Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Properties of Rice Extrudates Added with the Sea Tangle Powder

다시마 분말을 첨가한 쌀 압출팽화물의 특성

  • Kim Eui Hyeong (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
  • Kook Seung Wook (Department of Hotel Culinary and Baking, Jeonnam Provincial College) ;
  • Jung Soon Teck (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
  • Park Yang Kyun (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University)
  • 김의형 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
  • 국승욱 (전남도립남도대학 호텔조리제빵과) ;
  • 정순택 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
  • 박양균 (목포대학교 식품공학과 및 식품산업기술연구센터)
  • Published : 2005.06.01
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Abstract

This study showed the optimum conditions for producing rice extrudate added with the sea tangle powder, and presented the effects of moisture content, barrel temperature and the amount of sea tangle powder. From the results, the more the amount of sea tangle powder was added, the less the water absorption ratio was showed, while the more the texture became smooth, the more the expansion ratio increased. From the sensory evaluation, the best preference was obtained when the moisture content was $18\%$, and the barrel temperature was at $100^{\circ}C$. Between control and $10\%$ sea tangle, there was no significant difference in all observed parameters. But if more than $20\%$ sea tangle was added, low sensory evaluation scores were obtained due to the peculiar smell from sea tangle. From these results, addition of sea tangle below $10\%$(w/w) did not affect the quality of products.

다시마 분말을 첨가한 쌀 압출팽화물의 최적제조조건을 설정하기 위하여 원료의 수분함량, 압출성형기의 barrel 온도, 다시마 첨가량의 변화에 따른 압출팽화물의 특성을 조사하였다. 수분함량 $18\%$에서 높은 수분흡수지수, 낮은 텍스쳐 값을 나타내었고, barrel 온도는 $100^{\circ}C$에서 낮은 텍스쳐와 높은 팽화율을 보여 이화학적 특성이 좋았다. 쌀가루에 다시마를 첨가한 압출팽화물은 첨가량이 증가할수록 수분흡수지수는 감소하고 텍스쳐는 부드러워졌으며, 팽화율은 높아졌다. 관능평가에서도 수분함량 $18\%$와 barrel 온도가 $100^{\circ}C$일때 가장 선호도가 좋았다. 다시마를 첨가하지 않은 control과 다시마 $10\%$ 첨가구는 유의적인 차이가 없었으나 다시마 $20\%$ 이상 부터는 다시마 특유의 냄새 때문에 전체적으로 낮은 평가를 받았다. 이러한 결과로 부터 다시마 분말 $10\%$를 첨가하여도 제품의 품질에 영향을 미치지 않고 영양적 기능을 강화시킬 수 있는 제품을 제조할 수 있을 것으로 판단 되었다.

Keywords

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