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Consumer acceptability and texture analysis of frozen dumplings using different cooking methods
Soyoung Park1, Jihye An1, Jeehyun Lee1,2
1Department of Food Science and Nutrition, Pusan National University, 46241 Busan, Korea.
Abstract:
Four frozen dumplings were prepared using air-frying, microwaving, pan-frying, and steaming for consumer acceptability and texture perception measure. Cluster analysis was performed and two groups resulted. Neutral consumers who generally rated 'like slightly' and 'neither like nor dislike' were influenced by the combinations of dumpling and cooking methods. Dumpling likers who rated higher than 'like moderately' were influenced by cooking methods. When divided into clusters, each effect was significant. For dumplings, consumers preferred three products over one. Regarding cooking methods, neutral consumers preferred pan-frying and air-frying. However, dumpling likers preferred pan-frying. Chewy, soft, crisp, and sticky characteristics positively influenced on acceptability. In addition, dumpling shells and fillings were analyzed to measure crispness and firmness, respectively, using a texture analyzer. Cooking methods influenced skin crispness but dumplings influenced filling firmness. Although correlation was very low between consumer texture perception and analytical measure, using both would be beneficial in further understanding.
Supplementary Information:
The online version contains supplementary material available at 10.1007/s10068-023-01389-9.
