찹쌀가루 배합비율이 약과의 이화학적 특성 및 관능적 특성에 미치는 영향Effects of Glutinous Rice Flour Substitution Levels on Physicochemical and Sensory Properties of Yakgwa
- Other Titles
- Effects of Glutinous Rice Flour Substitution Levels on Physicochemical and Sensory Properties of Yakgwa
- Authors
- 박진숙; 이현아; 이경애
- Issue Date
- 2017
- Publisher
- 한국식품조리과학회
- Keywords
- Yakgwa; glutinous rice flour; oil absorption; acceptability
- Citation
- 한국식품조리과학회지, v.33, no.3, pp.285 - 291
- Journal Title
- 한국식품조리과학회지
- Volume
- 33
- Number
- 3
- Start Page
- 285
- End Page
- 291
- URI
- https://scholarworks.bwise.kr/sch/handle/2021.sw.sch/8190
- DOI
- 10.9724/kfcs.2017.33.3.285
- ISSN
- 2287-1780
- 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.
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Collections - College of Natural Sciences > Department of Food Science and Nutrition > 1. Journal Articles
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