This study aims to investigate the physicochemical properties of extruded Biji. As the extrusion process variables, the barrel temperature and the moisture content were adjusted at barrel temperatures of 120, 140, and 160°C and 35, 45% respectively. L-value (lightness) increased as the moisture content and barrel temperature increased from 35% to 45% and 120°C to 160°C. In contrast, decreasing a-value and b-value resulted in increasing moisture content and barrel temperature. Total sugar, DPPH (1,1-diphenyl-2-picrylhydrazyl) radical-scavenging activity, ABTS (2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid)) radical scavenging activity, and total phenolic compound were increased by the extrusion process. The water solubility index (WSI) and dietary fiber of the extruded biji decreased to 3.9% and 592.6 mg/g compared to the non-extruded biji of 12.3% and 592.6 mg/g. According to the result of this study, the extruded biji could be used in various kinds of food processing, and future study is needed to find the optimum condition of the extrusion.

서 론
 재료 및 방법
  실험재료
  압출성형 공정
  일반성분
  팽화율
  수분용해지수
  색도
  식이섬유함량
  환원당
  총당
  압출성형 비지의 추출
  DPPH Radical 소거활성 측정
  ABTS Radical 소거활성 측정
  총 페놀 함량 측정
  통계처리
 결과 및 고찰
  일반성분
  팽화율
  수분용해도
  색도
  식이섬유함량
  총당 및 환원당
  DPPH radical 소거능
  ABTS radical 소거능
  총 폴리페놀
 요 약
 감사의 글
 References

• 정상현(공주대학교 식품공학과) | Sang-Hyun Cheong
• 류기형(공주대학교 식품공학과) | Gi-Hyung Ryu Corresponding author
• 권경태(한가람gf) | Kyung-Tae Kwon