Use of Gellan Gum and Xanthan Gum as Texture Modifiers for Yackwa, a Korean Traditional Fried Cake

Texture hardening of Yackwa during storage is the major quality deterioration of Yackwa. In this study the effects of gellan gum and xanthan gum on texture hardening of Yackwa during storage were studied. Instrumental hardness and sensory evaluation results showed that addition of 0.05% and 0.1% of...

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Bibliographic Details
Published inJournal of food science and nutrition (Pusan, Korea : 2003) Vol. 9; no. 2
Main Authors Kim, H.J. (Korea Food Research Institute, Sungnam, Republic of Korea), Kim, H.Y. (Yongin University, Yongin, Republic of Korea), E-mail: hjkim@kfri.re.kr, Chun, H.S. (Korea Food Research Institute, Sungnam, Republic of Korea)
Format Journal Article
LanguageEnglish
Published 01.06.2004
Subjects
gellan gum
GOMA XANTAN
GOMME XANTHANE
textural hardening
XANTHAN GUM
Yackwa
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Summary:Texture hardening of Yackwa during storage is the major quality deterioration of Yackwa. In this study the effects of gellan gum and xanthan gum on texture hardening of Yackwa during storage were studied. Instrumental hardness and sensory evaluation results showed that addition of 0.05% and 0.1% of gellan gum or 0.1% and 0.5% of xanthan gum significantly decreased the hardness of Yackwa by 32∼63 % after 4 weeks of storage. Retardation of texture hardening was obtained even at the 0.05% level of gellan gum, indicating that gellan gum was a more potent texture modifier for Yackwa than xanthan gum.
Bibliography:2005011240
Q02
ISSN:1226-332X