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

Abstract

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