• Journal of the Korean Society of Food Culture
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• v.18 no.5
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• pp.437-442
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• 2003

This study was conducted to confirm the effect of drying method on quality of popped rice for making salyeotgangjung(popped rice lump with malt syrup) in process of drying gelatinized rice. The drying were performed at dry oven or convection oven, at $30^{\circ}C,\;50^{\circ}C\;and\;105^{\circ}C$, respectively. There were not significant differences in the hardness of popped rice among the drying methods. The dry at $30^{\circ}C$ constant in dry oven showed higher popping rate, good external surface, uniformed and well developed internal cell size. The dry at $30^{\circ}C$ in convection oven and $50^{\circ}C$ constant temperature in dry oven showed low expansion and poor external surface, respectively. In conclusion, the drying at $30^{\circ}C$ in non-convection oven had the highest quality of popped rice for salyeotgangjung.

• Korean journal of food and cookery science
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• v.20 no.5
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• pp.462-467
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• 2004

This study was carried out to improve the qualities and extend the shelf life of Yukwa and Salyeotgangjung, traditional Korean cookies, using fine hot salt instead of oil as the popping medium. The Yukwa and Salyeotgangjung that had been popped using fine salt were stored at 25\ulcornerfor one or two months, and then compared their sensory evaluation, lipid contents and acid and peroxide values with those popped in oil. In the sensory test, the Yukwa base and popped rice expanded in the salts and stored for one month were preferred to those expanded in oil with regard to flavor and overall acceptability. With respect to the whiteness, off-flavor, and crispness, these properties those expanded in salt had stronger whiteness and crispness but a weaker off-flavor compared to those expanded in oil. The lipid contents of the Yukwa base and popped rice expanded in oil were 37.73 and 49.65%, respectively, which were significantly higher than in those expanded in salts (0.10 and 0.53%, respectively). The acid and peroxide values were larger in those expanded oil than in salts after 8 weeks storage. In view of the above results, the conclusion was reached that the Yukwa base and popped rice expanded in salts were less likely to provide a calorie intake and to become rancid over a long storage time.

• Korean journal of food and cookery science
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• v.19 no.6
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• pp.729-736
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• 2003

This study was performed to improve the quality and extend the shelf life of Yukwa and Salyeotgangjung, traditional Korean cookies, by using fine hot salt instead of oil as the popping medium. Yukwa and Salyeotgangjung were popped with fine salt, and the size, sensory evaluation, color values and textural properties were then compared with those popped in oil. The results showed that the Yukwa base with salt was popped the most at 140C and the rice was popped at 240C. The Yukwa base in salts was smaller in size and larger in density than in oil but the popped rice in salts had a similar size and a smaller density than that popped in oil. In the sensory test, the Yukwa base and popped rice expanded in the salts were preferred to those popped in oil but there was little difference in only popped rice. In terms of color, there was a difference between those popped in salt and in oil. In terms of texture, only popped rice expanded in the salts was harder than in oil, and the Yukwa popped in oil was more cohesive than in the salts. In brittleness, there were no differences between in salt and in oil.

• Journal of the Korean Society of Food Culture
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• v.16 no.4
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• pp.323-329
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• 2001

This study was carried out to observe the character change of expanded rice grain for Salyeotgangjung at various gelatinization methods. The expansion and structure change of rice grain was different at conditions of heating methods and gelatinization, respectively. The boiling showed good expansion compared to other heating methods by electric rice-cooker, pressure cooker, and steam cooker. There was not difference in expansion of rice grain between the boiling and the boiling after soaking. Rice grain did greatly expand as the boiling time was extended. But the quality for Salyeotgangjung would be not good because of crack of expanded rice grain surface when the boiling time was too long.

• Korean journal of food and cookery science
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• v.17 no.5
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• pp.478-482
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• 2001

This experiment was carried out to clarify the effect of frying temperature and gelatinization method on the quality of popped rice for Salyeotgangjung. Frying at 220$^{\circ}C$ or 230$^{\circ}C$ gave a good expansion and score of sensory evaluation. But the frying oil began to smoke at 230$^{\circ}C$. There was no significant difference in the quality of popped rices between the treatments of minimum gelatinization after washing rice and moderate gelatinization after soaking for 80 minutes at 30$^{\circ}C$. In conclusion, frying washed rice with minimum gelatinization at 220$^{\circ}C$ would be considered as the best method for making Salyeotganagjung.

• Journal of the Korean Society of Food Culture
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• v.21 no.6
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• pp.679-684
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• 2006

In this experiment, I used three samples of oils. The oils that I used were hydrated soybean oil, pure soybean oil and regular soybean oil. The group of rice was fried in the each sample of oil that had not been used for a few seconds. Rice was used after frying at 230-235$^{\circ}C$ every four hours terms and total frying hours was 12 hours. The hydrated soybean oils was least affected in rancidity. The other two oils were more affected in rancidity than the hydrated soybean oil. However, the trans fatty acid in hydrated soybean oil was 36.5%. The diameter of the poped rice that was fried in pure soybean oil and regular soybean oil that had been used 12 for hours was reduced while the diameter of the popped rice fried in the hydrated soybean oil was not reduced. Also, the groups of rice fried in the pure and the regular soybean oil that had been used for 12 hours reduced the hardness in rice while the group that fried in the hydrated soybean oil at the 12th hour kept the hardness well. In sensory evaluation, rancidity order was found apparently in the pure soybean oil that had been used for 12 hour and in the regular soybean oil that have been used for eight hours and 12 hours. Only the hydrated soybean oil did not have distinctive rancidity order at all. The degree of the crispiness was reduced in the pure soybean oil and in the regular soybean oil at 12th hour frying. However, the hydrated soybean oil preserved the crispiness well until the end of 12 hours of frying. In overall preference test, the pure and regular soybean oil that had been used for 12 hour were not preferable. In conclusion, I found that the group fried in the hydrated soybean oil was better in every evaluation than the groups fried in the pure soybean oil and in regular soybean oil. The hydrated Soybean oil may be better to be used in food manufacturing if the trans fatty acid in the hydrated soybean oil can be reduced.