This study investigated the effects of starch addition and type on the characteristics of extruded products of floury rice powder (FRP). Native starches from waxy, normal, and high-amylose corn, wheat, tapioca, and potatoes were used. Each starch replaced 30% of the dry weight of FRP. FRP and FRP-starch mixtures were extruded using a twin screw extruder at 19–20% moisture content, 18 Hz screw speed, and barrel temperature of 160℃, followed by drying at 80℃ for 3 h. The water absorption and water solubility indices of the FRP-starch mixtures were higher than those of starch alone, whereas swelling power exhibited the opposite trend. The gelatinization temperatures of the FRP-starch mixtures, except for the FRP-wheat starch mixture, shifted to higher temperatures than those of FRP, whereas their gelatinization enthalpies were lower. The pasting viscosities of the FRP-starch mixtures, except for the FRP-high-amylose cornstarch mixture, were higher than those of FRP. Regarding the extruded products, partial replacement of FRP with starch improved the expansion ratio and specific volume of the extrudates. The failure strength, measured using a 3-point bending test, was higher for the FRP-starch mixture (except for high-amylose corn and tapioca starches) than for FRP.

Abstract
서 론
재료 및 방법
    재료
    가루쌀분말-전분 혼합물 제조
    압출성형
    수분흡수지수(water absorption index, WAI) 및 수분용해지수(water solubility index, WSI)
    팽윤력 및 용해도
    시차주사열량계(DSC)
    페이스팅 점도
    압출성형물의 외관
    압출성형물의 팽화율
    압출성형물의 비용적
    압출성형물의 파손 강도
    통계분석
결과 및 고찰
    WAI 및 WSI
    팽윤력 및 용해도
    호화특성
    페이스팅 점도
    압출성형물의 외관
    압출성형물의 팽화율
    압출성형물의 비용적
    압출성형물의 파손 강도
요 약
References

• 이은총(경기대학교 일반대학원 식품생물공학과) | Eunchong Lee (Department of Food Science and Biotechnology, Graduate School, Kyonggi University, Suwon 16227, Korea)
• 장채민(경기대학교 일반대학원 식품생물공학과) | Chaemin Jang (Department of Food Science and Biotechnology, Graduate School, Kyonggi University, Suwon 16227, Korea)
• 김현석(경기대학교 일반대학원 식품생물공학과, 경기대학교 바이오융합학부 식품생물공학전공) | Hyun-Seok Kim (Department of Food Science and Biotechnology, Graduate School, Kyonggi University, Suwon 16227, Korea, Major of Food Science and Biotechnology, Division of Bio-convergence, Kyonggi University, Suwon 16227, Korea) Corresponding author