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KMID : 1024420150190030263
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Food Engineering Progress
2015 Volume.19 No. 3 p.263 ~ p.268
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Effect of Superheated Steam Treatment on the Physicochemical Properties of Extruded Rice Snack
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Lee Si-Yeon
Ko Bum-Soo
Park Jun-Kyu
Choi Eun-Hee
Lee Mi-Yeon
Yoo Yougn-Mi
Cho Eun-Kyung
Lee Jae-Kwon
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Abstract
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This study was carried out to examine the effect of superheated steam (SHS) treatment combined with extrusion process on the physicochemical properties of extruded rice snack. Milled rice grains were heated for 2 min using the SHS at 200oC, 250oC, and 350oC, then processed into extruded rice snacks using a single screw extruder. Bulk density, hardness, water solubility index (WSI), and water uptake capacity of extruded rice snack were significantly influenced by the SHS treatment and temperature of SHS. Increasing SHS temperature resulted in extruded rice snack with a higher expansion, WSI, and water uptake capacity than those of the control snack. Meanwhile, hardness decreased greatly with increasing SHS temperature. The microstructure of extruded rice snack revealed that the sizes and thickness of air cells and air cell walls decreased after SHS treatment with increasing SHS temperature, resulting in better expansion and softer texture. Presumably, the influence of SHS treatment on structural changes was attributed to the increased number of micro-bubbles nucleated in the starch melt during the extrusion process.
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KEYWORD
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superheated steam , extruded rice snacks , physicochemical properties , extrusion
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