• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.6
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• pp.745-751
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• 2012

The purpose of this study was to investigate the quality characteristics and antioxidative effect of Yukwa prepared with Lycii fructus powder (LFP). The Yukwas were stored at $50^{\circ}C$ for 40 days. Yukwa dough prepared with 5% LFP demonstrated higher pH and density value compared to the other groups and control. For color values, as more LFP was added, the L-value decreased, whereas the a-value and b-value increased. The hardness of Yukwa made with 7% LFP was the highest among all samples. The results of a sensory evaluation test showed that Yukwas with 5% LFP was most preferable in terms of overall acceptability compared to the others. The acid, peroxide, and thiobarbituric acid values were lower in Yukwa prepared with 5% LFP compared to Yukwa prepared with 3% or 7% LFP, as well as control Yukwa.

• Korean Journal of Food Science and Technology
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• v.22 no.3
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• pp.272-277
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• 1990

Some additives were applied to improve Yukwa(Popped rice snack) quality and process modifications were tested for cutting down soaking time and application of rice flour. Addition of soaked soybean (3%, w/w) to dough showed higher expansion rate and better physical properties with more acceptable quality by sensory evaluation of Yukwa. Baking powder, modified starch and alcoholic liquor, Mackeali(rice wine, turbid). Soju(distilled liquor) and Yakju(rice wine, clear), were no positive effect on quality of Yukwa but alcoholic liquor gave more fine texture than others. High temprature soaking $(60^{\circ}C)$ of rice for 3 hours which is near gelatinization temperature of rice starch. gave same quality of Yukwa comparing with long time soaking (12 hours) at room temperature. Extention of high temperature soaking (12 hours) did not improve the quality of Yukwa. The 100 mesh of rice flour by dry milling method was better in expansion rate and hardness than 40 and 80mesh but it was worse than ordinary wet milling. It was notified that milling method and milling mechines for Yukwa preparation should be studied in more detail.

• Korean Journal of Food Science and Technology
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• v.33 no.6
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• pp.737-744
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• 2001

This study was carried to investigate the changes in physical and chemical properties during preparation of Yukwa. Protein content of glutinous rice was decreased during soaking time and acid and pH values were increased while contents of lipid and ash were not changed. Particle size distribution showed thate average particle size of 7 days soaking treatment smaller than those of 3 days and starch damage of glutinous rice flour was increased during soaking time. The major flavor components after soaking were found ethyl ester acetic acid, ethanol, 2-butan -ol, 2-methyl 1-propanol, 1-butanol, 3-methyl 1-butanol and 1-pentanol, propanoic acid. Content of acetic acid and butanoic acid were rapidly increased during soaking time. Results for ratio of storage modulus(G') and loss modulus(G') in glutinous rice flour dough indicated $tan{\delta}$ was increased for a while and decreased as frequency increased. G' value was very similar with G' value after steaming which means rubber-like property while G' and G' value were changed after during storage time. Treatment at $-20^{\circ}C$ had the highest hardness for cutting degree of dough. There was no difference in color value between different water contents. Hardness of Bandegi (sheet) was decreased as water content increased and the highest popping value was obtained at 18% of water contents. Adding 3% soaked bean had higher redness value of Yukwa and lower value in yellowness.