Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
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Effects of Emulsifier Additions on the Physical Properties of Extruded Psyllium

유화제 첨가에 따른 차전자피 압출성형물의 물리적 특성

  • Lee, Jung Won (Department of Food Science and Technology, Kongju National University, Food & Feed Extrusion Research Center, Kongju National University) ;
  • Ryu, Gi Hyung (Department of Food Science and Technology, Kongju National University, Food & Feed Extrusion Research Center, Kongju National University)
  • 이정원 (공주대학교 식품공학과, 식품 및 사료 압출성형 연구센터) ;
  • 류기형 (공주대학교 식품공학과, 식품 및 사료 압출성형 연구센터)
  • Received : 2019.04.22
  • Accepted : 2019.05.16
  • Published : 2019.05.31
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Abstract

This study aims to investigate the physical properties of extruded psyllium husk upon the addition of emulsifiers. Three different emulsifiers-glycerol monostearate (GMS), polyglycerol ester (PGE), and sugar ester (SE)-were added to the mixture of psyllium husk and rice powder before extrusion. Extrusion was performed using a twin-screw extruder at 140℃ die temperature, 200 rpm screw speed, and 16% feed moisture content. The physical properties of psyllium husk extrudates including expansion ratio, specific length, piece density, texture profile, color properties, water soluble index, and water absorption index were evaluated. It was observed that the expansion ratio was the highest while the specific length and piece density were the lowest in the control which had no emulsifiers. Texture profile analysis showed that the apparent elastic modulus and breaking strength were highest in the extrudate with a PGE of 0.1%. The adhesiveness was found to be lowest in the extrudates with an SE of 0.1% and GMS of 0.5%. Lightness value was highest in the extrudate with a PGE of 0.1%. Color difference, water soluble index, and water absorption index were highest in the control. The results reveal that some physical properties of extruded psyllium husk were improved with the addition of emulsifiers. This finding provides useful information for the development of psyllium snacks with good physical characteristics.

본 연구는 쌀과 차전자피를 기본 원료로 하여 glycerol monostearate (GMS), polyglycerol ester (PGE), sugar ester (SE)를 첨가한 압출성형물의 물리적 특성을 살펴보았다. 압출성형 공정변수는 원료 사입량 100 g/min, 스크루 회전속도 200 rpm, 사출구 온도 140℃, 수분함량 16%로 조절하였다. 압출성형 후 직경팽화율, 비길이, 밀도, 겉보기 탄성계수, 파괴력, 조직감, 색도, 수분용해지수, 수분흡착지수, 미세구조를 측정하였다. 직경팽화율은 대조군에서 4.71±0.17로 가장 높았고 GMS 0.5% 첨가군에서 3.52±0.08로 가장 낮았다. 비길이와 밀도는 대조군에서 가장 낮았다. 겉보기 탄성계수와 파괴력은 PGE 0.1% 첨가군에서 2.61E+04 N/㎡, 15.20±3.55 N/㎠로 가장 높았으며 대조군에서 1.36E±04 N/㎡, GMS 0.5% 첨가군에서 10.47±2.32 N/㎠로 가장 낮았다. 부착성은 대조군에서 -36.00±5.48 g으로 가장 높았고 GMS 0.5%와 SE 0.1% 첨가군에서 -24.00±5.48g, -24.00±5.58 g으로 가장 낮았지만 유화제 첨가군 사이에서 유의적인 차이가 없었다. 색도는 유화제 첨가군에서 명도가 증가하는 경향을 보였고 총 색도차는 감소하였다. 수분 용해지수와 수분 흡착지수는 대조군에서 41.73±0.48%, 8.09±0.05 g/g으로 가장 높았다. 미세구조는 대조군에서 기공의 크기가 가장 컸으며 유화제 첨가군에서 더 작은 기공 조직을 나타내었다. 차전자피 압출성형물에서 유화제의 첨가는 기공의 크기와 경도를 감소시켜 부드러운 조직감을 나타내었고 수분용해지수, 수분흡착지수, 부착성을 감소시켜 차전자피 압출성형물의 물성을 조절할 수 있는 것을 확인하였다.

Keywords

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