• Korean Journal of Food Science and Technology
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• v.50 no.3
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• pp.280-285
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• 2018

Lipid oxidation and antioxidant stabilities of nut-sesame yeotgangjeong (Korean traditional candy bar) with different binders were evaluated during storage in the dark. S1, S2, and S3 binders consisted of starch syrup, sugar, and water (58:34:7.6, w/w/w); starch syrup, jocheong, honey, trehalose, and water (43.5:11.6:2.9:34:7.6, w/w/w/w/w); and starch syrup, jocheong, honey, sugar, trehalose, and water (43.5:11.6:2.9:17:17:7.6, w/w/w/w/w/w); respectively. Lipid oxidation was determined by peroxide and p-anisidine values, and tocopherol, lignan, and polyphenol contents were determined spectrophotometrically. Peroxide values were significantly higher (p<0.05) in yeotgangjeong samples with S2 or S3 binder than in those with S1; however, the converse was true for tocopherol degradation. Lignan was the most stable antioxidant in yeotgangjeong. The results suggest that tocopherols have a priority over lignans to control the lipid oxidation of yeotgangjeong during storage; reduced lipid oxidative stability after substituting sugar with trehalose might be because it increases oxygen diffusivity and inhibits the antioxidant action of tocopherols on lipids.

• Journal of the Korean Society of Food Culture
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• v.21 no.4
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• pp.351-356
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• 2006

본 연구는 미국에서 우리나라 전통과자인 한과의 판매 가능성과 수용여부를 파악하기 위해서 미국인 대학생을 대상으로 설문조사와 관능검사를 실시한 결과이다. 설문 시에는 적절한 양과 가격, 섭취경험, 구입의사 등에 대해서 조사하였고, 관능검사 시에는 다식, 산자, 약과, 엿강정에 대해서 색깔-모양- 냄새와 greasiness, sweetness, firmness, adhesiveness, crispiness, dryness, overall acceptance에 대해서 평가하였다. 관능검사 결과 약과는 greasiness 가 유의적으로 높았고(p<0.01), 산자와 엿강정은 crispiness 가 유의적으로 높게 조사되었다(p<0.01) 전체적인 수용도는 다식이 유의적으로 낮게 조사되었다(p<0.01). 조사대상자는 한과를 스낵(42.9%)으로 이용하겠다고 가장 많이 응답했다. 그러나 구입의사에 대한 항목에서는 시식 후 90.5% 가 구입의사가 없다고 응답했으므로 한과의 세계화를 위해서는 각 나라의 식문화를 고려하여 각 나라 사람들에게 친숙한 향과 맛을 첨가하여 제품을 생산할 필요가 있다고 사료된다.

• Proceedings of the Korean Nutrition Society Conference
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• 2001.05a
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• pp.247.1-247
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• 2001

• Korean journal of food and cookery science
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• v.9 no.2
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• pp.78-81
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• 1993

"Yut Kang Jung" is a kind of Korean traditional cookie. The purpose of this study is to examine the effects of various kinds of syrups and cooking methods of Yut Kang Jung. The quality of Yut Kang Jung was evaluated by sensory and Instron machine test. The results is as follows; 1. The Recipe of the best Yut Kang Jung is this: White sesame 120g, sugar syrup 40g, and crude maltose watery 50g are used. Mixing sugar syrup crude maltose watery boiling for 4 min, in temperature $105^{\circ}C$. The sugar density after boiling was 86%. 2. Yut Kang Jung made by sugar syrup and crude watery maltose got the best result in sensory best. 3. Yut Kang Jung made by crude watery maltose got the best result in mechanical test. 4. The comparison between the sensory test & mechanical test were as follow; The hardness in the mechanical test was comparable with hardness & fracturability in the sensory test, and the chewiness in the mechanical test was comparable with flavor, adhesiveness, fractur ability in sensory test.

• Journal of the Korean Society of Food Culture
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• v.2 no.1
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• pp.55-69
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• 1987

A literatural survey on Hankwa, traditional Korean cookies, was made in order to identify the state of scientific understanding on these products and the future study needs for the modernization of the products. The type of Hankwa varies with the raw materials used and the processing methods and is classified into 7 groups, i.e. Yumilkwa, Ganjung-Sanja, Dasik, Jeonkwa, Suksilkwa, Kwapyun and Yutgangjung. The recipe and processing characteristics of 7 types of Hankwa were discussed and the scientific findings on these products were reviewed.

• Journal of the Korean Society of Food Culture
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• v.2 no.1
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• pp.71-79
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• 1987

The sensory quality characteristics of 5 different types of traditional Korean cookies, i.e. Yackwa, Gangjung, Sanja, Dasik and Yutgangjung were investigated. A total of 77 questionnaires were collected and over 90 different terms describing the sensory characteristics of Hankwa were appeared, among which 58 terms were explained in Korean Dictionary. The important quality characteristic of Korean cookies were identified from the frequency of the appearance of sensory describing terms. The cookies were stored at room temperature for 10 days in various relative humidity of $0{\sim}68%$, and the changes in the quality characteristics were examined organolleptically by scalar scoring test. The changes in overall acceptance were evaluated by hedonic test. The results were shown by quantitative descriptive analysis(QDA) diagram The QDA diagram could visualize the effects of storage relative humidity on the sensory quality profile of the cookies.