In this study, when manufacturing Yakgwa, 0, 25, or 50% of embryonic rice flour (ERF) was substituted for wheat flour (WF) to make the dough. After making Yakgwa by hot air frying (HF) or deep-fat frying (DF) methods, physicochemical characterization and acceptance tests were conducted. ERF had a higher water-binding capacity and a lower fat-binding capacity than WF (p<0.05). Yakgwa prepared by HF had lower crude fat contents, peroxide values, and expansion rates, but higher hardnesses, lightnesses, and rednesses (p<0.05) than that prepared by DF. Higher ERF substitution ratios reduced acid values and expansion rates and increased hardness (p<0.05). Acceptance testing showed 0% ERF Yakgwa prepared by HF had a significantly higher acceptance than Yakgwa prepared by DF. HF was found to have a positive effect on product acceptability. Yakgwa prepared with the DF method by substituting WF with ERF resulted in better flavor and overall acceptability than Yakgwa prepared with WF alone (p<0.05).

Abstract
I. 서 론
II. 연구내용 및 방법
    1. 실험재료
    2. 수분 및 지방 결합력
    3. 약과의 제조
    4. 조지방 함량, 산가 및 과산화물가
    5. 팽화율 및 경도
    6. 색도 및 외관
    7. 기호도 검사
    8. 통계분석
III. 결과 및 고찰
    1. 수분 및 지방 결합력
    2. 조지방 함량, 산가 및 과산화물가
    3. 팽화율 및 경도
    4. 색도 및 외관
    5. 기호도 검사
IV. 요약 및 결론
References

• 전재은(군산대학교 식품영양학전공) | Jae-Eun Jeon (Major in Food and Nutrition, Kunsan National University)
• 이인선(군산대학교 식품영양학전공) | In-Seon Lee (Major in Food and Nutrition, Kunsan National University) Corresponding author