쌀 품종 및 옥수수 배합비율에 따른 팽화스낵의 품질 특성 (Quality characteristics of extruded rice snacks based on the rice cultivar and corn flour ratio)

서지정보

· 발행기관 : 한국식품저장유통학회
· 수록지 정보 : Food Science and Preservation / 27권 / 5호 / 617 ~ 626페이지
· 저자명 : 김정민, 조준현, 서우덕, 윤광섭

초록

In order to increase the usability of rice, this study was investigated the quality characteristics of extruded rice snacks based on the rice cultivar (‘Aromi’, ‘Hanahreum’, ‘Jasmin 85’ and ‘Bukkyeong 2012’) and ratio of corn flour (0, 30, 50, 70 and 100% w/w) to rice flour. The moisture content and bulk density decreased as the amylose content decreased, whereas the porosity and expansion ratio tended to decrease with increasing amylose content. The strength and hardness increased significantly with the amylose content. The water solubility index and water absorption index decreased and increased, respectively, as the amylose content increased. The moisture content and the L value increased significantly as the proportion of rice flour was increased, whereas the b value decreased significantly. The bulk density increased with increasing rice flour content. The porosity, expansion ratio and specific length tended to increase as the amount of rice flour was increased. The strength and hardness were the lowest in extruded snacks made with 70% of rice flour. The water solubility index and water absorption index increased significantly with increasing rice flour content. Therefore, the best quality characteristics were observed in extruded snacks made with the Aromi, and the optimal proportion of rice flour was 70%.

영어초록

In order to increase the usability of rice, this study was investigated the quality characteristics of extruded rice snacks based on the rice cultivar (‘Aromi’, ‘Hanahreum’, ‘Jasmin 85’ and ‘Bukkyeong 2012’) and ratio of corn flour (0, 30, 50, 70 and 100% w/w) to rice flour. The moisture content and bulk density decreased as the amylose content decreased, whereas the porosity and expansion ratio tended to decrease with increasing amylose content. The strength and hardness increased significantly with the amylose content. The water solubility index and water absorption index decreased and increased, respectively, as the amylose content increased. The moisture content and the L value increased significantly as the proportion of rice flour was increased, whereas the b value decreased significantly. The bulk density increased with increasing rice flour content. The porosity, expansion ratio and specific length tended to increase as the amount of rice flour was increased. The strength and hardness were the lowest in extruded snacks made with 70% of rice flour. The water solubility index and water absorption index increased significantly with increasing rice flour content. Therefore, the best quality characteristics were observed in extruded snacks made with the Aromi, and the optimal proportion of rice flour was 70%.

참고자료

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