This study was aimed to develop a gruel using rice extrudates and to evaluate physicochemical properties of Tarakjuk (milk porridge; MP) prepared with milk (M) and rice powder (RP, control), rice extrudate (RE), or enzyme treated rice extrudates (ETR). Pasting property of ETR was significantly different from those of RP or RE with significantly low peak viscosity, breakdown and setback values in the ETR sample. Viscosity of MP prepared with ETR was also significantly low, as compared to that of control (> 900 cP). The total solids and spreadability of MP with ETR was higher than those with RP or RE. Hunter color values varied significantly depending on enzyme treatment levels in ETR samples with enzyme dose-dependent increase in b-value. Average starch digestibility of ETR sample was higher by 10.2% than that of control sample. DPPH radical scavenging activities of ETR samples were greater than those of RE or RP. These results indicated that ETR could be beneficial for preparing easy-drink and diet food with higher starch digestibility and fluidity, especially for gastric tube-fed patients.

사출구 구조가 압출성형의 목적변수인 팽화특성에 영향을 미치는지 알아보기 위하여 사출구의 기하학적 구조를 사출구상수로 산출하여 사출구상수와 수분함량에 따른 팽화특성을 비롯한 비기계적 에너지 투입량, 수분용해지수, 수분흡착지수를 분석하였다. 압출성형 공정변수는 수분함량(20, 25%), 사출구멍의 길이와 직경비(L/D 0.67, 1.67, 2.67), 내벽에서 좁아지는 각(57, 95o)이였다. 비기계적 에너지 투입량은 수분함량 20%, 사출구상수 2.23E-10 m3에서 가장 높은 값을 나타내었다. 수분함량 20%에서 사출구상수가 증가하면, 직경팽화지수와 체적팽화지수는 증가하였다. 한편 수분함량 25%에서 직경팽화지수와 체적팽화지수는 사출구상수의 영향을 받지 않았다. 또한 길이팽화지수는 수분함량이 20%에서 25%로 증가할 때 증가하였으며 직경팽화지수와 음의 상관관계를 나타내었다. 수분흡착지수와 수분용해지수는 사출구상수에 영향을 받지 않았다.

Alloying behavior of nanocrystalline Al-Ti-(Si) composite powders via mechanical alloying (MA) has been investigated, and the effect of Si on the microstructural changes during MA was discussed. The microstructures of both MA powders and extruded compacts were examined. In Al-Ti system, the solid solutionized nanocrystalline powders could be obtained by MA. On the contrary, fine Si particles were embedded as an elemental state in the matrix of Al-Ti-Si system because of the brittleness and the negligible solid solubility of Si in Al. After hot extrusion, phase was finely precipitated in Al-10fSTi alloy, and Si particles were dissolved to form phase in Al-10%Ti-2%Si alloy.

Background : The root of Angelica gigas Nakai is used as a traditional herbal medicine in Korea for the treatment of many diseases. Poor water solubility of the active compounds from A. gigas Nakai is a major obstacle to bioavailability. Methods and Results : This work aimed to enhance the solubility of active compounds by a chemical (viz. surfactant) and physical (HME, hot melt extrusion) crosslinking method (CPC) in A. gigas Nakai. Infrared fourier transform spectroscopy (FT-IR) revealed multiple peaks in extrudate solids representing new functional groups including carboxylic acid, alkynes and benzene derivatives. Differential scanning calorimetry (DSC) analysis of the extrudate showed lower glass transition temperature (Tg) and lower enthalpy (ΔH) [Tg: 43℃; ΔH: <6 (J/g)] compared to the non-extrudate (Tg 68.5℃; ΔH: 123.2) formulations. X-ray powder diffraction (XRD) analysis revealed amorphization of crystal materials in extrudate solid. In addition, enhanced solubility (53%), nanonization (403 ㎚), and higher amount of extracted phenolic compounds were achieved in the extrudate solid compared to non extrudate (36%, 1499 ㎚, respectively). Among the different extrudates, acetic acid and span 80 mediated formulations showed superior extractions efficiency. Conclusion : We conclude that the HME successfully enhanced the production of amorphous nano dispersions of phenolic compound including decursin from extrudate solid formulations. human dermal fibroblasts, which is, associated with the regulation of procollagen biosynthesis resulting from AMRP-induced TGF-β1 expression and the mitogenic activity in HDF cells, and therefore, is expected to reduce the age-dependent loss of extracellular matrix proteins.

Background: The root of Angelica gigas Nakai is used as a traditional herbal medicine in Korea for the treatment of many diseases. However, the poor water solubility of the active components in A. gigas Nakai is a major obstacle to its bioavailability. Methods and Results: This work aimed at enhancing the solubility of the active compounds of A. gigas Nakai by a chemical (using a surfactant) and physical (hot melt extrusion, HME) crosslinking method. Fourier transform infrared spectroscopy revealed multiple peaks in the case of the extrudate solids, attributable to new functional groups including carboxylic acid, alkynes, and benzene derivatives. Differential scanning calorimetry analysis showed that the extrudate soilid had a lower glass transition temperature (Tg) and enthalpy (ΔH) (Tg : 43℃, ΔH : < 6 J/g) as compared to the non-extrudate (Tg : 68.5℃, ΔH : 123.2) formulations. X-ray powder diffraction analysis revealed the amorphization of crystalline materials in the extrudate solid. In addition, enhanced solubility (53%), nanonization (403 ㎚), and a higher amount of extracted phenolic compounds were achieved in the extrudate solid than in the non-extrudate (solubility : 36%, nanonization : 1,499 ㎚) formulation. Among the different extrudates, acetic acid and span 80 mediated formulations showed superior extractions efficiency. Conclusions: HME successfully enhanced the production of amorphous nano dispersions of phenolic compound including decursin from extrudate solid formulations.

다습한 열대지방에서 카사바는 중요한 식물자원이다. 수분함량(20, 25%)와 배럴온도(110, ) 에 따른 압출성형 카사바전분의 물리적 특성(밀도, 팽화율, 비기계적 에너지, 색, 수분용해지수, 수분흡착지수)와 호화특성을 조사하였다. 카사바전분 압출성형공정에서 수분 투입량은 압출성형물의 비기계적 에너지 투입량, 비길이, 밀도에 유의적으로 영향을 미쳤으며(p

양파의 이용성 증대를 위해서 양파김치 분말을 첨가하여 풍미와 물리적 특성을 개선한 쌀 압출스낵의 제조조건에 따른 팽화물의 수분흡수율, 경도, 팽창률, 색도변화 및 관능검사 등의 품질특성을 조사하였다. 양파김치 분말 를 쌀가루에 첨가한 후 수분함량 로 조절하여 바렐온도 , 스크루 속도 250 rpm에서 압출구로 압출성형 한 다음 건조하여 양파김치 분말을 첨가한 쌀 압출팽화물을 제조하였다. 이들 중에서 양파김치 분말과 쌀가루 혼합물의 수분함량 2