Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Quality Characteristics of Puffed Snacks (ppeongtuigi) with Purple Sweet Potato Flours Using Different Puffing Conditions

자색 고구마 분말을 첨가한 팽화과자(뻥튀기)의 팽화 조건에 따른 품질 특성

  • Cheon, Seon-Hwa (Department of Food Science and Technology, and Functional Food Research Center, Chonnam National University) ;
  • Hwang, Su-Jung (Faculty of Herbal Food Cuisine & Nutrition, Daegu Haany University) ;
  • Eun, Jong-Bang (Department of Food Science and Technology, and Functional Food Research Center, Chonnam National University)
  • 천선화 (전남대학교 식품공학과 및 기능성식품연구센터) ;
  • 황수정 (대구한의대학교 한방식품조리영양학부) ;
  • 은종방 (전남대학교 식품공학과 및 기능성식품연구센터)
  • Received : 2011.02.21
  • Accepted : 2011.08.28
  • Published : 2012.02.29
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Abstract

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.

자색 고구마 뻥튀기의 실험결과는 색도 중 $L^*$ 값이 팽화시간이 증가할수록 $L^*$값이 감소하는 유의적인 차이를 나타내었으나 수분함량이나 팽화온도에 따른 차이는 나타내지 않았다. $a^*$값은 팽화시간, 팽화온도가 증가함에 따라 함께 증가하는 유의적 차이를 나타냈으며, $b^*$값은 몇몇 시험구에서 팽화시간과 팽화온도가 증가할수록 $b^*$값도 증가하였다. 비체적은 수분함량과 팽화온도가 높아질수록 증가하였고, 수분함량 11%, 팽화온도 $246^{\circ}C$, 팽화시간 4초에서 제조한 시험구가 가장 높은 값을 나타내었다. 또한 자색 고구마 뻥튀기의 파괴력은 팽화온도와 팽화시간이 증가함에 따라 함께 증가하며 수분함량이 낮을수록 높은 파괴력을 나타내는 유의적인 차이를 보였다. 관능평가에서 7% 수분함량, 팽화온도 $246^{\circ}C$, 팽화시간 5초에서 제조한 뻥튀기가 패널들에게 높은 점수를 얻었다.

Keywords

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