Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Effect of Palm oil and Soybean oil on the Quality and Shelf-life of Yugwa Base

팜유와 대두유가 유과 바탕의 품질과 저장성에 미치는 영향

  • Jeon, Ye-Jeoung (Division of Bio-environment, and Institute of Life Science and Natural Resources Wonkwang University) ;
  • Hwang, Ho-Sun (Division of Bio-environment, and Institute of Life Science and Natural Resources Wonkwang University) ;
  • Song, Young-Ae (Division of Bio-environment, and Institute of Life Science and Natural Resources Wonkwang University) ;
  • Park, Hyo-Suk (Division of Bio-environment, and Institute of Life Science and Natural Resources Wonkwang University) ;
  • Kim, Joong-Man (Division of Bio-environment, and Institute of Life Science and Natural Resources Wonkwang University)
  • 전예정 (원광대학교 생물환경과학부 및 생명자원과학연구소) ;
  • 황호선 (원광대학교 생물환경과학부 및 생명자원과학연구소) ;
  • 송영애 (원광대학교 생물환경과학부 및 생명자원과학연구소) ;
  • 박효숙 (원광대학교 생물환경과학부 및 생명자원과학연구소) ;
  • 김중만 (원광대학교 생물환경과학부 및 생명자원과학연구소)
  • Published : 2004.02.28
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Abstract

The shelf-life of Yugwa(Busuge) is very short because of the low oxidative stability of soybean oil which is conventionally used as the frying oil of Yugwa base with high porous structures. To identify the possibility of replacing soybean oil with palm oil whose oxidative stability is high, POV(peroxide value), AV(acid value), colorness (L. a and b), hardness and sensory characteristics during storage of the Yugwa base fried with the soybean oil and palm oil stored in the anaerobic packaging or the aerobic packaging at 10 and $30^{\circ}C$ for 75 days were measured. POV and AV of the Yugwa base fried with palm oil were significantly lower than those of Yugwa fried with the soybean oil. Hardness and colorness were not different each other and, sensory evaluation was slightly higher than that fried with soybean oil. Lipid absorption amount was not significantly different between the Yugwa base fried with palm oil and the one fried with soybean oil.

Keywords

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