Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Effect of Ginger Juice on the Quality Characteristics and Acceptability of Yackwa

생강즙이 약과의 품질특성과 기호도에 미치는 영향

  • Yoon, Sook-Ja (Dept. of Traditional Cuisine, Bae Hwa Womans Junior College) ;
  • Jang, Myung-Suk (Dept. of Food Science and Nutrition, Dankook University)
  • 윤숙자 (배화여자전문대학 전통조리과) ;
  • 장명숙 (단국대학교 식품영양학과)
  • Published : 1992.08.01
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Abstract

This study was undertaken for the purpose of investigating the properties of Yackwa added by different levels of ginger juice with 3 different kinds of ginger (small, medium, and large) produced in Susan and Bongdong. There were differences in content of moisture and ash. Susan large ginger showed me highest level of moisture. By the sensory evaluation, Yackwa added by 5 g (2% of wheat flour, w/w) of Susan (small) and Bongdong ginger juice showed higher preference man those of other levels. However, Yackwa made with Susan large ginger juice showed preferable when 10 g (4% of wheat flour, w/w) was added. Textural characteristics by rheometer measurement and color were influenced by adding different levels of ginger juice. Sensory evaluation for the color of Yackwa made with Susan and Bongdong ginger juice showed a high positive correlation with L, a, and b values in instrumental test.

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