Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Effect of Sucrose Fatty Acid Ester on Yackwa Quality

Sucrose fatty acid ester가 약과 품질에 미치는 효과

  • Lee, Soo-Youn (Department of Food Nutrition, Dongduk Women's University) ;
  • Kim, Myoung-Ae (Department of Food Nutrition, Dongduk Women's University)
  • 이수연 (동덕여자대학교 식품영양학과) ;
  • 김명애 (동덕여자대학교 식품영양학과)
  • Published : 2002.07.31
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Abstract

This study was performed to know effect of Yackwa quality when sucrose fatty acid esters(S-570, S-970, S-1570) were added as an emulsifier. In mechanical characteristics, the Yackwa of sucrose fatty acid esters did greatly decrease the hardness, cohesiveness, springiness and gumminess, respectively, and increase the brittleness compared to the Yackwa of non-emulsifier and egg yolk. This tendency showed at the above level of 1.0% S-570, and 0.5% S-970 and S-1570, respectively. In sensory evaluation, the Yackwa of sucrose fatty acid esters increased the softness compared to the Yackwa of non-emulsifiers and egg yolk. There were significantly differences in the preference at 0.5% level of S-970 and 1.5% level of S-1570, respectively compared to other treatments. In conclusion, the 0.5% level of S-970 would be mostly useful level of emulsifier for making Yackwa.

Keywords

References

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