동아시아식생활학회지 (Journal of the East Asian Society of Dietary Life)
- 제14권5호
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- Pages.463-471
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- 2004
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
홍화 첨가와 저장기간에 따른 유과의 품질 특성
Quality Characteristics of Yukwa by Addition Safflower and Storage Period
- 박금순 (대구카톨릭대학교 외식산업학과)
- Park Geum-Soon (Dept. of Food Service Industry Catholic University)
- 발행 : 2004.10.01
초록
The objectives of this study were to investigate quality characteristics of Yukwa which containing 0, 1, 3, 5% of safflower chemical properties showed that degree of expansion of Yukwa were decreased as the amount of safflower increased, while fat absorption increased. Fatty acid of Yukwa were increased as the amount of safflower increased. Sensory properties showed that cripsness of Yukwa were significant difference(P<.001) in the Yukwa with Safflower. L-value decreased by the addition of safflower, while a-value and yellowness increased. The mechanical properties showed that hardness and brittleness was the highest in the Yukwa with 5% safflower. Later 4 weeks and 6 weeks of storage, 3% and 5% safflower containing Yukwa showed decrease peroxide value and acid vale. respectively.