Physical and Sensory Characteristics of Laver Bugak (Korean Traditional Fried Dishes) During Fermentation of Starch Batter

Journal of the Korean Society of Food Culture Pub Date : 2016-06-30 DOI:10.7318/KJFC/2016.31.3.250

Jeong-Eun Yang, Jihyeon Lee, Yeong-Ok Song, E. Choe, L. Chung

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Abstract

This study was conducted to determine the reasonable soaking period of glutinous rice for laver Bugak (Korean traditional fried dishes) processing and to identify the sensory characteristics of three kinds of laver Bugak made with different starch pastes: GRice_1d using glutinous rice soaked for 1 day; GRice_7d using glutinous rice fermented for 7 days; and Wheat using flour. Descriptive analysis was performed by 10 trained panelists, and the 92 consumers evaluated the overall acceptance (OL), acceptance of appearance (APPL), odor (ODL), flavor (FLL), and texture (TXTL) of the samples using a 9-point hedonic scale. From the measurement result by scanning electron microscope (SEM), there were differences in the surface characteristics among soaking period for 1 day and 7 days. Ten panelists were trained, and they evaluated the appearance, odor/aroma, flavor/taste, texture/mouth feel, and after taste attributes of these samples. 36 attributes were generated by panelists and 12 attribute were significantly different across products (p

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韩式炒菜在淀粉面糊发酵过程中的物理和感官特性

本试验旨在确定制作紫菜烧饭所需糯米的合理浸泡时间，并对三种不同淀粉糊制作的紫菜烧饭的感官特性进行鉴定:GRice_1d采用浸泡1天的糯米;GRice_7d采用糯米发酵7天;和小麦用面粉。描述性分析由10名训练有素的小组成员进行，92名消费者使用9分享乐量表评估样品的总体接受度(OL)，外观接受度(APPL)，气味接受度(ODL)，味道接受度(FLL)和质地接受度(TXTL)。从扫描电镜(SEM)的测量结果来看，浸泡1天和7天的表面特征存在差异。10名小组成员接受了培训，他们评估了这些样品的外观、气味/香气、味道/味道、质地/口感和品尝后的属性。小组成员产生了36个属性，其中12个属性在不同产品之间存在显著差异(p

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Journal of the Korean Society of Food Culture

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