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KMID : 1024420210250040331
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Food Engineering Progress
2021 Volume.25 No. 4 p.331 ~ p.337
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Quality and Sensory Characteristics of Vegetable Tteokgalbi by Different Cooking Methods
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Yu Je-Hee
Shin Jung-Kue
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Abstract
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In this study, to investigate the effect on qualities and preference of the vegetable tteokgalbi by cooking methods, it was using pan frying, microwave heating, conventional oven heating, and air frying. Moisture contents (%) according to cooking method was highest in the order of microwave heating, air frying, pan frying, and conventional oven heating, and pH was slightly higher in microwave heating and air frying. Cooking loss (%) and diameter reduction rate (%) and thickness reduction rate(%) was highest in conventional oven heating. For hardness (N), chewiness (J), springiness and cohesiveness, pan frying showed the highest value and microwave heating showed the lowest value. In the sensory test according to the cooking method, appearance and surface color showed highest values of conventional oven heating, and the pan frying showed high value for overall flavor, umami, overall taste, and overall acceptability. As a result, pan frying is an appropriate cooking method to improve the preference of vegetable tteokgalbi.
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KEYWORD
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meat analogue, tteokgalbi, cooking methods, quality characteristics, overall acceptability
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