Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Studies on Optimum Conditions for Experimental Procedure of Yukwa (II) -On the additives and drying methods-

유과조리법의 표준화에 관한 연구(II) -첨가물과 건조 방법을 중심으로-

  • 전형주 (서일전문대학 식품영양과) ;
  • 손경희 (연세대학교 식품영양학과)
  • Published : 1995.05.30
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Abstract

This study was conducted to examine the effects of additives and drying methods in Yukwa's manufacture. Additives had significant effects on hardness, and bean water and bean powder added group rated better than the baking powder and boiled bean added group. Sensory evaluation test showed that bean water and bean powder added group produced higher desirability. Drying methods had significant effects on all attribute of sensory evaluation, natural drying and incubative plate drying produced higher uniformity, denseness and overall desirability.

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