Physicochemical Properties of Puffed Rice Snack Using Alkali-cooked Brown Rice

Jeon, Hye-Ri; Choi, Eun-Hee; Lee, Si-Yeon; Park, Jun-Kyu; Yoo, Young-Mi; Jo, Eun-Kyong; Lee, Jae-Kwon

doi:10.13050/foodengprog.2014.18.1.32

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2016

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“…( Jeon et al, 2014), , (Kang and Whang, 2012), (Song, 2011), 마른 굴(Crassostrea gigas) 첨가 쌀(Oryza sativa) Collet을 이용한 Snack의 제조 및 저장안정성 (Kee and park, 2000), (Rhee et al, 2013) . cholesterol glycogen taurine .…”

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Preparation and Keeping Quality of Snacks Prepared from Rice Oryza sativa and Dried Oyster Crassostrea gigas

Kang¹,

Park²,

Kang³

et al. 2016

Korean Journal of Fisheries and Aquatic Sciences

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This study investigated the quality, sensory characteristics and commercial potential of a rice snack prepared with dried oyster. Mild and spicy versions of the snack were produced using an oil coating and a mixed seasoning powder coating, respectively. The approximate compositions of the mild snack and spicy snack were 5.13% and 4.78% moisture, 8.92% and 8.94% crude proteins, 17.58% and 20.35% crude lipids, 1.88% and 1.87% ash, and 2% and 1.8% salt, with water activity values of 0.20 and 0.18 and a pH of 6.11 and 6.10, respectively. The color of the mild snack was lighter with more yellow and less red compared with the spicy snack. Thiobarbituric acid levels increased slightly, and hardness decreased slightly during storage at 27±2°C. The sensory score of the spicy snack was slightly higher than that of the mild snack. These results suggest that the spicy snack might have more commercial potential than that of the mild snack according to its higher sensory test score.

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