|
KMID : 0380620110430050583
|
|
Korean Journal of Food Science and Technology
2011 Volume.43 No. 5 p.583 ~ p.587
|
|
|
Quality Characteristics of Yukwa Pellets and Yukwa Bases According to Ratio of Soju Addition
|
|
Kim Ji-Youn
Shim Ki-Hoon
Choi Ok-Ja
|
|
|
Abstract
|
|
|
|
This study evaluated the quality characteristics of yukwa pellets and yukwa bases on the ratio of soju addition (0, 25, 50, 75, and 100% v/v). Yukwa base with 50% ratio of soju addition displayed the highest diameter, volume and specific volume. The yukwa base with 75% ratio of soju addition displayed the longest in length. The weight of yukwa base increased as the ratio of soju increased. Lightness increased in yukwa pellet and yukwa base as the ratio of soju increased. Lightness of yukwa base was higher than yukwa pellet, but yellowness and redness of yukwa base were lower than yukwa pellet. Air cell size of yukwa base decreased as the ratio of soju increased. The compression and cutting force of yukwa base with 50% ratio of soju addition were lowest, while yukwa base with 0% soju was highest. In the sensory evaluation, preference of color increased as the ratio of soju addition increased. Yukwa base with 50% ratio of soju addition was the highest in internal compactness, mouth-feel, and overall preference. The results show that a soju ratio of 50-75% addition for total liquid is useful in the production of high quality yukwa base.
|
|
|
KEYWORD
|
|
|
yukwa pellet, yukwa base, soju, quality characteristics
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|