쌀 품종 및 옥수수 배합비율에 따른 팽화스낵의 품질 특성
Quality characteristics of extruded rice snacks based on the rice cultivar and corn flour ratio
2
조회
0
다운로드
3
인용
0
참고문헌
키워드
초록
In order to increase the usability of rice, this study was investigated the quality characteristics of extruded rice snacks based on the rice cultivar (‘Aromi’, ‘Hanahreum’, ‘Jasmin 85’ and ‘Bukkyeong 2012’) and ratio of corn flour (0, 30, 50, 70 and 100% w/w) to rice flour. The moisture content and bulk density decreased as the amylose content decreased, whereas the porosity and expansion ratio tended to decrease with increasing amylose content. The strength and hardness increased significantly with the amylose content. The water solubility index and water absorption index decreased and increased, respectively, as the amylose content increased. The moisture content and the L value increased significantly as the proportion of rice flour was increased, whereas the b value decreased significantly. The bulk density increased with increasing rice flour content. The porosity, expansion ratio and specific length tended to increase as the amount of rice flour was increased. The strength and hardness were the lowest in extruded snacks made with 70% of rice flour. The water solubility index and water absorption index increased significantly with increasing rice flour content. Therefore, the best quality characteristics were observed in extruded snacks made with the Aromi, and the optimal proportion of rice flour was 70%.
Abstract
In order to increase the usability of rice, this study was investigated the quality characteristics of extruded rice snacks based on the rice cultivar (‘Aromi’, ‘Hanahreum’, ‘Jasmin 85’ and ‘Bukkyeong 2012’) and ratio of corn flour (0, 30, 50, 70 and 100% w/w) to rice flour. The moisture content and bulk density decreased as the amylose content decreased, whereas the porosity and expansion ratio tended to decrease with increasing amylose content. The strength and hardness increased significantly with the amylose content. The water solubility index and water absorption index decreased and increased, respectively, as the amylose content increased. The moisture content and the L value increased significantly as the proportion of rice flour was increased, whereas the b value decreased significantly. The bulk density increased with increasing rice flour content. The porosity, expansion ratio and specific length tended to increase as the amount of rice flour was increased. The strength and hardness were the lowest in extruded snacks made with 70% of rice flour. The water solubility index and water absorption index increased significantly with increasing rice flour content. Therefore, the best quality characteristics were observed in extruded snacks made with the Aromi, and the optimal proportion of rice flour was 70%.
참고문헌 (38)
- Anderson RA, "Gelatinization of corn grits by roll-and extrusion-cooking", Cereal Sci Today, 14, pp.4~12 (1969)
- Bhatnagar S, "Physical, mechanical, and thermal properties of starch-based plastic foams", Trans ASAE, 38, pp.567~571 (1995)
- Bhattacharya M, "Textural properties of extruded plant protein blends", J Food Sci, 51, pp.988~993 (1986)
- Bouzaza D, "Die design and dough expansion in low moisture extrusion-cooking process", J Food Eng, 29, pp.139~152 (1996)
- Case SE, "Effect of starch gelatinization on physical properties of extrused wheat-and corn-based products", Cereal Chem, 69, pp.401~404 (1992)
- Chinnaswamy R, "Relaionship between amylose content and extrusion-expansion properties of corn starches", Cereal Chem, 65, pp.138~143 (1988)
- 조선영, "압출성형 공정변수가 갈색거저리 애벌레(mealworm) 첨가 쌀 팽화 스낵의 이화학적 특성에 미치는 영향", 한국식품과학회지, 49(4), pp.444~452 (2017), 한국식품과학회[DOI]
- Choi HC, "Current status and perspectives in varietal improvement of rice cultivars for high-quality and valueadded products", Korean J Crop Sci, 47, pp.15~32 (2002)
- 은종방, "Extrusion 제조 조건에 따른 쌀 스낵 제품의 이화학적 품질특성", 한국식품영양과학회지, 43(9), pp.1407~1414 (2014), 한국식품영양과학회
- 구본재, "압출성형 삼종실의 이화학적 특성과 에너지바의 제조", 산업식품공학, 14(2), pp.127~134 (2010), 한국산업식품공학회
- Guha M, "Extrusion cooking of rice : effect of amylose content and barrel temperature on product profile", J Food process preserv, 30, pp.706~716 (2006)
- 한혜민, "분쇄 방법이 품종이 다른 쌀가루의 품질에 미치는 영향", 한국식품영양과학회지, 41(11), pp.1596~1602 (2012), 한국식품영양과학회
- Haper JM, "Extrusion Cooking", pp.91~155 (1989), AACC Inc
- Jeong HS, "Effects of low temperature extrusion method on the physical properties and cell structure of pregelatinized rice flour extrudate", Food Eng Prog, 6, pp.145~151 (2002)
- Jin Z, "Effects of soy fiber, salt, sugar and screw speed on physical properties and microstructure of corn meal extrudate", J Cereal Sci, 22, pp.185~194 (1995)
- Kang SH, "Improvement in the Yukwa manufacturing by extrusion process with CO2 gas injection", Food Sci Biotechnol, 10, pp.1~6 (2001)
- Kee HJ, "Physical properties of extruded snack made of dried onion and onion pomace", J Korean Soc Food Sci Nutr, 30, pp.64~69 (2001)
- 김정민, "품종에 따른 쌀 미강의 핵산 및 초임계 유체 추출물의 품질특성", Food Science and Preservation, 26(6), pp.673~680 (2019), 한국식품저장유통학회
- Le Reverend BJD, "Anatomical, functional, physiological and behavioral aspects of the development of mastication in early childhood", Brit J Nutr, 111, pp.403~414 (2014)
- 이경하, "저항전분 함유 고아밀로스 품종의 현미로 제조한 팽화 과자의 품질특성", 한국작물학회지, 62(4), pp.285~292 (2017), 한국작물학회[DOI]
- Mariotti M, "Effect of puffing on ultrastructure and physical characteristics of cereal grains and flours", J Cereal Sci, 43, pp.47~56 (2006)
- Mason WR, "Factors affecting the viscosity of extrusion-cooked wheat starch", Cereal Chem, 63, pp.436~441 (1986)
- Mercier C, "Modification of carbohydrate components by extrusion-cooking of creal products", Cereal Chem, 52, pp.283~297 (1975)
- Milner JA, "Functional foods and health promotion", J Nutr, 129, pp.1395~1397 (1999)
- Phillips RD, "Effects of pretreatment on functional and nutritional properties of cowpea meal", J Food Sci, 53, pp.805~809 (1988)
- Pyler EJ, "Baking Science and Technology", pp.891~895 (1979), Sosland Publishing company
- 신해헌, "전곡립의 압출성형 및 효소처리에 의한 수용화", 한국식품과학회지, 35(5), pp.849~855 (2003), 한국식품과학회
- Sim YJ, "Quality characteristics of extruded formulated products prepared from blends of rice flour, corn flour and fish muscle by single-screw extrusion", Korean J Food Sci Technol, 33, pp.45~49 (2001)
- Song JC, "New Food Processing", pp.470~471 (1997), Ulimmoonhwasa
- "Grain Consumption Survey-Statistical Information Report"[URL]
- Suknark K, "Physical properties of directly expanded extrudates formulated from partially defatted peanut flour and different types of starch", Food Res Int, 30, pp.575~583 (1997)
- Thymi S, "Structural properties of extruded corn starch", J Food Eng, 68, pp.519~526 (2005)
- Wen L, "Starch fragmentation and protein insolubilization during twin-screw extrusion of corn meal", Cereal Chem, 67, pp.268~275 (1990)
- 오수보, "영아용 쌀눈 첨가 단호박 쌀 스낵의 항산화적 물리적 특성", 한국식생활문화학회지, 33(1), pp.62~69 (2018), 한국식생활문화학회[DOI]
- Yagci S, "Response surface methodology for evaluation of physical and functional properties of extruded snack foods developed from food-by-products", J Food Eng, 86, pp.122~132 (2008)
- Yang SH, "Effect of adlay species and rice flour ratio on the physicochemical properties and texture characteristic of adlay-based extrudates", J Food Eng, 84, pp.489~494 (2008)
- Yanniotis S, "Effect of pectin and wheat fibers on quality attributes of extruded cornstarch", J Food Eng, 80, pp.594~599 (2007)
- Yoon JY, "Influence of amylose content on formation and characteristics of enzyme-resistant starch", J Food Sci Nutr, 3, pp.303~308 (1998)