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Quality Properties of Jeungpyun Prepared with Cabbage (Brassica oleracea var. capitata) Powder
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양배추 분말을 첨가한 증편의 품질 특성

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Type
Academic journal
Author
Gyu-Yeol Kim (원광디지털대학교) Mi-Ok Yang (원광디지털대학교)
Journal
The East Asian Society Of Dietary Life Journal of the East Asian Society of Dietary Life Vol.20 No.2 KCI Accredited Journals
Published
2010.4
Pages
291 - 298 (8page)

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Quality Properties of Jeungpyun Prepared with Cabbage (Brassica oleracea var. capitata) Powder
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The influence of cabbage powder on sensory acceptance and physical functions of Jeungpyun, were assessed. As fermentation continued, pH dropped and evolved carbon dioxide significantly increased. Moisture content of cabbage powder-amended Jeungpyun ranged from 51.1～55.5%, and were lower than those of control samples. Jeungpyun prepared with 8～10% cabbage powder displayed significantly lower specific volumes. As the level of cabbage powder increased, the L-value was reduced, while the a- and b-values increased. Hardness was not significantly different among the control, 2%, 4% and 6% samples. Chewiness tended to increased in proportion to the level of cabbage powder. Sensory scores were lowest for Jeungpyun prepared with 8～10% cabbage powder. The results indicate that addition of 4～6% cabbage powder to Jeungpyun produces the optimal product.
#Cabbage powder #Jeungpyun #textural characteristics #specific volume #sensory evaluation

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결과 및 고찰
요약 및 결론
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1. [단행본] - 문관심 / 1991 / 약초의 성분과 이용 / 일월서각 : 433 ~ 434 google schola 2. [단행본] - 이주희 / 2008 / 과학으로 풀어쓴 식품과 조리원리 / (주)교문사 : 153 ~ 154 google schola 3. [단행본] - 조은자 / 2008 / 한국전통식품연구 / 성신여자대학교출판부 : 132 ~ google schola 4. [학술지(정기간행물)] - 한국식품영양학회 / 1997 / 식품영양학사전 / 한국사전연구사 : 332 ~ google schola 6. [학술지(정기간행물)] - Brandi G / 2003 / New indol-3-carbinol tetrameric derivative inhibit cyclin-dependent kinase 6 expression and induces G1 cell cycle arrest in both estrogen-dependent and estrogen-independent breast cell lines / Cancer RES 63 : 4028 ~ 4036 google schola

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UCI(KEPA) : I410-ECN-0101-2010-594-003283494