|
KMID : 1134820090380121760
|
|
Journal of the Korean Society of Food Science and Nutrition
2009 Volume.38 No. 12 p.1760 ~ p.1766
|
|
|
Physical Properties of Yukwa Base According to the Extrusion Processing Conditions (Ⅰ): Manufacturing of Yukwa Base with Combination of Glutinous Rice Flour and Rice Flour
|
|
Eun Jong-Bang
Hsieh Fu-Hung
Choi Ok-Ja
|
|
|
Abstract
|
|
|
|
Physical properties of Yukwa base extruded with glutinous rice flour, rice flour, defatted soy flour, and salt using an twin-screw extruder were investigated. The ingredients were extruded at various moisture contents (16~18%), screw speeds (300 & 400 rpm) at 43.4 kg/hr feed rate. Length and specific volume of Yukwa base increased with decreasing moisture contents. Hunter’s color L* values of Yukwa base was higher whereas a* and b* values were lower with increasing moisture content. Water absorption index of Yukwa base increased with increasing moisture contents. X-ray diffraction of Yukwa base showed B type moisture content of 16% and 17% while it showed A type moisture content of 18%. Degree of crystallinity and breaking strength of Yukwa base were the lowest in the moisture content of 16% while the lowest value for hardness was found in the moisture content of 16% and of 17% with screw speed 400 rpm for all samples. In the microstructure of cross section of Yukwa base, air cell size was larger and cell wall was thicker as moisture content increased. The sensory evaluation of the Yukwa base showed that color and flavor were not significantly different among samples, while taste, appearance, mouth feel, and overall preference were higher as moisture contents decreased.
|
|
|
KEYWORD
|
|
|
Yukwa base, extruder, moisture content, rice flour, glutinous rice flour
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|