The optimization of brown rice replacement ratio and superheated steam (SHS) treatment conditions in production of extruded rice snack for infants were conducted using a response surface methodology. Experiments were designed using a Box-Behnken design with three independent variables (brown rice replacement ratio, SHS temperature, and SHS time) and two response variables (hardness and water uptake). The second order polynomial model showed a satisfactory description of the experimental results. Optimal conditions for extruded snack with the lowest predicted hardness (2.84 kg/cm2) were 15.81% of brown rice replacement with SHS treatment at 279.59oC for 197.40 sec. Meanwhile, optimal conditions for extruded snack with the highest predicted water uptake (384.79%) were 17.18% of brown rice replacement ratio with SHS treatment at 274.52oC for 196.22 sec.

서 론
 재료 및 방법
  실험재료
  제조조건 최적화를 위한 실험계획
  압출스낵 제조
  경도 및 수분흡수도 측정
  통계분석
 결과 및 고찰
  압출스낵의 경도
  최적 제조조건 예측
  수분흡수
 요 약
 감사의 글
 References

• 고범수(경기대학교식품생물공학과) | Bum-Soo Ko
• 박준규(경기대학교식품생물공학과) | Jun-Kyu Park
• 이시연(경기대학교식품생물공학과) | Si-Yeon Lee
• 이미연((주)다손) | Mi-Yeon Lee
• 조은경((주)다손) | Eun-Kyoung Jo
• 이재권(경기대학교식품생물공학과) | Jae-Kwon Lee Corresponding author