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KMID : 0665420210360060640
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Korean Journal of Food Culture
2021 Volume.36 No. 6 p.640 ~ p.648
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Quality Characteristics of Embryonic Rice Flour Substituted Yakgwa Cooked using Different Frying Methods
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Jeon Jae-Eun
Lee In-Seon
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Abstract
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In this study, when manufacturing Yakgwa, 0, 25, or 50% of embryonic rice flour (ERF) was substituted for wheat flour(WF) to make the dough. After making Yakgwa by hot air frying (HF) or deep-fat frying (DF) methods, physicochemicalcharacterization and acceptance tests were conducted. ERF had a higher water-binding capacity and a lower fat-bindingcapacity than WF (p<0.05). Yakgwa prepared by HF had lower crude fat contents, peroxide values, and expansion rates,but higher hardnesses, lightnesses, and rednesses (p<0.05) than that prepared by DF. Higher ERF substitution ratiosreduced acid values and expansion rates and increased hardness (p<0.05). Acceptance testing showed 0% ERF Yakgwaprepared by HF had a significantly higher acceptance than Yakgwa prepared by DF. HF was found to have a positive effecton product acceptability. Yakgwa prepared with the DF method by substituting WF with ERF resulted in better flavor andoverall acceptability than Yakgwa prepared with WF alone (p<0.05).
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KEYWORD
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Yakgwa, embryonic rice flour, frying method, quality characteristics
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