Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Sensory Characteristics and Consumer Acceptance of Yakgwa with Glutinous Rice Flour

찹쌀가루 첨가 약과의 관능적 특성 및 소비자 기호도

  • Park, Jin-Sook (Dept. of Food and Nutrition, Soonchunhyang University) ;
  • Shin, Malshick (Dept. of Food and Nutrition, Chonnam National University) ;
  • Choe, Eunok (Dept. of Food and Nutrition, Inha University) ;
  • Lee, Kyong-Ae (Dept. of Food and Nutrition, Soonchunhyang University)
  • 박진숙 (순천향대학교 식품영양학과) ;
  • 신말식 (전남대학교 식품영양학과) ;
  • 최은옥 (인하대학교 식품영양학과) ;
  • 이경애 (순천향대학교 식품영양학과)
  • Received : 2016.06.16
  • Accepted : 2016.06.30
  • Published : 2016.06.30
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Abstract

This study was performed to identify sensory characteristics of the Korean traditional cookie Yakgwa prepared by partially replacing wheat flour with glutinous rice flour as well as to conduct cross-cultural comparison of the sensory descriptions of the Yakgwa sample set between Korea and Chinese panelists. Korean and Chinese highly trained panelists identified 22 sensory attributes by descriptive analysis. The addition of glutinous rice flour decreased soybean oil odor, moistness, oiliness and increased hardness, crispness of the Yakgwa samples. In the consumer test, consumers from Korea (n=89) and China (n=56) participated. Yakgwa with 50% glutinous rice flour had a significantly higher overall acceptability than other the Yakgwa samples by Korean and Chinese consumers.

찹쌀가루 첨가 약과에 대해 훈련된 관능검사원이 묘사분석을 실시하여 4개의 외관 특성(표면의 갈색, 내부의 갈색, 윤기, 표면의 균열), 6개의 냄새 특성(달콤한 냄새, 고소한 냄새, 참기름 냄새, 콩기름 냄새, 밀가루 냄새, 쌀가루 냄새), 4개의 맛 특성(달콤한 맛, 참기름 맛, 콩기름 맛, 밀가루 맛), 5개의 텍스처 특성(단단함, 촉촉함, 응집성, 바삭함, 기름짐) 등 총 22개의 관능적 특성이 도출되었다. 찹쌀가루 첨가 약과에서는 '표면의 균열', '찹쌀가루 냄새', '단단함', '바삭함' 의 특성이 유의적으로 높게 나타났고, '표면의 색', '내부의 색', '콩기름 냄새', '콩기름 맛' '촉촉함' 의 특성은 유의적으로 낮았다. 소비자 기호도 조사에 의하면 한국인은 맛, 텍스처, 종합적 기호도에서 찹쌀가루 첨가 약과가 밀가루만 사용한 약과에 비해 높은 값을 나타내었으며, 중국인은 찹쌀가루 첨가 약과의 텍스처와 종합적 기호도가 밀가루만 사용한 약과에 비해 더 높았다.

Keywords

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