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KMID : 0665220190320050571
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Korean Journal of Food and Nutrition
2019 Volume.32 No. 5 p.571 ~ p.579
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Quality Characteristics of Yakwa Produced with Rice Flour Developed as Rice Powder
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Lee Youn-Ri
Yu Ye-Jin
Park Joo-Young
Sin A-Hyeon
Kim Ji-Su
Kim Ji-Yeon
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Abstract
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For the purpose of promoting the consumption of rice powder, 5 cultivars were applied differently to establish the optimal manufacturing conditions and measured Hunter color values, hardness and expansion rate of Yakgwa for the optimal conditions.
Looking into the optimal manufacturing conditions of Yakgwa, the commercial flour-facilitating Yakgwa is shown to have a great shape when the mold is made with a thick paste for C-2 manufacturing method, Hangaru 100 mesh for H100-2 manufacturing method, Hangaru 200 mesh for H200-2 manufacturing method, Shingil 100 mesh for S100-2 manufacturing method, and Shingil 200 mesh for S200-1 manufacturing method. It also showed a trend of chewy taste after frying without cracks. Hunter color values (L) and red chromaticity and value b of yellow chromaticity indicated a lower value for the commercial flour and Hangaru 200 mesh in its entirety. The hardness of Yakgwa is within the range of 1,981.41~3,756.45 g and the degree of hardness is shown differently for each rice powder exclusive cultivars. Rice flour developed as rice powder 5 cultivars, and as a result of measuring chromaticity, hardness and expansion rate of Yakgwa for the quality characteristics, the item of hangaru 200 mesh had outstanding quality characteristics for Yakgwa.
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KEYWORD
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Yakgwa, rice flour developed as rice powder, hunter color values hardness, expansion
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