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KMID : 0665420190340050604
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Korean Journal of Food Culture
2019 Volume.34 No. 5 p.604 ~ p.611
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Effects of Adding Glutinous Barley Flour on Quality Characteristics of Yakgwa
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Ra Ha-Na
Lee In-Seon
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Abstract
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This study was undertaken to examine the quality characteristics of glutinous barley flour (GBF) Yakgwa produced by airfrying. To achieve this, the pH of the dough as well as expansion ratio, color, texture, and sensory evaluation of Yakgwa weremeasured. The pH of the Yakgwa dough significantly decreases with increasing amount of GBF, over the range 5.35-5.45.
Lightness (L), redness (a), and yellowness (b) also decrease with increasing amount of GBF. Furthermore, significantdecrease was observed in the hardness, proportionate to the ratio of GBF added (p<0.001). Generic descriptive sensoryevaluation results reveal that samples with high ratio of GBF show increased grain aroma, burnt aroma, grain flavor, nuttyflavor, astringency, chalky taste, and hardness. The acceptance test determined the GBF-20 sample group to be high inflavor and texture (p<0.05). Therefore, it would be appropriate to apply to 20% GBF for alternative and the addition ofGBF would be considered to have positive effects on the quality characteristics of Yakgwa using air fryer.
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KEYWORD
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Yakgwa, air fryer, glutinous barley four, quality characteristics
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