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Sucrose fatty acid ester가 약과 품질에 미치는 효과 Effect of Sucrose Fatty Acid Ester on Yackwa Quality

이수연, 김명애
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  • URLhttps://db.koreascholar.com/Article/Detail/253451
韓國食生活文化學會誌 (한국식생활문화학회지)
제17권 제3호 (2002.07)
pp.260-266
한국식생활문화학회 (The Korean Society Of Food Culture)
초록

This study was performed to know effect of Yackwa quality when sucrose fatty acid esters(S-570, S-970, S-1570) were added as an emulsifier. In mechanical characteristics, the Yackwa of sucrose fatty acid esters did greatly decrease the hardness, cohesiveness, springiness and gumminess, respectively, and increase the brittleness compared to the Yackwa of non-emulsifier and egg yolk. This tendency showed at the above level of 1.0% S-570, and 0.5% S-970 and S-1570, respectively. In sensory evaluation, the Yackwa of sucrose fatty acid esters increased the softness compared to the Yackwa of non-emulsifiers and egg yolk. There were significantly differences in the preference at 0.5% level of S-970 and 1.5% level of S-1570, respectively compared to other treatments. In conclusion, the 0.5% level of S-970 would be mostly useful level of emulsifier for making Yackwa.

저자
  • 이수연 | Lee, Soo-Youn
  • 김명애 | Kim, Myoung-Ae