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KMID : 0380619900220030266
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Korean Journal of Food Science and Technology
1990 Volume.22 No. 3 p.266 ~ p.271
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Shelf - life Study of Yukwa(Korean Traditional Puffed Rice Snack) and Substitution of Puffing Medium to Air
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Abstract
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Yukwa(Korean traditional puffed rice snack) puffed by vegetable oil was evaluated its shelf life and monitored its physicochemical changes during long term storage. And air puffing instead of oil was tested for substitution of puffing medium. The shelf-life of oil puffed Yukwa was less than 4 weeks at 30 ℃ by peroxide value and negligible changes in physical texture was detected after 9 weeks storge. There was a possibility to apply air puffing method for Yukwa making and its optimum temperature was around 250 ℃. Air puffed Yukwa was a little less expansion rate, same level of hardness and high brittleness compared with oil puffed. Sensory evaluation of air puffed Yukwa was as same as air puffed in odour, firmness and texture but overall taste was less score probably causing by oil used which need a impovement for air puffed Yukwa. No differences in structure of both Yukwa observed by SEM was showed.
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