KOREASCHOLAR

This study was undertaken to examine the quality characteristics of glutinous barley flour (GBF) Yakgwa produced by air frying. To achieve this, the pH of the dough as well as expansion ratio, color, texture, and sensory evaluation of Yakgwa were measured. The pH of the Yakgwa dough significantly decreases with increasing amount of GBF, over the range 5.35-5.45. Lightness (L), redness (a), and yellowness (b) also decrease with increasing amount of GBF. Furthermore, significant decrease was observed in the hardness, proportionate to the ratio of GBF added (p<0.001). Generic descriptive sensory evaluation results reveal that samples with high ratio of GBF show increased grain aroma, burnt aroma, grain flavor, nutty flavor, astringency, chalky taste, and hardness. The acceptance test determined the GBF-20 sample group to be high in flavor and texture (p<0.05). Therefore, it would be appropriate to apply to 20% GBF for alternative and the addition of GBF would be considered to have positive effects on the quality characteristics of Yakgwa using air fryer.

Abstract
I. 서 론
II. 연구내용 및 방법
III. 결과 및 고찰
IV. 요약 및 결론
References

• 라하나(농촌진흥청 국립농업과학원 농식품자원부) | Ha-Na Ra (Department of AgroFood Resources, National Institute of Agricultural Sciences, Rural Development Administration)
• 이인선(군산대학교 식품영양학전공) | In-Seon Lee (Major in Food and Nutrition, Kunsan National University) Corresponding author