찹쌀가루 배합비율이 약과의 이화학적 특성 및 관능적 특성에 미치는 영향
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 박진숙 | - |
dc.contributor.author | 이현아 | - |
dc.contributor.author | 이경애 | - |
dc.date.accessioned | 2021-08-11T16:23:46Z | - |
dc.date.available | 2021-08-11T16:23:46Z | - |
dc.date.created | 2021-06-17 | - |
dc.date.issued | 2017 | - |
dc.identifier.issn | 2287-1780 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/sch/handle/2021.sw.sch/8190 | - |
dc.description.abstract | Purpose: In this study, we evaluated the physicochemical and sensory effects of glutinous rice flour substitution in Yakgwa. Methods: The glutinous rice flour was added to Yakgwa dough as ratio to ranging from 0, 20, 40, 60%. Dehydration, oil absorption, color, texture and preference properties of Yakgwa were then investigated. Results: Glutinous rice flour caused a decrease in dehydration and oil absorption during frying. For color determination, L-value increased while b-value decreased as the addition of glutinous rice flour increased. In the instrumental texture analysis, hardness and chewiness increased with increasing glutinous rice flour content. Yakgwa with 20 or 40% glutinous rice flour showed a significantly higher overall acceptability than others. Conclusion: It can be concluded that 20 or 40% glutinous rice flour substitution is appropriate for preparing Yakgwa, based on the sensory evaluation results. | - |
dc.language | 한국어 | - |
dc.language.iso | ko | - |
dc.publisher | 한국식품조리과학회 | - |
dc.title | 찹쌀가루 배합비율이 약과의 이화학적 특성 및 관능적 특성에 미치는 영향 | - |
dc.title.alternative | Effects of Glutinous Rice Flour Substitution Levels on Physicochemical and Sensory Properties of Yakgwa | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | 이경애 | - |
dc.identifier.doi | 10.9724/kfcs.2017.33.3.285 | - |
dc.identifier.bibliographicCitation | 한국식품조리과학회지, v.33, no.3, pp.285 - 291 | - |
dc.relation.isPartOf | 한국식품조리과학회지 | - |
dc.citation.title | 한국식품조리과학회지 | - |
dc.citation.volume | 33 | - |
dc.citation.number | 3 | - |
dc.citation.startPage | 285 | - |
dc.citation.endPage | 291 | - |
dc.type.rims | ART | - |
dc.identifier.kciid | ART002237101 | - |
dc.description.journalClass | 2 | - |
dc.description.journalRegisteredClass | kci | - |
dc.subject.keywordAuthor | Yakgwa | - |
dc.subject.keywordAuthor | glutinous rice flour | - |
dc.subject.keywordAuthor | oil absorption | - |
dc.subject.keywordAuthor | acceptability | - |
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