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Consumer acceptability and texture analysis of frozen dumplings using different cooking methods

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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.

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Acknowledgements

This research did not receive any funding. Authors would like to thank Yejin Kim and Woojeong Gim, who helped conducting consumer tests.

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Authors and Affiliations

  1. Department of Food Science and Nutrition, Pusan National University, 46241, Busan, Korea

    Soyoung Park, Jihye An & Jeehyun Lee

  2. Kimchi Research Institute, Pusan National University, Busandaehakro 63 beongil 2, Geumjeong-gu, 46241, Busan, Korea

    Jeehyun Lee

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  1. Soyoung Park
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  2. Jihye An
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  3. Jeehyun Lee
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Correspondence to Jeehyun Lee.

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Conflict of interest

The first author currently works at LG Electronics, and one of the items of cooking equipment is made by LG Electronics. However, this study compares cooking methods rather than cooking devices.

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This study was reviewed by the Institutional Review Board at Pusan National University (PNU IRB/2022_55_HR).

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Park, S., An, J. & Lee, J. Consumer acceptability and texture analysis of frozen dumplings using different cooking methods. Food Sci Biotechnol 33, 877–887 (2024). https://doi.org/10.1007/s10068-023-01389-9

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  • DOI: https://doi.org/10.1007/s10068-023-01389-9

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