Effect of Number of Extrusions on Topokkidduk Quality

• Published in: Han'guk Sikp'um Yŏngyang Kwahakhoe chi Vol. 40; no. 11
• Main Authors: Kang, H.J., Korea Food Research Institute, Sungnam, Republic of Korea, Kum, J.S., Korea Food Research Institute, Sungnam, Republic of Korea, Jung, J.H., Korea Polytechnic University, Siheung, Republic of Korea, Lim, J.K., Korea Polytechnic University, Siheung, Republic of Korea
• Format: Journal Article
• Language: Korean
• Published: 01.11.2011
• Subjects: CALIDAD; EXTRUSION; QUALITE; QUALITY; Topokkidduk
• ISSN: 1226-3311
• DOI: 10.3746/jkfn.2011.40.11.1612

We investigated the quality of Topokkidduk created by an increasing number of extrusions (1,2, and 3 passes) using an extruder. The moisture content significantly increased with an increasing number of extrusions. The moisture content of Topokkidduk was highest at 50.8% (p less than 0.05) after 3 extrusions. A texture analyzer revealed that the hardness and chewiness of Topokkidduk was reduced and the cohesiveness was increased after more extrusions. Also, water absorption was reduced and solid content was increased after more extrusions. A sensory evaluation revealed that Topokkidduk after 2 extrusions (6.42 score) seemed better than other samples. Therefore, the moisture content, texture and sensory evaluation of Topokkidduk were most suitable after 2 pass extrusions.