• Title/Summary/Keyword: Yukwa

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Research Study of Yukwa Baking Process, a Traditional Desert Originated from Jeonbuk, Korea (전북 지방의 유과 제조 방법 및 소비자들의 유과 선호도 조사)

  • Kim, Joong-Man;Han, Eun-Ju;Cha, Kyung-Ok
    • Journal of the East Asian Society of Dietary Life
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    • v.20 no.3
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    • pp.402-414
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    • 2010
  • A survey was conducted to study the ingredient and the nutrition of Yukwa consumed in Jeonbuk region. Additional survey was performed to the adult population in Jeobook region to identify the recognition and improvement of Yukwa. The ingredient and baking process varies from each region. The modernization of Yukwa baking process requires introduction of new flavour using new ingredient and simplification of the baking process as these two factors are holding back the modernization of the Yukwa. Top quality Yukwa can be produced by standardized baking process, using top quality agricultural goods, cultivated in Korea. The key to making Yukwa more accessible to the public is by simplifying the current baking process, including the drying process Bandegi, which is the most complicated process of all.

Green Tea Extract is an Effective Antioxidant for Retarding Rancidity of Yukwa (Rice Snacks) Fried in Soybean and Rice Bran Oils

  • Park, Jae-Hee;Kim, Chang-Soon
    • Preventive Nutrition and Food Science
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    • v.7 no.3
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    • pp.255-260
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    • 2002
  • Yukwa is a popular Korean traditional fried rice snack. The high fat content and porous structure of Yukwa cause it to rapidly become rancid, presenting difficult challenges for commercial distribution. In this study, an-tioxidant activities of green tea extracts (GTE) were evaluated in Yukwa fried in soybean oil (SBO), rice bran oil (RBO) and winterized rice bran oil (WRBO) during storage at 4$0^{\circ}C$ for 12 weeks. Lipid oxidation of Yukwa was determined by acid value (AV), peroxide value (POV), p-anisidine value(AnV), totox value and sensory evaluation. The addition of GTE to the oils reduced the increases in AV, POV, AnV, and totox. Totox increased most vapidly in Yukwa fried in SBO, fellowed by RBO>WRBO>SBO+200 ppm GTE>RBO+200 ppm GTE > WRBO + 200 ppm GTE (p<0.05). Sensory evaluation revealed that the addition of 200 ppm GTE delays rancidity in Yukwa by 7~8 weeks; providing compelling evidence that GTE is an effective antioxidant for Yukwa.

System Design and Application of External Feature Extraction for Quality Maintenance of Yukwa (유과의 품질규격 유지를 위한 외형 정보 측정 시스템 설계 및 적용 연구)

  • Cho, Sung Ho;Kim, Tae Jung;Hwang, Heon
    • The Korean Journal of Community Living Science
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    • v.24 no.2
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    • pp.251-258
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    • 2013
  • Korean oil and honey Yukwa has been paid attention as formal cake for traditional national seasons' holiday and religious service. Quality of Yukwa, however, has been maintained arbitrarily by each Yukwa manufacturer. Since even same Yukwa had severe differences in size, weight, and pattern, it has given the negative effect to the consumer. Yukwa industries need to setup the quantitative quality specifications instead of qualitative ones to maintain the uniformity of Yukwa quality. Efficient and economical inspection and process control system should be developed. In developing quality standards of Yukwa, features which can measure quality quantitatively in real time should be properly chosen. Existing quality features such as acidity, oxidization, hardness, viscosity, and texture were measured by the chemical or physical base destructive methods. Many research and developments have been performed in investigating and analyzing chemical transition states of those quality features as environment or storage condition changes. Most methods, however, require either off-line or complex treatment or time consuming process of analysis in evaluating quality features. Consumer, however, selects products mostly based on the external features such as shape, size, and color. Therefore, critical visual quality features should be chosen and the efficient real time measurement system must be developed. In this paper, computer image acquisition and processing system were developed and software modules were developed to extract the quantitative data of those features in real-time. Computer image processing system will promote in maintaining uniform quality of Yukwa and establishing quality standards of Yukwa.

Study for the Quality Improvement and Standardization of Manufacturing Process of Yukwa (유과의 품질향상 및 조리과정 표준화를 위한 연구)

  • Kim, Hyang-Sook
    • Korean Journal of Human Ecology
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    • v.7 no.2
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    • pp.149-159
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    • 1998
  • This study was carried out to examine the role soy milk in the preparation of Yukwa, possibility of substitution of soy milk to isolated soy protein and the effect of drying condition of Yukwa dough on the quality of Yukwa for the purpose of standardization of Yukwa preparation process. Although isolated soy protein did not make any particular effect on the gelatinization characteristics of waxy rice flour, soy milk lowered peak viscosity to half of waxy rice flour. The optimum moisture content of dried Yukwa dough was about 25%, and it can be reached by drying at $60^{\circ}C$ under atmosphere pressure for $4{\sim}5$ hours. On the basis of the results of morphological observations, mechanical and sensory measurement of hardness, and sensory test of the internal structure, mouthfeel and overall acceptability, soy milk was more desirable than isolated soy protein for the quality improvement of yukwa.

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Quality of Yukwa base and Popped rice for Salyeotgangjung popped with salt (소금으로 팽화시킨 유과바탕 및 쌀엿강정용 팽화쌀의 품질)

  • 임경려;강순아;이경희
    • Korean journal of food and cookery science
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    • v.19 no.6
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    • pp.729-736
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    • 2003
  • This study was performed to improve the quality and extend the shelf life of Yukwa and Salyeotgangjung, traditional Korean cookies, by using fine hot salt instead of oil as the popping medium. Yukwa and Salyeotgangjung were popped with fine salt, and the size, sensory evaluation, color values and textural properties were then compared with those popped in oil. The results showed that the Yukwa base with salt was popped the most at 140C and the rice was popped at 240C. The Yukwa base in salts was smaller in size and larger in density than in oil but the popped rice in salts had a similar size and a smaller density than that popped in oil. In the sensory test, the Yukwa base and popped rice expanded in the salts were preferred to those popped in oil but there was little difference in only popped rice. In terms of color, there was a difference between those popped in salt and in oil. In terms of texture, only popped rice expanded in the salts was harder than in oil, and the Yukwa popped in oil was more cohesive than in the salts. In brittleness, there were no differences between in salt and in oil.

Effects of Pellet Moisture Content on the Physical Properties of Vacuum-puffed Yukwa

  • Shen, Xiao-Jun;Norajit, Krittika;Ryu, Gi-Hyung
    • Food Engineering Progress
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    • v.15 no.3
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    • pp.262-268
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    • 2011
  • The effects of pellet moisture content on physical properties (expansion ratio, density and breaking strength) of vacuum-puffed Yukwa (non-oil puffed Yukwa) were investigated in this study. The Yukwa was made from the waxy rice steeped at 25 and $30^{\circ}C$ for 3, 5 and 10 days with pellet drying times (6, 8 and 10.5 hr). As the drying time increased from 6 to 10.5 hr at $50^{\circ}C$, the highest value of pellet moisture content (29.4%) was found in the samples made from the steeped waxy rice at $25^{\circ}C$ for 5 days after 6 hr drying, while the lowest value (16.3%) was found at $25^{\circ}C$ for 3 days after 10.5 hr drying. Both redness and yellowness values of vacuum-puffed Yukwa increased as the drying time increased. The expansion ratio of Yukwa was greatly affected by drying time, ranging from 2.07 (26.8% pellet moisture content) to 7.01 (24.0% pellet moisture content). From the data, it can be concluded that the pellet moisture content had a significant influence on the physical characteristics of vacuum-puffed Yukwa. With vacuum puffing condition of 3 min heating and 2 min puffing, the pellets with about 25% moisture content showed higher expansion ratio, and lower density and breaking strength.

Comparison of Some Characteristics Relevent to Yukwa (Fried Rice Cookie) made from Different Waxy Rice Cultivars (찰벼품종을 달리하여 제조한 유과의 품질 특성 비교)

  • 최영희;강미영
    • Journal of the East Asian Society of Dietary Life
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    • v.10 no.1
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    • pp.71-76
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    • 2000
  • This study was carried out in order to investigated the degree of expansion, textural and sensory characteristics of Yukwa made from various cultivars of waxy rice, With 5 varieties of waxy rice and a nonwaxy rice, Yukwa were prepared by the standardized method that had been established optimum preparation conditions. Yukwa made from Shinsunchalbyeo and Whasunchal showed lower degree of expansion than Hangangchalbyeo and IR 29, but showed higher crispness and softer texture among tested waxy rice cultivars. Sensory characteristics of these cultivars showed high score in flavor, crispness and preference. Whasunchalbyeo and Shinsunchalbyeo were appropriate varieties for Yukwa preparation and they were both short grain in length/width. Whasunchalbyeo has the highest score of water uptake and reducing sugar content in Key word.

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Shelf-life Study of Yukwa(Korean Traditional Puffed Rice Snack) and Substitution of Puffing Medium to Air (유과의 저장성과 팽화방법 개선시험)

  • Shin, Dong-Hwa;Kim, Myung-Kon;Chung, Tae-Kyu;Lee, Hyun-Yu
    • Korean Journal of Food Science and Technology
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    • v.22 no.3
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    • pp.266-271
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    • 1990
  • Yukwa(Korean traditional puffed rice snack) puffed by vegetable oil was evaluated its shelf-life and monitored its physicochemical changes during long term storage. And air puffing instead of oil was tested for substitution of puffing medium. The shelf-life of oil puffed Yukwa was less than 4 weeks at $30^{\circ}C$ by peroxide value and negligible changes in physical texture was detected after 9 weeks storge. There was a possibility to apply air puffing method for Yukwa making and its optimum temperature was around $250^{\circ}C$. Air puffed Yukwa was a little less expansion rate, same level of hardness and high brittleness compared with oil puffed . Sensory evaluation of air puffed Yukwa was as same as air puffed in odour, firmness and texture but overall taste was less score probably causing by oil used which need a impovement for air puffed Yukwa. No differences in structure of both Yukwa observed by SEM was showed.

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Quality Characteristics of Yukwa with Citrus Peel Powder (감귤과피를 함유하는 유과의 품질특성)

  • 배화순;이예경;김순동
    • Journal of the East Asian Society of Dietary Life
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    • v.12 no.5
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    • pp.388-396
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    • 2002
  • Quality characteristics of Yukwa, Korean traditional rice cookie, added with citrus peel (2, 4 and 6%) were investigated. Yukwa was prepared by adding the water homogenate of the peel and the quality characteristics were evaluated by the expansion rate, texture, color, sensory quality and content of total carotenoid, hesperidine and naringin. The expansion rate (1,517~855%) of Yukwa with higher concentrations of citrus peel powder was lower than that of control product (1,740%) and the brittleness followed the same trend. However, the values were in the range of those of the traditional Korean Yukwa. The color of the control Yukwa (L* value: 63.3~49.9, a* value: 10.6~17.8, b* value: 12.6~56.4) was white, but with citrus peel (2~6%) light yellow~yellow (L* value. 63.3~49.9. a* value: 10.6~17.8, b* values: 12.6~56.4). Carotenoid, hesperidin and naringin contents of Yukwa with the addition of peel powder were 0.18~0.51 mg%, 36.55~101.60 mg% and 24.65~70.81 mg%, respectively. The color and the overall acceptability of yukwa with 4% of citrus peel powder were the best. This combination had some orange flavor, but no differences in both sweet and sour taste.

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Quality Characteristics of Yukwa base and Popped rice for Salyeotgangjung popped with salt during storage (소금으로 팽화시킨 유과바탕 및 쌀엿강정용 팽화쌀의 저장 중 품질 변화)

  • Lim, Kyung-Ryo;Lee, Kyung-Hee;Kwak, Eun-Jung;Lee, Young-Soon
    • Korean journal of food and cookery science
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    • v.20 no.5
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    • pp.462-467
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    • 2004
  • This study was carried out to improve the qualities and extend the shelf life of Yukwa and Salyeotgangjung, traditional Korean cookies, using fine hot salt instead of oil as the popping medium. The Yukwa and Salyeotgangjung that had been popped using fine salt were stored at 25\ulcornerfor one or two months, and then compared their sensory evaluation, lipid contents and acid and peroxide values with those popped in oil. In the sensory test, the Yukwa base and popped rice expanded in the salts and stored for one month were preferred to those expanded in oil with regard to flavor and overall acceptability. With respect to the whiteness, off-flavor, and crispness, these properties those expanded in salt had stronger whiteness and crispness but a weaker off-flavor compared to those expanded in oil. The lipid contents of the Yukwa base and popped rice expanded in oil were 37.73 and 49.65%, respectively, which were significantly higher than in those expanded in salts (0.10 and 0.53%, respectively). The acid and peroxide values were larger in those expanded oil than in salts after 8 weeks storage. In view of the above results, the conclusion was reached that the Yukwa base and popped rice expanded in salts were less likely to provide a calorie intake and to become rancid over a long storage time.