Quality Characteristics of Yukwa (Popped Rice Snack) made by Different Varieties of Rice

쌀 품종별 유과제조 특성

  • Shin, Dong-Hwa (Department of Food Science and Technology, Chonbuk National University) ;
  • Kim, Myung-Kon (Department of Food Science and Technology, Chonbuk National University) ;
  • Chung, Tae-Kyu (Department of Food Science and Technology, Chonbuk National University) ;
  • Lee, Hyun-Yu (Korea Food Research Institute)
  • 신동화 (전북대학교 식품가공학과) ;
  • 김명곤 (전북대학교 식품가공학과) ;
  • 정태규 (전북대학교 식품가공학과) ;
  • 이현유 (한국식품개발연구원)
  • Published : 1989.12.01

Abstract

Yukwa (one of most popular Korean traditional popped rice snacks) was made by four different varieties of rice, Shinsun (Japonica) and Hangang $(Japonica{\times}Indica)$ which are waxy rice and Dongjin (Japonica) and Samgang $(Japonica{\times}Indica)$ which are non waxy rice, for their quality by total expansion volume, hardness and brittleness. It was notified that hydration rate of waxy and non waxy rice for preparation of Yukwa were different by 30% and 42% in moisture content respectively soaked at $12^{\circ}C$ for 12 hours and the gelatinization temperature of their starch was $64.5-67.5^{\circ}C$ with no big difference by varieties. The quality of Yukwa was deeply related with amylose contents ranging from 18.5% of non waxy rice to 2-3% of waxy rice. Superior quality (p<0.05) was got from waxy rice. Lactic acid bacterial fermentation didn't improve the quality, and soybean and rice bran oil can be used for popping in even value.

Keywords

Yukwa;popped rice;rice snack