Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
권호 표지

Quality Characteristics of Yackwa Baked and Dipping with Goami Powder

굽기와 집청 조건에 따른 고아미 구운 약과의 품질 특성에 미치는 영향

  • Kim, Hyun-Ah (Dept. of Food Service Management, Kyung Hee University) ;
  • Lee, Kyung-Hee (Dept. of Food Service Management, Kyung Hee University)
  • 김현아 (경희대학교 외식경영학과) ;
  • 이경희 (경희대학교 외식경영학과)
  • Received : 2012.07.18
  • Accepted : 2012.10.23
  • Published : 2012.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

The quality characteristics of yackwa made with goami powder at different baking temperatures (150, 160, 170, 180) and baking times (15, 20, 25 min) and at different dipping temperatures (65 and $80^{\circ}C$) and dipping times (15 and 30 min) were evaluated. To determine the optimal temperature and time for yackwa containing goami powder, color values, preference color and pictures were determind. The baking temperatures were $150^{\circ}C$ for 25 min, $160^{\circ}C$ for 15 min and 20 min, and $170^{\circ}C$ for 15 min. The weight of yackwa was heavier at low dipping temperatures and long dipping times. L-values and b-values were the highest at short dipping times. Hardness, moisture and overall preference was the lowest at low dipping temperatures and long dipping times.

Keywords

References

  1. 농림부 (2003) 전통 약과 및 다식제품의 대중화를 위한 품질 향상에 관한 연구. p 52, 53, 54.
  2. 이효지 (2005) 한국음식의 맛과 멋. 신광출판사, 서울. p 306.
  3. Bae EA, Rhee YK, Han MJ (1994) Stability and flavor of yackwa fried in soybean, cottonseed and ricebran oils. Korean J Dietary Culture 9: 335-340.
  4. Cha KO, Song YS (2006) Effect of the cellulose on yackwa quality. Korean J of Human Ecology 9: 67-73.
  5. Cho EJ, Yang MO, Kang HJ (2007) Physicochemical characteristics of yackwa with added rice wine cake. J East Asian Soc Dietary Life 17: 94-102.
  6. Choi ID (2010) Substitution of rice flour on bread-making properties. Korean J Food Preserv 17: 667-673.
  7. Guarda A, Rosell CM, Benedito C, Galotto MJ (2004) Different hydrocolloids as bread improvers and antistaling agents. Food Hydrocolloids 18: 241-247. https://doi.org/10.1016/S0268-005X(03)00080-8
  8. Gwon SY, Moon BK (2007) The quality characteristics and antioxidant activity of yakgwa prepared with herbs. Korean J Food Cookery Sci 23: 809-907.
  9. Ha HS, Kim HA, Lee KH (2009) Quality characteristics of ssukgaen dduk made with high-dietary fiber rice 'goami 2' focused on yam. J East Asian Soc Dietary Life. 19: 1032-1038.
  10. Han Jung Ah (2009) Digestive, physical and sensory properties of cookies made of dry-heated OSA-high amylose rice starch. Korean J Food Sci Technol 41: 668-672.
  11. Hitaka H (1990) Functions of fructooilgosaccarides. Food Sci Industry 27: 103-109.
  12. Jang SY, Park MJ, Lee SY (2009) Influence of different dipping temperature and time on quality characteristics of baked yackwa. Korean J Food Culture 24: 426-432.
  13. Jung SO, Kim HA, Lee KH (2009) Study on the quality characteristics of sulgitteok made with various amount of 'Goami 2' and rice powder. J East Asian Soc Dietary Life 19: 928-934.
  14. Kang HJ, Seo HS, Hwang IK (2004) Comparison of gelatinization and retrogradation characteristics among endosperm mutant rices derived from Ilpumbyeo. Korean J Food Sci Technol 36: 879-884.
  15. Lee C, Shin JS (2005) The effect of dietary fiber content of rice on the postprandial serum glucose response in normal subject. Korean J Food & Nutr 15: 173-177.
  16. Lee KA (2000) Effects of dipping syrups prepared with fructooligosaccharides on the yackwa quality. Soonchunhyang J Nat Sci 3: 115-119.
  17. Lee KA (2006) Effect of black rice flour replacement on physicochemical, texture and sensory properties of yackwa. Korean Journal of Human Ecology 15: 660-674.
  18. Lee KA, Lee YJ, Choi YJ (2001) Effects of dipping syrups prepared with oligosaccharides on the physical and sensory characteristics of yackwa. Korean J Food Cookery Sci 17: 399-404.
  19. Lee HG, Cho SH, Lee YK, Chung RW (1986) Effect of soaking time in syrup on the sensory characteristics and texture of yackwa. Korean J Food Cookery Sci 2: 62-67.
  20. Lee JH, Park KM (1995) Effect of ginger and soaking on the lipid oxidation in yackwa. Korean J Food Cookery Sci 11: 93-97.
  21. Lee MH, Lee YT (2006) Bread-making properties of rice flours produced by dry, wet and semi-wet milling. J Korean Soc Food Sci Nutr 35: 886-890. https://doi.org/10.3746/jkfn.2006.35.7.886
  22. Lee SY, Jang SY, Lee MK (2007) Quality characteristics of nonfried yackwa according to the methods of baked-in-oven and peanut addition. Korean J Food Culture 22: 434-440.
  23. Kim EM, Kim HS (2001) A study on setting the shelf life of commercial Korean traditional cookies : Rice yoogwa, sesame yoogwa and yackwa. Korean J Food Cookery Sci 17: 229-236.
  24. Kim EJ, Ahn MS (1993) Antioxidative effect of ginger extracts. Korean J Food Cookery Sci 9: 37-42.
  25. Kim HY, Lee KH (2012) Quality characteristics of baked yackwa made with goami powder added oil. J East Asian Soc Dietary Life. 22: 514-520.
  26. Kim SW, Kim MA (2001) Effect of alcoholic drinks in dough on the structure and quality of yackwa. Korean J Food Cookery Sci 17: 611-616.
  27. Ro HK (2002) Effects of resistant starch on intestinal absorption of calcium and iron in college women. MS Thesis Chonnam National University, Gwangju. p 7.
  28. Smith EB (1971) Gluten free breads for patients with uremia. J American Dietetic Association 59: 572-574.
  29. Yoo MY, Oh MS (1997) Effect of preparing conditions on the absorbed oil content of yackwa. Korean J Food Cookery Sci 13: 40-46.