한국식품조리과학회지 (Korean journal of food and cookery science)
- 제13권5호
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- Pages.609-616
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- 1997
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
약과 저장시의 산패정도와 물성에 관한 연구
Studies on the Lipid Rancidity and Rheology of Yackwa During Storage
초록
한국 대표적인 기호식품의 하나인 약과를 저장시 지방의 산패정도와 물성을 평가하였다. 15
The contents of crude lipids of Yackwa was especially high of 24.4%. After 30 days of storage, the acid value, TAB and the carbonyl value were 2.0, 1.3, and 1.4 times higher than the initial storage, respectively. Soaking in syrup prevented moisture loss and the progression from lipid oxidation to quality deterioration, and addition of ginger juice showed the slightly lower in lipid rancidity. When compared with the unsoaked group, the L value of the soaked group were lower during the 30-day storage. As for the textural changes during storage, elasticity and chewiness decreased slightly. It was hypothesized that the textural changes were affected not by the ginger juice or the storage period, but by soaking in syrup.