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.

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