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KMID : 1007520180270061697
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Food Science and Biotechnology
2018 Volume.27 No. 6 p.1697 ~ p.1705
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Effects of newly developed waxy rice flour on the quality characteristics and oxidative stability of Korean traditional fried cookie, Yakgwa
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Kim Hyun-Jin
No Jun-Hee
Shin Mal-Shick
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Abstract
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The effects of waxy rice flour (WRF) in substitution for wheat flour (WF) on the oil absorption, structure, texture and oxidative stability of traditional Korean fried cookies, Yakgwa, were investigated. Fried cookie prepared with WF showed the greatest oil absorption (20.66%), however, the oil absorption reduced as the ratio of WRF substitution increased. The fried cookies prepared with WRF in substitution for WR showed the reduced oil absorption and increased oxidation stability. In addition, the cookies still maintained a layered structure with crispiness and softness. Also, when white WRF was used, the fried cookie showed the increased oxidative stability and reduced oil absorption decreased compared to when brown WRF was used. WRF can be used as a substitute for WF at a percentage of up to 75% and can improve the structure and oxidative stability of Yakgwa during storage. Substitution of WRF for WF significantly improves the structure and oxidative stability of Yakgwa.
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KEYWORD
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Korean fried cookie, Waxy rice flour, Oil absorption, Structure, Oxidative stability
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