Abstract

Yukwa is a Korean traditional oil-puffed snack made of waxy rice (Oryza sativa). It is reviewed in this report outlining its traditional process as well as any significant scientific and technological steps to develop it to the status of modern processed snack. The stages of traditional process are discussed and include the steeping duration of waxy rice, the punching time and the drying and frying conditions which are necessary for obtaining the desirable quality features of Yukwa. Through controlling the steeping conditions, punching time, moisture content of Bandegi and expansion methods, we can get preference Yukwa product. Furthermore, some additives such as green tea, soy bean, rice wine and safflower were mixed with waxy rice to improve Yukwa quality and extend shelf life.

Keywords:

Improvement, Korean, snack, traditional process, waxy rice, Yukwa,

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