Korean Journal of Food and Cookery Science · 2007 · 11 citations · 0 references
AgricultureFood ScienceFood AnalysisFood EngineeringFood ProcessingExtrusion ProcessingFood ExtrusionFood QualityFood TexturizationStorage Effects On QualityTexture QualityExtrusionFood Storage StabilityHardnessIngredient FormulationIngredient ProcessingManufacturingStorageStorage Stability Evaluation
The aims of this study were to develop and standardize the manufacturing procedures and ingredient formulation of non-fried, extrusion-puffed Yukwa. The quality and storage stability of the non-fried Yukwa (NF) were characterized and compared against a traditional deep-fried Yukwa (F). The moisture contents of both the NF and F were almost comparable at 5.126.22% after the final product preparation. The textural hardness values of the NF samples were one-half to two times as hard as those of F, although no clear distinctions were reported between the two products by the sensory evaluation results (p