Effect of the Cellulose on Yackwa Quality

셀룰로오스 첨가가 약과의 품질에 미치는 영향

This study was performed to the investigate the Yackwa quality according to the addition level of cellulose(0, 1, 3, 5 and 7% w/w flour). The color(L, a and b value), hardness, crude lipid content and sensory evaluation of Yackwa were measured. The values for color(L, a and b value) were not shown any significant difference among the all of Yackwa groups, but L(lightness) tended to be increased in 5 and 7% cellulose Yackwa groups than cellulose free Yackwa(control). The 7% cellulose Yackwa was harder than control, but the hardness of Yackwa didn't show difference in groups added below 5% cellulose compare to control. Crude fat contents showed no significant difference in the all Yackwa groups but tended to decrease in Yackwa groups added above 1% cellulose than control. It could be thought that fat absorption of Yackwa was affected due to adding a cellulose. There were not found any significant differences in the taste values for sensory evaluation according to cellulose level, and overall acceptability in below 5% cellulose Yackwa groups didn't differ from control. On the other hand the higher level of cellulose, the more crispness which was positively associated with overall acceptability. These findings could be thought that the addition of 3% cellulose(w/w) in preparing Yackwa were needed to reduce the fat absorption and to increase the crispness without changing the tastes and overall acceptability of Yackwa.