Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)
- Volume 14 Issue 5
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- Pages.463-471
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- 2004
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
Quality Characteristics of Yukwa by Addition Safflower and Storage Period
홍화 첨가와 저장기간에 따른 유과의 품질 특성
- Park Geum-Soon (Dept. of Food Service Industry Catholic University)
- 박금순 (대구카톨릭대학교 외식산업학과)
- Published : 2004.10.01
Abstract
The objectives of this study were to investigate quality characteristics of Yukwa which containing 0, 1, 3, 5% of safflower chemical properties showed that degree of expansion of Yukwa were decreased as the amount of safflower increased, while fat absorption increased. Fatty acid of Yukwa were increased as the amount of safflower increased. Sensory properties showed that cripsness of Yukwa were significant difference(P<.001) in the Yukwa with Safflower. L-value decreased by the addition of safflower, while a-value and yellowness increased. The mechanical properties showed that hardness and brittleness was the highest in the Yukwa with 5% safflower. Later 4 weeks and 6 weeks of storage, 3% and 5% safflower containing Yukwa showed decrease peroxide value and acid vale. respectively.