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KMID : 0665420130280050525
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Korean Journal of Food Culture
2013 Volume.28 No. 5 p.525 ~ p.532
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Quality Characteristics of Baked Yackwa with Different Types and Amounts of Oils
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Jang So-Young
Park Mi-Jung
Lee Sook-Young
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Abstract
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This study aimed to find oils that can replace high-priced sesame oil.The quality of baked Yackwa containing different
types of oils (rice bran, olive, or sesame oils) and amount of oils (30, 35, 40%) were investigated. The hardness of the baked Yackwa depended on the amount of oil, as more oil led to a softer texture of baked Yackwa. According to sensory
evaluations, baked Yackwa with rice bran oil received the highest score in taste quality, with sesame oil receiving the second highest score. The flavor of baked Yackwa containing the rice bran oil was also better than other samples. In contrast, there were no significant differences in taste between other samples, including baked Yackwa containing all ingredients, 40% sesame oil, and 40% olive oil. The overall acceptance showed the highest score in baked Yackwa with rice bran oil (35%). In conclusion, rice bran oil (35%) is recommended as an oil ingredient for baked Yackwa.
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KEYWORD
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Baked Yackwa, fried Yackwa, rice bran oil, olive oil, sesame oil
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