Food Science and Biotechnology

  • 제17권2호
  • /
  • Pages.319-323
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  • 2008
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  • 1226-7708(pISSN)
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  • 2092-6456(eISSN)
한국식품과학회 (Korean Society of Food Science and Technology)
권호 표지

Effects of Moisture and Barrel Temperature of Extrusion Process on Physicochemical and Functional Properties of Specialty Rice Cultivars

  • Choi, In-Duck (Department of Food and Nutrition, Sungshin Women's University) ;
  • Song, Jin (National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Choon-Ki (National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Kee-Jong (National Institute of Crop Science, Rural Development Administration) ;
  • Suh, Sea-Jung (National Institute of Crop Science, Rural Development Administration) ;
  • Son, Jong-Rok (Bureau of General Technical Development, Chungnam Agricultural Research and Extension Services) ;
  • Ryu, Gi-Hyung (Department of Food Science and Technology, Kongju National University) ;
  • Kim, Jae-Hyun (Research and Development Management Division, Rural Development Administration)
  • 발행 : 2008.04.30
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초록

Mutant rice cv. Goami2 (G2) and Baegjinjoo (BJJ) derived from a high-quality japonica rice cv. Ilpumbyeo (IP) were extruded under different feed moisture (20 and 30%) and barrel temperature (90, 110, and $130^{\circ}C$). Increasing feed moisture at fixed barrel temperature increased extrudate density (ED) in IP and BJJ. Whereas, G2 showed a varied ED depending on extrusion conditions; increasing barrel temperature decreased the ED of G2 extrudate with low feed moisture, but increased with high moisture. Results indicated a positive barrcl temperature effect on volume expansion in IP and G2, but a negative effect on 811, probably due to shrinkage of expanded products containing low-amylose contents. A significant increase of water absorption was found in G2 and BJJ extruded flour, while an increase of water solubility in those from IP. Non-digestible carbohydrates measured by total dietary fiber (TDF) indicated that extrusion increased slightly TDF in IP and BJJ extrudates, but decreased in G2 products, which might be variety-dependent.

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