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Quality Characteristics of Yukwa Fried with Palm Oil during Storage  

이유석 (전남대학교 식품공학과 및 농업과학기술연구소)
정해옥 (초당대학교 조리과학부)
이종욱 (전남대학교 식품공학과 및 농업과학기술연구소)
Publication Information
Korean journal of food and cookery science / v.19, no.1, 2003 , pp. 60-64 More about this Journal
Abstract
Yukwa is a popular Korean traditional fried rice snack. The high fat content and porous structure of Yukwa cause it to become rancid rapidly. For extending the shelf-life of Yukwa, the Bandegi was fried with palm oil and soybean oil. The stability of Yukwa in lipid oxidation was determined by acid value(AV), peroxide value(POV), composition of fatty acid and sensory evaluation during 8 weeks of storage at 20$^{\circ}C$ and 50$^{\circ}C$ As the storage time increased, the AVs of soybean oil and palm oil during storage at 50$^{\circ}C$ were increased up to 42.64 and 2.09 mg/g, respectively. The POV of soybean oil during storage at 50$^{\circ}C$ was increased up to 4 weeks and then decreased. And as the storage time increased, the contents of stearic and oleic acid were increased, while linoleic and linolenic acid were decreased.
Keywords
lipid oxidation of Yukwa; palm oil; soybean oil; acid value; peroxide value;
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