Ka-Soon Lee, Gwan-Hou Kim, Bong-Jae Seong, Sun-Ick Kim, Seung-Ho Han, Sox-Su Lee, Mi-Ran Song, Gyu‐Hee Lee,
... the leaf and fruit of ginseng, ginseng fruit Yakgwa (GFY), ginseng leaf Yakgwa (GLY) and ginseng root Yakgwa (GRY) were made via adding the fruit, leaf and root powder in the process of making Yakgwa, and the properties were investigated. When making Yakgwa, GFY and GLY had superior expansion compared to ... and yellowness were decreased. Oil absorption during making Yakgwa showed to increase as the amount of fruit ... increased regardless of the ginseng parts. Hardness of Yakgwa increased as the root additives were increased, and ...
Tópico(s): Horticultural and Viticultural Research
2013 - Korean Society of Food Science and Nutrition | Journal of the Korean Society of Food Science and Nutrition
... highest value. In the sensory evaluation of the Yakgwa, there were no significant differences between the samples ... useful way to enhance the antioxidant quality of yakgwa and rosemary would be the best choice when ...
Tópico(s): Agriculture, Soil, Plant Science
2007 - Korean Society of Food and Cookery Science | Korean Journal of Food and Cookery Science
Hyun‐Sook Lee, Young-Joo Jang, Sun Hyo Kim,
... burrito, chestnut millet pancake, chestnut soup, Yulpyeon, chestnut yakgwa, chestnut yeot, and chestnut yanggaeng were selected after ... owners' opinion and status, chestnut poundcake and chestnut yakgwa were ultimately selected for commercialization support. Nutrient contents showed that chestnut pound cake and chestnut yakgwa were not high calorie low nutrition food. Expiration ... chestnut pound cake and 6 months for chestnut yakgwa. By developing chestnut processed foods with high marketability, ...
Tópico(s): Nuts composition and effects
2016 - Korean Society of Food Culture | Journal of the Korean Society of Food Culture
Gyeong Mi Lee, Jin Won Kim, Jung-Kue Shin,
... types of frying oil on the quality of yakgwa such as expansion rate, color, moisture content and rheological properties. Yakgwa fried with corn oil showed the highest expansion ... height. With regard to the overall expansion rate, yakgwa fried with rice bran had the highest value. As for lightness and yellowness, yakgwa fried with soybean oil had the highest lightness (34.74), while yakgwa fried with grape seed oil had the lowest ... no significant difference was found. Regarding fat content, yakgwa fried with rice bran oil showed the highest ...
Tópico(s): Biopolymer Synthesis and Applications
2017 - | Food Engineering Progress
Gyeong Mi Lee, Jin Won Kim, Jung-Kue Shin,
Quality changes in yakgwa (such as color, moisture contents, acid value, rheological properties, and viable cells) using different types of frying oils was ... grape seed oil, while the moisture contents of yakgwa fried with grape seed oil was decreased. The ... regardless of the type of frying oil, and yakgwa fried with rice bran oil and grape seed ...
Tópico(s): Food composition and properties
2018 - | Food Engineering Progress
Youngnam Lee, Min-Ja Sin, Bok-Nam Kim,
... The preferred korean kookies and beverage were shikke, yakgwa, sujunggwa, gangjung, fruit Punch in the order named. ...
Tópico(s): Culinary Culture and Tourism
1991 - Korean Society of Food Culture | Journal of the Korean Society of Food Culture
... 10 descriptions of Byeonggwaryu (rice cakes and cookies): Yakgwa, Junggye, Mandugwa, Chaesugwa, Umujeonggwa, Dongajeonggwa, Baekjapyeon, Aengdupyeon, Toranbyeong, ...
Tópico(s): Financial Crisis of the 21st Century
2012 - Korean Society of Food Culture | Journal of the Korean Society of Food Culture
Yong-Seok Kwon, Young Ho Kim, Yangsuk Kim, Jeong‐Sook Choe, Jin‐Young Lee,
... Jung-ryu were Yumilgwa, introduced by 7 families (Yakgwa by 6 and Maejakgwa by 1), then Jeonggwa ...
Tópico(s): Nutrition, Health and Food Behavior
2012 - Korean Society of Food Culture | Journal of the Korean Society of Food Culture
Tópico(s): Nutrition, Health and Food Behavior
2003 - Korean Society of Food and Cookery Science | Korean Journal of Food and Cookery Science
Hyun‐Jin Kim, Junhee No, Malshick Shin,
... and oxidative stability of traditional Korean fried cookies, Yakgwa, were investigated. Fried cookie prepared with WF showed ... can improve the structure and oxidative stability of Yakgwa during storage. Substitution of WRF for WF significantly improves the structure and oxidative stability of Yakgwa.
Tópico(s): Tea Polyphenols and Effects
2018 - Springer Science+Business Media | Food Science and Biotechnology
Jae-Yeol Kim, 신다은, 장경희, 강우원,
Tópico(s): Nutrition, Health and Food Behavior
2011 - Culinary Society of Korea | Culinary Science & Hospitality Research
Jin-Sook Park, Malshick Shin, Eunok Choe, Kyong-Ae Lee,
Tópico(s): Nutrition, Health and Food Behavior
2016 - | Journal of the East Asian Society of Dietary Life
Jin Sook Park, Hyun Ah Lee, Kyong-Ae Lee,
Tópico(s): Nutrition, Health and Food Behavior
2017 - Korean Society of Food and Cookery Science | Korean Journal of Food and Cookery Science
Tópico(s): Asian Culture and Media Studies
2013 - Brand Design Association of Korea | A Journal of Brand Design Association of Korea
This study added black lentil ethanol extract to Yakgwa at ratios of 0%, 0.5%, 1.0%, ... those of the synthetic antioxidant BHT added to Yakgwa. Yakgwa with black lentil extract had lower moisture content than Yakgwa with BHT (3.98%) but higher content than ... compared to the control group. For sensory characteristics, Yakgwa with 1.0% black lentil extract showed the ... flavor. Thus, 1.0% black lentil added to Yakgwa was the best in terms of functionality including ...
Tópico(s): Phytoestrogen effects and research
2017 - | Journal of the East Asian Society of Dietary Life
Ji-Eun Kwon, Sang-Hee An, Hyun-Cheol Lim,
... sub-material on the antioxidant quality enhancement of Yakgwa, which is essential for oxidative stability. Frozen-dried ... replace flour in the production of kumquat-enriched Yakgwa. The pH of Yakgwa decreased as the amount of kumquat powder added ... significant difference. The total polyphenol content of the Yakgwa with 1∼7% kumquat powder increased by 23. ... The DPPH and ABTS radical scavenging activity of Yakgwa with kumquat powder increased with the concentration of ... be concluded that adding 5% kumquat powder to Yakgwa can produce a product with high organic acid ...
Tópico(s): Agriculture, Soil, Plant Science
2023 - Culinary Society of Korea | Culinary Science & Hospitality Research
Boyoung Oh, Kyung‐Ae Lee, Eunok Choe,
... with/without ginger on lipids and antioxidants of yakgwa (Korean deep-fried confection) during storage. Yakgwa was prepared with a dough consisting of wheat ... Jupcheong reduced lipid oxidation and antioxidant degradation during yakgwa storage, and increased stability by jupcheong was higher ... ginger could improve the lipid oxidative stability of yakgwa by higher protection of tocopherols and lignans than ... most important antioxidants in reducing lipid oxidation of yakgwa.
Tópico(s): Phytoestrogen effects and research
2018 - Springer Science+Business Media | Food Science and Biotechnology
Chae-Yeon Kim, So-Hee Lim, Hee-Won Jang, Jinyong Jung, Jung Hoan Kim,
... buckwheat as a functional food material by manufacturing Yakgwa with bitter buckwheat flour in a ratio of ... properties, antioxidant activity, and sensory evaluation of the Yakgwa sample were investigated. The ratio of bitter buckwheat ... increased significantly (p0.001), The sensory properties of Yakgwa with bitter buckwheat were not significantly different in ... as 10% of bitter buckwheat is added to Yakgwa. Therefore, it is thought that nutritional value and ...
Tópico(s): GABA and Rice Research
2023 - Culinary Society of Korea | Culinary Science & Hospitality Research
Dayeon Son, Jiyea Lee, Jeonghee Surh,
... 있음을 보여주었다. To improve the oxidative stability of yakgwa, a deep-fried Korean dessert, bee pollen (BP), ... activity, was added using two different incorporation methods. Yakgwa was prepared using dough with 0% or 5% ... days. This phenomenon was also observed when soaking yakgwa in a dipping syrup because the syrup acted ...
Tópico(s): Phytochemicals and Antioxidant Activities
2023 - Korean Society of Food Science and Technology | Korean Journal of Food Science and Technology
Hyo-Sung Kang, Myung‐Hyun Kim, Ki-Hyeon Sim,
Tópico(s): Phytoestrogen effects and research
2025 - Culinary Society of Korea | Culinary Science & Hospitality Research
Jae-Yeol Kim, 신다은, 장경희, 강우원,
Tópico(s): Nutrition, Health and Food Behavior
2011 - Culinary Society of Korea | Culinary Science & Hospitality Research
Tópico(s): Nutrition, Health and Food Behavior
2019 - Korean Society of Food Culture | Journal of the Korean Society of Food Culture
Tópico(s): Ginger and Zingiberaceae research
2019 - Korean Society of Food and Cookery Science | Korean Journal of Food and Cookery Science
본 연구는 약과를 저수분 유탕처리식품의 모델로, 카카오분말과 생강분말을 항산화원료로 하여, 물질이동이 제한되고 열전달 매체로 기름을 사용하는 저수분 유탕처리식품의 산화안정성 개선 전략을 확보하고자 하였다. 유전상수가 상이한 물, 에탄올, 헥산을 추출용매로 한 카카오 및 생강분말 추출물은, 총 페놀 함량, 총 환원력, ABTS+ 및 DPPH 라디칼 소거활성 평가에서, 카카오분말은 물 추출물, 생강분말은 에탄올과 헥산 추출물에서 활성이 높아, 원료 속 항산화성분의 극성도가 뚜렷이 다름을 보여주었다. 이를 근거로 카카오분말을 극성 항산화원료, 생강분말을 비극성 항산화원료로 간주하고, 약과 제조 시 밀가루의 5%를 대체하여 당 용액과 혼합하거나(수상 첨가군), 참기름과 혼합하여(유상 첨가군) 첨가하였다. 그 결과, 약과의 산화방지활성은 유의적으로 증가하였다. 특히 소수성 항산화성분에 민감한 DPPH 라디칼 소거활성에서 카카오와 생강분말 모두 수상 첨가군이 유상 첨가군 보다 유의적으로 높은 ...
Tópico(s): GABA and Rice Research
2024 - Korean Society of Food Science and Technology | Korean Journal of Food Science and Technology
본 연구에서는 저수분식품의 산화안정성 개선 전략이 조리법에 따라 달라질 수 있는지를 확인하기 위해, 약과를 식품모델로, 생강분말을 비극성 항산화 원료로 선정하고, 오븐 베이킹과 튀김조리 공정을 서로 다른 조리법으로 비교하였다. 생강분말 첨가로 약과의 수분 및 수분활성도가 유의하게 감소하였으며, 이러한 경향은 열 강도가 높은 튀김조리군에서 더 뚜렷하게 나타났다. 또한 총 페놀 함량 및 라디칼 소거활성이 유의하게 증가하여 생강분말의 산화방지활성이 약과에 실질적으로 반영되었음을 확인하였다. 특히 튀김조리군이 오븐 베이킹 조리군보다 낮은 산화방지활성을 나타내어, 튀김과정 중 발생한 물질이동으로 인해 생강분말 속 비극성 항산화 성분이 열전달 매체인 기름으로 손실되었음을 시사하였다. 산화안정성 평가를 위해 30oC에서 49일간 저장하며 약과의 과산화물 함량을 측정한 결과, 생강분말 유무에 관계없이 튀김조리군은 저장과 함께 과산화물 함량이 급격하게 증가하였으며, 이 현상은 특히 생강분말을 유상에 ...
Tópico(s): Nutrition, Health and Food Behavior
2024 - Korean Society of Food Science and Technology | Korean Journal of Food Science and Technology
본 연구에서는 유탕처리식품인 약과의 부재료로 빈번히 사용되는 계피분말의 첨가효과를 산화방지활성 및 저장 중 산화안정성 측면에서 탐색하였다. 밀가루 함량의 5%를 계피분말로 대체하여 반죽 제조단계에서 설탕시럽 또는 참기름과 혼합하여 첨가하였다. 유전상수가 다른 추출용매로 확보한 계피분말 추출물의 산화방지활성이 에탄올 추출물＞물 추출물⨠헥산 추출물 순서로 높아, 계피분말 속 항산화성분의 대부분이 “극성~중간극성”의 물질임을 알 수 있었다. 이를 근거로 하여 약과의 산화방지활성은 70% 에탄올 추출물로 측정하였으며, 두 혼합방법 모두에서 계피분말 첨가로 총 페놀 함량, ABTS⁺ 라디칼 소거활성 및 DPPH 라디칼 소거활성이 유의적으로 증가한 현상이 관찰되었다. 이는 계피분말의 산화방지활성이 약과에 실질적으로 반영되었음을 확인해준다. 3종 약과의 지방함량은 유의적 차이 없이 30%로 나타나, 대부분의 지방이 튀김조리 중 흡유된 양임을 알 수 있었다. 또한 튀김 중 일어나는 물과 기름의 교환반응으로 ...
Tópico(s): Phytoestrogen effects and research
2023 - Korean Society of Food Science and Technology | Korean Journal of Food Science and Technology
... identify sensory characteristics of the Korean traditional cookie Yakgwa prepared by partially replacing wheat flour with glutinous ... cultural comparison of the sensory descriptions of the Yakgwa sample set between Korea and Chinese panelists. Korean ... moistness, oiliness and increased hardness, crispness of the Yakgwa samples. In the consumer test, consumers from Korea (n=89) and China (n=56) participated. Yakgwa with 50% glutinous rice flour had a significantly higher overall acceptability than other the Yakgwa samples by Korean and Chinese consumers.
Tópico(s): Agriculture, Soil, Plant Science
2016 - | Journal of the East Asian Society of Dietary Life
Young Suk Lim, Haeng-Ran Kim, Gwi-Jung Han,
... suitable for standardization and commercialization. Next were Jeungpyeon, Yakgwa, Yaksik, Maejakgwa, Ssuk-tteok, Yeongeunjeonggwa, Songpyeon, and Osaekdasik, ...
Tópico(s): Culinary Culture and Tourism
2007 - Korean Society of Food and Cookery Science | Korean Journal of Food and Cookery Science
... in the Pusan region. Songpyeon injeolmi, gangjeong, and yakgwa were highly used in the Pusan region. Most ...
Tópico(s): Diverse Topics in Contemporary Research
2005 - Korean Society of Food and Cookery Science | Korean Journal of Food and Cookery Science
... For the ritual food, most jongga ordered yoogwa, yakgwa and bonpyun as one part, rice cakes (steamed ...
Tópico(s): Diverse Topics in Contemporary Research
2015 - | Journal of the East Asian Society of Dietary Life