Although research work on manufacturing process of vacuumpuffed
Yukwa and effect of addition of green tea on traditional Yukwa has been well documented, there have been no studies on
the quality comparison of vacuum-puffed Yukwa and traditional
Yukwa. The present study was conducted to evaluate sensory and
physiochemical properties of vacuum-puffed and traditional
Yukwa. Additionally, we added green tea powder into Yukwa
products with varied concentrations (2, 5, and 10 g/100 g) and the
effect of green tea powder on quality and antioxidant properties of
vacuum-puffed and deep-fried Yukwa was determined. This study
might provide valuable information for the quality improvement of