The purpose of this study was to examine the effect of different types of frying oil on the quality of yakgwa such as expansion rate, color, moisture content and rheological properties. Yakgwa fried with corn oil showed the highest expansion in width and length, and rice bran oil in height. With regard to the overall expansion rate, yakgwa fried with rice bran had the highest value. As for lightness and yellowness, yakgwa fried with soybean oil had the highest lightness (34.74), while yakgwa fried with grape seed oil had the lowest lightness (29.82). As for redness, however, no significant difference was found. Regarding fat content, yakgwa fried with rice bran oil showed the highest value with 18.91%, while yakgwa fried with corn oil and canola oil showed the lowest value. No difference was found in moisture content according to the type of frying oil. In relation to the acid value, yagkwa with soybean oil showed the lowest value of 0.24±0.66; as for peroxide value, yagkwa fried with rice bran oil showed the lowest value of 3.59±1.74 meq/kg. No difference was found in hardness, cohesiveness and resilience according to the type of frying oil. Yagkwa fried with corn oil and canola oil showed the lowest value in terms of adhesiveness and chewiness, respectively. The results of the sensory evaluation showed not significance difference in overall preference, but yakgwa fried with rice bran oil had the highest value of 5.93±1.87.

서 론
 재료 및 방법
 결과 및 고찰
 요 약
 감사의 글
 References

• 이경미(전주대학교 농생명식품산업학과, Department of Agro-Bio & Food Industry, Jeonju University) | Gyeong Mi Lee
• 김진원(전주대학교 농생명식품산업학과, Department of Korean Cuisine, Jeonju University) | Jin Won Kim
• 신정규(전주대학교 한식조리학과, 전주대학교 식품산업연구소, Department of Korean Cuisine, Jeonju University, Food Industry Research Institute, Jeonju University) | Jung-Kue Shin Corresponding author