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KMID : 0380619890210060820
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Korean Journal of Food Science and Technology
1989 Volume.21 No. 6 p.820 ~ p.825
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Quality Characteristics of Yukwa(Popped Rice Snack) made by Different Varieties of Rice
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Abstract
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Yukwa (one of most popular Korean traditional popped rice snacks) was made by four different varieties of rice, Shinsun (Japonica) and Hangang (Japonica x Indica) which are waxy rice and Dongjin (Japonica) and Samgang (Japonica x Indica) which are non waxy rice, for their quality by total expansion volume, hardness and brittleness. It was notified that hydration rate of waxy and non waxy rice for preparation of Yukwa were different by 30% and 42% in moisture content respectively soaked at 12℃ for 12 hours and the gelatinization temperature of their starch was 64.5-67.5℃ with no big difference by varieties. The quality of Yukwa was deeply related with amylose contents ranging from 18.5% of non waxy rice to 2-3% of waxy rice. Superior quality (p $lt; 0.05) was got from waxy rice. Lactic acid bacterial fermentation didn´t improve the quality, and soybean and rice bran oil can be used for popping in even value.
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KEYWORD
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