Improvement of Sensory and Chemistry Quality of Fried Edamame by Freezing

Hariono, Budi and Kurnianto, MF and Bakri, Abi and Ardiansyah, M and Wijaya, Rizza (2018) Improvement of Sensory and Chemistry Quality of Fried Edamame by Freezing. IOP Conference Series: Earth and Environmental Science. pp. 1-6. ISSN 1755-1315

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Abstract

Fried edamame is an edamame soybean product which is processed by vacuum frying with the peculiarities of crispy products which are crispy, savory, flavorful and green. Some research studies the freezing before vacuum frying fruit or vegetable can improve crispness and taste quality of the product. The duration of freezing before the vacuum frying process is expected to improve sensory qualities such as crispness, color, flavor and chemical characteristics of fried edamame products. The study was carried out using fresh edamame samples with 3 freezing time variations (temperature - 20 oC) which is 1 day; 2 days and 3 days, each with 4 replications, using a Completely Randomized Design. Observation on the quality of edamame samples in the form of Sensory Quality includes hedonic testing of Color, Texture, Aroma and Taste, and Chemical testing includes Water Content, Carbohydrates, Proteins, Fats, and Ash Content. The results showed that the longer the freezing time sequentially from 1, 2 and 3 days the hedonic color values were higher and the carbohydrate content was also higher, but for other quality attributes such as texture, aroma and taste and other chemical components din’t show difference significantly.

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