Effect of Process Variables and Packaging on Vitamin C Content of Extruded Cornstarch Matrix

압출성형 옥수수 전분 매트릭스 내부의 비타민 C 함량에 미치는 압출성형 공정변수와 포장방법의 영향

  • Han, Jae-Yoon (Department of Food Science and Technology, Kongju National University) ;
  • Kim, Mi-Hwan (Department of Food Science and Technology, Kongju National University) ;
  • Park, Jong-Hwan (Department of Food Science and Technology, Kongju National University) ;
  • Kim, Seok-Joong (Department of Food Science and Technology, Kongju National University) ;
  • Park, Hee-Yong (Department of Food Science and Technology, Kongju National University) ;
  • Koksel, Hamit (Department of Food Engineering, Hacettepe University) ;
  • Ryu, Gi-Hyung (Department of Food Science and Technology, Kongju National University)
  • Published : 2007.10.28

Abstract

The vitamin C content in extruded comstarch matrix was shown to depend on extrusion process variables (barrel temperature and water content), the packaging method, and the storage period. In addition, loss rates of vitamin C under different processing conditions were calculated. Extrusion process variable were barrel temperature ($80^{\circ}C,\;90^{\circ}C,\;100^{\circ}C$ and $110^{\circ}C$), and water content (25% 30% both w/w). The vitamin C content decreased as barrel temperature increased from $80^{\circ}C$ to $110^{\circ}C$ and water content increased from 25% to 30% when either LDPE plastic film packaging or ON film vacuum packaging were employed. As barrel temperature and water content increased, vitamin C decreased in comstarch packed in either LDPE film or ON film. As temperature increased, vitamin C loss rate increased under both packaging conditions, but the loss tate was only 50% of the LDPE film packaging rate when ON film vacuum packaging was used. In conclusion, the higher the temperature, and the greater the water content, the less vitamin C was inactivated during extrusion cooking, although the loss rah of vitamin C became faster as temperature and water content rose. In conclusion, extrusion process could be applied for making vitamin C matrix to extend vitamin C preservation.

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