The objectives of this study were to investigate the quality characteristics of Jeungpyun added with goji berry powder(0, 2, 4, 6%), and to develop a functional Jeungpyun as snack for the elderly. The volume, pH and brix of Jeungpyun batter were measured during 4 hours fermentation at 30℃. The volum...
The objectives of this study were to investigate the quality characteristics of Jeungpyun added with goji berry powder(0, 2, 4, 6%), and to develop a functional Jeungpyun as snack for the elderly. The volume, pH and brix of Jeungpyun batter were measured during 4 hours fermentation at 30℃. The volume of the batter without goji berry powder increased 2.9 times after 4 hours fermentation, whereas the volume of the batter with 2, 4, and 6% goji berry powder increased 1.8~1.9 times. The pH and brix of the batter increased by increasing the concentration of goji berry powder. During fermentation, the pH and brix of the batter decreased in all groups. The volume, pH, brix, color, antioxidant activity and Consumer acceptability test of goji berry Jeungpyun were analyzed. Changes in texture and total bacteria count of Jeungpyun were measured during 6days storage at 20℃. The expansion volume of Jeungpyun decreased by increasing the concentration of goji berry powder. The pH of Jeungpyun is higher than that of Jeungpyun batter in all groups. But. the brix of Jeungpyun is lower than that of Jeungpyun batter in all groups. The L value of Jeungpyun decreased, whereas the a and b value increased by increasing the concentration of goji berry powder. DPPH free radical scavenging activity of Jeungpyun with 0, 2, 4, and 6% goji berry powder was 10.24, 33.15, 47.48, and 60.60, respectively. The antioxidant activity of Jeungpyun significantly increased by increasing the concentration of goji berry powder. In the textural analysis of Jeungpyun, the hardness significantly increased until on day4 in all groups. Springness and Cohesiveness increased until on day2 in all groups then, generally decreased until on day6. Chewiness and Brittleness increased until on day4 in all groups then, generally decreased in day6. The result of the Consumer acceptability test for the elderly and University students showed that significance appeared in taste and overall preference. The score were higher in the elderly than university student. Jeungpyun with 2% goji berry powder was best rating in taste and overall preference. But, There is no significant difference until Jeungpyun 4% added goji berry powder in overall preference. Therefore, goji berry Jeungpyun is available as a snack for the elderly and It is thought to be added to goji berry powder up to 4%.
The objectives of this study were to investigate the quality characteristics of Jeungpyun added with goji berry powder(0, 2, 4, 6%), and to develop a functional Jeungpyun as snack for the elderly. The volume, pH and brix of Jeungpyun batter were measured during 4 hours fermentation at 30℃. The volume of the batter without goji berry powder increased 2.9 times after 4 hours fermentation, whereas the volume of the batter with 2, 4, and 6% goji berry powder increased 1.8~1.9 times. The pH and brix of the batter increased by increasing the concentration of goji berry powder. During fermentation, the pH and brix of the batter decreased in all groups. The volume, pH, brix, color, antioxidant activity and Consumer acceptability test of goji berry Jeungpyun were analyzed. Changes in texture and total bacteria count of Jeungpyun were measured during 6days storage at 20℃. The expansion volume of Jeungpyun decreased by increasing the concentration of goji berry powder. The pH of Jeungpyun is higher than that of Jeungpyun batter in all groups. But. the brix of Jeungpyun is lower than that of Jeungpyun batter in all groups. The L value of Jeungpyun decreased, whereas the a and b value increased by increasing the concentration of goji berry powder. DPPH free radical scavenging activity of Jeungpyun with 0, 2, 4, and 6% goji berry powder was 10.24, 33.15, 47.48, and 60.60, respectively. The antioxidant activity of Jeungpyun significantly increased by increasing the concentration of goji berry powder. In the textural analysis of Jeungpyun, the hardness significantly increased until on day4 in all groups. Springness and Cohesiveness increased until on day2 in all groups then, generally decreased until on day6. Chewiness and Brittleness increased until on day4 in all groups then, generally decreased in day6. The result of the Consumer acceptability test for the elderly and University students showed that significance appeared in taste and overall preference. The score were higher in the elderly than university student. Jeungpyun with 2% goji berry powder was best rating in taste and overall preference. But, There is no significant difference until Jeungpyun 4% added goji berry powder in overall preference. Therefore, goji berry Jeungpyun is available as a snack for the elderly and It is thought to be added to goji berry powder up to 4%.
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