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Physicochemical Properties of Extruded Rice Flour and Gelatinization Popped Rice Flour

제조 방법이 다른 팽화미 분말의 이화학적 특성

  • Lee, Jung-Eun (Dept. of Agrofood Resources, National Academy of Agricultural Science, RDA) ;
  • Kim, Yu-Jin (Dept. of Agrofood Resources, National Academy of Agricultural Science, RDA) ;
  • Cho, Mun-Gyeong (Dept. of Agrofood Resources, National Academy of Agricultural Science, RDA) ;
  • Park, Shin-Young (Dept. of Agrofood Resources, National Academy of Agricultural Science, RDA) ;
  • Kim, Eun-Mi (Dept. of Agrofood Resources, National Academy of Agricultural Science, RDA) ;
  • Cho, Yong-Sik (Dept. of Agrofood Resources, National Academy of Agricultural Science, RDA) ;
  • Choi, Yoon-Hee (Dept. of Agrofood Resources, National Academy of Agricultural Science, RDA)
  • 이정은 (농촌진흥청 국립농업과학원 발효식품과) ;
  • 김유진 (농촌진흥청 국립농업과학원 발효식품과) ;
  • 조문경 (농촌진흥청 국립농업과학원 발효식품과) ;
  • 박신영 (농촌진흥청 국립농업과학원 발효식품과) ;
  • 김은미 (농촌진흥청 국립농업과학원 발효식품과) ;
  • 조용식 (농촌진흥청 국립농업과학원 발효식품과) ;
  • 최윤희 (농촌진흥청 국립농업과학원 발효식품과)
  • Received : 2012.10.05
  • Accepted : 2012.11.14
  • Published : 2012.12.31

Abstract

This study is carried out in order to develop food materials for the promotion of rice consumption. In this study, we researched the physicochemical properties of extruded rice flour (ER) and gelatinization popped rice flour (GPR) by the extrusion process and by the popped method with milled rice and brown rice. The extrusion process used a couple of screw extruders. The extrusion parameter was kept constant at a feed moisture content of 25%, barrel temperature of $120^{\circ}C$ and screw speed of 400 rpm. GPR was prepared by batch popping machine after gelatinization of rice. In order to evaluate the physicochemical properties of ER and GPR, as well as the gelatinization rate, water soluble index (WSI), water adsorption index (WAI), DPPH radical scavenging activity and total dietary fiber content, the color value was carried out. The gelatinization rate was similar to 71.1~73.8%. Further, the results of WSI and WAI were increased at ER and GPR compared to the raw materials; ER was also higher than GPR. DPPH radical scavenging activity and total dietary fiber content showed a tendency to reduce after extrution and popping. As a result of the color value, the L value of ER decreased more than the raw materials, whereas GPR increased at a and b values.

Keywords

Acknowledgement

Supported by : 국립농업과학원

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