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Quality Characteristics of Baked Yugwabandagi with Different Additives

첨가물을 달리한 구운 유과 반대기의 품질 특성

  • Cha, Kyoung-Ok (Dept. of Agricultural Chemistry Graduate School, Wonkwang University) ;
  • Han, Eun-Ju (Dept. of Cooking, Korea Polytechnic College)
  • 차경옥 (원광대학교 대학원 농화학과) ;
  • 한은주 (한국폴리텍대학 조리과)
  • Received : 2015.03.12
  • Accepted : 2015.06.19
  • Published : 2015.06.30

Abstract

To improve the shortcomings of baked Yugwa 0.5, 1.0, 1.5 and 2.0% natural ind igestible materials,- (gellan gum, glucomannan and carrageenan) were each treated with glutinous rice-baked Yugwa was processed, and quality imprpvements were deducted. Baked Yugwa with natural additives,- (gellan gum, glucomannan and carrageenan) was compared,- to additional test results with sample 1.5%(w/w) additives,- The one showing the highest preference from the sensory test was the acid number reference group at $2.19{\pm}0.42$, while the sample groups,- with different additives, were lower than the reference group by $1.48{\pm}0.39$ to $1.67{\pm}0.68$. The peroxide number reference group showed the highest preference of $49.34{\pm}0.42$, whereas the sample groups, with different additives, showed lower preferences than the reference group by $36.72{\pm}$0.42 compared to the sample group of glucomannan 1.5% (w/w), $32.45{\pm}0.59$ compared to the sample group of gellan gum 1.5%(w/w), and $28.65{\pm}0.56$ compared to the sample group of carrageenan 1.5% (w/w). According to the preference test targeting employees of Korean cake, manufacturers, there was no significant difference in color and flavor among all groups, whereas the sample group of carrageenan 1.5% (w/w) showed the highest scores in items of taste, texture and overall-preference, and also sample groups of glucomannan 1.5% (w/w) and gellan gum 1.5% (w/w) scored higher than the reference group. Baked Yugwa with 1.5% (w/w) additives of carrageenan, glucomannan and gellan gum have higher marketability by decreasing deterioration caused by oxidation of existing deep fried Yugwa and by improving the solid texture of baked Yugwa.

Keywords

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  1. Changes in physical properties of Yukwa (fried rice snack) by soybean extract concentration and incubation time vol.27, pp.2, 2018, https://doi.org/10.1007/s10068-017-0284-y