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KMID : 0380620150470020211
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Korean Journal of Food Science and Technology
2015 Volume.47 No. 2 p.211 ~ p.216
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Quality Characteristics of Yukwa (Fried Glutinous Rice Cake) with Curry Powder
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Kang Dong-Chul
Lee Ho
Yu Feng-liang
Han Jung-Ah
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Abstract
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Yukwa was prepared with different amounts of curry powder (0, 5, 10, 15, and 20%) based on the amount of waxy rice flour used, and its physical, sensory, and antioxidant properties were measured. In terms of the textural properties, the hardness began to increase when ≥15% curry powder content was used; however, the crispiness was unchanged by the amount of curry powder used. The expansion degree of yukwa significantly decreased when 20% curry powder was used. The internal microstructure was measured by scanning electron microscopy (SEM), which showed a more compact and homogeneous structure as the curry powder content increased. The use of increased curry powder in yukwa decreased the acid and hydroperoxide values, and this could have resulted from the antioxidant action of curcumin in the curry powder. Through sensory evaluation, yukwa containing 15% curry powder was chosen as the most acceptable by the elderly.
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KEYWORD
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yukwa, curry powder, expansion degree, hardness, acid value
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