Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Study on Quality of Yukwa by Substitution with Resistant Starch

저항전분 대체에 따른 유과의 품질에 관한 연구

  • Lee, Mi Hye (Dept. of Food and Nutrition, The Catholic University of Korea) ;
  • Oh, Myung Suk (Dept. of Food and Nutrition, The Catholic University of Korea)
  • 이미혜 (가톨릭대학교 식품영양학과) ;
  • 오명숙 (가톨릭대학교 식품영양학과)
  • Received : 2016.08.28
  • Accepted : 2016.09.19
  • Published : 2016.10.31
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Abstract

Effects of resistant starch as a functional substitute on the quality of Yukwa were determined. Replacement ratios of resistant starch were 2, 4, and 6% of glutinous rice flour. Regarding pasting properties of Yukwa dough replaced with resistant starch, initial pasting temperature significantly increased and peak viscosity significantly decreased with increasing resistant starch. The moisture contents of bandegi and Yukwa base replaced with resistant starch were higher than that of the control. The expansion ratio of Yukwa base replaced with resistant starch significantly decreased with increasing resistant starch, and there were no significant differences in the oil absorption ratio. Lightness (L) of Yukwa base replaced with resistant starch increased significantly with increasing resistant starch. Appearance of Yukwa base replaced with resistant starch showed a shortened length and increased width with increasing resistant starch, and cross-section showed an oval shape, fine air cell distribution, and increased outer layer thickness. Hardness and peak number increased significantly with increasing resistant starch. The overall acceptability of Yukwa base replaced with 6% resistant starch was the highest among the samples, but the result was not significant. The above results show that resistant starch substitution in Yukwa improved the texture and further could improve health functionality due to its dietary fiber content. Resistant starch was appropriate as a 6% replacement for glutinous rice flour in Yukwa.

Keywords

References

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