Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Stability and Flavor of Yackwa Fried in Soybean, Cottonseed and Ricebran Oils

대두유, 면실유 및 미강유로 튀긴약과의 저장성에 관한 연구

  • Han, Myung-Joo (Department of Food and Nutrition, Kyung Hee University) ;
  • Rhee, Young-Kyung (Department of Food and Nutrition, Kyung Hee University) ;
  • Bae, Eun-A (Department of Food and Nutrition, Kyung Hee University)
  • Published : 1994.12.30
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Abstract

The objective of this study was to determine effects of soybean oil(SO), cottonseed oil(CO) and ricebran oil(RO) on stability and flavor of yackwa. This study consisted of yackwa fried in 3 differnet oils, then stored for 0, 3, 6 weeks in normal wrap at room temp. or vaccum package at $4^{\circ}C$. The moisture, oil contents, Hunter color values(L, 'a' and 'b'), % free fatty acid(FFA), thiobarbituric acid(TBA) value and sensory scores for color, flavor and acceptability were analyzed. The foam height of the oil after frying was also determined. Yackwa fried in RO was more red('a'=11.43) than yackwa fried in SO(10.64) or CO(10.51). TBA value of yackwa showed no difference among frying oils. Yackwa fried in SO showed better acceptability than those fried in CO. Yackwa fried in RO showed similar acceptability to yackwa fried in SO. The % FFA and TBA value of yackwa averaged across oil and package showed increasing tendency during 6 weeks storage.

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