KOREASCHOLAR

The purpose of this study was to investigate the antioxidative and physical properties of finger food type rice snacks and pumpkin rice snacks for infants aged 6 to 12 months old. The addition of rice germ did not affect density or porosity, and there was no significant difference when compared with commercial products. The addition of rice germ to the rice snack group did not reduce the longitudinal expansion quality of the rice snack. The WAI of RW and SW values were 9.83 and 8.93, respectively, which were significantly higher than those of other samples (p<0.05). The results of this study show that the addition of rice germ to rice snack resulted in reduced density and porosity of rice snacks and maintenance of a high water absorption index, which are more desirable characteristics for products. The products with rice germ showed significantly higher antioxidative activities among all samples (p<0.05).

I. 서 론
 II. 연구 내용 및 방법
  1. 쌀 스낵의 제조
  2. Bulk density, Apparent density, Porosity 및 longitudinalexpansion
  3. Water absorption index (WAI) 및 Water solubility index(WSI)
  4. 색도
  5. 항산화활성
  6. 통계처리
 III. 연구 결과 및 고찰
  1. Bulk density, apparent density, porosity 및 longitudinalexpansion
  2. Water absorption index (WAI) 및 water solubility index(WSI)
  3. 색도
  4. 항산화 활성
 IV. 결론 및 요약
 Reference

• 오수보(용인대학교 식품영양학과, Department of Food Science and Nutrition, Yongin University) | Xiubao Wu
• 김은경(용인대학교 식품영양학과, Department of Food Science and Nutrition, Yongin University) | Eunkyung Kim
• 최근영(용인대학교 식품영양학과, Department of Food Science and Nutrition, Yongin University) | Kunyoung Choi
• 김혜영(용인대학교 식품영양학과, Department of Food Science and Nutrition, Yongin University) | Haeyoung Kim Corresponding author