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KMID : 1011620210370020101
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Korean Journal of Food and Cookey Science
2021 Volume.37 No. 2 p.101 ~ p.108
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Effect of Drying Pressure and Temperature on the Quality Characteristics of Frozen Topokki Garaetteok
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Sung Hyang-Sook
Koh Bong-Kyung
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Abstract
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Purpose: Topokki garaetteok is a rice flour product commonly consumed in Korea. The effects of different drying temperature and pressure on the quality characteristics of frozen topokki garaetteok were investigated.
Methods: Prepared topokki garaetteok was subjected to either atmospheric-pressure drying or reduced-pressure (RP) at 40℃, 70℃, or 100℃ prior to freezing.
Results: The RP method significantly increased the drying rate (p=0.017), decreased the cooking time (p=0.006), did not significantly (p>0.05) alter mass lost during cooking or the textural properties of the cooked product and increased salt absorption (p=0.001).
Conclusion: Results suggest that RP at 100℃ is the most effective of the evaluated pre-treatment methods, as it increases drying rate and salt absorption, without significantly increasing mass lost during cooking or altering the textural properties of the cooked product.
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KEYWORD
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Frozen topokki garaetteok, reduced-pressure, thermal drying, salt absorption, cooking characteristics
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