References
- Song JC, Park HJ. 1997. New food processing. Ulimmoonhwasa, Seoul, Korea. p 470-471.
- Payne FA, Taraba JL, Saputra D. 1989. A review of puffing processes for expansion of biological products. J Food Eng 10: 183-197. https://doi.org/10.1016/0260-8774(89)90025-3
-
Kang SH, Ryu GH. 2001. Improvement in the Yukwa manufacturing by extrusion process with
$CO_2$ gas injection. Food Sci Biotechnol 10: 1-6. - Kum JS, Lee HY, Shin MG, Yoo MR, Kim KH. 1994. Properties of modified rice starch by physical modification. Korean J Food Sci Technol 26: 428-435.
- Park MK, Lee KH, Kang SA. 2006. Effect of particle size of rice flour on popping rice bread. Korean J Food Sci Technol 22: 419-427.
- Jang EY, Jin TY, Eun JB. 2006. Properties of puffed mulberry-rice snack, ppeongtuigi by pellet with mulberry leaf and brown rice flour. Korean J Food Sci Technol 38: 756-761.
- Kim JH, Ryu GH. 2001. Effects of extrusion process parameters on puffing of extruded pellets. Korean J Food Sci Technol 33: 55-59.
- AACC. 1983. Approved method of the AACC. 10th ed. American Association of Cereal Chemists, St. Paul, MN, USA. Method 56-20.
- Harper JM. 1981. Extrusion of foods. CRC Press Inc., Boca Raton, FL, USA. Vol 2, p 7-19.
- Chinnaswamy R, Hanna MA. 1988. Relationship between amylose content and extrusion-expansion properties of corn starches. Cereal Chem 65: 138-143.
- Sim YJ, Jung BM, Rhee KC. 2001. Quality characteristics of extruded formulated products prepared from blends of rice flour, corn flour and fish muscle by single-screw extrusion. Korean J Food Sci Technol 33: 45-49.
- Cheon SH, Eun JB. 2011. The physical properties of puffed snacks (ppeongtuigi ) added with sweet potato flours. J Appl Biol Chem 54: 147-152. https://doi.org/10.3839/jabc.2011.025
- Ha JO, Lee SC, Bac HD, Park OP. 2004. Food chemistry. Dooyangsa, Seoul, Korea. p 218-344.
- Lee SH, Kim CK. 1994. Optimization for extrusion cooking conditions of rice extrudate by response surface methodology. Korean J Food Nutr 7: 137-143.
- Jeong HS, Min YK, Toledo RT. 2002. Effects of low temperature extrusion method on the physical properties and cell structure of pregelatinized rice flour extrudate. Food Eng Prog 6: 145-151
- Tie J, Kim MH, Ryu HJ, Lee KH, Han MS, Cho SS, Lee HK, Ryu GH. 2008. Quality characteristics of rice cake (Injulmi) made with traditional process and instant Injulmi machine and different steeping time. Food Eng Prog 12: 97-106.
- Mason WR, Hoseney RC. 1986. Factors affecting the viscosity of extrusion-cooked wheat starch. Cereal Chem 63: 436-441.
- Lee KC, Kim YS, Ryu GH. 2011. Saccharification characteristics of extruded corn starch at different process parameters. Food Eng Prog 15: 155-161.
Cited by
- Comparison of Antioxidant Activities of Extruded Rice with Vegetables by Cold and Conventional Extrusion vol.44, pp.8, 2015, https://doi.org/10.3746/jkfn.2015.44.8.1212
- Physicochemical Properties of Extruded Rice Flour and Gelatinization Popped Rice Flour vol.25, pp.4, 2012, https://doi.org/10.9799/ksfan.2012.25.4.850
- Physical and Sensory Evaluation of Tenebrio molitor Larvae Cooked by Various Cooking Methods vol.31, pp.5, 2015, https://doi.org/10.9724/kfcs.2015.31.5.534
- Optimization of the Preparation of Rice Snack by Response Surface Methodology vol.30, pp.4, 2014, https://doi.org/10.9724/kfcs.2014.30.4.454
- Effects of Die Temperature and CO2Injection on Physical Properties and Antioxidant Activity of Extruded Rice with Tomato Flour vol.44, pp.6, 2015, https://doi.org/10.3746/jkfn.2015.44.6.912
- 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
- Quality characteristics of rice cookies as affected by coffee addition vol.21, pp.1, 2014, https://doi.org/10.11002/kjfp.2014.21.1.40
- 압출성형 공정변수가 갈색거저리 애벌레(mealworm) 첨가 쌀 팽화 스낵의 이화학적 특성에 미치는 영향 vol.49, pp.4, 2017, https://doi.org/10.9721/kjfst.2017.49.4.444
- 저항전분 함유 고아밀로스 품종의 현미로 제조한 팽화 과자의 품질특성 vol.62, pp.4, 2017, https://doi.org/10.7740/kjcs.2017.62.4.285
- 단호박 분말 첨가 영아용 쌀 가공 스낵의 관능적 미생물적 품질 특성 vol.33, pp.3, 2018, https://doi.org/10.7318/kjfc/2018.33.3.261
- Effects of Emulsifier Additions on the Physical Properties of Extruded Psyllium vol.23, pp.2, 2012, https://doi.org/10.13050/foodengprog.2019.23.2.118
- Physicochemical Properties of Puffed Snack Using Pellet Added with Ginseng Powder vol.23, pp.3, 2012, https://doi.org/10.13050/foodengprog.2019.23.3.186
- Effects of Psyllium Husk Content on the Physical Properties of Extruded Rice Flour vol.23, pp.4, 2019, https://doi.org/10.13050/foodengprog.2019.23.4.283
- Response Surface Methodology for Optimization of Process Parameters and Antioxidant Properties of Mulberry ( Morus alba L.) Leaves by Extrusion vol.25, pp.22, 2012, https://doi.org/10.3390/molecules25225231