• Journal of Applied Biological Chemistry
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• v.54 no.3
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• pp.147-152
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• 2011

The physical properties of puffed snack by pellet with sweet potato flour, brown rice flour and wheat flour were evaluated at different moisture content, puffing temperature, and puffing time. The sweet potato pellets were tempered to 14, 16, and 18% moisture content and were puffed at 233, 238, and $243^{\circ}C$ for 4, 5 and 6 s. The whitness ($L^*$) value decreased as the heating temperature and time increased. The redness ($a^*$) and yellowness ($b^*$) values increased with increasing heating temperature and time. The specific volume of sweet potato puffed snacks showed an increasing trend with higher puffing conditions. The hardness of sweet potato puffed snacks increased as heating time and heating temperature increased. The sweet potato puffed snacks prepared with increasing moisture content (18%), heating times (6 s), and heating temperatures ($243^{\circ}C$) were awarded the highest scores for most of the sensory attributes and hence declared as best sweet potato puffed snacks.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.6
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• pp.846-852
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• 2012

The physical properties of instant puffed rice snacks with non-glutinous, glutinous, and steamed non-glutinous rice were evaluated at different moisture content and puffing temperatures. Raw materials were tempered to 9%, 12%, 15%, and 18% moisture content and puffed at $200^{\circ}C$, $210^{\circ}C$ and $220^{\circ}C$. With the increase in moisture content and puffing temperature, puffed snacks were less bulky. As the moisture content decreased and puffing temperature increased, the whiteness (L) value of puffed snacks decreased, while the redness (a) and yellowness (b) values increased. WSI and WAI were higher with an increase in moisture content and puffing temperature. Instant puffed rice snacks made from non-glutinous, glutinous, and steamed non-glutinous rice showed differences in bulk density, WSI, and WAI, while no difference was found in color values. When the moisture content increased from 9% to 15%, the cells within the products became more uniform and smaller. The instant puffed rice snacks made from glutinous rice showed the smallest and most uniform cell structure.

• The Korean Journal of Food And Nutrition
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• v.27 no.5
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• pp.962-970
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• 2014

This study was performed to compare the physiological effects of puffed snack on diabetic and geriatric diseases using miscellaneous cereals and grain crops. The puffed snacks were prepared with different amounts of miscellaneous cereals and grain crops (in ratios of 10%, 20%, and 30% of brown rice). Changes in the water soluble index, water absorption index, color, antioxidant activity, total polyphenol content acidity, ${\alpha}$-glucosidase inhibition activity, and sensory evaluation were also determined. As the cereal and crop contents increased, the value of the water soluble index increased while the water absorption index decreased, with the exception of glutinous foxtail and barnyard millets. With respect to color, lightness and yellowness decreased in concert with increases in the cereal and crop contents, whereas redness increased. Furthermore, the antioxidant activity and total polyphenol content as well as ${\alpha}$-glucosidase inhibition activity increased remarkably with increasing concentrations of sorghum. There was no significant difference in the physiological activities depending on the addition of millet, barley and barnyard millets. In sensory evaluation, the puffed snacks containing sorghum, millet, and glutinous foxtail millet received higher values than other samples. Altogether, our results indicate that puffed snacks containing 10~20% sorghum could be suitable as ingredients for improving sensory and physiological activities in diabetic and geriatric diseases.

• Korean Journal of Food Science and Technology
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• v.44 no.1
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• pp.28-33
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• 2012

The effect of puffing conditions on the physical properties and sensory evaluations of a puffed snack (ppeongtuigi) made of purple sweet potato flour was investigated. The snacks consisted of coated artificial rice with purple sweet potato flour with water, tempered to 7%, 9% and 11% moisture. The coated material was puffed at 236, 241, or $246^{\circ}C$ for 4, 5, or 6 s. The $L^*$ value decreased as the heating time increased. The $a^*$ and $b^*$ values, specific volume, and hardness increased with increasing heating temperature and heating time. Puffed snacks produced under conditions of higher moisture (7%), higher heating temperature ($246^{\circ}C$), or longer heating time (5 s) showed high scores for appearance, color, taste, and overall acceptability in sensory evaluations.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.62 no.4
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• pp.285-292
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• 2017

We investigated physicochemical properties of puffed snacks with intermediate and high amylose rice varieties. The intermediate amylose rice varieties 'Sindongjin' and high amylose rice varieties newly developed for food processing, 'Dodamssal' and 'Goami4' were tested for this study. The crude fat and crude protein contents of the rice cultivars ranged 1.47-3.08% and 6.30-7.63%, respectively. The resistant starch and amylose contents of Dodamssal and Goami4 were higher than those of Sindongjin. The hardness of rice was the highest in Sindongjin and Dodamssal. Also, Hardness of puffed snacks decreased by 72.07% for Sindongjin, 88.21% for Dodamssal and 66.67% for Goami4 compared to raw rice samples. The sensory evaluation showed that the highest scores in taste, texture and overall acceptability of puffed snacks were obtained in Dodamssal. The results of this study indicate that Dodamssal was suitable varieties for puffed snacks. Also, the physicochemical properties of Dodamssal were improved by the extrusion process. Therefore Dodamssal can be used for the industrial production of puffed snacks.

• Food Engineering Progress
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• v.23 no.3
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• pp.186-192
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• 2019

This study was conducted to improve functionality and nutrition for the utilization of ginseng. Ginseng powder pellets containing various moisture contents (1%, 4%, 7% or 10%) were prepared and mixed with rice as 1:1 (w/w). Then, samples were puffed at 180, 190, 200, 210 or 220℃. The puffed ginseng snacks were analyzed for appearance, color, hardness, specific volume and principal component analysis. For appearance analysis, when snack samples containing ginseng pellets with moisture content of 7% or higher were puffed at 200℃, they showed unbroken round shape. For color analysis, the values of L* and a* tended to increase as the moisture content of pellet and puffing temperature increased. As the water content of pellet and the pumping temperature increased, the specific volume of the puffed ginseng snack increased, while the hardness of the sample decreased. In conclusion, all results supposed that the processing conditions including moisture of pellet and puffing temperature had influenced on the physicochemical properties of puffed ginseng snack.

• Food Engineering Progress
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• v.14 no.4
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• pp.322-327
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• 2010

Wheat is widely used in food industry because of its low price, convenience, protein-rich resource, easy processibility, and so on. However, people who have wheat-gluten allergy need gluten-free products. Especially, gluten-free products are desirable to early childhood even though they may or may not be sensitive to wheat-gluten. As the alternative of wheat flour, recently, rice flour is gaining popularity. Hence, we developed the puffed rice snack for the baby. In order to prepare for rice extrudate, 1 kg rice flour, 450 g water, and 6 g salt were mixed together and then steamed for 1 hr. The rice extrudate was shredded into pieces (0.5 cm${\times}$0.5 cm) and dried up to 4.5% moisture content. The dried rice shreds were puffed at $257^{\circ}C$ in a puffing machine. The puffed rice snack was oval-shaped having thickness of 0.5 cm, white in color with brown flakes. Appearance and texture of the puffed rice snacks were evaluated by the measurement of the texture, isothermal water absorption, expansion, and the color. Puffed rice was more porous, because rice increased up to about two times larger than its original volume. Texture of the rice puffing snack was suitable for early childhood. Rice puffing snack showed potentials including soft, low-allergenic, and easily digestible properties. It is concluded that rice puffing snack has potential in the food markets for early childhood.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.9
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• pp.1071-1080
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• 2017

This study examined the adhesiveness of beneficial intestinal bacteria to whole-grains using confocal scanning laser microscopy (CLSM), to demonstrate the prebiotic effects of whole-grains, and to develop prebiotic puffed snacks with these whole-grains. CLSM has been used to observe the adhesiveness of Lactobacillus acidophilus, which belongs to beneficial intestinal bacteria, to whole-grain powders using optical sectioning techniques. The enhanced effects on the growth of beneficial intestinal bacteria with the hot water grain extract were verified using an indirect count method. Finally, a puffed snack was produced with the prebiotic effect and the quality was evaluated by checking the chromaticity and degree of hardness. As a result, L. acidophilus exhibited adhesive ability to whole-grain powders and growth of selected beneficial intestinal bacteria were improved significantly. The Hunter L value of the developed puffed snack increased when seasoning was added. The hardness of the puffed snack with seasoning was higher than that of the control. The results of a sensory evaluation showed that the puffed snack with seasoning was highly rated in the overall preference compared to the control.

• Food Science and Biotechnology
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• v.16 no.3
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• pp.355-360
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• 2007

During the traditional production process of yugwa, a Korean traditional oil-puffed snack, three bacterial isolates, 12, 37, and B1 from waxy rice slurry were characterized by using the molecular techniques, and the quality of the yugwa prepared by using three isolates was examined in relation to physical and sensory properties. Isolates 37 and B1 were identified as Lactobacillus sp. by 16S rDNA sequence analysis, while isolate 12 was as Bacillus amyloliquefaciens by gyrA sequence analysis. Waxy rice inoculated with isolate 12 demonstrated the lowest hardness and the highest peak and [mal viscosity. Yugwa prepared from isolate 12-inoculated waxy rice indicated the lowest hardness and the highest volume expansion, the key characteristics of yugwa. This result presents the possibility for the use of a starter in the commercial production of yugwa and other rice-based snacks.

• Journal of the Korean Society of Food Culture
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• v.8 no.3
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• pp.243-248
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• 1993

Yukwa, one of the favorite Korean traditional snacks, is a oil puffed rice cooky used for sacrifies, ceremony or celebration of an event. It had been prepared by most of house-wives for a long time fellowing old reference and still be made by some skilled persons in country side these days. The preparation methods of the Yukwa differ a little each other region by region. This survey was conducted to excarvate any hidden traditional methods and collect different cases as many as possible through pre-made questionaire. 151 questionaires were collected at 7 provinces and evaluted by similar items.