흰찰쌀보릿가루의 첨가가 약과의 품질특성에 미치는 영향

• Published in: Journal of the Korean Society of Food Culture Vol. 34; no. 5; pp. 604 - 611
• Main Authors: 라하나, 이인선, Ha-Na Ra, In-Seon Lee
• Format: Journal Article
• Language: Korean
• Published: 한국식생활문화학회 31.10.2019
• Subjects: 생활과학; air fryer; glutinous barley four; quality characteristics; Yakgwa
• ISSN: 1225-7060; 2288-7148
• DOI: 10.7318/KJFC/2019.34.5.604

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.