한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제22권3호
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- Pages.266-271
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- 1990
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- 0367-6293(pISSN)
유과의 저장성과 팽화방법 개선시험
Shelf-life Study of Yukwa(Korean Traditional Puffed Rice Snack) and Substitution of Puffing Medium to Air
- Shin, Dong-Hwa (Department of Food Science and Technology, Chonbuk National University) ;
- Kim, Myung-Kon (Department of Food Science and Technology, Chonbuk National University) ;
- Chung, Tae-Kyu (Department of Food Science and Technology, Chonbuk National University) ;
- Lee, Hyun-Yu (Korea Food Research Institute)
- 발행 : 1990.06.01
초록
콩기름으로 팽화시킨 유과의 저장가능 시간을 확인하고 저장 중 물리화학적 변화를 관찰하였으며 팽화매체를 대체하기 위하여 공기팽화를 시도하였다. 기름팽화 유과의 저장가능 기간은
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