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.

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.

The objectives of this investigation were to study the effects of moisture content, screw speed and barrel temperature on physical properties of extruded soy protein isolate (SPI) with L-cysteine and xylose. SPI with L-cysteine and xylose was extruded at 30 and 35% moisture contents, screw speed 150 and 250 rpm and barrel temperatures 140 and 160℃. SPI extruded at 30% moisture content, screw speed 250 rpm and barrel temperature 140℃ was control (100% SPI). Increasing barrel temperature and moisture content decreased expansion ratio of all extrudates but increasing screw speed increased expansion ratio. Moisture content, screw speed and barrel temperature affected the color (L, a, b, ΔE) of extrudates. Water absorption index (WAI) and fat binding capacity (FBC) increased with increasing barrel temperature and screw speed. WAI and FBC were the highest at 30% moisture content. The pore structure of extrudates was a finer at barrel temperature 160℃. The increase in screw speed and moisture content showed more organized fibrous and thicker cell walls. The extrusion condition and the addition of L-cysteine and xylose may improve physical properties such as the structure-forming and textures of extruded SPI products.