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Sensory and Physical Characteristics of Hwajeun Depended on the Various Levels of Oil Amounts and frying Time  

이승현 (단국대학교 식품영양학과)
박정은 (단국대학교 식품영양학과)
장명숙 (단국대학교 식품영양학과)
Publication Information
Korean journal of food and cookery science / v.19, no.6, 2003 , pp. 765-771 More about this Journal
Abstract
The aim of this study was to standardize the various methods and recipes of Hwajeun (glutinous rice pancake with flower) appeared in the literature. For this purpose, the effects on the sensory and rheological characteristics of Hwajeun in terms of the various levels of oil and frying times were investigated. This experiment consisted of a sensory evaluation in terms of the acceptance (color, flavor, oily feeling, softness, chewiness, adhesiveness, taste and overall preference) and objective evaluation performed by a texture analyzer, a color difference meter and measurements of the water content and oil absorption. The moisture content of the treatments as a function of the frying time, S7, showed a significantly(p＜0.01) low value, and the oil absorption of the Hwajeun made with different frying times increased in proportion to the increment of the frying time(p＜0.001). In terms of color, the b value of the Hwajeun made with 16g oil for frying showed a higher value than the others. In the two bite compression test, the hardness of the Hwajeun made with 4g oil for frying showed a significantly (p＜0.001) high value among the S2 and S3 samples. As a result of the sensory evaluation for the Hwajeun made with various amounts of oil and frying times, the Hwajeun made with 16g oil for frying and a 2 min frying time for each side (S6) was the most preferred in terms of the softness, chewiness, taste and overall preference of the sensory evaluation
Keywords
Hwajeun; sensory evaluation; rheological characteristics; oil amounts; frying time;
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Times Cited By KSCI : 2  (Citation Analysis)
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