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KMID : 1134820150440060912
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Journal of the Korean Society of Food Science and Nutrition
2015 Volume.44 No. 6 p.912 ~ p.920
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Effects of Die Temperature and CO2 Injection on Physical Properties and Antioxidant Activity of Extruded Rice with Tomato Flour
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An Sang-Hee
Ryu Gi-Hyung
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Abstract
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The study was designed to investigate the effects of die temperature and CO2 injection on the physical and antioxidant properties of extruded rice with tomato flour. Moisture content and screw speed were fixed at 25% and 150 rpm, respectively. Die temperatures and CO2 injection were adjusted to 80, 110, and 140°C and 0, and 300 mL/min, respectively. Specific mechanical energy input decreased as die temperature increased from 80 to 140°C. The expansion index increased, while bulk density decreased with CO2 injection. All extrudates showed increased water soluble index (WSI) and water absorption index through the extrusion process. WSI increased as die temperature increased. 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity and total phenolic compounds increased as die temperature increased from 80 to 140°C. Total carotenoid and lycopene contents decreased through the extrusion process. Total carotenoid and lycopene contents upon 0 mL/min CO2 injection and 140°C die temperature were highest at 6.65 μg/g and 2.69 mg/kg, respectively. In conclusion, CO2 injection affects expansion properties while an increased die temperature leads to increased DPPH radical scavenging activity and total phenols.
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KEYWORD
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extruded rice with tomato flour, die temperature, CO2 injection, physical properties, antioxidant activity
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