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초록· 키워드
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Quality changes in yakgwa (such as color, moisture contents, acid value, rheological properties, and viable cells) using different types of frying oils was examined for 5 weeks. During the storage period, the lightness and yellowness of all samples were increased and there was no significant difference in redness. After 5 weeks of storage, rice bran oil showed the least color difference. There was no difference in the moisture contents of all samples except for grape seed oil, while the moisture contents of yakgwa fried with grape seed oil was decreased. The acid value increased as the storage period increased regardless of the type of frying oil, and yakgwa fried with rice bran oil and grape seed oil showed a low acid value. The hardness was increased as the storage period increased, but there was no difference in the hardness between the samples. The adhesiveness and resilience were decreased and the chewiness was increased. The total cell count did not increase significantly as the storage period, and there was also no difference in the total cell count between the samples. There was a high level of yeast and mold in comparison to total cell count, and the colony of bacteria was not detected.
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참고문헌 (31)
참고문헌 신청
Cho SH / 1987 / The bibliographical study on development of yackwa / Korean J. Soc. Food Cult. 2:33~43
조은자 / 2007 / 주박 첨가 약과의 이화학적 특성 / 동아시아식생활학회지 17(1):94~102
Food and Drug Administration / Korean Food Standards Codex
Han MJ / 1994 / Stability and flavor of yackwa fried in soybean, cottonseed and rice bran oil / Korean J. Soc. Food Cult. 9:335~340
Hwang HJ / 2015 / Quality characteristics of rice yackwa added with yam powder
조은자 / 2007 / 주박 첨가 약과의 이화학적 특성 / 동아시아식생활학회지 17(1):94~102
Food and Drug Administration / Korean Food Standards Codex
Han MJ / 1994 / Stability and flavor of yackwa fried in soybean, cottonseed and rice bran oil / Korean J. Soc. Food Cult. 9:335~340
Hwang HJ / 2015 / Quality characteristics of rice yackwa added with yam powder
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