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본 연구에서는 주박의 첨가량을 달리한 약과를 제조하여 품질 및 관능 특성을 알아보기 위하여 식이 섬유, 팽화도, 미세구조를 관찰하고 저장에 따른 TAB가, 색도, 기계적 조직 특성치, 관능 평가를 검토하여 다음과 같은 결론을 얻었다.


This study was designed to characterize the physicochemical effects of the addition of rice wine cake(0, 1, 2, 4%) to yackwa. Dietary fiber, volume, SEM, TBA, color, texture characteristics and sensory evaluation of yackwa were investigated. The dietary fiber content of rice wine cake was 10.24%, and the dietary fiber content of yackwa increased with added rice wine cake. The extensibility value increased with more rice wine cake. SEM revealed, many holes in a delicate structure with many layers. During a 4-week storage period, yackwa containing rice wine cake had lower TBA values than control, except for the sample containing 4% rice wine cake. The TBA value of yackwa containing 4% rice wine cake had the highest TBA value. The L value and b value of samples decreased with the addition of rice wine cake and storage time, but the value increased with added rice wine cake according to the storage time. The hardness, cohesiveness and gumminess of yackwa increased according to the time of storage and the addition of rice wine cake, but the springiness and chewiness of yackwa decreased. In sensory evaluations, all items received the lower scores according to the storage time. Yackwa that contained 1%(RWC1) received the highest score for color and flavor, and yackwa that contained 2% (RWC2) had the highest score for crispness and roast. Overall preference was, in order: RWC2 > RWC1 > CON > RWC4. Yackwa that contained 1~2% rice wine cake possessed superior features in most of the quality properties and in sensory evaluation, so yackwa that contains rice wine cake can be used as a functional food.