Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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The Quality and Storage Characterization of Extrusion-Puffed Yukwa

Extruder를 이용하여 팽화시킨 비유탕 유과의 품질특성 및 저장성

  • 장소영 (중앙대학교 식품영양학과) ;
  • 박미정 (중앙대학교 식품영양학과) ;
  • 김병기 (단국대학교 식품공학과) ;
  • 이숙영 (중앙대학교 식품영양학과)
  • Published : 2007.06.30
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Abstract

The aims of this study were to develop and standardize the manufacturing procedures and ingredient formulation of non-fried, extrusion-puffed Yukwa. The quality and storage stability of the non-fried Yukwa (NF) were characterized and compared against a traditional deep-fried Yukwa (F). The moisture contents of both the NF and F were almost comparable at 5.12${\sim}$6.22% after the final product preparation. The textural hardness values of the NF samples were one-half to two times as hard as those of F, although no clear distinctions were reported between the two products by the sensory evaluation results (p<0.05). During storage, the acid value of F was 1.68 KOH mg/g on day 7, and then it rapidly increased to 5.52 KOH mg/g on day 14. In contrast, the acidity values of NF were 1.21 and 2.62 KOH mg/g on day 7 and 14, respectively. The peroxide values of the samples increased from 23.5 to 62.0 meq/kg (F) and from 2.0 to 2.5 meq/kg (NF) during the two weeks of storage after preparation, suggesting excellent fat stability for the NF product. Regarding the sensory evaluation results of the products, no significant (p<0.05) differences were noted between F and NF with scores of approximately 3.1 out of 5.0 points for the overall quality characteristics of the final products. Accordingly, we conclude that extrusion puffing technology could be adopted as an alternative to conventional deep fat frying as a partial manufacturing process of Yukwa.

Keywords

References

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