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KMID : 0665420090240040426
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Korean Journal of Food Culture
2009 Volume.24 No. 4 p.426 ~ p.432
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Influence of Different Dipping Temperature and Time on Quality Characteristics of Baked Yackwa
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Jang So-Young
Lee Sook-Young
Park Mi-Jung
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Abstract
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The quality of baked Yackwa with rice bran oil varied with dipping temperature (80 and 25) and dipping time (5, 10, and 15 minutes at 80, and 60, 90, and 120 minutes at 25). The moisture content and hardness of baked Yackwa increased and decreased, respectively, with dipping time. The expansion ratio increased with time when baked Yackwa was dipped at 80, but decreased with time when dipped at 25. Flavor and color were optimal for product dipped at 80 for 15 minutes followed those dipped at 25 for 120 minutes; the dipping conditions produced no significant difference in the degree of expension, aroma, texture, and overall quality. Baked Yackwa showed better results than fried Yackwa in sensory evaluation.
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KEYWORD
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baked Yackwa, fried Yackwa, dipping temperature, dipping time
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