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http://dx.doi.org/10.7318/KJFC.2009.24.4.426

Influence of Different Dipping Temperature and Time on Quality Characteristics of Baked Yackwa  

Jang, So-Young (Department of Food and Nutrition, Chung-Ang University)
Park, Mi-Jung (Department of Food and Nutrition, Chung-Ang University)
Lee, Sook-Young (Department of Food and Nutrition, Chung-Ang University)
Publication Information
Journal of the Korean Society of Food Culture / v.24, no.4, 2009 , pp. 426-432 More about this Journal
Abstract
The quality of baked Yackwa with rice bran oil varied with dipping temperature (80 and 25$^{\circ}C$) and dipping time (5, 10, and 15 minutes at 80$^{\circ}C$, and 60, 90, and 120 minutes at 25$^{\circ}C$). The moisture content and hardness of baked Yackwa increased and decreased, respectively, with dipping time. The expansion ratio increased with time when baked Yackwa was dipped at 80$^{\circ}C$, but decreased with time when dipped at 25$^{\circ}C$. Flavor and color were optimal for product dipped at 80$^{\circ}C$ for 15 minutes followed those dipped at 25$^{\circ}C$ for 120 minutes; the dipping conditions produced no significant difference in the degree of expension, aroma, texture, and overall quality. Baked Yackwa showed better results than fried Yackwa in sensory evaluation.
Keywords
baked Yackwa; fried Yackwa; dipping temperature; dipping time;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
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