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KMID : 1134820140430111716
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Journal of the Korean Society of Food Science and Nutrition
2014 Volume.43 No. 11 p.1716 ~ p.1723
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Change in Physical Properties of Cold-Extruded Brown Rice and Vegetable Mix at Various Pregelatinized Brown Rice Content and CO2 Gas Injection
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Gil Sun-Kook
Choi Ji-Hye
Ryu Gi-Hyung
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Abstract
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This study was designed to examine the change in physical properties of extruded brown rice-vegetable mix at different pregelatinized brown rice contents and CO2 gas injection. Moisture content, screw speed and die temperature were fixed to 30%, 100 rpm and 60, respectively. CO2 gas injection was adjusted to 0, 300, 600, and 800 mL/min. The content of vegetables (carrot, pumpkin, kale and Angelica keiskei) mix was fixed 5%. Pregelatinized and raw brown rice powder were blended as the ratio of 0/95, 30/65 and 50/45. Specific mechanical energy input decreased as pregelatinized brown rice ratio increased. Expansion index increased and the size and number of pores increased but density decreased with the increasing in CO2 gas injection. Gelatinization degree increased as CO2 gas injection increased. In conclusion, cold extrusion with CO2 gas injection at 60°C die temperature could be applied for Saengsik (uncooked food) making.
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KEYWORD
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CO2 gas injection, SME input, expansion index, gelatinization degree, pregelatinized brown rice
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