한국식품저장유통학회지 (Food Science and Preservation)

  • 제18권3호
  • /
  • Pages.271-278
  • /
  • 2011
  • /
  • 3022-5477(pISSN)
  • /
  • 3022-5485(eISSN)
한국식품저장유통학회 (The Korean Society of Food Preservation)
권호 표지
DOI QR코드

DOI QR Code

수분주입량과 배럴온도에 따른 카사바 전분 압출성형물의 물리적 특성

Effects of Feed Moisture and Barrel Temperature on Physical and Pasting Properties of Cassava Starch Extrudate

  • Serge, Edou Ondo (Department of Food Science and Technology, Kongju National University) ;
  • Gu, Bon-Jae (Department of Food Science and Technology, Kongju National University) ;
  • Kim, Yeon-Soo (Department of Food Science and Technology, Kongju National University) ;
  • Ryu, Gi-Hyung (Department of Food Science and Technology, Kongju National University)
  • 투고 : 2010.12.02
  • 심사 : 2011.05.13
  • 발행 : 2011.06.30
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

다습한 열대지방에서 카사바는 중요한 식물자원이다. 수분함량(20, 25%)와 배럴온도(110, $130^{\circ}C$) 에 따른 압출성형 카사바전분의 물리적 특성(밀도, 팽화율, 비기계적 에너지, 색, 수분용해지수, 수분흡착지수)와 호화특성을 조사하였다. 카사바전분 압출성형공정에서 수분 투입량은 압출성형물의 비기계적 에너지 투입량, 비길이, 밀도에 유의적으로 영향을 미쳤으며(p<0.05) 직경팽화지수, 겉보기탄성계수와 절단강도에서 유의성을 보여주었다(p<0.1). 또한 수분투입량과 배럴온도의 상호관계에서 비기계적 에너지 투입량과 밀도(p<0.1), 비길이(p<0.05), 적색도(p<0.01)는 유의성을 나타내었다. 수분투입량이 증가함에 따라 밀도, 겉보기탄성계수, 절단강도, 저온최고점도, 구조파괴점도, 최종점도는 증가하였으며, 직경팽화지수와 비길이는 감소하였다. 카사바전분 압출성형공정에서 수분투입량과 배럴온도는 명도와 황색도, 수분용해지수, 수분흡착지수에 영향을 미치지 않았다. 이 연구의 결과는 카사바 전분을 압출성형하여 사료와 식품을 개발하는데 유용하게 이용될 수 있을 것이다.

Considering the importance of cassava as food crops in humid tropics, the effect of feed moisture (20, 25%) and barrel temperature (110, $130^{\circ}C$) on physical properties (piece density, expansion, mechanical properties, color, water solubility index, water absorption index) and pasting properties of extruded cassava starch was investigated. The feed moisture used during extrusion processing had a significant effect on extrudates SME input, specific length and piece density at (p<0.05) while effect on cross-sectional expansion index, apparent elastic modulus and breaking strength in bending shown significantly at p<0.1. Furthermore, the interaction effect of feed moisture and barrel temperature gave a significantly affected the SME input and piece density (p<0.1), specific length (p<0.05) and on redness (p<0.01). The increase in water injection rate led to increase in piece density, apparent elastic modulus, breaking strength in bending, cold peak viscosity, breakdown and final viscosity and decrease in cross-sectional expansion index and specific length. It was found that the extrusion cooking process did not affect the value of color L, color b, water solubility index and water absorption index. Thus, the results of this study can be useful to some extent in developing extruded cassava starch as human and animal feeds.

키워드

참고문헌

  1. Burrell MM (2003) The need for improved quality or quantity an overview. J Exp Bot, 54, 541-456
  2. Nyerhohovwo JT(2004) Cassava and future of starch. Electron J Biotechnol, 7, 6-8
  3. Alvarez-Martinez L, Kondury PK, Harper JM (1988) A general model for expansion of extruded products. J Food Sci, 3, 609-615
  4. Fontanet I, Davidou S, Dacremont C, Meste M (1995) Effect of water on the mechanical behaviour of extruded flat bread. J Cereal Sci, 25, 303-311
  5. Jorge MH, Maria VEG(2003) Effect of extrusion conditions on quality of cassava bran/cassava starch extrudates. J Food Sci Technol, 38, 511-517 https://doi.org/10.1046/j.1365-2621.2003.00700.x
  6. Liang M, Hsich F, Huff HE, Hu L (1994) Barrel-valve assembly affects twin-screw extrusion cooking of corn meal. J Food Sci, 59, 890-894 https://doi.org/10.1111/j.1365-2621.1994.tb08151.x
  7. Ryu GH, Ng PKW (2001) Effect of selected process on expansion and mechanical properties on wheat flour and cornmeal extrudates. Starch/Starke, 53, 147-154 https://doi.org/10.1002/1521-379X(200104)53:3/4<147::AID-STAR147>3.0.CO;2-V
  8. Colonna O, Mercier L (1986) Macromolecular modifications of manioc starch components by extrusion cooking with and without lipids. Carbohydr Polym, 3, 87-108
  9. Colonna P, Buleon A, Mercier C (1987) Physically modified starches. In: Starch properties and potential, Galliard T (Editor), Society of Chemical Industry, New York, USA, p 79-114
  10. Darnako AWE (1988) Twin-screw extrusion a continuous pre-treatment process for the enzymatic hydrolysis of cassava. J Food Sci, 53, 1792-99 https://doi.org/10.1111/j.1365-2621.1988.tb07844.x
  11. Mercier C, Feiller P(1975) Modification of carbohydrate components by extrusion-cooking of cereals products. Cereal Chem, 52, 283-297
  12. AOAC (1995) Official Method Analysis of the AOAC, 16th ed, Association of Official Analytical Chemists. Washington, DC, USA.
  13. Miller GL(1959) Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal Chem, 31, 426-428 https://doi.org/10.1021/ac60147a030
  14. Lee EY, Ryu GH, Lim ST (1999) Effect of processing parameters of physical properties of corn starch extrudates expanded using supercritical CO2 injection. Cereal Chem, 76, 63-69 https://doi.org/10.1094/CCHEM.1999.76.1.63
  15. Anderson RA, Conway HF, Pfeifer VF, Griffen JEJ (1969) Gelatinization of corn grits by roll and extrusion cooking. Cereal Sci Today, 14, 11-12
  16. Lawton BT, Henderson GA, Derlartka EJ (1972) The effect on extrusion variables on gelatinization of corn starch. J Chem Eng, 50, 168
  17. Panmanabhan M, Bhattachayrya M(1989) Extrudate expansion during extrusion cooking of foods. Cereal Food World, 34, 945-949
  18. Ortriz JAR, Carlos WP, Diego PRA, Jose RA, Cristina TA (2010) Effect of sugar and water contents on non extruded cassava flour extrudates. Cienc Tecnol Aliment, 30, 205-212,
  19. Carlos WPC, Jose LRA, Ilana F, Alcilucia O, Richardo EN, Leanndro A (2005) Use of wet Okara the extrusion of cassava flour. Paper presented at 4th Mercosur Congress on Process Systems Engineering, Rio de Janeiro, RJ Brasil
  20. Chang YK, El-Dash AA (2003) Effects of acid concentration and extrusion variable on some physical characteristics and energy requirements of cassava starch. Brazilian J Chem Eng, 20, 129-137 https://doi.org/10.1590/S0104-66322003000200006
  21. El-Dash AA, Gonzalves R, Ciol M (1983) Response surface of methodology in the control of thermoplastic extrusion of starch. J Food Eng, 2, 129-152 https://doi.org/10.1016/0260-8774(83)90023-7
  22. Martinez-Serena MD, Villota R (1992) Reactivity, functionality and extrusion performance of native and chemically modified whey proteins. Food Extrusions Sci Technol, 387-414
  23. Chen J, Serafin FL, Pandya RN, Dau H (1991) Effects of extrusion conditions on sensory properties of corn meal extrudates. J Food Sci, 56, 84-89 https://doi.org/10.1111/j.1365-2621.1991.tb07981.x
  24. Maga JA (1989) Flavor formation and retention during extrusion. Extrusion cooking. American Association of Cereal Chemist Inc, St Paul MN, 387-398
  25. Damodaran S (1996) Amino acids, peptides, and proteins. In: Food Chemistry, Fennema OR (Editor), Marcel Dekker, New York, USA, p 322-429
  26. Ferdinand JM, Lai-Fook RA, Ollett AL, Smith AC, Clark SA (1990) Structure formation of carbon dioxide injection in extrusion cooking. J Food Eng, 11, 209-224 https://doi.org/10.1016/0260-8774(90)90028-7
  27. Yang SH, Peng J, Lui WB,Lin J (2008) Effects of adlay species and rice flour ratio on the physiochemical properties and texture characteristic of adlay-based extrudates. J Food Eng, 84, 489-494 https://doi.org/10.1016/j.jfoodeng.2007.06.010
  28. Magali L, Taila SF, Mortha MM (2009) Physical characteristics of extruded cassava. Sci Agri, 66, 486-493 https://doi.org/10.1590/S0103-90162009000400009

피인용 문헌

  1. Effects of Feed Rate and Screw Speed of Extruded Diets on Growth and Body Composition of Olive Flounder Paralichthys olivaceus vol.47, pp.5, 2014, https://doi.org/10.5657/KFAS.2014.0577
  2. Effects of Extrusion Conditions on the Physicochemical Properties of Extruded Red Ginseng vol.17, pp.3, 2012, https://doi.org/10.3746/pnf.2012.17.3.203
  3. Physicochemical Properties of Extruded Aquatic Pellets at Various Conditions vol.22, pp.3, 2018, https://doi.org/10.13050/foodengprog.2018.22.3.214
  4. The Effect of Corn Flour Addition on the Physico-chemical Properties of Extruded Cassava Starch vol.22, pp.3, 2018, https://doi.org/10.13050/foodengprog.2018.22.3.220
  5. Effects of Extrusion Process Variables on the Physicochemical Characteristics of Extruded Biji vol.22, pp.1, 2018, https://doi.org/10.13050/foodengprog.2018.22.1.50
  6. Disruption of lignocellulosic biomass along the length of the screws with different screw elements in a twin-screw extruder vol.275, pp.None, 2011, https://doi.org/10.1016/j.biortech.2018.12.033
  7. Whole faba bean flour exhibits unique expansion characteristics relative to the whole flours of lima, pinto, and red kidney beans during extrusion vol.85, pp.2, 2011, https://doi.org/10.1111/1750-3841.14951