|
KMID : 1007520000090060335
|
|
Food Science and Biotechnology
2000 Volume.9 No. 6 p.335 ~ p.340
|
|
|
Quality Characteristics of Berley β-Glucan Enriched Grains Fabricated by Extrusion Forming
|
|
Lee, Young Tack
Jung, Ji Young/Won, Joon Hyung
|
|
|
Abstract
|
|
|
|
β-Glucan enriched fraction was prepared by successive grinding and sieving of pearled barley and utilized for the production of β-glucan enriched grains fabricated by extrusion forming. Brown rice flour was mixed with 30% barley flour or β-glucan rich fraction and the mixture was extruded to form fabricated grains rich in β-glucan. Fabricated grains were close to medium or long grain rice in kernel appearance and similar to short grain milled rice in stacking volume, indicating that the inner structure was reformed very tightly. Fabricated grains with β-glucan enrichment showed 2-3 times higher water absorption during 60-min soaking time, compared to milled rice. From the textural properties measured by texture analyzer, cooked fabricated grains were similar to cooked rice in hardness and significantly higher in gumminess, chewiness, cohesiveness, springiness and adhesiveness. Scanning electron microscopy of the cooked fabricated grain probably showed sponge-like inner structure with air cells surrounded y starch gel and β-glucan entanglement. Fabricated grains cooked with rice were organoleptically acceptable in terns of sensory parameters such as appearance, flavor, taste, and texture. While extrusion forming enhanced the solubility of β-glucan, cooking of the fabricated grain decreased the portion of soluble β-glucan, resulting in reduced solubility.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
 
|
|