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Properties of Rice Extrudates Added with the Sea Tangle Powder  

Kim Eui Hyeong (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University)
Kook Seung Wook (Department of Hotel Culinary and Baking, Jeonnam Provincial College)
Jung Soon Teck (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University)
Park Yang Kyun (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University)
Publication Information
Food Science and Preservation / v.12, no.3, 2005 , pp. 241-246 More about this Journal
Abstract
This study showed the optimum conditions for producing rice extrudate added with the sea tangle powder, and presented the effects of moisture content, barrel temperature and the amount of sea tangle powder. From the results, the more the amount of sea tangle powder was added, the less the water absorption ratio was showed, while the more the texture became smooth, the more the expansion ratio increased. From the sensory evaluation, the best preference was obtained when the moisture content was $18\%$, and the barrel temperature was at $100^{\circ}C$. Between control and $10\%$ sea tangle, there was no significant difference in all observed parameters. But if more than $20\%$ sea tangle was added, low sensory evaluation scores were obtained due to the peculiar smell from sea tangle. From these results, addition of sea tangle below $10\%$(w/w) did not affect the quality of products.
Keywords
sea tangle; extrusion; rice; snack; texture;
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Times Cited By KSCI : 5  (Citation Analysis)
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