기름의 종류 및 첨가량을 달리한 구운 약과의 품질특성 연구Quality Characteristics of Baked Yackwa with Different Types and Amounts of Oils
- Authors
- 장소영; 박미정; 이숙영
- Issue Date
- 2013
- Publisher
- 한국식생활문화학회
- Keywords
- Baked Yackwa; fried Yackwa; rice bran oil; olive oil; sesame oil
- Citation
- 한국식생활문화학회지, v.28, no.5, pp 525 - 532
- Pages
- 8
- Journal Title
- 한국식생활문화학회지
- Volume
- 28
- Number
- 5
- Start Page
- 525
- End Page
- 532
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/19479
- DOI
- 10.7318/KJFC/2013.28.5.525
- ISSN
- 1225-7060
2288-7148
- Abstract
- This study aimed to find oils that can replace high-priced sesame oil.The quality of baked Yackwa containing different types of oils (rice bran, olive, or sesame oils) and amount of oils (30, 35, 40%) were investigated. The hardness of the baked Yackwa depended on the amount of oil, as more oil led to a softer texture of baked Yackwa. According to sensory evaluations, baked Yackwa with rice bran oil received the highest score in taste quality, with sesame oil receiving the second highest score. The flavor of baked Yackwa containing the rice bran oil was also better than other samples. In contrast, there were no significant differences in taste between other samples, including baked Yackwa containing all ingredients, 40%sesame oil, and 40% olive oil. The overall acceptance showed the highest score in baked Yackwa with rice bran oil (35%).
In conclusion, rice bran oil (35%) is recommended as an oil ingredient for baked Yackwa.
This study aimed to find oils that can replace high-priced sesame oil.The quality of baked Yackwa containing different types of oils (rice bran, olive, or sesame oils) and amount of oils (30, 35, 40%) were investigated. The hardness of the baked Yackwa depended on the amount of oil, as more oil led to a softer texture of baked Yackwa. According to sensory evaluations, baked Yackwa with rice bran oil received the highest score in taste quality, with sesame oil receiving the second highest score. The flavor of baked Yackwa containing the rice bran oil was also better than other samples. In contrast, there were no significant differences in taste between other samples, including baked Yackwa containing all ingredients, 40%sesame oil, and 40% olive oil. The overall acceptance showed the highest score in baked Yackwa with rice bran oil (35%).
In conclusion, rice bran oil (35%) is recommended as an oil ingredient for baked Yackwa.
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