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Properties of Puffed Mulberry-Rice Snack, Ppeongtuigi by Pellet with Mulberry Leaf and Brown Rice Flour  

Jang, Eun-Young (Department of Food Science and Technology and Institute of Agricultural Science and Technology, Chonnam National University)
Jin, Tie-Yan (Department of Food Science and Technology and Institute of Agricultural Science and Technology, Chonnam National University)
Eun, Jong-Bang (Department of Food Science and Technology and Institute of Agricultural Science and Technology, Chonnam National University)
Publication Information
Korean Journal of Food Science and Technology / v.38, no.6, 2006 , pp. 756-761 More about this Journal
Abstract
The physical and sensory properties of puffed mulberry-rice snack (PMRS) by pellet with mulberry leaf and brown rice flour were evaluated at different temper moisture contents and at varying puffing temperatures. The mulberry pellets were prepared using a food extruder to extrude the dough made from mulberry leaf powder and brown rice flour. The mulberry pellets were tempered to 14, 16, and 18% moisture content and were puffed at 220, 230, and 240$^{\circ}C$ for 4, 5, and 6 sec. The specific volume and breaking strength of PMRS increased with heating temperature and time; however, the breaking strength decreased as the moisture content increased. The Hunter L value decreased as the heating temperature and time increased, showing an especially large decrease with increased heating time. The a and b values increased with increasing heating temperature and time. These results indicated that PMRS, which has a distinctive flavor and color, could be effectively used as a functional food with the use of a puffing machine and that PMRS shows potential for use as new snack product.
Keywords
puffed mulberry-rice snack; pellet; specific volume; breaking strengh; sensory test;
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Times Cited By KSCI : 2  (Citation Analysis)
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