| 초록 |
To improve the shortcomings of baked Yugwa 0.5, 1.0, 1.5 and 2.0% natural ind igestible materials,- (gellan gum, glucomannan and carrageenan) were each treated with glutinous rice-baked Yugwa was processed, and quality imprpvements were deducted. Baked Yugwa with natural additives,- (gellan gum, glucomannan and carrageenan) was compared,- to additional test results with sample 1.5%(w/w) additives,- The one showing the highest preference from the sensory test was the acid number reference group at $2.19{ pm}0.42$ , while the sample groups,- with different additives, were lower than the reference group by $1.48{ pm}0.39$ to $1.67{ pm}0.68$ . The peroxide number reference group showed the highest preference of $49.34{ pm}0.42$ , whereas the sample groups, with different additives, showed lower preferences than the reference group by $36.72{ pm}$0.42 compared to the sample group of glucomannan 1.5% (w/w), $32.45{ pm}0.59$ compared to the sample group of gellan gum 1.5%(w/w), and $28.65{ pm}0.56$ compared to the sample group of carrageenan 1.5% (w/w). According to the preference test targeting employees of Korean cake, manufacturers, there was no significant difference in color and flavor among all groups, whereas the sample group of carrageenan 1.5% (w/w) showed the highest scores in items of taste, texture and overall-preference, and also sample groups of glucomannan 1.5% (w/w) and gellan gum 1.5% (w/w) scored higher than the reference group. Baked Yugwa with 1.5% (w/w) additives of carrageenan, glucomannan and gellan gum have higher marketability by decreasing deterioration caused by oxidation of existing deep fried Yugwa and by improving the solid texture of baked Yugwa. |
