Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
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Physicochemical Properties of Puffed Snack Using Pellet Added with Ginseng Powder

인삼분말을 첨가한 Pellet과 이를 이용하여 제조한 팽화과자의 특성

  • Park, Dong Hyeon (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Jeong, Hayeong (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Choi, Mi-Jung (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Cho, Youngjae (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • 박동현 (건국대학교 축산식품생명공학과) ;
  • 정하영 (건국대학교 축산식품생명공학과) ;
  • 최미정 (건국대학교 축산식품생명공학과) ;
  • 조영재 (건국대학교 축산식품생명공학과)
  • Received : 2019.06.05
  • Accepted : 2019.08.06
  • Published : 2019.08.31
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Abstract

This study was conducted to improve functionality and nutrition for the utilization of ginseng. Ginseng powder pellets containing various moisture contents (1%, 4%, 7% or 10%) were prepared and mixed with rice as 1:1 (w/w). Then, samples were puffed at 180, 190, 200, 210 or 220℃. The puffed ginseng snacks were analyzed for appearance, color, hardness, specific volume and principal component analysis. For appearance analysis, when snack samples containing ginseng pellets with moisture content of 7% or higher were puffed at 200℃, they showed unbroken round shape. For color analysis, the values of L* and a* tended to increase as the moisture content of pellet and puffing temperature increased. As the water content of pellet and the pumping temperature increased, the specific volume of the puffed ginseng snack increased, while the hardness of the sample decreased. In conclusion, all results supposed that the processing conditions including moisture of pellet and puffing temperature had influenced on the physicochemical properties of puffed ginseng snack.

본 연구는 팽화스낵에 기능성 및 영양적으로 뛰어난 인삼의 활용도를 높이고자 각 조건별로 팽화스낵을 제조해 품질특성을 조사하였다. 수분함량(1, 4, 7, 10%)을 달리하여 pellet을 제조하고, 백미와 혼합한 뒤 팽화온도(180-220℃)를 달리하여 스낵을 제조하였다. 팽화스낵 제조 시, pellet의 수분함량과 팽화온도가 낮을수록 팽화가 잘 일어나지 않아 딱딱한 질감과 온전하지 않은 모양으로 제조되었다. 색도에서는 pellet의 수분함량과 팽화온도가 높을수록 명도, 적색도, 비체적은 증가하는 경향을 나타내었지만, 조직감에서는 감소하였다. 이에 따라 인삼을 이용한 팽화스낵 제조 시에는 적절한 수분함량과 팽화온도가 필요할 것으로 생각된다.

Keywords

References

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