한국식생활문화학회지 (Journal of the Korean Society of Food Culture)

  • 제31권3호
  • /
  • Pages.250-260
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  • 2016
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  • 1225-7060(pISSN)
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  • 2288-7148(eISSN)
한국식생활문화학회 (Korean Society of Food Culture)
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찹쌀의 수침시간에 따른 김부각의 물리적·관능적 특성 연구

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

  • 양정은 (경희대학교 호텔관광대학) ;
  • 이지현 (경희대학교 호텔관광대학) ;
  • 송영옥 (부산대학교 식품영양학과) ;
  • 최은옥 (인하대학교 식품영양학과) ;
  • 정라나 (경희대학교 호텔관광대학)
  • Yang, Jeong-Eun (College of Hotel & Tourism Management, Kyung Hee University) ;
  • Lee, Ji-Hyeon (College of Hotel & Tourism Management, Kyung Hee University) ;
  • Song, Yeong Ok (Department of Food Science and Nutrition, Pusan National University) ;
  • Choe, Eunok (Department of Food and Nutrition, Inha University) ;
  • Chung, Lana (College of Hotel & Tourism Management, Kyung Hee University)
  • 투고 : 2016.06.08
  • 심사 : 2016.06.30
  • 발행 : 2016.06.30
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초록

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<0.05). It was found that the Grice_7d sample was characterized by mouthfeel of crispiness and uniformity of bubbles, and the Wheat sample was characterized by surface of roughness, mouthfeel of crispiness and adhesiveness, relatively. And the Grice_1d sample was characterized by surface of roughness, mouthfeel of roughness, hardness, cohesiveness, toughness, and adhesiveness.

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