Korean Journal of Human Ecology (한국생활과학회지)
- Volume 15 Issue 4
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- Pages.669-674
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- 2006
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- 1226-0851(pISSN)
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- 2234-3768(eISSN)
Effect of black rice flour replacement on physicochemical, textural and sensory properties of Yackwa
흑미가루를 첨가한 약과의 특성
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Lee, Kyong-Ae
(Dept. of Food Science and Nutrition, Soonchunhyang University)
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이경애
(순천향대학교 식품영양학과)
- Published : 2006.08.31
Abstract
In this study the properties of Yackwa partially replaced wheat flour with black rice flour were examined in the three factors: the physicochemical, the textural and the sensory. When the amount of black rice flour increased, dehydration and oil absorption of Yackwa decreased while frying it. The color of black rice flour Yackwa was darker yellowish than that of wheat flour Yackwa. When black rice flour was added more in making Yackwa, the results are as follows: first, its hardness increased, second, the external and internal color of Yackwa got significantly darker, finally, its greasiness decreased. As a result, up to 20% of wheat flour may be replaced with black rice flour without diminishing acceptability.
Keywords