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KMID : 1011620170330030285
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Korean Journal of Food and Cookey Science
2017 Volume.33 No. 3 p.285 ~ p.291
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Effects of Glutinous Rice Flour Substitution Levels on Physicochemical and Sensory Properties of Yakgwa
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Park Jin-Sook
Lee Hyun-Ah
Lee Kyong-Ae
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Abstract
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Purpose: In this study, we evaluated the physicochemical and sensory effects of glutinous rice flour substitution in Yakgwa.
Methods: The glutinous rice flour was added to Yakgwa dough as ratio to ranging from 0, 20, 40, 60%. Dehydration, oil absorption, color, texture and preference properties of Yakgwa were then investigated.
Results: Glutinous rice flour caused a decrease in dehydration and oil absorption during frying. For color determination, L-value increased while b-value decreased as the addition of glutinous rice flour increased. In the instrumental texture analysis, hardness and chewiness increased with increasing glutinous rice flour content. Yakgwa with 20 or 40% glutinous rice flour showed a significantly higher overall acceptability than others.
Conclusion: It can be concluded that 20 or 40% glutinous rice flour substitution is appropriate for preparing Yakgwa, based on the sensory evaluation results.
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KEYWORD
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Yakgwa, glutinous rice flour, oil absorption, acceptability
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