Optimization of Processing Conditions for the Production of Puffed Rice

팽화미 제조 공정조건의 최적화

  • Cheon, Hee Soon (Dept. of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University) ;
  • Cho, Won Il (CJ Foods R&D, CJ Cheiljedang Corporation) ;
  • Jhin, Changho (Dept. of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University) ;
  • Back, Kyeong Hwan (SAMYANG Foods R&D, SAMYANG Corporation) ;
  • Ryu, Kyung Heon (SAMYANG Foods R&D, SAMYANG Corporation) ;
  • Lim, Su Youn (SAMYANG Foods R&D, SAMYANG Corporation) ;
  • Chung, Myong Soo (Dept. of Food Science and Engineering, Ewha Womans University) ;
  • Choi, Jun Bong (Graduate School of Hotel and Tourism, Suwon University) ;
  • Lim, Taehwan (Dept. of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University) ;
  • Hwang, Keum Taek (Dept. of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University)
  • 천희순 (서울대학교 식품영양학과.생활과학연구소) ;
  • 조원일 (CJ제일제당(주)) ;
  • 진창호 (서울대학교 식품영양학과.생활과학연구소) ;
  • 백경환 (삼양그룹 식품연구소) ;
  • 류경헌 (삼양그룹 식품연구소) ;
  • 임수연 (삼양그룹 식품연구소) ;
  • 정명수 (이화여자대학교 식품공학과) ;
  • 최준봉 (수원대학교 호텔관광대학원) ;
  • 임태환 (서울대학교 식품영양학과.생활과학연구소) ;
  • 황금택 (서울대학교 식품영양학과.생활과학연구소)
  • Received : 2014.10.02
  • Accepted : 2015.01.30
  • Published : 2015.02.28

Abstract

The objective of this study was to optimize processing conditions for the production of an instant puffed rice product using response surface methodology (RSM) and contour analysis. Sensory and texture qualities, and physical properties of the puffed rice were analyzed with various processing conditions related to drying and puffing temperature, and moisture content. Preference, color intensity, cohesiveness, rehydration ratio, density and lightness of the puffed rice product significantly varied depending on the processing conditions. The responses showed high $R^2$ values (0.623, 0.852, 0.735, 0.688, and 0.790) and lack-of-fit. Rehydration ratio was found to have a negative correlation with density in the condition of drying and puffing temperature. Lightness and preference scores of the puffed rice increased as the moisture content increased. According to RSM, the preference scores were very highly related to the moisture content, and the optimum processing conditions of the puffed rice product were at $40^{\circ}C$ of drying temperature, with 11.0% of moisture content, and at $232.7^{\circ}C$ of puffing temperature.

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