Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
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Physicohemical Properties of Extruded Rice Flours and a Wheat Flour Substitute for Cookie Application

압출쌀가루의 이화학적 특성 및 밀가루 대체 쿠키 특성

  • We, Gyoung Jin (Department of Food Science and Technology, Sejong University) ;
  • Lee, Inae (Department of Food Science and Technology, Sejong University) ;
  • Kang, Tae-Young (Department of Food Science and Technology, Sejong University) ;
  • Min, Joo-Hong (Department of Bio-Health Technology, Kangwon National University) ;
  • Kang, Wie-Soo (Department of Bio-Health Technology, Kangwon National University) ;
  • Ko, Sanghoon (Department of Food Science and Technology, Sejong University)
  • 위경진 (세종대학교 식품공학과) ;
  • 이인애 (세종대학교 식품공학과) ;
  • 강태영 (세종대학교 식품공학과) ;
  • 민주홍 (강원대학교 생명건강공학과) ;
  • 강위수 (강원대학교 생명건강공학과) ;
  • 고상훈 (세종대학교 식품공학과)
  • Received : 2011.11.01
  • Accepted : 2011.11.15
  • Published : 2011.11.30
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Abstract

The purpose of this study is to prepare extruded rice flours suitable for baking rice cookies. The extruded rice flours were prepared at 100 and 130$^{\circ}C$ temperature and 25 and 27% moisture content in a co-rotating twin screw extruder. The rice extrudates were dried at 100$^{\circ}C$ for 18 hr and subsequently ground into the fine flour. Characteristics of the extruded rice flours were examined by rapid visco analysis, hydration property analysis, differential scanning calorimetry (DSC), and in vitro digestion test. Water absorption, solubility, and swelling power of all extruded rice flours were higher than those of native rice flour. DSC analysis showed that native rice flour had a peak at about 65$^{\circ}C$ while all extruded rice flours did not show any peaks since they were already gelatinized during the extrusion proess. Viscosity of the extruded rice flours decreased with increasing temperature and lowering moisture content in the extrusion proess. The extruded rice flours prepared at 130$^{\circ}C$ exhibited lower viscosity than those prepared at 100$^{\circ}C$. The operating temperature of the extrusion proess was critical for the starch digestion in vitro. The extruded rice flours prepared at 130$^{\circ}C$ showed a rapid decrease in digestible starch content while an increased level of slowly digestible starch content was observed compared to those treated at 100$^{\circ}C$ in the extruder. Cookies were prepared with a mixture of wheat flour and extruded rice flours at the ratio of 7 to 3. The cookies made with the extruded rice flours had lower spread factor and darker yellow color than those prepared with wheat flour only. Hardness of the extruded rice flour-added cookies was similar to that of the wheat flour cookie whereas their overall acceptance was better. Therefore the rice cookies partially supplemented with extruded rice flours may have a potential as early childhood foods which require soft texture and allergy reduction.

쌀가루를 온도와 수분함량을 조절하여 압출 한 쌀가루의 특성과 밀가루와 7:3의 비율로 혼합된 쿠키의 품질을 경도,색도, 관능평가를 실시하여 쿠키에 적용가능성을 확인하였다. 압출 쌀가루는 호화가 이루어져 $\alpha$ 화 되었으며 압출온도가 100$^{\circ}C$에서 130$^{\circ}C$로 증가할수록 점도가 급격하게 감소되었으며 수분함량이 25%에서 27%로 증가할수록 점도 가 다소 감소되는 것을 확인하였다. 압출쌀가루의 수분흡수력, 수분용해도, 팽윤력은 대체적으로 높게 측정되었으며 30$^{\circ}C$와 80$^{\circ}C$에서 수분용해도와 팽윤력은 생쌀가루에 비해 높게 측정되었으나 80$^{\circ}C$에서는 130$^{\circ}C$ 압출쌀가루는 생쌀가루와 비슷하였다. 압출 공정 온도가 증가할수록 수분용해도는 급격하게 증가하였다. 밀가루와 각 압출쌀가루가 혼합된 쿠키는 밀가루 쿠키와 비교하여 경도가 높았으며 퍼짐성지수는 낮았다. 100$^{\circ}C$ 압출쌀가루가 첨가된 쿠키는 색이 짙었으며 130$^{\circ}C$ 압출쌀가루가 첨가된 쿠키는 밀가루와 비슷하였다. 압출쌀가루가 첨가된 쿠키는 관능 평가에서는 향기, 맛, 전체적인 기호도가 높았으며, 부드러운 정도는 비슷한 평가를 받았다. 압출쌀가루를 사용하여 밀가루 함량을 감소시키기 위한 연구를 실시한 결과, 압출쌀가루는 밀가루 함량을 줄여 사용할 때 가공적성문제점을 보완할 수 있었다. 또한 다양한 분야로 압출쌀가루 연구를 통해 쌀의 활용을 확대될 가능성이 있음을 확인하였다.

Keywords

Acknowledgement

Grant : 쌀가루 이용성 증진 연구 및 실용화 기술 개발

Supported by : 농촌진흥청

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