This study was conducted to investigate the quality characteristics of Jeung-pyun with added meringue, and to suggest standardization of the Meringue Jeung-pyun production process. In addition, it was conducted to investigate the antioxidant activity and quality characteristics of Meringue Jeung-pyun with cacao bean husk added, and to improve the possibility of food products with high nutritional values, using by-products, satisfying consumer preference.
Jeung-pyun were prepared by adding the meringue at 0 g, 25 g, 50 g, 100 g, 150 g. The quality characteristics of the meringue Jeung-pyun were assessed according to their moisture content, pH, color, specipic volume, expansion rate, the size and number of air cell, texture and results of sensory evaluation.
Higher Meringue contents resulted in an increases in Jeung-pyun quality characteristics such as L values, pH whereas Cohesiveness, Adhesiveness, Chewiness, and Springness significantly decreased. The expansion rate, specific volume, and the number of air cell was highest following method M-25, M-50, and the size of air cell was highest in CON. Hardness was lowest in M-25, M-50. In sensory characteristics, M-50 showed the highest ranking in all test items (ie, overall acceptability, appearance, flavor, taste, color and texture).
Cacao bean husk meringue jeung-pyun were prepared by adding the husks at 0%, 2%, 4%, 6%, and 8% of the total amount of rice flour. Result of the antioxidant activity assay of the Cacao bean husk meringue jeung-pyun revealed that the total phenolic content, total flavonoid content, DPPH radical scavenging activity, ABTS radical scavenging activity and reducing power increased with the increasing concentration of cacao bean husks.
The quality characteristics of the cacao bean husks meringue Jeung-pyun were assessed according to their moisture content, pH, color, specipic volume, the size and number of air cell, texture, electronic tongue and results of sensory evaluation.
Higher Cacao bean husks contents resulted in an increases in meringue Jeung-pyun qualities such as a vlaues, the number of air cell, hardness, gumminess, Sour, salty, and savory taste whereas moisture contents, pH, L values, b Values, specipic volume, the size of air cell, adhesiveness and cohesiveness significantly decreased. In sensory characteristics, C6 showed the highest ranking in all test items (ie, overall acceptability, appearance, flavor, taste, color and texture). As the amount of cacao bean husks added increased, the bitterness and cacao scent increased, and the egg scent decreased. In conclusion, this study is suggested that the meringue Jeung-pyun produced with the ratio of M-50 has excellent quality and sensory characteristics. Also, the result of this study can be used as basic data for the standardization of meringue Jeung-pyun production. In addition, it is suggested that In addition, it is suggested that cacao bean husk meringue Jeung-pyun produced with the ratio of C6 improves antioxidant activity, quality and sensory characteristics.