Analysis of Physical and Sensory Properties according to Sugar Types in Yugwa

• DOI: 10.52346/rsr.2021.3.2.101
• Publication Date: 2022-01-25T08:14:24Z
• Authors: Hyung-Yoon Choi; Heeyoung Lee; Mi Jang; Sunhyun Park; Jiyoun Jeong; You-Shin Shim; Jong-Chan Kim
• Keywords: Sweetness; Physical property; Glucose syrup; Added sugar

Yugwa is a traditional food unique to Korea, and the manufacturing of yugwa largely divided into two processes: making bandaegi coating with sugar. To control quality strengthen market competitiveness, this study analyzed changes in physical properties during storage according type sugar used temperature that applied. Consumer preference was evaluated for 30 adult men women using 9-point scale overall preference, uniformity garnish, color brightness, sweetness, unpleasant smell, texture. Physical property analysis measured storage, based on coat temperatures (30°C 4°C) over 5 wk. In manufacture starch syrup, it easier maintain period use syrup alone than alone. addition, application at 100°C helps even though increased.