The Physical Properties of -uffed Snacks (ppeongtuigi) Added with Sweet Potato Flours

The physical properties of puffed snack by pellet with sweet potato flour, brown rice flour and wheat flour were evaluated at different moisture content, puffing temperature, and puffing time. The sweet potato pellets were tempered to 14, 16, and 18% moisture content and were puffed at 233, 238, and 243℃ for 4, 5 and 6 s. The whitness (L*) value decreased as the heating temperature and time increased. The redness (a*) and yellowness (b*) values increased with increasing heating temperature and time. The specific volume of sweet potato puffed snacks showed an increasing trend with higher puffing conditions. The hardness of sweet potato puffed snacks increased as heating time and heating temperature increased. The sweet potato puffed snacks prepared with increasing moisture content (18%), heating times (6 s), and heating temperatures (243℃) were awarded the highest scores for most of the sensory attributes and hence declared as best sweet potato puffed snacks.