The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Changes in Physicochemical Properties of Rice Extrudate Due to Added Isolated Soy Protein

분리대두단백 첨가에 의한 쌀 압출성형물의 물리화학적 특성 변화

  • Lee, Chan (Dept. of Food and Biotechnology, Hanseo University)
  • 이찬 (한서대학교 식품생물공학과)
  • Received : 2009.12.31
  • Accepted : 2010.01.29
  • Published : 2010.03.30
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Abstract

The effects of isolated soy protein(ISP) content on the physicochemical properties of extrudates from rice flour produced by a single-screw extruder were evaluated. The integrity index(II), nitrogen solubility index(NSI), rehydration ratio(RR), and density were measured as indices of the changes of physicochemical properties of rice extrudates. Increased amounts of ISP resulted in increased II but decreased RR and density. There was no change in the NSI value. It was concluded that the addition of ISP to the raw material could be helpful in texturization of rice extrudate.

Keywords

References

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