DOI QR코드

DOI QR Code

Effect of extrusion process variable on physicochemical properties of extruded rice snack with mealworm

압출성형 공정변수가 갈색거저리 애벌레(mealworm) 첨가 쌀 팽화 스낵의 이화학적 특성에 미치는 영향

  • Cho, Sun Young (Department of Food Science and Technology, Kongju National University) ;
  • Jeong, Da Hye (Department of Food Science and Technology, Kongju National University) ;
  • Ryu, Gi Hyung (Department of Food Science and Technology, Kongju National University)
  • Received : 2017.03.22
  • Accepted : 2017.04.28
  • Published : 2017.08.31

Abstract

This study aims to investigate the physicochemical properties of the extruded rice snack with added the containing mealworm. Adding the mealworm addition enhanced protein and unsaturated fatty acid contents, which are insufficient in rice. As the extrusion process variables, the death temperatures and moisture content were set to at respective 130 and $140^{\circ}C$, and 20 and 25%, respectively. The expansion ratio increased as with death temperature, whereas the increased moisture content decreased. The nitrogen solubility index and protein digestibility index increased with the added mealworm content of mealworm increased. As mealworm content and death temperature, and moisture content increased, DPPH radical scavenging activity significantly increased but the rancidity decreased. As the result of this study, confirmed that the addition of mealworm to the extruded rice snack was the confirmed as the effective process to improve nutrition, and antioxidation. Also, death temperature and moisture content have an effect on softened the texture of extruded rice snack.

본 연구는 조직감과 영양이 뛰어난 쌀 팽화 스낵 제조를 위하여, 쌀가루에 부족한 각종 영양소를 보충할 수 있는 저렴하고 우수한 식품 소재인 갈색거저리(mealworm)를 첨가한 압출성형물의 이화학적 특성에 대하여 살펴보았다. 쌀 압출성형 원료배합비는 쌀가루 100%, 쌀가루 90%에 갈색거저리 10%, 쌀가루 80%에 갈색거저리 20%로 하였고, 압출성형 공정변수는 사출구 온도를 $130^{\circ}C$$140^{\circ}C$, 수분함량을 20%와 25%로 조절하였다. 압출성형한 후 직경 팽화율, 비길이, 조각밀도, 파괴세기 및 겉보기 탄성계수, 색도, 수분용해지수 및 수분흡착지수, 수용성질소지수, 단백질 소화율, DPPH 라디칼 소거 활성, 산패도를 측정하였다. 갈색거저리 첨가 함량이 증가할수록 팽화율은 감소하였고 비길이와 밀도는 증가하였다. 온도와 수분함량에 따른 변화에서는 사출구 도가 증가하고 수분함량이 감소할수록 직경팽화율은 증가하였으며 밀도는 감소하는 경향을 보였다. 파괴세기와 겉보기 탄성계수에서는 갈색거저리 첨가 함량이 10%일 때 감소하였다가 20%일 때 다소 증가하였다. 또한 사출구 온도가 감소하고 수분함량이 증가할수록 값이 증가하였다. 수분용해지수는 갈색거저리 첨가 함량이 증가할수록 감소하는 경향을 보였으며 사출구 온도와 수분함량이 증가할수록 값이 상승하였다. 수분흡착지수는 갈색거저리 첨가함량이 높을수록 증가하였다. DPPH 라디칼 소거 활성에서는 갈색거저리의 첨가 함량이 높을수록 값이 유의적으로 증가하였고 사출구 온도와 수분함량이 증가할수록 값이 증가하였다. 산패도는 갈색거저리의 첨가 함량이 높을수록 감소하였고 40일 이후에도 갈색거저리 첨가 함량이 높을수록 값이 감소하였으나 값의 상승폭은 쌀 압출성형물에 비하여 다소 크게 나타났다. 쌀가루에 갈색거저리의 첨가는 쌀 스낵의 영양적인 면을 개선하고 항산화성을 부여하는 유효한 공정이며 사출구 온도를 낮추고 수분함량을 증가시켰을 때 팽화스낵으로써 조직감이 향상되었음을 확인하였다.

Keywords

References

  1. Kim HK, Han HS, Lee GD, Kim KH. Physiological activities of fresh Pleurotus eryngii extacts. J. Korean Soc. Food Sci. Nutr. 34: 439-445 (2005) https://doi.org/10.3746/jkfn.2005.34.4.439
  2. Kim MR. The status of Korea's rice industry and the rice processing industry. Food Ind. Nutr. 16: 22-26 (2011)
  3. Moore MM, Heinbockel M, Dockery P, Ulmer HM, Arendt EK. Network formation in gluten-free bread with application of transglutaminase. Cereal Chem. 83: 28-36 (2006) https://doi.org/10.1094/CC-83-0028
  4. Kim HY, Lee IS, Kang JY, Kim GY. Quality characteristics of cookies with various levels of functional rice flour. Korean J. Food Sci. Technol. 34: 642-646 (2002)
  5. Kwon YR, Jung MH, Cho JH, Song YC, Kang HW, Lee WY, Youn KS. Quality characteristics of rice cookies prepared with different amylose contents. J. Korean Soc. Food Sci. Nutr. 40: 832-838 (2011) https://doi.org/10.3746/jkfn.2011.40.6.832
  6. Kim JN, Shin WS. Physical and sensory of chiffon cake made with rice flour. Korean J Food Sci. Technol. 41: 69-76 (2009)
  7. Lee MH, Lee SY, Lee SA, Choi YS. Physicochemical characteristics of rice flour sponge cakes containing various levels of pumpkin flour. Korean J. Food Nutr. 23: 162-170 (2010)
  8. Kim SJ, Kim HJ, Ma SJ, Kim SJ. Preparation and quality characteristics of rice breads. Korean J. Food Cult. 20: 433-437 (2005)
  9. Lee MH, Chang HG, Lee YT. Effects of enzymes and emulsifiers on the loaf volume and crumb hardness of rice breads. J Korean Soc. Food Sci. Nutr. 37: 761-766 (2008) https://doi.org/10.3746/jkfn.2008.37.6.761
  10. Park MK, Lee KH, Kang SA. Effect of particle size of rice flour on popping rice bread. Korean J. Food Cook. Sci. 22: 419-427 (2006)
  11. We GJ, Cho YS, Yoon MR, Shin MS, Ko SH. Development of rice flour-based puffing snack for early childhood. Food Eng. Prog. 14: 322-327 (2010)
  12. Payne FA, Taraba JL, Saputra D. A review of puffing processes for expansion of biological products. J. Food Eng. 10: 183-197 (1989) https://doi.org/10.1016/0260-8774(89)90025-3
  13. Kang SH, Ryu GH. Improvement in the Yukwa manufacturing by extrusion process with $CO_2$ gas injection. Food Sci. Biotechnol. 10: 1-6 (2001)
  14. Ju JE, Nam YH, Lee KA. Quality characteristics of sponge cakes with wheat-rice composite flour. Korean J. Food Cook. Sci. 22: 923-929 (2006)
  15. Han O, Park YH, Lee SH, Lee HY, Min BL. The texturization properties of textured extudate made by a mixture of rice flour and isolated soybean protein. J. Korean Food Sci. Technol. 6: 780-787 (1989)
  16. DeFoliart GR. Insect as food: Annual review of entomology. Framtidens Lantbruk 44: 21-50 (1999)
  17. Huis A. Potential of insects as food and feed in assuring food security. J. Annu. Rev. Ento. 58: 563-583 (2013) https://doi.org/10.1146/annurev-ento-120811-153704
  18. Pansawat N, Eitenmiller RR, Phillips RD. Effects of extrusion conditions on secondary extrusion variables and physical properties of fish, rice-based snacks. LWT-Food Sci. Technol. 41: 632-641 (2008) https://doi.org/10.1016/j.lwt.2007.05.010
  19. Jeong SH, Kang WS, Shin M. Physicochemical properties of high yieding non-waxy rice flours extruded with different moisture contents. Korean J. Food Cook. Sci. 746-754 (2011)
  20. Jung BM, Park DK, Kim ES, Rhee KS, Rhee KC. Sing-screw extrusion putting of rice flour defatted soy flour squid blends. J. Korean Soc. Food Sci. Nutr. 29: 412-419 (2000)
  21. Lee C. Optimization for extrusion-cooking of rice-isp-file fish mixture by response surface methodology. J. Korean Soc. Food Sci. Nutr. 33: 1742-1747 (2004) https://doi.org/10.3746/jkfn.2004.33.10.1742
  22. AACC. Approved Method of the AACC. 11th ed. Method 08-01, 30-25, 46-10, 56-20. American Association of Cereal Chemists, St. Paul, MN, USA (1999)
  23. Starcher B. A Ninhydrin-based assay to quantitate the total protein content of tissue samples. Anal. Biochem. 292: 125-129 (2011)
  24. Alverez-Marinez L, Kondury KP, Harper JM. A general model for expansion of extruded products. J. Food Sci. 53: 609-615 (1988) https://doi.org/10.1111/j.1365-2621.1988.tb07768.x
  25. Kim CH, Tie J, Rye GH. Effects of moisture content on physical properties of extruded cereal flours. J. Korean Soc. Food Sci. Nutr. 41: 1603-1610 (2012) https://doi.org/10.3746/jkfn.2012.41.11.1603
  26. Jin T, Gu BJ, Ryu GH. Manufacturing of hemp seed flake by using extrusion and mechanical properties of wheat flour and whole cornmeal extrudates. Food Eng. Prog. 53: 147-154 (2010)
  27. Ryu GH, Ng PKW. Effects of selected process parameters on expansion and mechanical properties of wheat flour and whole cornmeal extrudates. Starch/Starke 53: 147-154 (2001) https://doi.org/10.1002/1521-379X(200104)53:3/4<147::AID-STAR147>3.0.CO;2-V
  28. AACC. Approved Method of the AACC. 10th ed. Method 56-20. American Association of Cereal Chemists, St. Paul, MN, USA (1983)
  29. Capritar R, Caprita A, Cretescu I. Protein solubility as quality index for processed soybean. J. Animal Sci. Biotechnol. 43: 375-378 (2010)
  30. Mertz ET, Hassen MM, Carins-Whittern C, Kirleis AW, Tu L, Axtell JD. Pepsin digestibility of proteins in sorghum and other major cereals. Proc. Natl. Acad. Sci. 81: 1-2 (1984) https://doi.org/10.1073/pnas.81.1.1
  31. Brand-Williams W, Cuvelier ME, Berset C. Use of a free radical method to evaluate antioxidant activity. LWT-Food Sci. Technol. 28: 25-30 (1995) https://doi.org/10.1016/S0023-6438(95)80008-5
  32. Chang WP, Hong GE, Jang SH, Kim J, Kim SK, Lee CH. A method for measuring lipid peroxidation of freeze-dried egg yolk by using chemiluminescence analyzer. J. Korean Soc. Food Sci. Nutr. 1: 98-102 (2012)
  33. Gu BJ, Norajit K, Ryu GH. Physicochemical properties of extruded defatted hemp seed and its energy bar manufacturing. Food Eng. Prog. 14: 127-134 (2010)
  34. Han O, Lee SH, Lee HY, Oh SL, Lee CH. The effects of screw speeds and moisture contents on soy protein under texturization using a single-screw extruder. J. Korean Food Sci. Technol. 21: 772-779 (1989)
  35. Hagenimana A, Ding X, Fang T. Evaluation of rice flour modified by extrusion cooking. J. Korean Soc. Food Sci. Nutr. 43: 38-46 (2006)
  36. Song JY, Shin M. Effects of soaking and particle sizes on the properties of rice flour and gluten-free rice bread. J. Korean Soc. Food Sci. Biotechnol. 16: 759-764 (2007)
  37. Lagendijk J, Pennings HJ. Relation between compex formation of starch with monoglycerides and the firmness of bread. Cereal Sci. 15: 354-356 (1970)
  38. Huang JJ, White PJ. Waxy corn starch: Monoglyceride interaction in a model system. Cereal Cham. 70: 42-47 (1993)
  39. Saio K. Expansion and texturization mechanisms of soybean proteins relating to the microstructures. Nippon Shokuhin Kogyo Garraishi 34: 407-408 (1987) https://doi.org/10.3136/nskkk1962.34.6_407
  40. Chinaswamy R, Hanna MA. Macromolecular and functional properties of native and extrusion cooked corn-starch. Cereal Chem. 6: 490-498 (1999)
  41. Youssef MK, Barbut S. Effects of two types of soy protein isolates, native, and preheated whey protein isolateds on emulsified meat batters prepared at different protein levels. Meat Sci. 87: 54-60 (2010)
  42. Miwa M, Kong ZL, Shinihara K, Watanabe M. Macrophage stimulating activity of food. Agri. Biol. Chem. 54: 1863-1866 (1990)
  43. Altan A, Mccarthy KL, Maskan M. Extrusion cooking of barley flour and process parameter optimization by using response surface methodology. J. Korean Soc. Food Sci. Agric. 88: 1648-1659 (2008) https://doi.org/10.1002/jsfa.3262
  44. Jin T, Yu JH, Ryu, GH. Effect of moisture content and tempera ture on physical properties of instant puffed rice snacks J. Korean Soc. Food Sci. Nutr. 41: 846-852 (2012) https://doi.org/10.3746/jkfn.2012.41.6.846
  45. Lee SH, Kim CK. Optimization for extrusion cooking conditions of rice extrudate by response surface methodology. J. Korea Soc. Food Sci. Nutr. 7: 137-143 (1994)
  46. Kim SW, Kim DS, Kim BY, Baik MY. Physicochemical properties of waxy rice, waxy rice flour and waxy rice starch during steeping. J. Appl. Biol. Chem. 51: 277-284 (2008) https://doi.org/10.3839/jabc.2008.043
  47. Jin T, Park HY, Ryu GH. Characteristics of cereals prepared by extrusion- cooking and freeze-drying. J. Korean Soc. Food Sci. Thchnol. 37: 757-762 (2005)
  48. Lee KC, Kim YS, Ryu GH. Saccharification characteristics of extruded corn starch at different process parameters. Food Eng. Prog. 15: 155-161 (2011)
  49. Yoo GY, Bai SC. Effects of different dietary protein sources on apparent digestibility and growth in juvenile river puffer Takifugu obscurus. Kor. J. Fish Aquat. Sci. 47: 383-389 (2014)
  50. Mattews DE. Proteins and amino acids. Modern nutrition in health and disease. 9th ed. Lippicott Williams & Wilkins, Baltimore, MD, USA. pp. 11-19 (1999)
  51. Finke MD, Defoliat GR, Benevenga NJ. Use of a four-parameter logistic model to evaluate the quality of the protein from three insect species when fed to rats. J. Nutr. 119: 864-871 (1989) https://doi.org/10.1093/jn/119.6.864
  52. Gam LS. Effect of heat treatment on the antioxidant activities and quality characteristics of strawberries. MS thesis. Gyeongsang National University, Jinju, Korea (2013)
  53. Lee HJ, Oh SK, Kim DJ, Yoon MR, Chun A, Choi IS, Lee JS, Kim YG. Comparison of antioxidant activities by different extraction temperatures of some commercially available cultivars of rice bran in Korea. Korean J. Food Nutr. 26: 1-7 (2013) https://doi.org/10.9799/ksfan.2013.26.1.001
  54. Rumpold BA, Schluter OK. Nutritional composition and safety aspects of edible insects. J. Molecular Nutr. 57: 802-823 (2013)
  55. Park HJ, Lee MJ, Lee HR. Vitamin C and antioxidant capacity stability in cherry and romaine during storage at different temperatures. J. Nutr. 49: 51-58 (2016)
  56. Choi J, Kim JH, Lee JW. Physiological properties of tuna cooking drips hydrolysate prepared with gamma irradiation. Process Biochem. 46: 1875-1878 (2011) https://doi.org/10.1016/j.procbio.2011.06.005
  57. Lee KH, Kim MJ, Kim AJ. Physicochemical composition and antioxidative activities of phynchosia nulubilis according to roasting temperature. J. Korean Soc. Food Sci. Nutr. 43: 675-681 (2014) https://doi.org/10.3746/jkfn.2014.43.5.675
  58. Kim AR, Lee JJ, Lee MY. Antioxidative effect of angelica acutiloba kitagawa ethanol extract. J. Life Sci. 19: 501-759 (2009)
  59. Lee S, Kang SH, Kim MK, Song SR, Lee MW, Kang HJ. Degree of rancidity and sensory characteristics of frying oils with reuse and storage at home. Korean J. Food Cook. Sci. 28: 265-273 (2012) https://doi.org/10.9724/kfcs.2012.28.3.265
  60. Koh HY, Kwon YJ. Effect of storage temperature and humidity on water adsorption and rancidity of peanuts. J. Korean Soc. Food Sci. Nutr. 18: 216-222 (1989)