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KMID : 1024420120160010040
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Food Engineering Progress
2012 Volume.16 No. 1 p.40 ~ p.46
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Effects of Extrusion Conditions on Change in Properties of Corn Fiber
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Kim Mi-Hwan
Gil Sun-Kook
Kim Cheol-Hyun
Lee Kyu-Chul
Tie Jin
Ryu Gi-Hyung
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Abstract
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Corn fiber was extruded to investigate the change in properties of corn fiber. Moisture content and screw speed were adjusted to 20, 30% and 150, 200 rpm. Barrel temperature and feed rate were fixed to 160oC and 120 g/min. Crude ash, crude fat and crude protein were decreased by extrusion process. Reducing sugar and starch content, total polyphenolic compound, DPPH radical scavenging activity, enzyme sensibility and water soluble index were increased by extrusion process. Especially, water soluble index was increased over four fold (from 3.56 to 14.47%) and the highest was at 20% moisture content. The enzyme sensibility in Viscozyme L was the highest at 20% of moisture content and 200 rpm of screw speed. When moisture content increased from 20 to 30%, specific mechanical energy input, expansion index, water soluble index decreased while specific length and water absorption index increased.
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KEYWORD
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corn bran, extrusion, antioxidant activity, enzyme sensibility
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