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http://dx.doi.org/10.3746/jkfn.2011.40.11.1612

Effect of Number of Extrusions on Topokkidduk Quality  

Kang, Ho-Jin (Korea Food Research Institute)
Kum, Jun-Seok (Korea Food Research Institute)
Jung, Ji-Hae (Dept. of Chemical Engineering & Biotechnology, Korea Polytechnic University)
Lim, Jae-Kag (Dept. of Chemical Engineering & Biotechnology, Korea Polytechnic University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.40, no.11, 2011 , pp. 1612-1616 More about this Journal
Abstract
We investigated the quality of Topokkidduk created by an increasing number of extrusions (1,2, and 3 passes) using an extruder. The moisture content significantly increased with an increasing number of extrusions. The moisture content of Topokkidduk was highest at 50.8% (p<0.05) after 3 extrusions. A texture analyzer revealed that the hardness and chewiness of Topokkidduk was reduced and the cohesiveness was increased after more extrusions. Also, water absorption was reduced and solid content was increased after more extrusions. A sensory evaluation revealed that Topokkidduk after 2 extrusions (6.42 score) seemed better than other samples. Therefore, the moisture content, texture and sensory evaluation of Topokkidduk were most suitable after 2 pass extrusions.
Keywords
Topokkidduk; extrusion; quality;
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