As the number of vegetarians is increasing due to environmental pollution caused by greenhouse gases, health problems such as obesity and high blood pressure, religious beliefs, interest in vegetable meat, which can replace meat, are increasing. Vegetable meat refers to meat that is produced using p...
As the number of vegetarians is increasing due to environmental pollution caused by greenhouse gases, health problems such as obesity and high blood pressure, religious beliefs, interest in vegetable meat, which can replace meat, are increasing. Vegetable meat refers to meat that is produced using protein extracted from plants to form and taste similar to meat, mainly using soybean protein. Vegetable meat is also excellent in terms of nutrition due to its high protein content and low fat and saturated fatty acids contents. However, it is still not similar to the taste and texture of meat and lacks the sensory taste of consumers due to the bean odor, which is the main ingredient. Because food changes in appearance, flavor, color, texture, and nutritional value during cooking, consumers find cooking methods that are convenient and can increase their preference. Therefore, we wanted to find ways to improve the preference of vegetable tteokgalbi by cooking methods.
The higher the internal center temperature, the lower is the moisture content of the vegetable tteokgalbi. The vegetable tteokgalbi ewhibited the highest moisture content when heated in a microwave, and lowest in the oven. Cooking loss, diameter, and thickness reduction rates increased as the internal center temperature increased. The cooking loss, diameter and thickness reduction rates were highest in an oven, where these were the lowest in microwave and air fryer. The thickness reduction rate was the highest for pan-frying, but there was no significant difference among cooking methods. The L value and a value tended to decrease, whereas the b value tended to increase as the internal center temperature increased. The L value was the highest in a microwave and lowest in pan-frying. The a value was the highest in an oven and lowest in an air fryer. The b value was the lowest in microwave, and similar among other cooking methods. The pH as the internal center temperature increased, but there no significant difference in a microwave oven. in comparison with other cooking methods, the pH of the vegetable tteokgalbi-cooked in a microwave ovens was the highest. Hardness, chewiness, springiness, and cohesiveness increased as the internal temperature increased. The highest values of hardness, chewiness, springiness, and cohesiveness were seen in pan-fried vegetable tteokgalbi, whereas these values were the lowest value in vegetable tteokgalbi cooked in a microwave ovens. The acceptability of the vegetable tteokgalbi was high when the internal center temperature was 75℃, 85℃. Appearance, color, and taste showed high scores of vegetable tteokgalbi cooked by air fryer, whereas soybean flavor showed high scores of pan-frying. Softness, chewiness, and juiciness were high in the vegetable tteokgalbi cooked in a microwave. The overall acceptability of the vegetable tteokgalbi, cooked to 85℃ with an internal center temperature using an air fryer was high.
Based on the results of the experiment and sensory properties, the vegetable tteokgalbi cooked to 85℃ with an internal center temperature using pan-frying and an air fryer is the most appropriate cooking method, indicating a high score.
As the number of vegetarians is increasing due to environmental pollution caused by greenhouse gases, health problems such as obesity and high blood pressure, religious beliefs, interest in vegetable meat, which can replace meat, are increasing. Vegetable meat refers to meat that is produced using protein extracted from plants to form and taste similar to meat, mainly using soybean protein. Vegetable meat is also excellent in terms of nutrition due to its high protein content and low fat and saturated fatty acids contents. However, it is still not similar to the taste and texture of meat and lacks the sensory taste of consumers due to the bean odor, which is the main ingredient. Because food changes in appearance, flavor, color, texture, and nutritional value during cooking, consumers find cooking methods that are convenient and can increase their preference. Therefore, we wanted to find ways to improve the preference of vegetable tteokgalbi by cooking methods.
The higher the internal center temperature, the lower is the moisture content of the vegetable tteokgalbi. The vegetable tteokgalbi ewhibited the highest moisture content when heated in a microwave, and lowest in the oven. Cooking loss, diameter, and thickness reduction rates increased as the internal center temperature increased. The cooking loss, diameter and thickness reduction rates were highest in an oven, where these were the lowest in microwave and air fryer. The thickness reduction rate was the highest for pan-frying, but there was no significant difference among cooking methods. The L value and a value tended to decrease, whereas the b value tended to increase as the internal center temperature increased. The L value was the highest in a microwave and lowest in pan-frying. The a value was the highest in an oven and lowest in an air fryer. The b value was the lowest in microwave, and similar among other cooking methods. The pH as the internal center temperature increased, but there no significant difference in a microwave oven. in comparison with other cooking methods, the pH of the vegetable tteokgalbi-cooked in a microwave ovens was the highest. Hardness, chewiness, springiness, and cohesiveness increased as the internal temperature increased. The highest values of hardness, chewiness, springiness, and cohesiveness were seen in pan-fried vegetable tteokgalbi, whereas these values were the lowest value in vegetable tteokgalbi cooked in a microwave ovens. The acceptability of the vegetable tteokgalbi was high when the internal center temperature was 75℃, 85℃. Appearance, color, and taste showed high scores of vegetable tteokgalbi cooked by air fryer, whereas soybean flavor showed high scores of pan-frying. Softness, chewiness, and juiciness were high in the vegetable tteokgalbi cooked in a microwave. The overall acceptability of the vegetable tteokgalbi, cooked to 85℃ with an internal center temperature using an air fryer was high.
Based on the results of the experiment and sensory properties, the vegetable tteokgalbi cooked to 85℃ with an internal center temperature using pan-frying and an air fryer is the most appropriate cooking method, indicating a high score.
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