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KMID : 1011620080240060811
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Korean Journal of Food and Cookey Science
2008 Volume.24 No. 6 p.811 ~ p.817
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Studies on the Quality Characteristics and Shelf-life of Maejackwa Containing Nuts and Seeds Prepared by Baking Method
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정해정:Chung Hai-Jung
김성준:Kim Sung-Joon/백정은:Baek Jung-Eun/성대경:Sung Dae-Kyung/송화연:Song Hwa-Youn/이진영:Lee Jin-Young/김규흔:Kim Gyu-heun
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Abstract
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The principal objective of this study was to evaluate the effects of baking method on the quality and shelf-life of Maejakgwa containing nuts and seeds. Four different types of nuts and seeds (almond, cashewnut, coconut, and sun?flower seed) were added to flour, and baking method was applied to prepare the Maejakgwa, physicochemical properties of which were then evaluated. The proximate composition analysis demonstrated that crude protein, crude fat, and ash contents were higher in the Maejakgwa containing nuts and seeds than in the control group. The lightness (L) value of the control Maejakgwa was lower than that observed in the groups containing nuts and seeds. Maejakgwa made with cashewnut, coconut, and sunflower seed evidenced higher yellowness (b) values than were recorded in the control and coconut groups. The incorporation of cashewnut, coconut and sunflower seed into the Maejakgwa lowered the hardness values (p<0.05). Our consumer test demonstrated that Maejakgwa prepared with almond was the most highly preferred, and the control group was the least favored. After 30 days of storage at 60°C, the peroxide value of the Maejakgwa containing sunflower seed was substantially higher than in any other groups, thereby suggesting that the addition of sun?flower seeds resulted in accelerated lipid oxidation. No noticeable changes in peroxide values were observed in the groups prepared with coconut and cashewnut during storage time. The acid value increased with increasing storage time, and the addition of sunflower seed evidenced the highest values as compared to other groups.
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KEYWORD
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Maejackwa, baking method, nuts and seeds
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