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KMID : 1011620110270060745
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Korean Journal of Food and Cookey Science
2011 Volume.27 No. 6 p.745 ~ p.754
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Physicochemical Properties of High Yielding Non-waxy Rice Flours Extruded with Different Moisture Contents
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정소희:Jeong So-Hee
강위수:Kang Wie-Soo/신말식:Shin Mal-Shick
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Abstract
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To improve the textural properties of gluten free rice flour based products, the physicochemical and pasting properties of extruded non-waxy rice flours using extruder were investigated. The high yielding Tongil type rice variety, Hanarum was used. Hanarum rice flour was prepared by dry milling from soaked and dried rice grain. The operation conditions of twin screw extruder were 250 rpm of screw speed, 160°C of barrel temperature, and 24, 27, and 30% of moisture content. Hanarum extruded rice flour (HERF) were lower in crude lipid and ash contents, but higher in crude protein than Hanarum rice flour (HRF). The color values of HERF showed significantly different (p<0.05) with different moisture contents. Water binding capacities, apparent amylose contents, and damaged starch of HERF were higher than those of HRF. Moisture contents affected water binding capacities of HERF. Solubility increased with increasing heating temperature and solubilities of HERF differed significantly (p<0.05). X-ray crystallinity was changed after extrusion cooking and that of HERF showed sharp peaks at 2θ =18-20°. The pasting viscosities of HERF kept lower values (~ 10 RVU) constantly.
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KEYWORD
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extruded rice flour, moisture content, high yielding Hanarum, non-waxy rice, physicochemical properties
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