Browse > Article
http://dx.doi.org/10.7318/KJFC/2016.31.3.250

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

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)
Publication Information
Journal of the Korean Society of Food Culture / v.31, no.3, 2016 , pp. 250-260 More about this Journal
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<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.
Keywords
Bugak; scanning electron microscope (SEM); sensory evaluation; consumer acceptance test; multivariate analysis of variance (MANOVA);
Citations & Related Records
Times Cited By KSCI : 8  (Citation Analysis)
연도 인용수 순위
1 Jung EJ, Woo KJ. 2006. Quality characteristics of Chalduk according to the soaking time of glutinous rice in water. J. East Asian Soc. Diet. Life, 16(6):677-683
2 Jung LJ, Song YO, Chung L, Choe EO. 2013. Characteristics on lipid and pigments of lotus root, dried laver, and perilla leaf bugak (Korean fried cuisine) made by Korean traditional recipe. Korean J. Soc. Food Cook. Sci., 29(6):805-814   DOI
3 Kang SH, Ryu GH. 2002. Analysis of traditional process for Yukwa making, a Korean puffed rice snack (I): Steeping and punching processes. Korean J. Food Sci. Technol., 34(4):597-603
4 Kang TY, Choi E, Jo HY, Yoon MR. 2013. Effects of japonica type rice cultivar on quality of gluten-free rice bread. Food Eng. Prog., 17(4):305-310   DOI
5 Kim HR, Kim KM, Kim KO. 2009. Optimizing steeling conditions of waxy rice based on the sensory properties of gangjung (a traditional Korean oil-puffed snack). Korean J. Food Sci. Technol., 41(4):464-470
6 Kim HR, Kim KM, Kim KO. 2009. Changes in microflora, enzyme activities and microscopic structure of wacy rice and steeping water in response to different steeping conditions during preparation of gangjung. Korean J. Food Sci. Technol., 41(6):644-651
7 Kim SW, Kim DS, Kim BY, Baik MY. 2008. Physicochemical properties of waxy rice, waxy rice flour and starch during steeping. J. Appl. Biol. Chem., 51(6):277-284   DOI
8 Ko YR, Shon MY, Kim YG, Chung KS. 2009. Changes in quality properties of fermented waxy rice paste of Yakchobugak as affected by lactic acid bacteria and waxy rice powder. J. Korean Soc. Food Sci. Nutr., 38(2):201-210   DOI
9 Lee YH, Kum JS, Ku KH, Chun HS, Kim WJ. 2001. Changes in chemical composition of glutinous rice during steeping and quality properties of Yukwa. Korean J. Food Sci. Technol., 33(6):737-744
10 Lee YS, Owens CM, Meullenet JF. 2008. On the quality of commercial boneless skinless broiler breast meat. J. Food Sci., 73(6):S253-S261   DOI
11 Lim YH, Lee HY, Jang MS. 1993. Changes of physicochemical properties of soaked glutinous rice during preparation of Yu-Kwa. Korean J. Food Sci. Technol., 25(3):247-251
12 Meilgaard M, Civille GV, Carr BT. 1999. Sensory evaluation techniques. 3rd ed. CRC Press, Boca Raton, FL, USA, pp 140-142
13 Mukprasirt A, Herald TJ, Seib PA. 2002. Pasting characteristics of rice flour-based batter compared to wheat flour-based batter. J. Food Qual., 25(2):139-154   DOI
14 Park YM, Oh MS. 1985. Effect of soaking on expansion volume of Gang Jung. Korean J. Food Sci. Technol., 17(6):415-419
15 Park JI, Chung GH, Kim BS, Hur JH. 1994. A study on the preparation of boogags by traditional methods and improvement of preservation. J. Korean Soc. Food Sci. Nutr., 23(6):986-993
16 Reddy RK, Subramanian R, Zakiuddin Ali S, Bhattacharya KR. 1994. Viscoelastic properties of rice-flour pastes and their relationship to amylose content and rice quality. Cereal Chem., 71(6):548-552
17 Tu VP, Valentin D, Husson F, Dacremont C. 2010. Cultural differences in food description and preference: Contrasting Vietnamese and French panelists on soy yogurts. Food Qual. Pref., 21(6):602-610   DOI
18 Yang JE, Choi JB, Chung L. 2014. Cross-cultural comparison of sensory characteristics of Makgeolli (Korean rice wine) by Japanese and Korean panels. J. East Asian Soc. Diet. Life, 24(5):529-543
19 Choi HM, Sim CH, Shin TS, Bing DJ, Chun SS. 2011. Quality characteristics of Kimbugak with sea tangle powder. Korean J. Food & Nutr., 24(3):434-441   DOI
20 Yoon GS, Song YS. 1996. A study on the knowledge and utilization of Korea traditional basic side dishes (II) -Dried side dishes and Jabans-. J. Korean Soc. Food Cult., 11(5):593-600
21 Drake MA, Yates MD, Gerard PD, Delahunty CM, Sheehan EM, Turnbull RP, Dodds TM. 2005. Comparison of differences between lexicons for descriptive analysis of cheddar cheese flavor in Ireland, New Zealand, and the United States of America. Int. Dairy J., 15(5):473-483   DOI
22 Han BJ, Han BR, Hwang HS. 2005. One hundred different kinds the Korean foods we really need to know. 4th ed. Hyeonamsa press, Seoul, Korea, pp 406-409, 471-474
23 Han MR, Chang MJ, Kim MH. 2007. Investigation of physical property chang in modified rice starch by ultra fine pulverization. J. Korean Soc. Appl. Biol. Chem., 50(3):160-166
24 Hwang HS, Han BR, Han BJ, Chung L. 2010. Traditional Korean food written for three generations. Gyomoon, Korea, p 189
25 Jaeger SR, Andani Z, Wakeling IN, MacFie HJH. 1998. Consumer preferences for fresh and aged apples: A crosscultural comparison. Food Qual. Pref., 9(5):355-366   DOI