Physical Properties of Extruded Snack Made of Dried Onion and Onion Pomace

건조양파착즙박과 건조양파를 이용한 압출스낵의 물리적 특성

  • 기해진 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
  • 류기형 (공주대학교 식품공학과) ;
  • 박양균 (공주대학교 식품공학과)
  • Published : 2001.02.01


In order to use onion pomace produced from concentration processing of onion juice, dried onion pamace and dried onion were mixed with corn grits at levels of 10, 20, and 30% and extruded in a twin-screw extruder. The physical properties of the extruded onion snack were investigated. The expansion ratio of the extruded onion pomace snack and onion snack and onion snack decreased with onion content. The water absorption index decreased with the onion content. The lightness and the redness of the onion snack decreased and increased as the incorporation level of onion increased, respectively. Native corn grits showed crystalline peaks at 15.2$^{\circ}$, 17.3$^{\circ}$, 17.9$^{\circ}$ and 23.3$^{\circ}$. However, the onion snack did not show the crystalline peaks as native corn grits and showed small peaks at 12.9$^{\circ}$ and 19.8$^{\circ}$. The onion snack showed lower gelatinization temperature and enthalpy than raw corn grits regardless of the onion contents. The rupture strength of the onion pomace snack and onion snack increased with the onion concentration.


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