Development of instant snack foods for foreigners using domestic raw materials
1985
Chun, H.K. | Min, Y.K. (Rural Nutrition Inst., Suwon (Korea R.)) | Min, B.A. | Lee, S.R. (Ewha Womans Univ., Seoul (Korea R.))
Using domestic raw materials including walnut, pinenut, peanut, corn and barley, three food products were prepared in forms of grain, powder and cookie and their palatability and storability were investigated. In sensory evaluation of the products, Koreans preferred in the order of powder grain cookie whereas foreigners preferred in the order of grain cookie powder. In storage of the test products at 40 deg C and 60 - 70 % relative humidity for 4 weeks period, rancidity developed upon storage, showing a slight rancid flavor after 2 weeks, particularly in the fatty grains pinenut, walnut and peanut. The products in storage showed decreasing tendency in the degree of gelatinization and thus increasing tendency in the degree of retrogradation. It was estimated that the three test products would not show any adverse effect in their quality in 3 months storage under natural conditions
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