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http://dx.doi.org/10.7318/KJFC/2021.36.6.640

Quality Characteristics of Embryonic Rice Flour Substituted Yakgwa Cooked using Different Frying Methods  

Jeon, Jae-Eun (Major in Food and Nutrition, Kunsan National University)
Lee, In-Seon (Major in Food and Nutrition, Kunsan National University)
Publication Information
Journal of the Korean Society of Food Culture / v.36, no.6, 2021 , pp. 640-648 More about this Journal
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
Yakgwa; embryonic rice flour; frying method; quality characteristics;
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