백미와 발아현미의 혼합비율이 압출성형 멥쌀가루의 이화학적 특성에 미치는 효과
분야
농학 > 식물
저자
김지명 ( Ji Myoung Kim ) , 우맹영 ( Meng Ying Yu ) , 신말식 ( Mal Shick Shin )
발행기관
한국식품조리과학회(구 한국조리과학회)
간행물정보
한국식품조리과학회지 2012년, 제28권 제6호, 813~820페이지(총8페이지)
파일형식
25332633.pdf [무료 PDF 뷰어 다운로드]
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    영문초록
    To develop the high quality gluten-free rice products with health functionality and desirable texture with moistness, the physicochemical properties of extruded rice flours prepared from the mixture of germinated brown and white rices were investigated. The domestic organic samgwangbyeo was used to make white and germinated brown rices. White rice (WR) was dried after soaked for 6 h at 15±3℃ and mixed with germinated brown rice (GBR) with different mixing ratios (100:0, 75:25, 25:75, 0:100). The operating conditions of twin screw extruder were 250 rpm of screw speed, 102℃ of barrel temperature, and 25% moisture content of rice flour, The ash, crude protein and crude lipid contents were significantly different (p<0.05) and those of extruded GBR were the highest values, but those of extruded WR were the lowest. The color difference of extruded WR based on white plate showed the lowest among them. The water binding capacity (334.16%), swelling power (8.83 g/g), solubility (33.13%), and total starch (79.50%) were the lowest in extruded GBR. The viscosities of all extruded rice flours by RVA were maintained during heating. The Peak and total setback viscosities of extruded rice flours fanged 127-352 and 58.0-85.5 cP, respectively. The novel food biomaterial from germinate brown rice as well as white rice was developed by twin screw extruder. The extruded rice flours control the moistness to improve the texture and also functional materials, dietary fiber, GABA, and ferulic acid, etc to increase quality of gluten free rice products.
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