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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 2011; 15(3):262-268

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2011.15.3.262

Article

Effects of Pellet Moisture Content on the Physical Properties of Vacuum-puffed Yukwa

Xiao-jun Shen1, Krittika Norajit1, Gi-Hyung Ryu1,*
1Department of Food Science and Technology, Kongju National University
*Corresponding author: Gi-Hyung Ryu, Department of Food Science and Technology, Kongju National University, Yesan, Choongnam, 340-800, Korea, Tel: 82-41-330-1484; Fax: 82-41-335-5944, E-mail : ghryu@kongju.ac.kr

ⓒ Copyright 2011 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Jul 07, 2011; Revised: Aug 18, 2011; Accepted: Aug 19, 2011

Published Online: Aug 31, 2011

Abatract

The effects of pellet moisture content on physical properties (expansion ratio, density and breaking strength) of vacuum-puffed Yukwa (non-oil puffed Yukwa) were investigated in this study. The Yukwa was made from the waxy rice steeped at 25 and 30°C for 3, 5 and 10 days with pellet drying times (6, 8 and 10.5 hr), respectively. As the drying time increased from 6 to 10.5 hr at 50°C, the highest value of pellet moisture content (29.4%) was found in the samples made from the steeped waxy rice at 25°C for 5 days after 6 hr drying, while the lowest value (16.3%) was found at 25oC for 3 days after 10.5 hr drying. Both redness and yellowness values of vacuum-puffed Yukwa increased as the drying time increased. The expansion ratio of Yukwa was greatly affected by drying time, ranging from 2.07 (26.8% pellet moisture content) to 7.01 (24.0% pellet moisture content). From the data, it was concluded that the pellet moisture content had a significant influence on the physical characteristics of vacuumpuffed Yukwa. With vacuum puffing condition of 3 min heating and 2 min puffing, the pellets with about 25% moisture content showed higher expansion ratio, and lower density and breaking strength.

Keywords: pellet moisture content; physical properties; vacuum-puffed Yukwa