Browse > Article
http://dx.doi.org/10.9724/kfcs.2014.30.4.454

Optimization of the Preparation of Rice Snack by Response Surface Methodology  

Choi, Ok Ja (Department of Food & Cooking Science, Sunchon National University)
Jung, Hee Nam (Department of Food & Cooking Science, Sunchon National University)
Kim, Young Doo (Department of Food Technology, Sunchon National University)
Shim, Jae-Han (Department of Biological Chemistry, Chonnam National University)
Kwak, Sang Ho (Cheongam College)
Shim, Ki Hoon (Department of Food & Cooking Science, Sunchon National University)
Publication Information
Korean journal of food and cookery science / v.30, no.4, 2014 , pp. 454-462 More about this Journal
Abstract
This study aimed at the optimization and development of rice snack by response surface methodology (RSM). The effect of rice soaking time and additional ratio of soybean milk on physicochemical properties and sensory evaluation of dried rice flour for non-fried snack was studied. After soaking for 0 to 12 days, Baekjinju rice was milled and then air-dried. A quadratic model was selected for weight, volume, hardness, taste and appearance. Two-factor interaction model was selected for expansibility, color and overall preference. A linear model was selected for yellowness and flavor. Weight, hardness and appearance were increased and decreased thereafter as rice soaking time increased, but the volume was reversed. Expansibility, color, taste and flavor were decreased as rice soaking time increased, but yellowness was reversed. Weight and overall preference decreased as additional ratio of soybean milk increased, but volume, expansibility and yellowness were reversed. Hardness, taste and appearance were increased after initial decrease as additional ratio of soybean milk increased, color and flavor were not changed by additional ratio of soybean milk. The optimum conditions of each factor were set to where the rice soaking time and additional ratio of soybean milk were at their minimum. Weight, volume, expansibility, yellowness, hardness, color, taste, flavor, appearance and overall preference were established at maximum level where the objective of the optimum was in level. Our data indicated the statistically predicted values of the highest desirability was 1.24 day of rice soaking time and 15.80% of additional ratio of soybean milk.
Keywords
dried rice flour; soybean milk; rice snack; RSM;
Citations & Related Records
Times Cited By KSCI : 18  (Citation Analysis)
연도 인용수 순위
1 Park JN, Kweon SY, Kim JG, Park JG, Han IJ, Song BS, Kim JH, Byun MW, Lee JW. 2008. Effect of green tea powder on the quality characteristics of Yukwa (Korean fried rice cake). Korean J Food Preserv 15(1):37-42   과학기술학회마을
2 Sim YJ, Jung BM, Rhee KC. 2001. Quality characteristics of extruded formulated products prepared from blends of rice flour, corn flour and fish muscle by single-screw extrusion. Korean J Food Sci Technol 33(1):45-49   과학기술학회마을
3 Sohn KH, Cho MN, Jeon HJ, Park J, Joo MS. 2001. Effect of bean water concentration and incubation time on amylase activity and physicochemical characteristics of Yukwa paste. Korean J Food Sci Technol 33(3):288-293   과학기술학회마을
4 Suknark K, Phillips RD, Chinnan MS. 1997. Physical properties of directly expanded extrudates formulated from partially defatted peanut flour and different types of starch. Food Research International 30(8):575-583   DOI   ScienceOn
5 Yu C, Choi HW, Kim CT, Kim DS, Choi SW, Park YJ, Baik MY. 2006. Physicochemical properties of hydroxypropylated waxy rice starches and its application to Yukwa. Korean J Food Sci Technol 38(3):385-391   과학기술학회마을
6 Yu C, Choi HW, Kim CT, Ahn SC, Choi SW, Kim BY, Baik MY. 2007. Physicochemical properties of cross-linked waxy starches and its application to Yukwa. Korean J Food Sci Technol 39(5):534-540   과학기술학회마을
7 Yu JH, Ryu KH. 2010. Development of vacuum puffing machine for non-deep fried Yukwa and its puffing characteristics by process variables. Food Eng Progress 14(3):193-201
8 We GJ, Lee Inae, Cho YS, Yoon MR, Shin M, Ko S. 2010. Development of rice flour-based puffing snack for early childhood. Food Eng Prog 14(4):322-327
9 Kim KM, Lee JH, Kim HR. 2010. Quality characteristics of Gangjung made of different varieties of waxy rice. Korean J Food Sci Technol 42(2):175-182   과학기술학회마을
10 Kim MJ, Jang MS. 2005. Quality characteristics of sponge cakes with addition of corn starch. J Korean Soc Food Sci Nutr 34(9):1427-1433   과학기술학회마을   DOI
11 Lee JC, Kim JD, Eun JB. 1999. Storage of rice cake made of black rice and brown rice using flexible packaging materials. Korean J Post Sci Technol 6(3):281-285   과학기술학회마을
12 Lee SH, Kim CK. 1994. Optimization for extrusion cooking conditions of rice extrudate by response surface methodology. Korean J Food Nutr 7(2):137-173   과학기술학회마을
13 Lim KR, Lee KH, Kang SA. 2003. Quality of Yukwa base and popped rice for Salyeotangjung popped with salt. Korean J Soc Food Cook Sci 19(6):729-736
14 Lee SJ, Lee JE, Kim MR. 2013. Sensory characteristics of commercial rice cookies and snacks in market. Korean J Food Preserv 20(3):348-355   과학기술학회마을   DOI   ScienceOn
15 Lee SY, Jang SY, Park MJ, Kim BK. 2007. The quality and storage characterization of extrusion-puffed Yukwa. Korean J Food Cook Sci 23(3):369-377   과학기술학회마을
16 Lee YH, Kum JS, Ku KH, Chun HS, Kim WJ. 2001. Changes in chemical composition of glutinous rice during steeping and quality properties of Yukwa. Korean J Food Sci Technol 33(6):737-744   과학기술학회마을
17 Park BH, Yand HH, Cho HS. 2012. Quality characteristics and antopxofdative effect of Yukwa prepared with Lycii fructus powder. J Korean Soc Food Sci Nutr 41(6):745-751   DOI   ScienceOn
18 Park CK, Maeng YS. 1992. Quality characteristics of commercial breakfast cereals. Korean J Food Sci Technol. 24(3):289-293   과학기술학회마을
19 Park G, Hong C, Cho S, Choi Y, Shin Y, Han S, Chough N. 2005. Evaluation of the quality confectionary. J Fd Hyg Safety 20(3):179-184   과학기술학회마을
20 Eun JB, Hsieh F, Choi OJ. 2009 Physical properties of Yukwa base according to the extrusion processing condition (I): Manufacturing of Yukwa base with combination of glutinous rice flour and rice flour. J Korean Soc Food Sci Nutr 38(12):1760-1766   DOI
21 Jung BM, Park DK, Kim ES, Rhee KS, Rhee KC. 2000. Single-screw extrusion puffing of rice flour-defatted soy flour-squid blends : process optimization and product characterization. J Korean Soc Food Sci Nutr 29(3):412-419   과학기술학회마을
22 Jang EY, Jin TY, Eun JB. 2006. Properties of puffed mulberry-rice snack, Ppeongtugi by pellet with mulberry leaf and brown rice flour. Korean J Food Sci Technol 38(6):756-761
23 Jin T, Yu JH, Ryu KH. 2012. Effect of moisture content and temperature on physical properties of instant puffed rice snacks. J Korean Soc Food Sci Nutr 41(6):846-852   과학기술학회마을   DOI   ScienceOn
24 Jung BM, Kim ES, Rhee KC. 2001. Physical and chemical properties of cornmeal extrudates by addition of defatted soy flour and squid. J Korean Soc Food Sci Nutr 30(2):292-298   과학기술학회마을
25 Kang KT, Heu MS, Kim JS. 2007. Preparation and food component characteristics of snack using flatfish-frame. J Korean Soc Food Sci Nutr 36(5):651-656   과학기술학회마을   DOI   ScienceOn
26 Kang SH, Rhu 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(4):597-603   과학기술학회마을
27 Kim HR, Kim KM, Kim KO. 2009. Optimizing steeping conditions of waxy rice based on the sensory properties of Gangjung (a traditional Korean oil-puffed snack). Korean J Food Sci technol 41(4):464-470   과학기술학회마을
28 Campbell AM, Penfield MP, Griswold RM. 1979. The experimental study of food. Hounghton Mifflin, Boston, MA. USA p 475
29 Chinnaswamy S, Hanna MA. 1988. Relationship between amylose content and extrusion-expansion properties of corn starches. Cereal Chem 65(2):138-143
30 Chen J, Serafin FL, Pandya RN, Daun H. 1991. Effects of extrusion conditions on sensory properties of corn meal extrudates. J Food Sci 56(1):84-89   DOI
31 Cho MN, Jeon HJ. 2001. Effect of bean water concentration and incubation time of Yukwa paste and packaging method on the quality of Yukwa. Korean J Food Sci Technol 33(3):294-300   과학기술학회마을
32 Choi HC. 2002. Current status and perspectives in varietal improvement of rice cultivars for high-quality and value-added products. Korean J Crop Sci 47(S):15-32   과학기술학회마을
33 Choi OJ, Jung HN, Kim YD, Shim JH, Shim KH. 2013. A study of optimization of non-fried rice snack using Baekjinju rice flour. Korean J Food Preserv 20(6):810-817   과학기술학회마을   DOI   ScienceOn
34 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(1):98-101   DOI   ScienceOn
35 Gujral HS, Guardiola I, Carbonell JV, Rosell CM. 2003. Effect of cyclodextrinase on dough rheology and bread quality from rice flour. J Agric Food Chem 51(13):3814-3818   DOI   ScienceOn