Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Effect of Moisture Content and Temperature on Physical Properties of Instant Puffed Rice Snacks

수분함량과 온도에 따른 즉석팽화 쌀 스낵의 물리적 특성

  • Tie, Jin (Dept. of Food Science and Engineering, Agricultural College of Yanbian University) ;
  • Yu, Je-Hyeok (Dept. of Food Science and Technology, Kongju National University) ;
  • Ryu, Gi-Hyung (Dept. of Food Science and Technology, Kongju National University)
  • 김철 (중국 연변대학 농학원 식품과학부) ;
  • 유제혁 (공주대학교 식품공학과) ;
  • 류기형 (공주대학교 식품공학과)
  • Received : 2012.02.23
  • Accepted : 2012.04.30
  • Published : 2012.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

The physical properties of instant puffed rice snacks with non-glutinous, glutinous, and steamed non-glutinous rice were evaluated at different moisture content and puffing temperatures. Raw materials were tempered to 9%, 12%, 15%, and 18% moisture content and puffed at $200^{\circ}C$, $210^{\circ}C$ and $220^{\circ}C$. With the increase in moisture content and puffing temperature, puffed snacks were less bulky. As the moisture content decreased and puffing temperature increased, the whiteness (L) value of puffed snacks decreased, while the redness (a) and yellowness (b) values increased. WSI and WAI were higher with an increase in moisture content and puffing temperature. Instant puffed rice snacks made from non-glutinous, glutinous, and steamed non-glutinous rice showed differences in bulk density, WSI, and WAI, while no difference was found in color values. When the moisture content increased from 9% to 15%, the cells within the products became more uniform and smaller. The instant puffed rice snacks made from glutinous rice showed the smallest and most uniform cell structure.

멥쌀, 찹쌀, 찐멥쌀의 수분함량(9, 12, 15, 18%)과 즉석팽화기의 팽화온도(200, 210, $220^{\circ}C$)를 달리하여 제조한 즉석팽화스낵의 체적밀도, 색도, 수분용해지수와 수분흡착지수, 미세구조 등의 물리적 특성을 조사하였다. 즉석팽화스낵 제조 시 수분함량과 팽화온도가 증가함에 따라 체적밀도는 감소하는 경향을 나타내었다. 색도에서 수분함량이 감소할수록, 팽화온도가 증가할수록 L값은 감소하는 경향을 나타내었고 a, b값은 증가하는 경향을 나타내었다. 수분용해지수와 수분흡착지수는 수분함량과 팽화온도가 증가할수록 증가하는 경향을 나타내었다. 멥쌀, 찹쌀, 찐멥쌀 간에는 체적밀도, 파괴력, 수분용해지수와 수분흡착지수에서 차이를 나타내었고 색도에서는 큰 차이를 나타내지 않았다. 미세구조는 수분함량이 9%에서 15%로 증가함에 따라 기공의 크기가 작고 균일하게 분포되었으며 찹쌀 즉석팽화스낵의 기공이 가장 작고 균일하게 나타났다.

Keywords

References

  1. Song JC, Park HJ. 1997. New food processing. Ulimmoonhwasa, Seoul, Korea. p 470-471.
  2. Payne FA, Taraba JL, Saputra D. 1989. A review of puffing processes for expansion of biological products. J Food Eng 10: 183-197. https://doi.org/10.1016/0260-8774(89)90025-3
  3. Kang SH, Ryu GH. 2001. Improvement in the Yukwa manufacturing by extrusion process with $CO_2$ gas injection. Food Sci Biotechnol 10: 1-6.
  4. Kum JS, Lee HY, Shin MG, Yoo MR, Kim KH. 1994. Properties of modified rice starch by physical modification. Korean J Food Sci Technol 26: 428-435.
  5. Park MK, Lee KH, Kang SA. 2006. Effect of particle size of rice flour on popping rice bread. Korean J Food Sci Technol 22: 419-427.
  6. Jang EY, Jin TY, Eun JB. 2006. Properties of puffed mulberry-rice snack, ppeongtuigi by pellet with mulberry leaf and brown rice flour. Korean J Food Sci Technol 38: 756-761.
  7. Kim JH, Ryu GH. 2001. Effects of extrusion process parameters on puffing of extruded pellets. Korean J Food Sci Technol 33: 55-59.
  8. AACC. 1983. Approved method of the AACC. 10th ed. American Association of Cereal Chemists, St. Paul, MN, USA. Method 56-20.
  9. Harper JM. 1981. Extrusion of foods. CRC Press Inc., Boca Raton, FL, USA. Vol 2, p 7-19.
  10. Chinnaswamy R, Hanna MA. 1988. Relationship between amylose content and extrusion-expansion properties of corn starches. Cereal Chem 65: 138-143.
  11. Sim YJ, Jung BM, Rhee KC. 2001. Quality characteristics of extruded formulated products prepared from blends of rice flour, corn flour and fish muscle by single-screw extrusion. Korean J Food Sci Technol 33: 45-49.
  12. Cheon SH, Eun JB. 2011. The physical properties of puffed snacks (ppeongtuigi ) added with sweet potato flours. J Appl Biol Chem 54: 147-152. https://doi.org/10.3839/jabc.2011.025
  13. Ha JO, Lee SC, Bac HD, Park OP. 2004. Food chemistry. Dooyangsa, Seoul, Korea. p 218-344.
  14. Lee SH, Kim CK. 1994. Optimization for extrusion cooking conditions of rice extrudate by response surface methodology. Korean J Food Nutr 7: 137-143.
  15. Jeong HS, Min YK, Toledo RT. 2002. Effects of low temperature extrusion method on the physical properties and cell structure of pregelatinized rice flour extrudate. Food Eng Prog 6: 145-151
  16. Tie J, Kim MH, Ryu HJ, Lee KH, Han MS, Cho SS, Lee HK, Ryu GH. 2008. Quality characteristics of rice cake (Injulmi) made with traditional process and instant Injulmi machine and different steeping time. Food Eng Prog 12: 97-106.
  17. Mason WR, Hoseney RC. 1986. Factors affecting the viscosity of extrusion-cooked wheat starch. Cereal Chem 63: 436-441.
  18. Lee KC, Kim YS, Ryu GH. 2011. Saccharification characteristics of extruded corn starch at different process parameters. Food Eng Prog 15: 155-161.

Cited by

  1. Comparison of Antioxidant Activities of Extruded Rice with Vegetables by Cold and Conventional Extrusion vol.44, pp.8, 2015, https://doi.org/10.3746/jkfn.2015.44.8.1212
  2. Physicochemical Properties of Extruded Rice Flour and Gelatinization Popped Rice Flour vol.25, pp.4, 2012, https://doi.org/10.9799/ksfan.2012.25.4.850
  3. Physical and Sensory Evaluation of Tenebrio molitor Larvae Cooked by Various Cooking Methods vol.31, pp.5, 2015, https://doi.org/10.9724/kfcs.2015.31.5.534
  4. Optimization of the Preparation of Rice Snack by Response Surface Methodology vol.30, pp.4, 2014, https://doi.org/10.9724/kfcs.2014.30.4.454
  5. Effects of Die Temperature and CO2Injection on Physical Properties and Antioxidant Activity of Extruded Rice with Tomato Flour vol.44, pp.6, 2015, https://doi.org/10.3746/jkfn.2015.44.6.912
  6. Determination of the Optimal Mixture Ratio for Extrudates of Job's-tear and Wheat Flour by Mixture Design Analysis vol.45, pp.4, 2013, https://doi.org/10.9721/KJFST.2013.45.4.473
  7. Quality characteristics of rice cookies as affected by coffee addition vol.21, pp.1, 2014, https://doi.org/10.11002/kjfp.2014.21.1.40
  8. 압출성형 공정변수가 갈색거저리 애벌레(mealworm) 첨가 쌀 팽화 스낵의 이화학적 특성에 미치는 영향 vol.49, pp.4, 2017, https://doi.org/10.9721/kjfst.2017.49.4.444
  9. 저항전분 함유 고아밀로스 품종의 현미로 제조한 팽화 과자의 품질특성 vol.62, pp.4, 2017, https://doi.org/10.7740/kjcs.2017.62.4.285
  10. 단호박 분말 첨가 영아용 쌀 가공 스낵의 관능적 미생물적 품질 특성 vol.33, pp.3, 2018, https://doi.org/10.7318/kjfc/2018.33.3.261
  11. Effects of Emulsifier Additions on the Physical Properties of Extruded Psyllium vol.23, pp.2, 2012, https://doi.org/10.13050/foodengprog.2019.23.2.118
  12. Physicochemical Properties of Puffed Snack Using Pellet Added with Ginseng Powder vol.23, pp.3, 2012, https://doi.org/10.13050/foodengprog.2019.23.3.186
  13. Effects of Psyllium Husk Content on the Physical Properties of Extruded Rice Flour vol.23, pp.4, 2019, https://doi.org/10.13050/foodengprog.2019.23.4.283
  14. Response Surface Methodology for Optimization of Process Parameters and Antioxidant Properties of Mulberry ( Morus alba L.) Leaves by Extrusion vol.25, pp.22, 2012, https://doi.org/10.3390/molecules25225231