Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Effects of Glutinous Rice Flour Substitution Levels on Physicochemical and Sensory Properties of Yakgwa

찹쌀가루 배합비율이 약과의 이화학적 특성 및 관능적 특성에 미치는 영향

  • Park, Jin Sook (Department of Food Science and Nutrition, Soonchunhyang University) ;
  • Lee, Hyun Ah (Department of Food Science and Nutrition, Soonchunhyang University) ;
  • Lee, Kyong Ae (Department of Food Science and Nutrition, Soonchunhyang University)
  • 박진숙 (순천향대학교 식품영양학과) ;
  • 이현아 (순천향대학교 식품영양학과) ;
  • 이경애 (순천향대학교 식품영양학과)
  • Received : 2017.06.12
  • Accepted : 2017.06.15
  • Published : 2017.06.30
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Abstract

Purpose: In this study, we evaluated the physicochemical and sensory effects of glutinous rice flour substitution in Yakgwa. Methods: The glutinous rice flour was added to Yakgwa dough as ratio to ranging from 0, 20, 40, 60%. Dehydration, oil absorption, color, texture and preference properties of Yakgwa were then investigated. Results: Glutinous rice flour caused a decrease in dehydration and oil absorption during frying. For color determination, L-value increased while b-value decreased as the addition of glutinous rice flour increased. In the instrumental texture analysis, hardness and chewiness increased with increasing glutinous rice flour content. Yakgwa with 20 or 40% glutinous rice flour showed a significantly higher overall acceptability than others. Conclusion: It can be concluded that 20 or 40% glutinous rice flour substitution is appropriate for preparing Yakgwa, based on the sensory evaluation results.

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