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Effects of Moisture and Barrel Temperature of Extrusion Process on Physicochemical and Functional Properties of Specialty Rice Cultivars  

Choi, In-Duck (Department of Food and Nutrition, Sungshin Women's University)
Song, Jin (National Institute of Crop Science, Rural Development Administration)
Lee, Choon-Ki (National Institute of Crop Science, Rural Development Administration)
Kim, Kee-Jong (National Institute of Crop Science, Rural Development Administration)
Suh, Sea-Jung (National Institute of Crop Science, Rural Development Administration)
Son, Jong-Rok (Bureau of General Technical Development, Chungnam Agricultural Research and Extension Services)
Ryu, Gi-Hyung (Department of Food Science and Technology, Kongju National University)
Kim, Jae-Hyun (Research and Development Management Division, Rural Development Administration)
Publication Information
Food Science and Biotechnology / v.17, no.2, 2008 , pp. 319-323 More about this Journal
Abstract
Mutant rice cv. Goami2 (G2) and Baegjinjoo (BJJ) derived from a high-quality japonica rice cv. Ilpumbyeo (IP) were extruded under different feed moisture (20 and 30%) and barrel temperature (90, 110, and $130^{\circ}C$). Increasing feed moisture at fixed barrel temperature increased extrudate density (ED) in IP and BJJ. Whereas, G2 showed a varied ED depending on extrusion conditions; increasing barrel temperature decreased the ED of G2 extrudate with low feed moisture, but increased with high moisture. Results indicated a positive barrcl temperature effect on volume expansion in IP and G2, but a negative effect on 811, probably due to shrinkage of expanded products containing low-amylose contents. A significant increase of water absorption was found in G2 and BJJ extruded flour, while an increase of water solubility in those from IP. Non-digestible carbohydrates measured by total dietary fiber (TDF) indicated that extrusion increased slightly TDF in IP and BJJ extrudates, but decreased in G2 products, which might be variety-dependent.
Keywords
specialty rice; extrusion; non-digestible carbohydrate; physical property; functional property;
Citations & Related Records
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Times Cited By Web Of Science : 0  (Related Records In Web of Science)
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