Effects of frying oils and storage conditions on the rancidity of Yackwa
1985
Min, B.A. | Lee, J.H. | Lee, S.R. (Ewha Women's Univ., Seoul (Korea R.). Dept. of Food and Nutrition)
This study was carried out to investigate the storage stability of Yackwa (a Korean fried cake made from wheat flour, honey and 20% oil), with the variation in frying oils (soybean oil of fresh or heat treated corn oil and rapeseed oil) and storage conditions (temperature, humidity and in dark or under fluorescent light) for 20 weeks period. In 5 deg. C storage, acid and peroxide values increased slowly, showing the peroxide value of 20 meq/kg after 13 weeks. In 40 deg. C storage, acid and peroxide values increased remarkably. The product became harder at storage humidity of 25% and softer by moistening at storage humidity of 80%
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