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Characteristics of Cereals Prepared by Extrusion-Cooking and Freeze-drying  

Tie, Jin (Department of Food Science and Technology, Kongju National University, Institute of Food Science, Kongju National University)
Park, Hee-Yong (Department of Food Science and Technology, Kongju National University, Institute of Food Science, Kongju National University)
Ryu, Gi-Hyung (Department of Food Science and Technology, Kongju National University, Institute of Food Science, Kongju National University)
Publication Information
Korean Journal of Food Science and Technology / v.37, no.5, 2005 , pp. 757-762 More about this Journal
Abstract
Characteristics of cereals prepared by extrusion-cooking and freeze-drying were compared. Parameters used were water solubility index (WSI), water absorption index (WAI), paste viscosity, and sterilization. Variables for extrusion process were barrel temperature at die section (70, 90, and $110^{\circ}C$) and moisture content (25 and 30%). WAI and WSI of extruded cereals were higher, whereas trough, breakdown, and final viscosity were lower than those of raw and freeze-dried cereals. Plate counting revealed no microbes in extruded cereals, whereas microbe colony was observed in freeze-dried cereals. Extrusion-cooking at low temperature resulted in better sterilization of microbes than freeze-drying for preparation of instant cereal drinks.
Keywords
extrusion process; extruded cereals; pasting property; microbial plate count;
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