논문 상세보기

사출구 온도와 수분함량이 갈색거저리(Mealworm) 첨가 압출성형 백미의 품질 특성에 미치는 영향 KCI 등재

Effects of Die Temperature and Moisture Content on the Quality Characteristics of Extruded Rice with Mealworm

  • 언어KOR
  • URLhttps://db.koreascholar.com/Article/Detail/326812
구독 기관 인증 시 무료 이용이 가능합니다. 4,000원
산업식품공학 (Food Engineering Progress)
한국산업식품공학회 (Korean Society for Food Engineering)
초록

This study aims to make extruded rice snack with high quality in texture and nutrition by adding mealworm. Addition of the mealworm has the merit to fill in high-quality protein and unsaturated fatty acids which are insufficient in rice. Thus, the physicochemical properties were investigated through the process of extrusion cooking. As the extrusion process varied, the die temperatures were set to 120oC and 130oC. Also, the moisture contents were adjusted to 30% and 35%. The specific length, the expansion ratio, and the water absorption index increased as the added content of mealworm became higher. On the contrary, the density, the breaking strength, the apparent elastic modulus, and the water solubility index decreased. As mealworm and moisture content increased, DPPH radical scavenging activity significantly increased but the rancidity decreased. As a result, the addition of mealworm to the extruded rice snack was effective in improving texture, nutrition, and antioxidation.

저자
  • Sung Young Cho(Department of Food Science and Technology, Kongju National University)
  • Apapan Chatpaisarn(Department of Food Science and Technology, Kongju National University)
  • Gi Hyung Ryu(Department of Food Science and Technology, Kongju National University) Corresponding author