Evaluation of Yukwa (a Korean oil-puffed rice snack) expansion with increases in water-steeping duration of waxy rice using image analysis

• Published in: Journal of food quality Vol. 26; no. 6; pp. 511 - 521
• Main Authors: Cho, Y.J, Cho, S.B, Kim, H.J, Chun, H.S
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01.12.2003; Blackwell Publishing
• Subjects: appearance (quality); Biological and medical sciences; Cereal and baking product industries; dimensions; duration; food acceptability; Food industries; food processing; food quality; Fundamental and applied biological sciences. Psychology; image analysis; oil-puffed rice snack; quantitative analysis; raw waxy rice product; regression analysis; rice products; sensory evaluation; snack foods; soaking; swelling (materials); texture; traditional foods; water; water content; yukwa; East Asia; Asia; Korea; Image analysis; Puffed rice; Soaking; Water content; Cereal; Pretreatment; Exposure time; Expansion; Texture; Traditional food stuff
• ISSN: 0146-9428; 1745-4557
• DOI: 10.1111/j.1745-4557.2003.tb00265.x

Yukwa, a Korean oil‐puffed rice snack with a soft texture, is currently being manufactured primarily by traditional methods. The water‐steeping time of the milled waxy rice is an important factor because it has a great effect on the product quality. The expansion rates related to water‐steeping durations, which are indices of Yukwa quality, were quantitatively evaluated using image analysis. The longer the water‐steeping time was, the higher were the expansion parameters of the Yukwa. When the waxy rice was water‐soaked over 6 days, the expansion rate of the Yukwa showed a statistically significant increase. Using these expansion rates, the diameter and diameter‐implicit parameters were statistically modeled with respect to the moisture content of the rice at P 0.01. Hedonic sensory evaluation for Yukwa showed that the longer raw waxy rice was water‐steeped. The better quality was due to high expansion.