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Effect of Sucrose Fatty Acid Ester on Yackwa Quality  

Lee, Soo-Youn (Department of Food Nutrition, Dongduk Women's University)
Kim, Myoung-Ae (Department of Food Nutrition, Dongduk Women's University)
Publication Information
Journal of the Korean Society of Food Culture / v.17, no.3, 2002 , pp. 260-266 More about this Journal
Abstract
This study was performed to know effect of Yackwa quality when sucrose fatty acid esters(S-570, S-970, S-1570) were added as an emulsifier. In mechanical characteristics, the Yackwa of sucrose fatty acid esters did greatly decrease the hardness, cohesiveness, springiness and gumminess, respectively, and increase the brittleness compared to the Yackwa of non-emulsifier and egg yolk. This tendency showed at the above level of 1.0% S-570, and 0.5% S-970 and S-1570, respectively. In sensory evaluation, the Yackwa of sucrose fatty acid esters increased the softness compared to the Yackwa of non-emulsifiers and egg yolk. There were significantly differences in the preference at 0.5% level of S-970 and 1.5% level of S-1570, respectively compared to other treatments. In conclusion, the 0.5% level of S-970 would be mostly useful level of emulsifier for making Yackwa.
Keywords
emulsifier; sucrose fatty acid ester; hardness; sensory test; yackwa;
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