| Abstract: | This experiment was conducted to investigate the effect of various steeping periods on the physical and sensory properties of yukwa, which is a traditional Korean oil‐puffed snack made of waxy rice, using milled waxy rices (cv. Shinsunchalbyeo) steeped for 0, 1, 3, 6, 9, 12, and 15 days. As the steeping period changed from 0 to 15 days, the cross‐sectional area and expansion ratio of yukwa evaluated by image analysis significantly increased from 226 to 437 mm2 and from 805 to 1,874%, respectively. Conversely, the ratio of length to height and density of yukwa significantly decreased with an increase in steeping period duration. The Hunter a value of yukwa tended to increase, whereas b value tended to decrease, as steeping period increased. Among the mechanical textural parameters, hardness was greatly affected by the steeping period range, with values ranging from 1,358 to 25,514 dyne/cm2. Sensory results showed that sour aroma, color uniformity, and original flavor tended to increase, but hardness, crispiness, color roughness, oil flavor, and oil aroma tended to decrease in yukwa with the longer steeping period. From these observations, it can be concluded that the steeping period of waxy rice has an influence on the physical and sensory properties of yukwa. |
