• Korean journal of food and cookery science
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• v.6 no.1
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• pp.67-73
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• 1990

The purpose of this study is to investigate the manufacturing process for mass production of korean traditional cookies to be supplied to consumers with cheap price. Selected items for mass production is Yoomilkwa such as Yackwa. Maejackwa which preferred by consumers, and Chasookwa which was presented at royal party in YiDynasity. Standard mixing ratio of food material, manufacturing process, and machinery needed in each manufacturing process were suggested by the items of korean traditional cookies. Manufactured goods which is produced in large quantities by machinery are Yackwa model I, II Maejackwa model I, II, III, and Chasookwa model I, II.

• Journal of the Korean Society of Food Culture
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• v.19 no.4
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• pp.435-446
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• 2004

A self completed survey of 250 housewivies living in the Seoul. The aim of this study was to investigate the perceptions and preferences of 20's, 50s housewives to Korean traditional cookies. The result is as follows. As to the preference of Korean traditional cookies, 86.0% answered they liked it. The frequency rate or eating Korean traditional cookies showed that 2 times a year reached the highest 45.6%. They usually purchase Korean cookies on the market rather than making them by themselves. The study showed that 50s housewives preferred Korean cookies are yakwa(74.3%), maejackwa(35.7%) and kangjung(34.3%) otherwise 20s housewives preferred Korean traditional cookies are yakwa(79.4%), hanging(60.0%) and yeat gangiung(39.4%) This survey study may contribute to the improvement of Korean traditional cookies.

• Korean journal of food and cookery science
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• v.24 no.6
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• pp.811-817
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• 2008

The principal objective of this study was to evaluate the effects of baking method on the quality and shelf-life of Maejakgwa containing nuts and seeds. Four different types of nuts and seeds (almond, cashewnut, coconut, and sunflower seed) were added to flour, and baking method was applied to prepare the Maejakgwa, physicochemical properties of which were then evaluated. The proximate composition analysis demonstrated that crude protein, crude fat, and ash contents were higher in the Maejakgwa containing nuts and seeds than in the control group. The lightness (L) value of the control Maejakgwa was lower than that observed in the groups containing nuts and seeds. Maejakgwa made with cashewnut, coconut, and sunflower seed evidenced higher yellowness (b) values than were recorded in the control and coconut groups. The incorporation of cashewnut, coconut and sunflower seed into the Maejakgwa lowered the hardness values (p<0.05). Our consumer test demonstrated that Maejakgwa prepared with almond was the most highly preferred, and the control group was the least favored. After 30 days of storage at $60^{\circ}C$, the peroxide value of the Maejakgwa containing sunflower seed was substantially higher than in any other groups, thereby suggesting that the addition of sunflower seeds resulted in accelerated lipid oxidation. No noticeable changes in peroxide values were observed in the groups prepared with coconut and cashewnut during storage time. The acid value increased with increasing storage time, and the addition of sunflower seed evidenced the highest values as compared to other groups.