Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics of Yukwa Prepared with Mugwort Powder Using Different Puffing Process

팽화방법을 달리한 쑥 분말 첨가 유과의 품질 특성

  • Yang, Sun (Major of Nutrition Education, Educational Graduate School, Sunchon National University) ;
  • Kim, Mun-Yong (Department of Food and Nutrition, Sunchon National University) ;
  • Chun, Soon-Sil (Department of Food and Nutrition, Sunchon National University)
  • 양선 (순천대학교 교육대학원 영양교육전공) ;
  • 김문용 (순천대학교 식품영양학과) ;
  • 전순실 (순천대학교 식품영양학과)
  • Published : 2008.06.30
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Abstract

The purpose of this study was to develop new method for the manufacture of Yukwa, a Korean oil-puffed rice snack with a soft texture, using a far infrared ray electric roaster. The Yukwa base is traditionally expanded using oil, but the Yukwa base tends to develop unpleasant rancid odors or off-flavors during storage. In this study, the DPPH radical scavenging activity of mugwort powder was evaluated. Baked and fried Yukwa samples were added with 0.5, 1.0, 1.5, and 2.0% of mugwort powder and left untreated as a control, and then tested for moisture content, expansion rate, color, hardness, and sensory evaluations. The samples with higher concentrations of mugwort powder, evidenced a more profound tendency toward DPPH radical scavenging activity. The moisture content of Yukwa dough tended to increase with the addition of mugwort powder. As the mugwort powder content increased, the moisture contents of the Yukwa base and the Baked Yukwa increased. The moisture content and expansion rates of the fried Yukwa did not differ significantly. The samples containing the mugwort power evidenced a lower expansion rate than was observed in the control group. The lightness of the baked and fried Yukwa was reduced with increased mugwort powder content. The greenness of the baked and fried Yukwa was at a minimum upon the addition of 2.0% mugwort powder. The yellowness of the baked Yukwa did not differ significantly between the samples. As the mugwort powder content increased, the yellowness of the fried Yukwa increased. The hardness of the baked and fried Yukwa tended to increase with the addition of mugwort powder. In the sensory evaluations, the baked Yukwa scored higher than the fried Yukwa, and all of the sensory characteristics of baked Yukwa scored highest in the samples without mugwort powder, but also scored fairly well with 1.0 and 1.5% mugwort powder. In conclusion, these results demonstrated that 1.0～1.5% of mugwort powder should be added to Yukwa baked in a far infrared ray electrical roaster in order to optimize physiological functions and keep overall acceptability reasonably high.

Keywords

References

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