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KMID : 1134820120410070988
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Journal of the Korean Society of Food Science and Nutrition
2012 Volume.41 No. 7 p.988 ~ p.993
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Quality Characteristics of Yukwa Bases with Different Quantities of Soju in Storage
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Kim Ji-Youn
Shim Ki-Hoon
Choi Ok-Ja
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Abstract
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The objective of this study was to investigate the physicochemical properties of Yukwa bases with different quantities of Soju during long-term storage. We examined Yukwa bases with 5 different quantities (0%, 25%, 50%, 75%, and 100%) (v/w) of Soju after intervals of 10 days up to 50 days at 30±1oC. The L and a values of all Yukwa bases decreased as storage time increased. The b value of Yukwa bases with 0% Soju increased as storage time increased, but Yukwa bases with 25～100% Soju decreased. The compression and shared force decreased as storage time increased for all subjects, but those with bases of 50% and 75% Soju changed less during storage. The acid values of all Yukwa bases increased significantly during storage. In addition, the peroxide values of all Yukwa bases significantly increased during storage time. Yukwa bases with 0% Soju showed great change of the peroxide value during long-term storage. The peroxide values of all Yukwa bases changed less as the quantity of Soju increased.
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KEYWORD
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Yukwa, Soju, puffing, traditional Korean snack
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