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KMID : 0380620070390020146
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Korean Journal of Food Science and Technology
2007 Volume.39 No. 2 p.146 ~ p.151
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Manufacturing of Goami Flakes by using Extrusion Process
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Tie Jin
Lee Eui-Suk
Hong Soon-Teak
Ryu Gi-Hyung
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Abstract
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Resistant starch (RS) content, paste viscosity, water solubility and absorption index, bulk density, color, compression force, and bowl life of Goami flakes manufactured by extrusion process were determined to evaluate Goami (high fiber rice) as a food material. Various extrusion process conditions included barrel temperature (90, 110, ) and moisture content (50, 55%). RS content in the extruded pellet and defatted flake ranged from and respectively. RS content increased as moisture increased from 50% to 55%. Peak viscosity, trough viscosity, final viscosity, and setback viscosity of the extruded pellet and defatted flake decreased with steeping for 1 hr, and the breakdown viscosity significantly increased. The water solubility and absorption index increased in the flake compared to Goami and extruded pellet. The water solubility index of the extruded pellet was lower than that of Goami, while its water absorption index was higher than Goami. The bulk density of the flake ranged from g/mL. The bowl life of the flake was min, which was longer than commercial breakfast cereals on the market.
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KEYWORD
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Goami flake, extrusion process, extruded pellet, resistant starch, RS, flake quality
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