Journal of the Korean Society of Food Culture (한국식생활문화학회지)
- Volume 10 Issue 2
- /
- Pages.83-88
- /
- 1995
- /
- 1225-7060(pISSN)
- /
- 2288-7148(eISSN)
Studies on Optimum Conditions for Experimental Procedure of Yukwa (II) -On the additives and drying methods-
유과조리법의 표준화에 관한 연구(II) -첨가물과 건조 방법을 중심으로-
- Jeon, Hyeong-Ju (Department of Food and Nutrition, Seoil College) ;
- Sohn, Kyung-Hee (Department of Food and Nutrition, Yonsei University)
- Published : 1995.05.30
Abstract
This study was conducted to examine the effects of additives and drying methods in Yukwa's manufacture. Additives had significant effects on hardness, and bean water and bean powder added group rated better than the baking powder and boiled bean added group. Sensory evaluation test showed that bean water and bean powder added group produced higher desirability. Drying methods had significant effects on all attribute of sensory evaluation, natural drying and incubative plate drying produced higher uniformity, denseness and overall desirability.
Keywords