쌀눈쌀가루 배합 비율과 조리 방법에 따른 약과의 품질특성 (Quality Characteristics of Embryonic Rice Flour Substituted Yakgwa Cooked using Different Frying Methods)

서지정보

· 발행기관 : 한국식생활문화학회
· 수록지 정보 : 한국식생활문화학회지 / 36권 / 6호 / 640 ~ 648페이지
· 저자명 : 전재은, 이인선

초록

In this study, when manufacturing Yakgwa, 0, 25, or 50% of embryonic rice flour (ERF) was substituted for wheat flour(WF) to make the dough. After making Yakgwa by hot air frying (HF) or deep-fat frying (DF) methods, physicochemicalcharacterization and acceptance tests were conducted. ERF had a higher water-binding capacity and a lower fat-bindingcapacity than WF (p<0.05). Yakgwa prepared by HF had lower crude fat contents, peroxide values, and expansion rates,but higher hardnesses, lightnesses, and rednesses (p<0.05) than that prepared by DF. Higher ERF substitution ratiosreduced acid values and expansion rates and increased hardness (p<0.05). Acceptance testing showed 0% ERF Yakgwaprepared by HF had a significantly higher acceptance than Yakgwa prepared by DF. HF was found to have a positive effecton product acceptability. Yakgwa prepared with the DF method by substituting WF with ERF resulted in better flavor andoverall acceptability than Yakgwa prepared with WF alone (p<0.05).

영어초록

In this study, when manufacturing Yakgwa, 0, 25, or 50% of embryonic rice flour (ERF) was substituted for wheat flour(WF) to make the dough. After making Yakgwa by hot air frying (HF) or deep-fat frying (DF) methods, physicochemicalcharacterization and acceptance tests were conducted. ERF had a higher water-binding capacity and a lower fat-bindingcapacity than WF (p<0.05). Yakgwa prepared by HF had lower crude fat contents, peroxide values, and expansion rates,but higher hardnesses, lightnesses, and rednesses (p<0.05) than that prepared by DF. Higher ERF substitution ratiosreduced acid values and expansion rates and increased hardness (p<0.05). Acceptance testing showed 0% ERF Yakgwaprepared by HF had a significantly higher acceptance than Yakgwa prepared by DF. HF was found to have a positive effecton product acceptability. Yakgwa prepared with the DF method by substituting WF with ERF resulted in better flavor andoverall acceptability than Yakgwa prepared with WF alone (p<0.05).

참고자료

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