Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
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Effects of Die Temperature and Moisture Content on the Quality Characteristics of Extruded Rice with Mealworm

사출구 온도와 수분함량이 갈색거저리(Mealworm) 첨가 압출성형 백미의 품질 특성에 미치는 영향

  • Cho, Sung Young (Department of Food Science and Technology, Kongju National University) ;
  • Chatpaisarn, Apapan (Department of Food Science and Technology, Kongju National University) ;
  • Ryu, Gi Hyung (Department of Food Science and Technology, Kongju National University)
  • Received : 2017.02.08
  • Accepted : 2017.04.01
  • Published : 2017.05.31
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Abstract

This study aims to make extruded rice snack with high quality in texture and nutrition by adding mealworm. Addition of the mealworm has the merit to fill in high-quality protein and unsaturated fatty acids which are insufficient in rice. Thus, the physicochemical properties were investigated through the process of extrusion cooking. As the extrusion process varied, the die temperatures were set to $120^{\circ}C$ and $130^{\circ}C$. Also, the moisture contents were adjusted to 30% and 35%. The specific length, the expansion ratio, and the water absorption index increased as the added content of mealworm became higher. On the contrary, the density, the breaking strength, the apparent elastic modulus, and the water solubility index decreased. As mealworm and moisture content increased, DPPH radical scavenging activity significantly increased but the rancidity decreased. As a result, the addition of mealworm to the extruded rice snack was effective in improving texture, nutrition, and antioxidation.

본 연구는 조직감과 영양적으로 뛰어난 쌀 팽화 스낵 제조를 위하여 쌀가루에 부족한 단백질과 불포화 지방산이 풍부하며 미래식량 자원으로써의 가치를 지닌 갈색거저리(mealworm)를 첨가한 쌀 압출성형물의 이화학적 특성에 대하여 살펴보았다. 압출성형 원료배합비는 쌀가루 100%, 쌀가루 95%에 갈색거저리 5%, 쌀가루 90%에 갈색거저리 10%를 첨가한 것으로, 압출성형 공정변수는 사출구 온도를 $120^{\circ}C$와 $130^{\circ}C$, 수분함량을 30%와 35%로 조절하였고 압출성형한 후 직경 팽화율, 비길이, 밀도, 파괴력 및 겉보기탄성계수, 조직감 분석, 색도, 수분용해지수 및 수분흡착지수, 수용성질소지수, 단백질 소화율, DPPH radical 소거활성, 산패도를 측정하였다. 갈색거저리 첨가 함량이 증가할수록 비길이는 증가하였으며 밀도는 감소하였고 팽화율은 다소 증가하였으나 유의적 차이가 없었다. 온도와 수분함량에 따른 변화에서는 사출구 온도가 증가하고 수분함량이 감소할수록 직경팽화율, 비길이는 증가하였으며 밀도는 감소하는 경향을 보였다. 또한, 갈색거저리 첨가 함량이 증가할수록 감소하는 경향을 나타내었으며 사출구 온도가 감소하고 수분함량이 증가할수록 값은 증가하였다. 수분용해 지수는 갈색거저리 첨가 함량이 증가할수록 감소하는 경향을 보였으며 사출구 온도와 수분함량이 증가할수록 값이 상승하였다. 수분흡착지수는 갈색거저리 첨가함량이 높을수록 증가하였으며 사출구 온도가 증가할수록 높은 값을 나타내었다. DPPH radical 소거 활성에서는 갈색거저리의 첨가 함량이 높을수록 값이 유의적으로 증가하였고 사출구 온도와 수분함량이 증가할수록 값이 증가하였다. 산패도는 갈색거저리의 첨가 함량이 높을수록 감소하였고 50일 이후에는 갈색거저리 첨가 함량이 높을수록 높은 상승 폭을 나타내었다. 쌀가루에 갈색거저리의 첨가는 쌀 팽화 스낵의 조직감과 영양적인 면을 개선하고 항산화성을 부여하였으며 사출구 온도와 수분함량도 압출성형 쌀 팽화 스낵의 품질에 영향을 미치는 것을 확인하였다.

Keywords

Acknowledgement

Supported by : 한국연구재단

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