한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)

  • 제30권1호
  • /
  • Pages.64-69
  • /
  • 2001
  • /
  • 1226-3311(pISSN)
  • /
  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
권호 표지

건조양파착즙박과 건조양파를 이용한 압출스낵의 물리적 특성

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

  • 기해진 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
  • 류기형 (공주대학교 식품공학과) ;
  • 박양균 (공주대학교 식품공학과)
  • 발행 : 2001.02.01
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

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.

키워드

참고문헌

  1. J. Food Proc. Preserv. v.20 Extrusion cooking of corn meal with sodium bicarbonate and sodium aluminum phosphate Parsons M. H.;Hsieh F.;Huff H. E.
  2. Food Technol. v.49 Snack foods-Healthier Products Breathe New Life into Languishing Category Hollingsworth P.
  3. Snack Food. v.81 Healthful snacks-Healthful snacks head mainstream Mitcheu D. P.
  4. Snack Food. v.81 International report-Lifting the lid on world snacks Blenford D. E.
  5. J. Food Proc. Preserv. v.15 Extruded corn grits-quinoa blends-ⅰ.Proximate composition,nutritional properties and sensory evaluation Coulter L. A.;Lopenz K.
  6. Bulletin of Food Technol. v.10 Manufacturing Technique and prospect of snack Kim J. S.
  7. Cereal Chem. v.52 Modification of carbohydrate components by extrution-cooking of cereal products Mercier C.;Feillet P.
  8. Cereal Sci. Today. v.14 Roll and extrusion-cooking of grain sorghum grifts Anderson R. A.;Conway H. F.;Pfeifer H. F.;Griffin E. L. Jr.
  9. Korean J. Food Sci. v.32 Preparation and quality properties of extruded snack using union pomace and onion Kee H. J.;Park Y. K.
  10. Int. J. Food Sci. & Technol. v.30 Modelling the effects of peanut flour, feed misture content, and extrusion temperature on physical properties of an extruded snack product Prinyawiwatkul W.;Beuchat L. R.;Phillips R. D.;Resurreccion A. V. A.
  11. Lebensm. Wiss. Technol v.20 Textural properties of extrusion-cooked corn starch Bhallacharya M.;Hanna M. A.
  12. J. Food Sci. v.56 Texture and microstructure of Cassava(Manihot esculent Crantz)flour extrudate Badrie N.;Mellowes W. A.
  13. J. Food Sci. v.53 Optimum extrusion cooking conditions for maximum expansion of cirn starch Chinnaswamy R.;Hanna M. A.
  14. J. Food Sci. v.48 Studies on expanded rice-optimum processing conditions Chinnaswamy R.;Bhattacharya K. R.
  15. J. Food Sci. v.61 Physical and molecular properties of re-extruded starches as affected by extruder screw configuration Kollengode A. N.;Sokjey A. S.;Hanna M. A.
  16. M. S. Thesis. Preparation and functional properties of onion juices Park A. S.
  17. J. Korean Soc. Food Sci. Nutr. v.27 Development and separating techniques on quercetin-related substances in onion(Allium cepa L.)-1. Contents and stability of quercetin-related substances in onion Kang S. K.;Kim Y. D.;Hyun K. H.;Kim Y. W.;Song B. H.;Shin S. C.;Park Y. K.
  18. Lensensm Wiss. Technol. v.24 Twin-screw extrusion of sugar beet fiber and corn meal Hsieh F.;Huff H. E.;Lue S.;Stringer L.
  19. Official Methods of Analysis(16th ed.) v.2 AOAC
  20. The experimental study of foods Griswold R. M.
  21. Cereal Sci. Today v.14 Gelatinization of corn grits by roll-and extrusion-cooking Anderson R. A.;Conway H. F.;Pfeifer V. F.;Griffin E. L. Jr.
  22. Korean J. Food Sci. Technol. v.27 Corn meal puffing CO₂gas-Effect od sucrose and glyceryl monostearate(GMS) Ryu G. H.;Mulvaney S. J.
  23. Korean J. Food Sci. Technol. v.29 Analysis of physical properties and mechanical energy input of cornmeal extrudates fortified with dairy products by carbon dioxide injection Ryu G. H.;Mulvaney S. J.
  24. Carbohydr. Polym. v.36 Factors affecting crystallization and crystallization kinetics in amorphous corn starch Jouppila K.;Kansikas J.;Roos Y. H.
  25. J. Food Sci. Nutr. v.3 Influence of amylose content on formation and characteristics of enzyme-resistant starch Yoon J. Y.;Lee Y. E.
  26. J. Food Proc. Preserv. v.15 Extruded corn grits-quinoa blends-ⅱ. Physical characteristics of extruded products Coulter L. A.;Lorenz K.