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Analysis of Traditional Process for Yukwa Making, a Korean Puffed Rice Snack(II) Pelleting, Drying, Conditioning and Additives  

Kang, Sun-Hee (Department of Food Science and Technology, Konju National University)
Ryu, Gi-Hyung (Department of Food Science and Technology, Konju National University)
Publication Information
Korean Journal of Food Science and Technology / v.34, no.5, 2002 , pp. 818-823 More about this Journal
Abstract
Effects of pelleting, drying, conditioning, and additives on the characteristics of Yukwa (fried pellet) were determined. RVA maximum paste viscosity of Bandegi (waxy rice pellet) was the highest after 2 days of moisture conditioning process, and decreased 2 days later. Air bubbles in Bandegi were distributed uniformly but were not significantly affected by conditioning time. For higher expansion and softer texture of Yukwa, the optimum moisture content of dried and conditioned Bandegi was $14{\sim}17%$. The addition of soymilk and 25% alcohol (Soju) as additives was also effective for achieving higher expansion and soft texture of Yukwa, respectively. Larger air cells were distributed in the center and smaller ones on the edge of Yukwa.
Keywords
Yukwa; cell structure; pelleting; moisture conditioning; additives;
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