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KMID : 0665420160310030250
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Korean Journal of Food Culture
2016 Volume.31 No. 3 p.250 ~ p.260
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Physical and Sensory Characteristics of Laver Bugak (Korean Traditional Fried Dishes) During Fermentation of Starch Batter
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Yang Jeong-Eun
Lee Ji-Hyeon
Song Yeong-Ok
Choe Eun-Ok
Chung La-Na
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Abstract
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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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KEYWORD
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Bugak, scanning electron microscope (SEM), sensory evaluation, consumer acceptance test, multivariate analysis of variance (MANOVA)
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