배추 부산물의 식이섬유를 첨가한 글루텐프리 튀김 프리믹스의 품질특성Quality Characteristics of Gluten-free Frying Pre-mix with Insoluble Dietary Fiber Powder from Chinese Cabbage By-product
- Authors
- 해설여; 박지현; 허예나; 김민주; 배귀석; 장문백; 문보경
- Issue Date
- 2017
- Publisher
- 한국식품조리과학회
- Keywords
- frying pre-mix; gluten-free; Chinese cabbage by-product; insoluble dietary fiber; quality characteristics
- Citation
- 한국식품조리과학회지, v.33, no.2, pp 155 - 161
- Pages
- 7
- Journal Title
- 한국식품조리과학회지
- Volume
- 33
- Number
- 2
- Start Page
- 155
- End Page
- 161
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/5830
- DOI
- 10.9724/kfcs.2017.33.2.155
- ISSN
- 2287-1780
2287-1772
- 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%.
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%.
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Collections - College of Biotechnology & Natural Resource > School of Food Science and Technology > 1. Journal Articles
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