DOI QR코드

DOI QR Code

Physicochemical Properties of Extruded Rice Flour and Gelatinization Popped Rice Flour

제조 방법이 다른 팽화미 분말의 이화학적 특성

  • Lee, Jung-Eun (Dept. of Agrofood Resources, National Academy of Agricultural Science, RDA) ;
  • Kim, Yu-Jin (Dept. of Agrofood Resources, National Academy of Agricultural Science, RDA) ;
  • Cho, Mun-Gyeong (Dept. of Agrofood Resources, National Academy of Agricultural Science, RDA) ;
  • Park, Shin-Young (Dept. of Agrofood Resources, National Academy of Agricultural Science, RDA) ;
  • Kim, Eun-Mi (Dept. of Agrofood Resources, National Academy of Agricultural Science, RDA) ;
  • Cho, Yong-Sik (Dept. of Agrofood Resources, National Academy of Agricultural Science, RDA) ;
  • Choi, Yoon-Hee (Dept. of Agrofood Resources, National Academy of Agricultural Science, RDA)
  • 이정은 (농촌진흥청 국립농업과학원 발효식품과) ;
  • 김유진 (농촌진흥청 국립농업과학원 발효식품과) ;
  • 조문경 (농촌진흥청 국립농업과학원 발효식품과) ;
  • 박신영 (농촌진흥청 국립농업과학원 발효식품과) ;
  • 김은미 (농촌진흥청 국립농업과학원 발효식품과) ;
  • 조용식 (농촌진흥청 국립농업과학원 발효식품과) ;
  • 최윤희 (농촌진흥청 국립농업과학원 발효식품과)
  • Received : 2012.10.05
  • Accepted : 2012.11.14
  • Published : 2012.12.31

Abstract

This study is carried out in order to develop food materials for the promotion of rice consumption. In this study, we researched the physicochemical properties of extruded rice flour (ER) and gelatinization popped rice flour (GPR) by the extrusion process and by the popped method with milled rice and brown rice. The extrusion process used a couple of screw extruders. The extrusion parameter was kept constant at a feed moisture content of 25%, barrel temperature of $120^{\circ}C$ and screw speed of 400 rpm. GPR was prepared by batch popping machine after gelatinization of rice. In order to evaluate the physicochemical properties of ER and GPR, as well as the gelatinization rate, water soluble index (WSI), water adsorption index (WAI), DPPH radical scavenging activity and total dietary fiber content, the color value was carried out. The gelatinization rate was similar to 71.1~73.8%. Further, the results of WSI and WAI were increased at ER and GPR compared to the raw materials; ER was also higher than GPR. DPPH radical scavenging activity and total dietary fiber content showed a tendency to reduce after extrution and popping. As a result of the color value, the L value of ER decreased more than the raw materials, whereas GPR increased at a and b values.

Keywords

References

  1. Anderson RA, Conway HF, Pfeifer VF, Griffin EL. 1969. Gelatinization of corn grits by roll and extrusion cooking. Cereal Sci Today 14:4
  2. Blois MS. 1958. Antioxidant determination by the use of a stable free radical. Nature 181:1199-1200 https://doi.org/10.1038/1811199a0
  3. Fan S, Hsieh F, Huff EH. 1994. Puffing of wheat cakes using a rice cake machine. Am Soc Agr Eng 15:677-684
  4. Jang EY, Jin TY, Eun JB. 2006. Properties of puffed mulberryrice snack, Ppeongtuigi by pellet with mulberry leaf and brown rice flour. Korean J Food Sci Technol 38:756-761
  5. Jin T, Park HY, Ryu GH. 2005. Characteristics of cereals prepared by extrusion cooking and freeze-drying. Korean J Food Sci Technol 37:757-762
  6. Jin T, Yu JH, Ryu GH. 2012. Effect of moisture content and temperature on physical properties of instant puffed rice snacks. J Korean Soc Food Sci Nutr 41:846-852 https://doi.org/10.3746/jkfn.2012.41.6.846
  7. KFDA. 2007. Food Code. Korea Food and Drug Administration. Munyoungsa pp. 5-19-13-5-19-14
  8. Kim JH, Ryu GH. 2001. Effects of extrusion process parameters on puffing of extruded pellets. Korean J Food Sci Technol 33:55-59
  9. Kim JN, Shin WS. 2009. Physical and sensory properties of chiffon cake made with rice flour. Korean J Food Sci Technol 41:69-76
  10. Lee HB, Kim HJ, Chong MS, Cho HE, Choi YH, Lim KS, Lee KN. 2008. Physiological activity of extracts from mixed culture of medical herbs and mycelia of Tricholoma matsutake and Cordyceps militaris by fermentation. Korean J Herb 28:1-8
  11. Lee SH, Kim MY, Kim HY, Ko SH, Shin MS. 2010. Comparison of rice properties between rice grown under conventional farming and one grown under eco-friendly farming using hairy vetch. J Korean Soc Food Sci Nutr 39:1684-1690 https://doi.org/10.3746/jkfn.2010.39.11.1684
  12. Lin JY, Tang CY. 2007. Determination of total phenolic and flavonoid contents in selected fruits and vegetables as well as their stimulatory effects on mouse splenocyte proliferation. Food Chem 101:140-147 https://doi.org/10.1016/j.foodchem.2006.01.014
  13. Prosky L, Asp NG, Schweizer TF, Devries JW, Furda I. 1988. Determination of insoluble, soluble and total dietary fibers in foods and food products: interlaboratory study. J Assoc Off Anal Chem 71:1017
  14. Seo WK, Kim YA. 1995. Effect of heat treatments on the dietary fiber contents of rice, brown rice, yellow soybean and black soybean. Korean J Soc Food Sci 11:20-25
  15. Shin HH, Park BS, Lee SH, Kim YS, Hwang JK. 2005. Effects of extrusion and enzyme treatment on characteristics of whole grains. Korean J Food Sci Technol 37:15-22
  16. Siljestrm M, Westerlund E, Bjrck I, Holm J, Asp NG, Theander O. 1986. The effects of various thermal processes on dietary fibre and starch content of whole grain wheat and white flour. J Cereal Sci 4:315-323 https://doi.org/10.1016/S0733-5210(86)80035-2
  17. Yang HJ, Ryu GH. 2009. Combind effect of fermentation and extrusion process on antioxidant properties of Sangmaksan. Korean J Food Sci Technol 41:566-557
  18. 김재욱, 조성완, 지의상, 차원섭. 2008. 농산식품가공학. 문운당, p. 44
  19. 윤홍선. 2010. 농식품 산업정책 및 R&D 연계 방안 토론회. 농촌진흥청 국립농업과학원, pp. 187-212
  20. 이혜수, 조영. 2006. 제 6장 곡류의 조리. In:조리원리. 교문사, pp. 62-63
  21. 하정욱, 이승철, 백현동, 박우포. 2004. 식품화학. 두양사, pp. 359-360

Cited by

  1. Determination of the Optimal Mixture Ratio for Extrudates of Job's-tear and Wheat Flour by Mixture Design Analysis vol.45, pp.4, 2013, https://doi.org/10.9721/KJFST.2013.45.4.473
  2. Optimization of Processing Conditions for the Production of Puffed Rice vol.21, pp.1, 2012, https://doi.org/10.20878/cshr.2015.21.1.006