Browse > Article
http://dx.doi.org/10.7318/KJFC/2014.29.5.428

Quality Characteristics of Yukwa Added with Various Sugar Alcohols  

Lee, Mi Hye (Department of Food and Nutrition, The Catholic University of Korea)
Oh, Myung Suk (Department of Food and Nutrition, The Catholic University of Korea)
Publication Information
Journal of the Korean Society of Food Culture / v.29, no.5, 2014 , pp. 428-436 More about this Journal
Abstract
This study was conducted to investigate the use of sugar alcohols (sorbitol, erythritol, and xylitol) as alternative sweeteners for replacing sucrose in Yukwa (traditional Korean oil-puffed rice snack). The moisture contents of Bandegi (dried Yukwa dough) and Yukwa containing sugar alcohols were higher than that of control (containing only sucrose). The microstructures of control and Bandegi containing sugar alcohols showed uniformly and finely distributed air holes. Expansion ratio and oil absorption of Yukwa containing sorbitol and 30% erythritol were higher than those of control. Appearance and cross section of control and Yukwa containing sorbitol, 30% erythritol, and 30% xylitol showed a good shape. The lightness (L) of control was significantly lower than Yukwa containing sugar alcohols, whereas redness (a) and yellowness (b) were higher than those in Yukwa containing sugar alcohols. Hardness of Yukwa containing sugar alcohols was significantly lower than that of control, and that of Yukwa containing sorbitol was the lowest. Peak number of Yukwa containing sugar alcohols was significantly lower than that of control, and that of Yukwa containing 60% erythritol and 60% xylitol was the lowest among all samples. In the sensory evaluation, color of control was deepest, whereas that of Yukwa containing 60% xylitol was lightest. Volume and air hole uniformity of Yukwa containing 60% erythritol and 60% xylitol were inferior than those of other samples. Sweetness of Yukwa containing sugar alcohols was lower than that of control, whereas oily flavor was stronger. Hardness of Yukwa containing sugar alcohols was lower than that of control, and Yukwa containing xylitol showed the lowest hardness among the samples. Crispness of Yukwa containing sugar alcohols was lower than that of control. There were no significant differences in overall acceptability between control and Yukwa containing 30% sorbitol and 30% erythritol. Overall, sorbitol and erythritol were appropriate as a 30% replacement for sucrose when preparing Yukwa.
Keywords
Yukwa; sugar alcohols; replacing sucrose; quality characteristics;
Citations & Related Records
Times Cited By KSCI : 18  (Citation Analysis)
연도 인용수 순위
1 Kim JM, Han EJ, Cha KO. 2010. Research study of Yukwa baking process, traditional desert originated from Jeonbuk, Korea. J. East Asian Soc. Dietary Life, 20(3):402-414   과학기술학회마을
2 Kim JY, Shim KH, Choi OJ. 2012. Quality characteristics of Yukwa bases with different quantities of Soju in storage. J. Korean Soc. Food Sci. Nutr., 41(7):988-993   과학기술학회마을   DOI   ScienceOn
3 Kim SY, Oh DK, Kim SS, Kim CJ. 1996. Novel sweetener for the sugarless candy manufacture. Food Sci. Industry, 29(3):53-61
4 Kim SY, Shin SC, Seo HS. 2002. Comparative study on remineralizing effect of sorbitol, xylitol & erythritol sweetened chewing gums. J. Korean Acad. Dent Health, 26(4):593-607   과학기술학회마을
5 Lee CH, Han BJ, Kim NY, Lim JK, Kim BC. 1991. Studies on the browning reaction of sugar derivative sweetener. Korean J. Food Sci. Technol., 23(1):52-56
6 Lee JK, Oh MS. 2010. Quality characteristics of sponge cakes with various sugar alcohols. Korean J. Food Culture, 25(5):615-624   과학기술학회마을
7 Lee KJ, Kim MR. 2004. Quality evaluation of pumpkin jam replaced sucrose with sugar alcohols during storage. J. East Asian Soc. Dietary Life, 14(2):123-130   과학기술학회마을
8 Lee SJ, Paik JE, Han MR. 2008. Effect of xylitol on bread properties. Korean J. Food Nutr., 21(1):56-63   과학기술학회마을
9 Lee YH, Kum JS, Ku KH, Chun HS, Kim WJ. 2001. Changes in chemical composition of glutinous rice during steeping and quality properties of Yukwa. Korean J. Food Sci. Technol., 33(6): 737-744   과학기술학회마을
10 Noh BS, Kim SY. 2000. Characteristics of erythritol and its applications. Food Sci. Industry, 33(2):87-95
11 Park JN, Kweon SY, Park JG, Han IJ, Song BS, Choi JI, Kim JH, Byun MW, Kim JG, Lee JW. 2008. Effects of tea powder with different fermentation status on the quality characteristics of Yukwa during storage. J. Korean Soc. Food Sci. Nutr., 37(3):367-372   과학기술학회마을   DOI
12 Park MK. 2007. Quality Characteristics of strawberry jam containing sugar alcohols. Korean J. Food Sci. Technol., 39(1):44-49   과학기술학회마을
13 Shin IY, Kim HI, Kim CS. 1999. Effect of sugar alcohol on wheat starch gelatinization and retrogradation. J. Korean Soc. Food Sci. Nutr., 28(6):1251-1255   과학기술학회마을
14 Sung NY, Kweon SY, Park JN, Choi JI, Song BS, Kim JK, Lee JW, Kim JH. 2011. Effect of Yukwa containing green tea powder on lipid composition and body weight change in mice. J. Korean Soc. Food Sci. Nutr., 40(2):177-182   과학기술학회마을   DOI   ScienceOn
15 Yang S, Kim MY, Chun SS. 2008. Quality characteristics of Yukwa prepared with mugwort powder using different puffing process. Korean J. Food Cookery Sci., 24(3):340-348   과학기술학회마을
16 Yukitomo K, Ikawa Y. 2000. Baking process of sponge cake with xylitol. J. Cookery Sci. Jpn., 33(1):18-24
17 Chung WG, Lee JH. 2010. Batter and product characteristics of sponge cake containing sugar alcohols. Korean J. Culinary Res., 16(4):305-311   과학기술학회마을
18 An HL, Heo SJ, Lee KS. 2010. Quality characteristics of muffins with xylitol. Korean J. Culinary Res., 16(3):307-316   과학기술학회마을
19 Baik EY, Lee HS, Lee KS, Lee JW, Kim HR, Cho MS, Kim KW. 2007. Physicochemical and sensory characteristics of Gangjung containing sorbitol during storage. Korean J. Food Culture, 22(1):115-126   과학기술학회마을
20 Choi YS, Kim HW, Hwang KE, Kim CJ, Lee HM, Kim OK, Choi KS, Chung HJ. 2013. Effects of replacing sugar with xylitol and sorbitol on the textural properties and sensory characteristics of injeolmi. Korean J. Food Cookery Sci., 29(6):825-831   DOI
21 Han YS, Choi WS. 2010. Quality characteristics of green tea Dasik containing sugar alcohol and agar. Korean J. Food Cookery Sci., 26(2):146-154   과학기술학회마을
22 Ikawa Y. 1998. Effects of sucrose replacement on baking process of songe cakes. J. Jpn. Soc. Food Sci. Technol., 45(6):357-363   DOI
23 Kang SH, Lee SJ, Ryu GH. 2001. Effects of steeping and mixing time on mixing energy input and properties of pellets and puffed pellets (Yukwa). Food Eng. Progress, 5(1):19-24
24 Kang SH, Ryu GH. 2002. Analysis of traditional process for Yukwa making, a Korean puffed rice snack (II): pelleting, drying, conditioning and additives. Korean J. Food Sci. Technol., 34(5):818-823   과학기술학회마을
25 Kim HR, Kim KM, Kim KO. 2011. Sensory characteristics of Gangjung base produced by various manufacturers. Korean J. Food Culture, 26(3):279-282   과학기술학회마을
26 Kim HS, Yoon JY. 2004. Effects of various sugar alcohols on the sensory properties of mulberry rice cake. Korean J. Food Cookery Sci., 20(5):412-418   과학기술학회마을