Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Effect of Process Variables and Packaging on Vitamin C Content of Extruded Cornstarch Matrix

압출성형 옥수수 전분 매트릭스 내부의 비타민 C 함량에 미치는 압출성형 공정변수와 포장방법의 영향

  • Han, Jae-Yoon (Department of Food Science and Technology, Kongju National University) ;
  • Kim, Mi-Hwan (Department of Food Science and Technology, Kongju National University) ;
  • Park, Jong-Hwan (Department of Food Science and Technology, Kongju National University) ;
  • Kim, Seok-Joong (Department of Food Science and Technology, Kongju National University) ;
  • Park, Hee-Yong (Department of Food Science and Technology, Kongju National University) ;
  • Koksel, Hamit (Department of Food Engineering, Hacettepe University) ;
  • Ryu, Gi-Hyung (Department of Food Science and Technology, Kongju National University)
  • Published : 2007.10.28
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Abstract

The vitamin C content in extruded comstarch matrix was shown to depend on extrusion process variables (barrel temperature and water content), the packaging method, and the storage period. In addition, loss rates of vitamin C under different processing conditions were calculated. Extrusion process variable were barrel temperature ($80^{\circ}C,\;90^{\circ}C,\;100^{\circ}C$ and $110^{\circ}C$), and water content (25% 30% both w/w). The vitamin C content decreased as barrel temperature increased from $80^{\circ}C$ to $110^{\circ}C$ and water content increased from 25% to 30% when either LDPE plastic film packaging or ON film vacuum packaging were employed. As barrel temperature and water content increased, vitamin C decreased in comstarch packed in either LDPE film or ON film. As temperature increased, vitamin C loss rate increased under both packaging conditions, but the loss tate was only 50% of the LDPE film packaging rate when ON film vacuum packaging was used. In conclusion, the higher the temperature, and the greater the water content, the less vitamin C was inactivated during extrusion cooking, although the loss rah of vitamin C became faster as temperature and water content rose. In conclusion, extrusion process could be applied for making vitamin C matrix to extend vitamin C preservation.

압출성형 공정변수(배럴온도, 수분함량) 및 포장방법과 저장기간에 따른 압출성형 매트릭스 내부 비타민 C 함량변화와 손실속도상수를 분석하였다. 압출성형 매트릭스는 배럴온도(80, 90, 100 및 $110^{\circ}C$)와 수분함량(25, 30%)을 각각 조절하여 제조하였다. 비타민 C 함량은 배럴온도가 $80^{\circ}C$에서 $110^{\circ}C$로 증가할수록 감소하였고 수분함량이 25%에서 30%로 증가할수록 감소하였다. ON 필름진공포장과 LDPE 플라스틱필름포장 모두 배럴온도와 수분함량이 증가할수록 비타민 C는 감소하였고 LDPE 플라스틱필름포장 보다는 ON 필름진공포장의 비타민 C 함량이 높았다. 저장기간이 5주차로 증가함에 따라 비타민 C 함량은 감소하였다. 압출성형 원료가 압출성형 매트릭스보다 비타민 C함량의 차이가 더 큰 것을 볼 수 있었으며 압출성형 매트릭스가 파괴율도 낮았다. ON 필름진공포장과 LDPE 플라스틱필름포장 모두 온도가 증가할수록 손실속도상수는 증가하는 경향을 나타내었고 LDPE 플라스틱필름포장보다 ON 필름진공포장이 손실속도상수가 2배 이상 낮게 나타났으며 온도가 $100^{\circ}C$로 증가할수록 손실속도상수는 2배 이상 증가하는 것으로 나타났다. 온도가 높을수록 수분함량이 많을수록 비타민 C 함량이 감소하는 것은 균일한 기공의 분포와 셀 벽의 두께 감소에 의한 표면적의 증가 때문에 매트릭스 내부의 비타민 C의 손실속도가 증가한 것으로 판단되었다.

Keywords

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