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KMID : 1024420190230020118
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Food Engineering Progress
2019 Volume.23 No. 2 p.118 ~ p.124
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Effects of Emulsifier Additions on the Physical Properties of Extruded Psyllium
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Lee Jung-Won
Ryu Gi-Hyung
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Abstract
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This study aims to investigate the physical properties of extruded psyllium husk upon the addition of emulsifiers. Three different emulsifiers?glycerol monostearate (GMS), polyglycerol ester (PGE), and sugar ester (SE)?were added to the mixture of psyllium husk and rice powder before extrusion. Extrusion was performed using a twinscrew extruder at 140°C die temperature, 200 rpm screw speed, and 16% feed moisture content. The physical properties of psyllium husk extrudates including expansion ratio, specific length, piece density, texture profile, color properties, water soluble index, and water absorption index were evaluated. It was observed that the expansion ratio was the highest while the specific length and piece density were the lowest in the control which had no emulsifiers. Texture profile analysis showed that the apparent elastic modulus and breaking strength were highest in the extrudate with a PGE of 0.1%. The adhesiveness was found to be lowest in the extrudates with an SE of 0.1% and GMS of 0.5%. Lightness value was highest in the extrudate with a PGE of 0.1%. Color difference, water soluble index, and water absorption index were highest in the control. The results reveal that some physical properties of extruded psyllium husk were improved with the addition of emulsifiers. This finding provides useful information for the development of psyllium snacks with good physical characteristics.
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KEYWORD
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extruded psyllium husk, extruded snack, emulsifier
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