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

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

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

초록

뽕잎 분말을 첨가하여 제조한 펠릿을 서로 다른 수분 함량(14, 16, 18%), 팽화온도(220, 230, 240$^{\circ}C$), 팽화시간(4, 5, 6초)에서 제조된 뻥튀기에 대한 특성을 조사하였다. 비체적은 수분 함량, 팽화온도, 팽화시간의 증가에 따라 증가되었고 파괴력은 팽화온도와 팽화시간의 증가에 따라 증가되었지만 수분 함량의 증가에 따라 감소되는 것으로 나타났다. 색도 중 L값은 팽화온도와 팽화시간의 증가에 따라 감소되었고 a값과 b값은 팽화온도와 팽화시간의 증가에 따라 증가된 것으로 나타났으며 모두 수분 함량과는 서로 상관이 없는 것으로 나타났다. 관능검사에서는 수분 함량 18%, 팽화온도 240$^{\circ}C$, 팽화시간 4초에서 제조된 뽕잎 뻥튀기가 제일 높게 나타났고 높은 수분 함량, 높은 팽화온도, 짧은 팽화시간에서 제조된 뽕잎 뻥튀기가 전체적 기호도가 좋은 것으로 나타났다. 이러한 결과로 볼 때 높은 수분 함량, 높은 팽화온도, 짧은 팽화시간 조건으로 품질 특성이 우수한 뽕잎 뻥튀기를 제조 할 수 있을 것으로 생각된다.

키워드

puffed mulberry-rice snack;pellet;specific volume;breaking strengh;sensory test

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