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

뽕잎 분말과 현미가루가 첨가된 pellet을 이용하여 제조한 뽕잎 팽화과자(뻥튀기)의 특성

  • 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)
  • 장은영 (전남대학교 식품공학과 농업과학기술연구소) ;
  • 김철암 (전남대학교 식품공학과 농업과학기술연구소) ;
  • 은종방 (전남대학교 식품공학과 농업과학기술연구소)
  • Published : 2006.12.31


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.


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