이소말토 올리고당의 첨가가 약과의 품질특성에 미치는 영향

Effects of the Addition of Isomaltooligosaccharides on the Quality Characteristics of Yak-kwa

This study was to develope low-calorie Yak-kwa by using oligosaccharides instead of honey. Sensory and instrumental textur properties of Yak-kwa were examined. The calorie of oligosaccharide Yak-kwa was 31% lower than honey Yak-kwa. Color of oligosaccharide Yak-kwa was lighter than that of honey Yak-kwa. Results of nstrumental test of texural properties showed that hardness increased and cutting decreased as soaking time increased without significant differences between oligosaccharide Yak-kwa and honey Yak-kwa. Accepance test by sensoty panel showed no significant differences between oligosaccharide Yak-kwa and honey Yak-kwa.