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KMID : 1134820010300020261
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Journal of the Korean Society of Food Science and Nutrition
2001 Volume.30 No. 2 p.261 ~ p.265
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Effects of Isomaltooligosaccharides on the Yackwa Quality
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Lee Yoon-Jin
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Abstract
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Effects of isomaltooligosaccharides on the characteristics of yackwa were investigated. Yakwa was prepared by replacing honey with 0, 25, 50% isomaltooligosaccharide.
Isomaltooligosaccharide decreased reducing sugar contents and increased crude fat contents of yackwa. The exterior color of yackwa prepared with isomaltooligosaccharide showed lighter, less reddish ano yellowish. Addition of isomaltooligosaccharides made yackwa lighter, rougher, more brittle and softer as perceived by panels. Yackwa prepared by replacing honey with 25% isomaltooligosaccharide showed good acceptability. The acceptability was significantly correlated with hardness, aroma and greasiness. The textural characteristics including hardness, cohesiveness and gumminess were decreased by replacing honey with isomaltooligosaccharide.
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KEYWORD
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yackwa, iisomaltooligosaccharide, sensory characteristics, texture
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