Characteristics of the Dependent Variable due to Changes in the Conditions of the Independent Variable During the Producing of Collets Added with Rice and Dried Shrimp by Single Extruder

Yoon, Moon-Joo; Lee, Jae-Dong; Kang, Kyung-Hun; Park, Si Young; Park, Jin-Hyo; Kim, Jeong-Gyun

doi:10.13000/jfmse.2015.27.5.1352

Cited by 4 publications

(4 citation statements)

References 9 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…, eicosapentaenoic acid (EPA) docosahexaenoic acid (DHA) , A, B 1 , B 2 , niacin A B , 마른멸치(Engraulis japonicus) 첨가 쌀(Oryza sativa) Collet을 이용한 Snack의 제조 및 저장안정성 (Cho et al, 2000;Kwak et al, 2010;Jo et al, 1999;Lee et al, 1989). (Lee et al, 1984), (Lee and Ryu, 2014), (Kwon et al, 2014a), (Kwon et al, 2014b), , (Oh and Lee, 1994), ) , (Jo et al, 1999), , (Kang and Choi, 2003 멸치첨가 쌀 collet의 제조 (Je et al, 2015a;Je et al, 2015b Snack의 제조 (Je et al, 2015a;Je et al, 2015b) , 1995) , (Aw, water activity) (Novasina, MSI, Switzeland) .…”

Section: 서 론unclassified

Preparing and Maintaining the Quality of Snacks Made from Rice Oryza sativa and Dried Anchovy Engraulis japonicus

Kang¹,

Park²,

Kang³

et al. 2016

Korean Journal of Fisheries and Aquatic Sciences

Self Cite

View full text Add to dashboard Cite

This study investigated the quality, sensory characteristics, and commercialization potential of a rice snack made from dried anchovy Engraulis japonicus. Mild and spicy snacks were produced using a single extruder, with an oil coating or seasoning, respectively. The approximate respective compositions of the mild and spicy snacks were as follows: moisture 5.20% and 4.71%; crude protein 8.71% and 8.59%: crude lipids 21.14% and 28.5%; ash 1.57% and 1.82%; salt 1.5% and 1.5%; water activity 0.18 and 0.19; and pH 6.31 and 6.28. The peroxide values increased for 30 days after preparation and then decreased from 30 to 90 days. The thiobarbituric acid values increased slightly during storage at 27±2℃. During storage at 27±2℃, the lightness and yellowness values were lower for the spicy snack than for the mild snack, while the redness value was higher for the spicy snack. The hardness values of both samples decreased slightly during storage at 27±2℃. The sensory score of the spicy snack was slightly higher than that of the mild snack. The spicy snack had a higher score than the mild snack in the sensory test, which suggested that the spicy snack made from dried anchovy has more commercial potential.

show abstract

Section: 서 론unclassified

Preparing and Maintaining the Quality of Snacks Made from Rice Oryza sativa and Dried Anchovy Engraulis japonicus

Kang¹,

Park²,

Kang³

et al. 2016

Korean Journal of Fisheries and Aquatic Sciences

Self Cite

View full text Add to dashboard Cite

show abstract

“…collet (Je et al, 2015a), (Kang et al, 2007b), (Lee et al, 1989), 6 corn-fish (Shaviklo et al, 2011), corn-shrimp (Shaviklo et al, 2015) . , collet snack snack , .…”

mentioning

confidence: 99%

“…, collet snack snack , . 굴첨가 쌀 collet의 제조 (Je et al, 2015a;Je et al, 2015b) ( Snack의 제조 (Je et al, 2015a;Je et al, 2015b) (Tarladgis et al, 1960) .…”

unclassified

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

Self Cite

View full text Add to dashboard Cite

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.

show abstract

“…Extrudate 18% pellet , 5% middle , 3% collet , pellet , parching , middle . collet 2 (Je et al, 2015a). snack collet extrudate snack (Maryam et al, 2015), single extruder collet (Je et al, 2015a), collet snack (Je et al, 2015b) , collet snack .…”

mentioning

confidence: 99%

Processing and Characteristics of Snacks Make from Extrusion Rice Oryza sativa and Dried Shrimp Acetes chinensis

Kang¹,

Jung²,

Park³

et al. 2016

Korean Journal of Fisheries and Aquatic Sciences

Self Cite

View full text Add to dashboard Cite

Characteristics of the Dependent Variable due to Changes in the Conditions of the Independent Variable During the Producing of Collets Added with Rice and Dried Shrimp by Single Extruder

Cited by 4 publications

References 9 publications

Preparing and Maintaining the Quality of Snacks Made from Rice Oryza sativa and Dried Anchovy Engraulis japonicus

Preparing and Maintaining the Quality of Snacks Made from Rice Oryza sativa and Dried Anchovy Engraulis japonicus

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

Processing and Characteristics of Snacks Make from Extrusion Rice Oryza sativa and Dried Shrimp Acetes chinensis

Contact Info

Product

Resources

About