• Journal of the Korean Society of Food Culture
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• v.22 no.4
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• pp.434-440
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• 2007

Yackwa is used as one of foods prepared for traditional rituals and holidays and enjoyed as snacks. Since Yackwas are fried, they contain oil, which can cause rancidity and undermines the freshness of Yackwas during distribution to retailers, not to mention a high level of calories. The study aims to develop baked Yackwas and analyze the quality in terms of calorie levels and characteristics by baking Yackwas in oven. Calorie level was 4.65 kcal/g in fried Yackwa, 3.96 kcal/g in baked Yackwa, and 2.95 kcal/g in baked peanut Yackwa prior to dip coating of grain syrup. baked Yackwa showed hardness of 13476.33 $g/cm^2$ before dipping in grain syrup, which was harder than 1912.56 $g/cm^2$ of fried Yackwa. After grain syrup coating, hardness of baked Yackwa reduced more significantly, compared with that of fried Yackwa, as grain syrup permeated through texture of Yackwa. And less hardness makes baked Yackwa tastier. Sensory evaluation was measured in a 5-point scale. Scores for texture and taste of baked Yackwa outpaced those of fried Yackwa. Score for the overall quality was 3.65 in baked Yackwa and 3.25 in baked peanut Yackwa, compared to 2.85 of fried Yackwa, indicating a higher potential of commercializing(p<0.05).

• Journal of the Korean Society of Food Culture
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• v.9 no.4
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• pp.335-340
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• 1994

The objective of this study was to determine effects of soybean oil(SO), cottonseed oil(CO) and ricebran oil(RO) on stability and flavor of yackwa. This study consisted of yackwa fried in 3 differnet oils, then stored for 0, 3, 6 weeks in normal wrap at room temp. or vaccum package at $4^{\circ}C$. The moisture, oil contents, Hunter color values(L, 'a' and 'b'), % free fatty acid(FFA), thiobarbituric acid(TBA) value and sensory scores for color, flavor and acceptability were analyzed. The foam height of the oil after frying was also determined. Yackwa fried in RO was more red('a'=11.43) than yackwa fried in SO(10.64) or CO(10.51). TBA value of yackwa showed no difference among frying oils. Yackwa fried in SO showed better acceptability than those fried in CO. Yackwa fried in RO showed similar acceptability to yackwa fried in SO. The % FFA and TBA value of yackwa averaged across oil and package showed increasing tendency during 6 weeks storage.

• Korean journal of food and cookery science
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• v.14 no.3
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• pp.241-249
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• 1998

The purpose of this study was to develop a recipe for high quality Yackwa (fried cake made of wheat flour) by adjusting the mixing ratio of flours, frying temperature and time. Yackwas were prepared by using 3 kinds of flour mix (3：7, 4：6, and 2：8 of weak to medium ratio), fried at various temperatures and times, and evaluated by mechanical characteristics and sensory evaluation. It was found that Yackwa prepared with 3：7 mixing ratio of flour and fried at 160$^{\circ}C$ for 9 min was most preferred. Yackwas with the same flour mixing ratio and fried at 150-155$^{\circ}C$ for 12∼16 min were also within the range of acceptance. The characteristics of desirable Yackwa were suggested to be soft, crispy, and to have little taste of oil.

• Korean Journal of Food Science and Technology
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• v.49 no.1
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• pp.63-71
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• 2017

This study aimed to assess the antioxidative potential of adding ethanolic extracts from Ulmus davidiana to Yackwa (Korean fried cookie). The reducing power and antioxidant activity of U. davidiana-treated Yackwa were assessed against DPPH, nitric oxide, superoxide anions, superoxide dismutase, and ABTS radicals. Increasing the amount of U. davidiana extract in Yackwa dough resulted in improved antioxidant properties. U. davidiana extracts were effective antioxidants with a radical scavenging potency similar to the potency of butylated hydroxytoluene (BHT) and L-ascorbic acid. The DPPH and nitric oxide radical scavenging activity of Yackwa containing 0.2% U. davidiana resulted in increased oxidative stability relative to control dough. Although the antioxidant effects of Yackwa containing U. davidiana extract were lower than those of Yackwa containing BHT and L-ascorbic acid, these results suggest that U. davidiana extracts have potent antioxidant activity. Accordingly, U. davidiana extract is a potential additive for deep-fried foods, such as Yackwa, to improve their oxidative stability.

• Journal of the Korean Society of Food Culture
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• v.24 no.4
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• pp.426-432
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• 2009

The quality of baked Yackwa with rice bran oil varied with dipping temperature (80 and 25$^{\circ}C$) and dipping time (5, 10, and 15 minutes at 80$^{\circ}C$, and 60, 90, and 120 minutes at 25$^{\circ}C$). The moisture content and hardness of baked Yackwa increased and decreased, respectively, with dipping time. The expansion ratio increased with time when baked Yackwa was dipped at 80$^{\circ}C$, but decreased with time when dipped at 25$^{\circ}C$. Flavor and color were optimal for product dipped at 80$^{\circ}C$ for 15 minutes followed those dipped at 25$^{\circ}C$ for 120 minutes; the dipping conditions produced no significant difference in the degree of expension, aroma, texture, and overall quality. Baked Yackwa showed better results than fried Yackwa in sensory evaluation.

• Korean journal of food and cookery science
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• v.7 no.2
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• pp.41-49
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• 1991

Yackwa is a Korean traditional fried cake made by went flour, sesame oil and honey. This study was investigated to the Rice-Yackwa for the purpose of the improvement of Yackwa's quality and rice consumption by sensory evaluation and instrumental measurement. It was resulted that taste and flavor of Rice-Yackwas were better than those of Wheat-Yackwa by sensory evaluation. We tested whether the mesh of the rice (80,100,120) and swelling agents (baking power, soju : Korean alcholic beverage) affected the Rice-Yackwa's swelling or not. In result, not by soju but by baking powder Rice-Yackwas were swelled. But Rice-Yackwa was so hard, that the Yackwas were made by the two different compositions of mixed flour (rice : wheat ; 75:25, 50:50) exibited softer than those made by rice. The hardness of 25 g% mixed flour Yackwa was improved. And we examined the softening effect on rice and mixed flour Yackwa by the increasing storage periods (1, 2, 3, 5 days). Rice-Yackwa's hardness was changed more greatly than Wheat-Yackwa's by storage periods. In addition to we inspected the effluence of sesame oil in the pross of frying. Sesame oil (40%) was drown out the Rice-Yackwa.

• Journal of the Korean Society of Food Culture
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• v.28 no.5
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• pp.525-532
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• 2013

This study aimed to find oils that can replace high-priced sesame oil. The quality of baked Yackwa containing different types of oils (rice bran, olive, or sesame oils) and amount of oils (30, 35, 40%) were investigated. The hardness of the baked Yackwa depended on the amount of oil, as more oil led to a softer texture of baked Yackwa. According to sensory evaluations, baked Yackwa with rice bran oil received the highest score in taste quality, with sesame oil receiving the second highest score. The flavor of baked Yackwa containing the rice bran oil was also better than other samples. In contrast, there were no significant differences in taste between other samples, including baked Yackwa containing all ingredients, 40% sesame oil, and 40% olive oil. The overall acceptance showed the highest score in baked Yackwa with rice bran oil (35%). In conclusion, rice bran oil (35%) is recommended as an oil ingredient for baked Yackwa.

• Preventive Nutrition and Food Science
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• v.9 no.2
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• pp.107-112
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• 2004

Texture hardening of Yackwa during storage is the major quality deterioration of Yackwa. In this study the effects of gellan gum and xanthan gum on texture hardening of Yackwa during storage were studied. Instrumental hardness and sensory evaluation results showed that addition of 0.05 % and 0.1 % of gellan gum or 0.1 % and 0.5 % of xanthan gum significantly decreased the hardness of Yackwa by 32 ∼ 63 % after 4 weeks of storage. Retardation of texture hardening was obtained even at the 0.05 % level of gellan gum, indicating that gellan gum was a more potent texture modifier for Yackwa than xanthan gum. Correlation analysis between moisture content and hardness of Yackwa showed that there was high correlation between moisture content and hardness of Yackwa after 4 weeks storage ($r^2$=-0.998), regardless of the initial moisture content. These results suggest that retardation of texture hardening during storage is primarily related to moisture retention of Yackwa during storage.

• Korean journal of food and cookery science
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• v.8 no.3
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• pp.297-307
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• 1992

This study has investigated a scientific approach to the manufacture of Yackwa, made by different frying conditions and has assessed texture characteristics through sensory evaluation and instrumental test. A standard Yackwa was made by frying at 150$^{\circ}C$ for 8 minutes and then soaking for 10 minutes in the newly developed syrup whose viscosity and sweetness were similar to expensive honey. The mixing ratio of the developed syrup was corn syrup: sugar: dextrose=32 : 1.5 : 1 (by weight), and me syrup was double-boned in a water bath for 20 minutes and men cooled to 25 C. As me results of sensory evaluation and instrumental test for Yackwa made by various frying conditions, the lower the frying temperature or me longer the frying time was the higher values of hardness and fracturability, while adhesiveness was the lower in almost all conditions. In the sensory evaluation of Yackwa with the similar outer color, mere were significant differences in me inner color, Crispiness and levels of rising and cracking.

• Journal of the Korean Society of Food Culture
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• v.2 no.1
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• pp.33-43
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• 1987

The cooking processes of Yackwa writen in 27 Korean books were reviewed. The changes of the names, shapes, materials and methods of dough, and the methods of frying, the materials and methods of soaking, garnishes were reviewed based on the historical literatures. 1. The changes of names of Yackwa were Yackwa, Kwajul, Chokwa and the shapes were bird, animal, round or cubic. The diameter was about 3.5cm, and thickness was from 0.5cm to 1.5cm. 2. The major ingredients of Yackwa were flour, honey, sesame oil and alcohol beverages. Sometimes, soybean powder and rice powder were used instead of flour, and chochung, sugar water, sugar syrup were used instead of honey. Sesame oil was usually used but salad oil were used occasionally. Usually pure liquor, distilled spirits, rice wine, cloudy and coarse rice wine, whisky were used as alcoholic ingredient and water was used at boiling state. Sesame and sesame salt, ginger and ginger juice, pepper powder, pine nuts powder, salt were used as minor ingredients. 3. Though the flour was kneaded extensively or gently, the latter was peculier since 1940. 4. The dough was fried in oil at $120{\sim}160^{\circ}C$ for $5{\sim}15$ minutes. at that time, The shape will be broken if temperature of oil is too low and too harden if temperature is too high. 5. Fried dough was soaked in honey before 1940, but thereafter other sweeteners, such as chochung, syrup were also used. Ginger juice, dried ginger, citron juice were used for flavor. 6. For enhancing the flavor and softening excess oil was removed from the fried Yackwa, and then it was soaked in honey. 7. The garnishes of Yackwa were pine nuts powder, cinnamon powder, sugar, etc.