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KMID : 0380620120440010028
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Korean Journal of Food Science and Technology
2012 Volume.44 No. 1 p.28 ~ p.33
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Quality Characteristics of Puffed Snacks (ppeongtuigi) with Purple Sweet Potato Flours Using Different Puffing Conditions
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Cheon Seon-Hwa
Hwang Su-Jung
Eun Jong-Bang
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Abstract
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The effect of puffing conditions on the physical properties and sensory evaluations of a puffed snack (ppeongtuigi) made of purple sweet potato flour was investigated. The snacks consisted of coated artificial rice with purple sweet potato flour with water, tempered to 7%, 9% and 11% moisture. The coated material was puffed at 236, 241, or 246oC for 4, 5, or 6 s. The L* value decreased as the heating time increased. The a* and b*values, specific volume, and hardness increased with increasing heating temperature and heating time. Puffed snacks produced under conditions of higher moisture (7%), higher heating temperature (246oC), or longer heating time (5 s) showed high scores for appearance, color, taste, and overall acceptability in sensory evaluations.
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KEYWORD
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purple sweet potato, purple sweet potato flour, pellet, puffed snack, purple sweet potato puffed snack
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