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KMID : 1011620080240040480
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Korean Journal of Food and Cookey Science
2008 Volume.24 No. 4 p.480 ~ p.486
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Effects of Coating Syrup with Water-Soluble Extracts of Gugija(Lycii fructus) on the Quality Characteristics of Yukwa
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이경애:Lee Kyong-Ae
저자없음:No authors listed
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Abstract
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In this study, Yukwa(YU-G) was prepared by coating in syrup with water-soluble extracts of Gugija(Lycii fructus). The Yukwa samples were stored with PE film packing with air for 12 weeks at room temperature, after which the quality and shelf-life of the Yukwa were assessed. During storage, the moisture contents of YU-G were higher than those of the Yukwa due to being coated in syrup without water-soluble extracts of Gugija(YU-NG), whereas the instrumental textural hardness values of the YU-G were lower than those of the YU-NG. Color determination indicated that YU-NG and YU-G assumed a darker color after storage, becoming both redder and yellower. The peroxide and acid values increased abruptly in the YU-NG during storage, but increased slowly in the YU-G. During the 12 weeks of storage after preparation, the peroxide and acid values of YU-G remained at less than 40 meq/kg and 4 KOH mg/g, respectively. Thus, the experimental method of syrup coating with water-soluble extracts of Gugija rendered the YU-G fairly stable against fat rancidity. The YU-G evidenced generally higher overall acceptability than YU-NG when stored.
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KEYWORD
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Yukwa, Gugija, Lycii fructus, coating syrup, quality
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