Quality changes in yakgwa (such as color, moisture contents, acid value, rheological properties, and viable cells) using different types of frying oils was examined for 5 weeks. During the storage period, the lightness and yellowness of all samples were increased and there was no significant difference in redness. After 5 weeks of storage, rice bran oil showed the least color difference. There was no difference in the moisture contents of all samples except for grape seed oil, while the moisture contents of yakgwa fried with grape seed oil was decreased. The acid value increased as the storage period increased regardless of the type of frying oil, and yakgwa fried with rice bran oil and grape seed oil showed a low acid value. The hardness was increased as the storage period increased, but there was no difference in the hardness between the samples. The adhesiveness and resilience were decreased and the chewiness was increased. The total cell count did not increase significantly as the storage period, and there was also no difference in the total cell count between the samples. There was a high level of yeast and mold in comparison to total cell count, and the colony of bacteria was not detected.

Abstract
 서 론
 재료 및 방법
  실험재료
  약과의 제조 및 저장
  색도
  수분함량
  산패도 측정
  물성측정
  생균수 측정
  통계처리
 결과 및 고찰
  색도
  수분함량
  산가(acid value)
  물성
  생균수
 요 약
 감사의 글
 References

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