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KMID : 1024420070110040253
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Food Engineering Progress
2007 Volume.11 No. 4 p.253 ~ p.260
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Change in Characteristics of Extruded Vitamin C Cornstarch Matrix by Moisture Content and Barrel Temperature
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Han Jae-Yoon
Kim Mi-Hwan
Tie Jin
Kim Seok-Joong
Kim Myung-Hee
Ryu Gi-Hyung
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Abstract
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The effect of moisture content and barrel temperature on characteristics of extruded vitamin C matrix was determined by analyzing vitamin C content in matrix, water absorption and solubility, paste viscosity, gelatinization degree, color, and breaking strength. Vitamin C content in cornstarch was fixed to 5%(cornstarch weight base). Extrusion process variables were barrel temperature(80, 90, 100, and 110℃), and water content(25 and 30%). Vitamin C content in matrix decreased with the increase in barrel temperature and moisture content. Breaking strength of vitamin C matrix decreased with the increase in barrel temperature. The whiteness(L) of extrudate powder increased as water increased, while redness(a) increased as barrel temperature increased, and yellowness(b) was not significantly influenced by water content and barrel temperature. Water absorption and water solubility were increased with increase in barrel temperature. The degree of gelatinization increased as barrel temperature and water content increased. Paste viscosity was significantly influenced by water content and barrel temperature.
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KEYWORD
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Vitamin C, extruded cornstarch matrix, moisture content, barrel temperature
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