This study aimed to examine the quality and sensory properties of yackwa using baking soda (BS), baking powder (BP), and yeast (YE) instead of alcohol in order to make a Halal standard product. The moisture content of yackwa was the highest when BP was used, while the fat content of yackwa was the lowest at 1.5% BP, and the highest at 1.5% YE. The chromaticity values (L, a, b) were the most similar to those of the control when BP was used. The L and b values increased when BP was used, and decreased when YE was used. The swelling ratio was the highest at 257.3±2.7% in comparison with the control when 0.9% YE was used. The leavening ratio was similar regardless of the type and content of leavening agents. Hardness was 1,179.16±184.45 kg at 0.3% BP, generally decreasing as leavening agent content increased. The resilience was 0.19±0.01% at 1.2% BP and lowest in the control, but its difference by leavening agents was not significant. The taste and preference were at 6.07±2.22 and 5.96±2.07, respectively, when 1.2% BP was used.

• 김진원(전주대학교 한식조리학과) | Jin Won Kim
• 박상원(전주대학교 한식조리학과) | Sang Won Park
• 조아라(전주대학교 식품산업연구소) | A Ra Cho
• 김희주(전주대학교 전통식품산업학과) | Hee-Ju Kim
• 김진선(전주대학교 전통식품산업학과) | Jinseon Kim
• 이경미(전주대학교 전통식품산업학과) | Gyeong Mi Lee
• 박주안(전주대학교 전통식품산업학과) | Juan Park
• 신정규(전주대학교 한식조리학과 전주대학교 식품산업연구소) | Jung-Kue Shin Corresponding author