Vitamin Retention in Rice Bran during Extrusion Cooking

Extrusion Cooking처리가 미당(米糖)에 함유하는 비타민의 잔존율에 미치는 영향

Vitamin retention in rice bran during the extrusion cooking adapted for the rice bran stabilization was studied. The rice bran of different moisture content (9.5% and 15.6%) were extruded with cooking extruder (screw dia: 100mm. strew rpm:900. L/D ratio: 10.0) under the given conditions of specific power consumption(42.1 67.9 W/Kg) and extrusion temperatures $(99-135^{\circ}C)$. The affected retention rates of thiamine, riboflavin and niacin in extruded rice bran were determined. The extruded rice bran with higher moisture level had a lower or similar vitamin retention rate at lower specific power consumption and extrusion temperatures, relatively. The vitamin retention in extruded rice brail with the same moisture level were gradually decreased by the increased specific politer consumption and extrusion temperatures. The vitamin retention of rice bran during the extrusion cooking for the rice bran stabilization were observed as 89.9-97.0% for thiamin, 83.4- 97.3% for riboflavin and 94.0 - 97.7% for niacin, respectively.

미강(쌀겨)의 유지, 단백질 및 vitamin을 효과적으로 활용하기 위한 연구로서, 미강(수분함량 9.5% 및 15. 6%)을 extrusion cooking 처리장치로서 주어진 specific dower consumption ($42.1{\sim}67.9w/kg$범위)extrusion temperature ($99{\sim}135^{\circ}C$범위) 조건에서 extrusion cooking하여, 미강이 함유하고 있는 thiamine, riboflavin 및 niacin의 잔동율에 관하여 연구한 결과를 요약하면 다음과 같다. 미강에 함유되어 있는 thiamine, riboflavin 및 niacin의 잔존율은 extrusion cooking 처리시의 원료수분함량에 영향을 받으며, 수분함량이 많으면 적은 specific power consumption 및 낮은 extrusion temperature에서도 이들 vitamin의 파괴현상이 더 일어난다. 동등한 수분함량의 원료미강을 extrusion cooking 처리할 때, specific power consumption이 커질수록 그리고 extrusion temperature가 높을수록 이들 vitamin의 잔존율이 저하된다. 그리고 전extrusion cooking 조건에서 thiamine은 $89.9{\sim}97.0%$, riboflavin은 $83.4{\sim}97.3%$, niacin은 94.0%. riboflavin은 $83.4%{\sim}97.3%$ 그리고 niacin은 $94.0{\sim}97.7%$의 잔존율을 보이므로써, 전반적으로 순간고온압출공정인 extrusion cooking이. 가열처리보다 높은 vitamin 잔존율을 나타내고 있었다.