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http://dx.doi.org/10.3746/jkfn.2014.43.11.1716

Change in Physical Properties of Cold-Extruded Brown Rice and Vegetable Mix at Various Pregelatinized Brown Rice Content and CO2 Gas Injection  

Gil, Sun-Kook (Department of Food Science and Technology, Kongju National University)
Choi, Ji-Hye (Department of Food Science and Technology, Kongju National University)
Ryu, Gi-Hyung (Department of Food Science and Technology, Kongju National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.43, no.11, 2014 , pp. 1716-1723 More about this Journal
Abstract
This study was designed to examine the change in physical properties of extruded brown rice-vegetable mix at different pregelatinized brown rice contents and $CO_2$ gas injection. Moisture content, screw speed and die temperature were fixed to 30%, 100 rpm and 60, respectively. $CO_2$ gas injection was adjusted to 0, 300, 600, and 800 mL/min. The content of vegetables (carrot, pumpkin, kale and Angelica keiskei) mix was fixed 5%. Pregelatinized and raw brown rice powder were blended as the ratio of 0/95, 30/65 and 50/45. Specific mechanical energy input decreased as pregelatinized brown rice ratio increased. Expansion index increased and the size and number of pores increased but density decreased with the increasing in $CO_2$ gas injection. Gelatinization degree increased as $CO_2$ gas injection increased. In conclusion, cold extrusion with $CO_2$ gas injection at $60^{\circ}C$ die temperature could be applied for Saengsik (uncooked food) making.
Keywords
$CO_2$ gas injection; SME input; expansion index; gelatinization degree; pregelatinized brown rice;
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Times Cited By KSCI : 8  (Citation Analysis)
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