Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Quality Characteristics of Baked Yackwa with Different Types and Amounts of Oils

기름의 종류 및 첨가량을 달리한 구운 약과의 품질특성 연구

  • 장소영 (경민대학 호텔조리외식과) ;
  • 박미정 (중앙대학교 식품영양학과) ;
  • 이숙영 (중앙대학교 식품영양학과)
  • Received : 2007.11.30
  • Accepted : 2013.10.17
  • Published : 2013.10.30
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Abstract

This study aimed to find oils that can replace high-priced sesame oil. The quality of baked Yackwa containing different types of oils (rice bran, olive, or sesame oils) and amount of oils (30, 35, 40%) were investigated. The hardness of the baked Yackwa depended on the amount of oil, as more oil led to a softer texture of baked Yackwa. According to sensory evaluations, baked Yackwa with rice bran oil received the highest score in taste quality, with sesame oil receiving the second highest score. The flavor of baked Yackwa containing the rice bran oil was also better than other samples. In contrast, there were no significant differences in taste between other samples, including baked Yackwa containing all ingredients, 40% sesame oil, and 40% olive oil. The overall acceptance showed the highest score in baked Yackwa with rice bran oil (35%). In conclusion, rice bran oil (35%) is recommended as an oil ingredient for baked Yackwa.

Keywords

References

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