Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Quality Characteristics of Embryonic Rice Flour Substituted Yakgwa Cooked using Different Frying Methods

쌀눈쌀가루 배합 비율과 조리 방법에 따른 약과의 품질특성

  • Jeon, Jae-Eun (Major in Food and Nutrition, Kunsan National University) ;
  • Lee, In-Seon (Major in Food and Nutrition, Kunsan National University)
  • 전재은 (군산대학교 식품영양학전공) ;
  • 이인선 (군산대학교 식품영양학전공)
  • Received : 2021.11.25
  • Accepted : 2021.12.16
  • Published : 2021.12.31
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Abstract

In this study, when manufacturing Yakgwa, 0, 25, or 50% of embryonic rice flour (ERF) was substituted for wheat flour (WF) to make the dough. After making Yakgwa by hot air frying (HF) or deep-fat frying (DF) methods, physicochemical characterization and acceptance tests were conducted. ERF had a higher water-binding capacity and a lower fat-binding capacity than WF (p<0.05). Yakgwa prepared by HF had lower crude fat contents, peroxide values, and expansion rates, but higher hardnesses, lightnesses, and rednesses (p<0.05) than that prepared by DF. Higher ERF substitution ratios reduced acid values and expansion rates and increased hardness (p<0.05). Acceptance testing showed 0% ERF Yakgwa prepared by HF had a significantly higher acceptance than Yakgwa prepared by DF. HF was found to have a positive effect on product acceptability. Yakgwa prepared with the DF method by substituting WF with ERF resulted in better flavor and overall acceptability than Yakgwa prepared with WF alone (p<0.05).

Keywords

Acknowledgement

This paper was supported by research funds of Kunsan National University.

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