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

• Published in: Journal 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
• Language: English
• Published: 01.06.2004
• Subjects: gellan gum; GOMA XANTAN; GOMME XANTHANE; textural hardening; XANTHAN GUM; Yackwa
• ISSN: 1226-332X

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.