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http://dx.doi.org/10.9724/kfcs.2017.33.2.155

Quality Characteristics of Gluten-free Frying Pre-mix with Insoluble Dietary Fiber Powder from Chinese Cabbage By-product  

Hai, Xue-Ru (Department of Food & Nutrition, Chung-Ang University)
Park, Ji-Hyun (Department of Food & Nutrition, Chung-Ang University)
Heo, Ye-Na (Department of Food & Nutrition, Chung-Ang University)
Kim, Min-Joo (Department of Food & Nutrition, Chung-Ang University)
Bae, Gui-Seck (Department of Animal Science and Technology, Chung-Ang University)
Chang, Moon-Baek (Department of Animal Science and Technology, Chung-Ang University)
Moon, Bo-Kyung (Department of Food & Nutrition, Chung-Ang University)
Publication Information
Korean journal of food and cookery science / v.33, no.2, 2017 , pp. 155-161 More about this Journal
Abstract
Purpose: The purpose of this study was to determine the quality characteristics of gluten-free frying pre-mix with insoluble dietary fiber powder (IDFP) from Chinese cabbage by-product. Methods: Frying powder mix was prepared with 0.5, 1.0, 1.5 or 2.0% IDFP. Fried powder mix only whit brown rice powder was used as a control. Spreadability, pick-up ratio and color of batter, texture, moisture and oil contents, oil absorption and sensory evaluation of fried sweet potato were determined. Results: L and a-values of batter decreased with increasing amount of IDFP, whereas b-value increased with IDFP addition. Hardness and crispiness of fried sweet potato increased with IDFP addition until 1.5%. Moisture content of fried sweet potato increased with higher IDFP addition whereas oil content and oil absorption decreased with increasing amount of IDFP. Sensory evaluation of fried sweet potato showed the best results in the 0.5% of IDFP addition group. Conclusion: Overall preference of IDFP samples was significantly higher than that of control. Based on the study, the optimal amount of IDFP for gluten-free fried powder mix was determined to be 0.5-1.5%.
Keywords
frying pre-mix; gluten-free; Chinese cabbage by-product; insoluble dietary fiber; quality characteristics;
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Times Cited By KSCI : 23  (Citation Analysis)
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