• Korean Journal of Food Science and Technology
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• v.18 no.3
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• pp.187-191
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• 1986

Vitamin retention in rice bran during the extrusion cooking adapted for the rice bran stabilization was studied. The rice bran of different moisture content (9.5% and 15.6%) were extruded with cooking extruder (screw dia: 100mm. strew rpm:900. L/D ratio: 10.0) under the given conditions of specific power consumption(42.1 67.9 W/Kg) and extrusion temperatures $(99-135^{\circ}C)$. The affected retention rates of thiamine, riboflavin and niacin in extruded rice bran were determined. The extruded rice bran with higher moisture level had a lower or similar vitamin retention rate at lower specific power consumption and extrusion temperatures, relatively. The vitamin retention in extruded rice brail with the same moisture level were gradually decreased by the increased specific politer consumption and extrusion temperatures. The vitamin retention of rice bran during the extrusion cooking for the rice bran stabilization were observed as 89.9-97.0% for thiamin, 83.4- 97.3% for riboflavin and 94.0 - 97.7% for niacin, respectively.

• Korean journal of food and cookery science
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• v.31 no.3
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• pp.248-254
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• 2015

We conducted this study to investigate the amount of RS and cooking characteristics of the commercial extrusion-cooked noodles. Ten kinds of noodles were selected and grouped according to the storage conditions; dry noodles (3), refrigerated noodles (2), freeze noodles (4), and dry noodle made from wheat flour as a control (not extrusion-cooked). The total starch of commercial noodles ranged from 62.50% to 84.13%, Refrigerated Naengmyeon and dry Dangmyun had high proportions of total starch (respectively 84.13% and 80.13%, respectively). The amounts of apparent amylose ranged from 25.01% to 42.93% and RS ranged from 0.61% to 5.99%. A high proportion of the total starch was rendered digestible by extrusion cooking, and a small amount of RS remained in the samples. Dry Dangmyun had the highest percentages of RS (5.99%), followed by refrigerated Naengmyeon C (2.41%) and dry Jjolmyeon (1.94%), and those of the other noodles were lower than that of the control (1.86%). Cooking properties and texture measurements were evaluated. Cooking loss and turbidity of cooking water were highest in dry Jjolmyeon and dry Naengmyeon. There was little cooking loss in dry Dangmyun and freeze rice noodles. In particular, dry Dangmyun and refrigerated Naengmyeon C containing high amounts of RS and amylose had relatively high measurements of hardness and tensile strength.

• Journal of the Korean Society of Food Culture
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• v.3 no.1
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• pp.95-99
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• 1988

The recent research results and applications of extrusion cooking in Korean traditional food processing are reviewed. It covers the development of rice bran extrusion stabilizer, instant rice cake production and researches in cereal based lactic beverage and alcohol beverage by using extrusion cooking technology.

• The Korean Journal of Food And Nutrition
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• v.7 no.2
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• pp.137-143
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• 1994

To optimize extrusion cooking condition of single screw extuder for production of puffed rice extrudate using response surface methodology (RSM), moisture content, barrel temperature and screw speed were determined from contour maps, showing relationship between dependent (hardness, expansion ratio, water absorption index, water solubility Index, degree of gelatinization) and independent variables. Optimum operational conditions for production of puffed rice extrudate with suitable quality properties were moisture content 17%, barrel temperature 1$25^{\circ}C$ and screw speed 210 rpm, respectively.

• Journal of Ginseng Research
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• v.38 no.2
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• pp.146-153
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• 2014

A systematic comparison of the physicochemical properties of white ginseng (WG), extruded white ginseng (EWG), red ginseng (RG), and extruded red ginseng (ERG) was performed. The aim of the present study was to identify the effects of the physicochemical properties of ginseng by extrusion cooking. The highest value of the water absorption index (WAI) was 3.64 g/g obtained from EWG, and the highest value of the water solubility index (WSI) was 45.27% obtained from ERG. The ERG had a better dispersibility compared with other samples. Extrusion cooking led to a significant increase in acidic polysaccharide and total sugar content but resulted in a decrease in crude fat and reducing sugar contents. Enzyme treatment led to a sharp increase in acidic polysaccharide content, especially the cellulose enzyme. Extrusion cooking led to a significant increase in 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and reducing power, and the increases in WG and RG were 13.56% (0.038) and 3.56% (0.026), respectively. The data of this study provide valuable information about the effects of extrusion on quality changes of EWG and ERG.

• Korean Journal of Food Science and Technology
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• v.22 no.1
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• pp.105-109
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• 1990

A laboratory scale co-rotating twin-screw extruder (D24 mm, L/D=14) was used for the extrusion of rice, which could be used for a puffed rice snack. As screw speed of the extrusion cooker was increased from 200 to 360 rpm, air cells structure of the extrudate from glutinous rice powder was improved to small and uniform air cells, and the moisture conetent of rice powder should be maintained to 15-17.5% for better texture of the extrudate. Objective and sensory texture of the extrudate from powder was better than those from grits, and there was no significant difference in textural properties between extrusion made with rice and glutinous rice.

• 축산식품과학과 산업
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• v.10 no.1
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• pp.22-30
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• 2021

• Korean Journal of Food Science and Technology
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• v.25 no.6
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• pp.703-709
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• 1993

The changes in molecular size distribution of rice starch during extrusion cooking and simple heating of rice flour were compared and the effect of subsequent enzyme treatment on the molecular size was examined. A single-screw extruder was used with varing feed moisture contents ($17{\sim}29%$) and barrel temperatures ($100{\sim}150^{\circ}C$). An aluminium capsule immersed in oil bath ($100{\sim}200^{\circ}C$) was used for the simple heat treatment of rice flour. In case of extrusion cooking the mechanical energy input varied sharply at around 23% moisture content of the feed. At the feed moisture content of $17{\sim}23%$, a significant molecular size reduction of rice starch was observed by the gel permeation chromatography using Sephacryl S-1000 gel. The intact starch molecules of above $4{\times}10^{7}$ dalton were largely disintergrated by extrusion cooking of rice flour containing the moisture content less than 23%. It was mostly degraded further into the molecules having below $5{\times}10^{6}$ dalton by ${\alpha}-amylase$ treatment. But at the feed moisture content above 26% the starch did not show molecular size reduction either by extrusion cooking or by subsequent enzyme treatment. On the contrary little changes in molecular size of starch was occured by simple heating of rice flour containing the moisture less than 20%. but slight size reduction was observed at the moisture content above 23%, where the effect of ${\alpha}-amylase$ was also observed.

• Korean Journal of Food Science and Technology
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• v.26 no.1
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• pp.98-101
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• 1994

The amount of added water for rice cooking was determined by extrusion test and sensory evaluation of cooked rice. The extrusion force was positively correlated with hardness and negatively correlated with moisture content and wetness of cooked rice. The extrusion force and moisture content of cooked rice were 57.9 kg and 62.3% respectively at the 'medium' wetness (neither too hard and dry nor too soft and watery) of cooked rice. The optimum water to rice ratio for the cooked rice haying 'medium' wetness was 1.46.

• The Korean Journal of Food And Nutrition
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• v.11 no.4
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• pp.420-425
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• 1998

The effects of eggs on the quality properties, color measurment, cooking quality, textureal and sensory properties of Ramyon were esxamined. The contents of egg used were from 1% to 5% based on flour weight. The farinograph absorption decreased by egg but farinograph stability and breakdown were increased in vice versa. The yellowness of Ramyon prepared with eggs was higher than that of control. At cooking quality examination of Ramyon manufactred with eggs, weight of cooked Ramyon was increase but volume was appeared in vice versa. Extraction amounts of Ramyon manufactured with eggs during cooking were much smaller than those of control. The shear extrusion force and hardness of Ramyon manufactured with eggs were shown much higher value than those of control. The I2 reaction value of Ramyon manufactured with eggs and control were shown to almost same value,, from 2.13 to 2.20. Sensory properties of cooked Ramyon which was manufactured with eggs showed quite acceptable. Based on the cooking and sensory evaluation test, addition of 5% eggs to wheat flour may be suitable for processing Ramyon.