of Jeungpyun significantly increased as the substitute amount of barley flour increased (p<0.01). Lightness and yellowness were reduced as the substitute amount of Hizikia fusiformis powder increased. In measuring texture, the 50% sample group with a high substitute rate of barley flour was observed to have high characteristics of hardness, gumminess, and chewiness. The results of the acceptance test show that the sample group with substituted 50% barley flour and added 2% Hizikia fusiformis powder had a higher acceptance than the sample group with 0% barley flour in terms of color, flavor, texture, and overall acceptance.

Keywords

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