Table 5 Rheological properties of yakgwa according to deep frying oils

Types of oil	Hardness (N)	Adhesiveness (J)	Cohesiveness	Chewiness (J)	Resilience

Soybean oil	780.92±73.11^NS	-36.30±7.73^a	0.50±0.02^ab	307.93±46.03^a	0.15±0.02^NS
Corn oil	889.34±115.73	-50.72±5.20^c	0.48±0.02^b	267.05±12.68^b	0.15±0.01
Canola oil	822.28±61.02	-34.15±4.75^a	0.49±0.03^ab	162.12±28.83^c	0.16±0.01
Rice bran oil	760.98±97.95	-45.65±8.77^bc	0.50±0.03^ab	186.62±15.78^c	0.15±0.02
Grape seed oil	883.30±70.25	-41.22±4.59^ab	0.52±0.01^a	187.57±12.89^c	0.16±0.01

All value is Mean±SD
NS : Not Significant
^a-bSuperscriptive letters in a column indicate significance at p<0.05 by Duncan's multiple range test