This study was conducted to confirm the effect of drying method on quality of popped rice for making salyeotgangjung(popped rice lump with malt syrup) in process of drying gelatinized rice. The drying were performed at dry oven or convection oven, at 30℃, 50℃ and 105℃, respectively. There were not significant differences in the hardness of popped rice among the drying methods. The dry at 30℃ constant in dry oven showed higher popping rate, good external surface, uniformed and well developed internal cell size. The dry at 30℃ in convection oven and 50℃ constant temperature in dry oven showed low expansion and poor external surface, respectively. In conclusion, the drying at 30℃ in non-convection oven had the highest quality of popped rice for salyeotgangjung.

• 김명애 | Kim, Myoung-Ae