Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Influence of Different Dipping Temperature and Time on Quality Characteristics of Baked Yackwa

집청온도와 집청시간이 구운 약과의 품질특성에 미치는 영향

  • Jang, So-Young (Department of Food and Nutrition, Chung-Ang University) ;
  • Park, Mi-Jung (Department of Food and Nutrition, Chung-Ang University) ;
  • Lee, Sook-Young (Department of Food and Nutrition, Chung-Ang University)
  • 장소영 (중앙대학교 식품영양학과) ;
  • 박미정 (중앙대학교 식품영양학과) ;
  • 이숙영 (중앙대학교 식품영양학과)
  • Published : 2009.08.31
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Abstract

The quality of baked Yackwa with rice bran oil varied with dipping temperature (80 and 25$^{\circ}C$) and dipping time (5, 10, and 15 minutes at 80$^{\circ}C$, and 60, 90, and 120 minutes at 25$^{\circ}C$). The moisture content and hardness of baked Yackwa increased and decreased, respectively, with dipping time. The expansion ratio increased with time when baked Yackwa was dipped at 80$^{\circ}C$, but decreased with time when dipped at 25$^{\circ}C$. Flavor and color were optimal for product dipped at 80$^{\circ}C$ for 15 minutes followed those dipped at 25$^{\circ}C$ for 120 minutes; the dipping conditions produced no significant difference in the degree of expension, aroma, texture, and overall quality. Baked Yackwa showed better results than fried Yackwa in sensory evaluation.

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References

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