찹쌀가루 첨가 약과의 관능적 특성 및 소비자 기호도Sensory Characteristics and Consumer Acceptance of Yakgwa with Glutinous Rice Flour
- Other Titles
- Sensory Characteristics and Consumer Acceptance of Yakgwa with Glutinous Rice Flour
- Authors
- 박진숙; 이경애; 신말식; 최은옥
- Issue Date
- 2016
- Publisher
- 동아시아식생활학회
- Keywords
- Yakgwa; glutinous rice flour; sensory characteristics; consumer acceptance
- Citation
- 동아시아식생활학회지, v.26, no.3, pp 271 - 277
- Pages
- 7
- Journal Title
- 동아시아식생활학회지
- Volume
- 26
- Number
- 3
- Start Page
- 271
- End Page
- 277
- URI
- https://scholarworks.bwise.kr/sch/handle/2021.sw.sch/9738
- DOI
- 10.17495/easdl.2016.6.26.3.271
- ISSN
- 1225-6781
2288-8802
- Abstract
- This study was performed to identify sensory characteristics of the Korean traditional cookie Yakgwa prepared by partially replacing wheat flour with glutinous rice flour as well as to conduct cross-cultural comparison of the sensory descriptions of the Yakgwa sample set between Korea and Chinese panelists. Korean and Chinese highly trained panelists identified 22 sensory attributes by descriptive analysis. The addition of glutinous rice flour decreased soybean oil odor, moistness, oiliness and increased hardness, crispness of the Yakgwa samples. In the consumer test, consumers from Korea (n=89) and China (n=56) participated. Yakgwa with 50% glutinous rice flour had a significantly higher overall acceptability than other the Yakgwa samples by Korean and Chinese consumers.
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Collections - College of Natural Sciences > Department of Food Science and Nutrition > 1. Journal Articles
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