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KMID : 0665419950100020083
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Korean Journal of Food Culture
1995 Volume.10 No. 2 p.83 ~ p.88
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Studies on Optimum Conditions for Experimental Procedure of Yukwa (2)
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Abstract
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This study was conducted to examine the effects of additives and drying methods in Yukwa´s manufacture. Additives had significant effects on hardness, and bean water and bean powder added group rated better than the baking powder and boiled bean added group. Sensory evaluation test showed that bean water and bean powder added group produced higher desirability. Drying methods had significant effects on all attribute of sensory evaluation, natural drying and incubative plate drying produced higher uniformity, denseness and overall desirability.
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