Effects of newly developed waxy rice flour on the quality characteristics and oxidative stability of Korean traditional fried cookie, Yakgwa

Hyun Jin Kim; Junhee No; Malshick Shin

doi:10.1007/s10068-018-0432-z

Effects of newly developed waxy rice flour on the quality characteristics and oxidative stability of Korean traditional fried cookie, Yakgwa

Hyun Jin Kim, Junhee No, Malshick Shin

Department of Food Science and Nutrition

Chonnam National University

Research output: Contribution to journal › Article › peer-review

2 Scopus citations

Abstract

The effects of waxy rice flour (WRF) in substitution for wheat flour (WF) on the oil absorption, structure, texture and oxidative stability of traditional Korean fried cookies, Yakgwa, were investigated. Fried cookie prepared with WF showed the greatest oil absorption (20.66%), however, the oil absorption reduced as the ratio of WRF substitution increased. The fried cookies prepared with WRF in substitution for WR showed the reduced oil absorption and increased oxidation stability. In addition, the cookies still maintained a layered structure with crispiness and softness. Also, when white WRF was used, the fried cookie showed the increased oxidative stability and reduced oil absorption decreased compared to when brown WRF was used. WRF can be used as a substitute for WF at a percentage of up to 75% and 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.

Original language	English
Pages (from-to)	1697-1705
Number of pages	9
Journal	Food Science and Biotechnology
Volume	27
Issue number	6
DOIs	https://doi.org/10.1007/s10068-018-0432-z
State	Published - 1 Dec 2018

Keywords

Korean fried cookie
Oil absorption
Oxidative stability
Structure
Waxy rice flour

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10.1007/s10068-018-0432-z

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title = "Effects of newly developed waxy rice flour on the quality characteristics and oxidative stability of Korean traditional fried cookie, Yakgwa",

abstract = "The effects of waxy rice flour (WRF) in substitution for wheat flour (WF) on the oil absorption, structure, texture and oxidative stability of traditional Korean fried cookies, Yakgwa, were investigated. Fried cookie prepared with WF showed the greatest oil absorption (20.66%), however, the oil absorption reduced as the ratio of WRF substitution increased. The fried cookies prepared with WRF in substitution for WR showed the reduced oil absorption and increased oxidation stability. In addition, the cookies still maintained a layered structure with crispiness and softness. Also, when white WRF was used, the fried cookie showed the increased oxidative stability and reduced oil absorption decreased compared to when brown WRF was used. WRF can be used as a substitute for WF at a percentage of up to 75% and 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.",

keywords = "Korean fried cookie, Oil absorption, Oxidative stability, Structure, Waxy rice flour",

author = "Kim, {Hyun Jin} and Junhee No and Malshick Shin",

note = "Publisher Copyright: {\textcopyright} 2018, The Korean Society of Food Science and Technology and Springer Science+Business Media B.V., part of Springer Nature.",

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doi = "10.1007/s10068-018-0432-z",

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TY - JOUR

T1 - Effects of newly developed waxy rice flour on the quality characteristics and oxidative stability of Korean traditional fried cookie, Yakgwa

AU - Kim, Hyun Jin

AU - No, Junhee

AU - Shin, Malshick

PY - 2018/12/1

Y1 - 2018/12/1

N2 - The effects of waxy rice flour (WRF) in substitution for wheat flour (WF) on the oil absorption, structure, texture and oxidative stability of traditional Korean fried cookies, Yakgwa, were investigated. Fried cookie prepared with WF showed the greatest oil absorption (20.66%), however, the oil absorption reduced as the ratio of WRF substitution increased. The fried cookies prepared with WRF in substitution for WR showed the reduced oil absorption and increased oxidation stability. In addition, the cookies still maintained a layered structure with crispiness and softness. Also, when white WRF was used, the fried cookie showed the increased oxidative stability and reduced oil absorption decreased compared to when brown WRF was used. WRF can be used as a substitute for WF at a percentage of up to 75% and 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.

AB - The effects of waxy rice flour (WRF) in substitution for wheat flour (WF) on the oil absorption, structure, texture and oxidative stability of traditional Korean fried cookies, Yakgwa, were investigated. Fried cookie prepared with WF showed the greatest oil absorption (20.66%), however, the oil absorption reduced as the ratio of WRF substitution increased. The fried cookies prepared with WRF in substitution for WR showed the reduced oil absorption and increased oxidation stability. In addition, the cookies still maintained a layered structure with crispiness and softness. Also, when white WRF was used, the fried cookie showed the increased oxidative stability and reduced oil absorption decreased compared to when brown WRF was used. WRF can be used as a substitute for WF at a percentage of up to 75% and 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.

KW - Korean fried cookie

KW - Oil absorption

KW - Oxidative stability

KW - Structure

KW - Waxy rice flour

UR - http://www.scopus.com/inward/record.url?scp=85050636910&partnerID=8YFLogxK

U2 - 10.1007/s10068-018-0432-z

DO - 10.1007/s10068-018-0432-z

M3 - Article

AN - SCOPUS:85050636910

SN - 1226-7708

VL - 27

SP - 1697

EP - 1705

JO - Food Science and Biotechnology

JF - Food Science and Biotechnology

IS - 6

ER -

Effects of newly developed waxy rice flour on the quality characteristics and oxidative stability of Korean traditional fried cookie, Yakgwa

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Keywords

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