집청온도와 집청시간이 구운 약과의 품질특성에 미치는 영향 Influence of Different Dipping Temperature and Time on Quality Characteristics of Baked Yackwa
장소영, 박미정, 이숙영
- 언어KOR
- URLhttps://db.koreascholar.com/Article/Detail/254043
韓國食生活文化學會誌
(한국식생활문화학회지)
제24권 제4호
(2009.08)
pp.426-432
pp.426-432
한국식생활문화학회
(The Korean Society Of Food Culture)
초록
The quality of baked Yackwa with rice bran oil varied with dipping temperature (80 and 25℃) and dipping time (5, 10, and 15 minutes at 80℃, and 60, 90, and 120 minutes at 25℃). 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℃, but decreased with time when dipped at 25℃. Flavor and color were optimal for product dipped at 80℃ for 15 minutes followed those dipped at 25℃ 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.
저자