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KMID : 1024420190230040283
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Food Engineering Progress
2019 Volume.23 No. 4 p.283 ~ p.289
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Effects of Psyllium Husk Content on the Physical Properties of Extruded Rice Flour
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Lee Jung-Won
Ryu Gi-Hyung
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Abstract
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This study was performed to determine the effect of psyllium husk addition on the physical properties of rice extrudates. Rice-based formulations mixed with psyllium husk (0, 7, 14 and 21%) were extruded at a die temperature of 140°C, screw speed of 200 rpm, and moisture content of 20%. As the content of psyllium husk increased, expansion ratio decreased, while piece density and specific length increased. Apparent elastic modulus, breaking strength, adhesiveness, and hardness augmented with an elevation in psyllium husk content. Lightness declined as psyllium husk content furthered, while redness, yellowness, and color difference intensified. Water soluble index and water absorption index increased with an increased amount of psyllium husk. In conclusion, the addition of psyllium affected the expansion of extruded rice snack possessing hard texture, small cells, and sticky texture due to higher water absorption during hydration.
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KEYWORD
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extruded rice snack, psyllium husk, dietary fiber, physical properties
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