산업식품공학 (Food Engineering Progress)

  • 제15권3호
  • /
  • Pages.262-268
  • /
  • 2011
  • /
  • 1226-4768(pISSN)
  • /
  • 2288-1247(eISSN)
한국산업식품공학회 (Korean Society for Industrial Food Engineering)
권호 표지

Effects of Pellet Moisture Content on the Physical Properties of Vacuum-puffed Yukwa

  • Shen, Xiao-Jun (Department of Food Science and Technology, Kongju National University) ;
  • Norajit, Krittika (Department of Food Science and Technology, Kongju National University) ;
  • Ryu, Gi-Hyung (Department of Food Science and Technology, Kongju National University)
  • 투고 : 2011.07.07
  • 심사 : 2011.08.19
  • 발행 : 2011.08.31
⟨ 이전 논문 다음 논문 ⟩

초록

The effects of pellet moisture content on physical properties (expansion ratio, density and breaking strength) of vacuum-puffed Yukwa (non-oil puffed Yukwa) were investigated in this study. The Yukwa was made from the waxy rice steeped at 25 and $30^{\circ}C$ for 3, 5 and 10 days with pellet drying times (6, 8 and 10.5 hr). As the drying time increased from 6 to 10.5 hr at $50^{\circ}C$, the highest value of pellet moisture content (29.4%) was found in the samples made from the steeped waxy rice at $25^{\circ}C$ for 5 days after 6 hr drying, while the lowest value (16.3%) was found at $25^{\circ}C$ for 3 days after 10.5 hr drying. Both redness and yellowness values of vacuum-puffed Yukwa increased as the drying time increased. The expansion ratio of Yukwa was greatly affected by drying time, ranging from 2.07 (26.8% pellet moisture content) to 7.01 (24.0% pellet moisture content). From the data, it can be concluded that the pellet moisture content had a significant influence on the physical characteristics of vacuum-puffed Yukwa. With vacuum puffing condition of 3 min heating and 2 min puffing, the pellets with about 25% moisture content showed higher expansion ratio, and lower density and breaking strength.

키워드

참고문헌

  1. Cho YJ, Cho SB, Kim HJ, Chun HS. 2003. Evaluation of Yukwa (a Korean oil-puffed rice snack) expansion with increases in water-steeping duration of waxy rice using image analyses. J. Food Quality 26: 511-521. https://doi.org/10.1111/j.1745-4557.2003.tb00265.x
  2. Choi YH, Yun EY, Kang MY. 2000. Comparison of some characteristics relevant to Yukwa (fried rice cookie) made by different processing conditions. J. East Asian Soc. Dietary Life 10: 71-76.
  3. Chun HS, Cho SB, Kim HY. 2002. Effects of various steeping periods on physical and sensory characteristics of Yukwa (Korean Rice Snack). Cereal Chem. 79: 98-101. https://doi.org/10.1094/CCHEM.2002.79.1.98
  4. Chun HS, Lee MK, Kim HJ, Chang HJ. 2004. Microbiological and biochemical characterization of the traditional steeping process of waxy rice for Yukwa (a Korea oil-puffed snack) production. J. Food Sci. Nutr. 9: 113-120. https://doi.org/10.3746/jfn.2004.9.2.113
  5. Holownia KI, Erickson MC, Chinnan MS, Eitenmiller RR. 2001. Tocopherol losses in peanut oil during pressure frying of marinated chicken strips coated with edible films. Food Res. Int. 34: 77-80. https://doi.org/10.1016/S0963-9969(00)00134-4
  6. Kang SH, Ryu GH. 2002. Analysis of traditional process for Yukwa making, a Korean puffed rice snack (I): steeping and punching process. Korean J. Food Sci. Technol. 34: 597-603.
  7. Kang SH, Ryu GH. 2002. Analysis of traditional process for Yukwa making, a Korean puffed rice snack (II): Pelleting, drying conditioning and additives. Korean J. Food Sci. Technol. 34: 818-823.
  8. Kim HS. 1998. Study for the quality improvement and standardization of manufacturing process of Yukwa. J. Korean Living Inviting Sci. Assoc. 99: 149-159.
  9. Kim SH, Kim YH, Park HW, Cha HS, Lee SA. 2004. Preference test of Yukwa in the particular regions of America. Korea J. Food Pres. 11: 12-16.
  10. Lee EY, Lim KI, Lim JK, Lim ST. 2000. Effects of gelatinization and moisture content of extruded starch pellets on morphology and physical properties of microwaveexpanded products. Cereal Chem. 77: 769-773. https://doi.org/10.1094/CCHEM.2000.77.6.769
  11. Lee MS, Kim MY, Chun SS. 2008. Quality characteristics of Yukwa prepared with Rubus coreanus Miquel extract using different puffing process methods. Korean J. Food Cookery Sci. 24: 38-391.
  12. Limon-Valenzuela V, Martinez-Bustos F, Aguilar-Palazuelos E, Caro-Corrales JJ, Zazueta-Morales JJ. 2010. Physicochemical evaluation and optimization of enriched expanded pellets with milk protein concentrate. Cereal Chem. 87: 612-618. https://doi.org/10.1094/CCHEM-02-10-0030
  13. Man YBC, Jaswir I. 2000. Effect of rosemary and sage extracts on frying performance of refined, bleached and deodorized (RBD) palm olein during deep-fat frying. Food Chem. 69: 301-307. https://doi.org/10.1016/S0308-8146(99)00270-8
  14. Martinez-Serna MD, Villota R. 1992. Reactivity, functionality, and extrusion performance of native and chemically modified whey proteins. In: Food extrusion science and technology. JL Kokini, CT Ho, MV Karwe, eds. Marcel Dekker: New York USA.
  15. Moraru CI, Kokini JL. 2003. Nucleation and expansion during extrusion and microwave heating of cereal foods. Comp. Rev. Food Sci. Food Safety 2: 120-138.
  16. Shin DH, Kim MK, Chung TK, Lee HY. 1990. Shelf-life study of Yukwa (Korea traditional puffed rice snack) and substitution of puffing medium to air. Korean J. Food Sci. Technol. 22: 266-271.
  17. Soriano JM, Molto JC, Manes J. 2002. Hazard analysis and critical control points in deep-fat frying. Eur. J. Lipid Sci. Technol. 104: 174-177. https://doi.org/10.1002/1438-9312(200203)104:3<174::AID-EJLT174>3.0.CO;2-7
  18. Yang S, Kim MY, Chun SS. 2008. Quality characteristics of Yukwa prepared with mugwort powder using different puffing process. Korean J. Food Cookery Sci. 24: 340--348.
  19. Yu JH, Ryu GH. 2010. Development of vacuum puffing machine for non-deep fried Yukwa and its puffing characteristics by process variables. Food Eng. Prog. 14: 193-20.