Effect of Bean Water Concentration and Incubation Time of Yukwa Paste and Packaging Method on the Quality of Yukwa

유과 반죽의 콩물 농도 및 Incubation time과 포장방법이 유과의 저장 중 품질 특성에 미치는 영향

  • Jo, Mi-Na (Department of Food & Nutrition, Yonsei University) ;
  • Jeon, Hyeong-Ju (Department of Food & Nutrition Seoil College)
  • 조미나 (연세대학교 식품영양학과) ;
  • 전형주 (서일대학 식품영양과)
  • Published : 2001.06.30

Abstract

Effect of bean water concentration and incubation time of Yukwa paste as well as packaging method on the quality of Yukwa was investigated. Quality loss in Yukwa during storage was dependent on the packaging method such as bamboo packaging at $30^{\circ}C$, nitrogen packaging at $30^{\circ}C$ and LDPE packaging at $-18^{\circ}C$. Peroxide value increased with bean water concentration, but showed no significant difference by incubation time. The hardness of Yukwa decreased with the increase of bean water concentration, incubation time, and storage time but showed no significant difference by packaging method. Sensory evaluation after storage for 3 months showed that Yukwa color was significantly influenced by packaging method and bean water concentration. The volume was also significantly influenced by bean water concentration and incubation time. Off-flavor showed significant difference by storage method. Tenderness, taste and overall desirability showed significant difference by bean water concentration. Crispness showed significant difference by storage method and bean water concentration.

Keywords

Yukwa;bean water concentration;incubation time;packaging method;storage time