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

The East Asian Society of Dietary Life (동아시아식생활학회)
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Quality Characteristics and Oxidative Stability of Rice Yackwa added with Yam Powder

마 분말을 첨가한 쌀약과의 품질 특성과 산화안정성

  • Received : 2017.02.24
  • Accepted : 2017.05.17
  • Published : 2017.06.30
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Abstract

This study was carried out to evaluate the effects of yam powder addition (0~40%) on the quality characteristics and oxidative stability of yackwa made with rice flour. While most rice flour (34.35%) had a particle size more than $250{\mu}m$, 75% of yam powder had a particle size less than $65{\mu}m$. Width, height, and volume of rice yackwa added with yam powder increased with increasing yam powder content. While L and b values of rice yackwa added with yam powder decreased with increasing yam powder content, a value increased. Hardness and chewiness of rice yackwa added with yam powder increased as storage period increased at $25^{\circ}C$ for 9 days, whereas they decreased with increasing yam powder content. In a discrimination test, brown color, flavor, sweetness, and bitterness increased with increasing yam powder content, whereas hardness decreased. In a preference test, taste, texture, and overall acceptance increased with increasing yam powder content. The acid and thiobarbituric acid (TBA) values of rice yackwa added with yam powder increased as storage period increased. However, acid and TBA values of the treated groups decreased with increasing yam powder content compared to the control group. Although 1,1-diphenyl-2-picryl hydrazyl (DPPH) radical scavenging activities decreased with increasing storage period, values increased with increasing yam powder content. It was found that yackwa quality, preference, and oxidative stability increased during storage with increasing yam powder content. From these results, addition of 40% yam powder would be the optimal conditions for making rice yackwa.

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