Korean journal of food and cookery science (한국식품조리과학회지)
- Volume 2 Issue 1
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- Pages.59-64
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- 1986
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
A Study on the Processing Conditions of Younsa
연사의 조리 과학적 연구
Abstract
This study was designed to revive the disappeared Younsa and to investigate the optimum processing condition and characteristics of Younsa nade of the glutinous rice powder. Agitating time of base mixture, thickness of Younsa base, and frying time were examined as the influencing factors in Younsa processings. The textural parameters of Younsa were determined by sensory cvaluation and hardness of Younsa was measured by Rheometer. The results were found as follows; 1. In the sensory evaluation, 1) The Younsa base agitated for 10 minutes by agitating machine was favorable. It, however, did not showed any significant difference among products prepared under varying agitaing time-10 minutes, 20 minutes, and 30 minutes. (p<0.05) 2) The thinnest Younsa base (5 cm
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