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KMID : 1134820150440060921
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Journal of the Korean Society of Food Science and Nutrition
2015 Volume.44 No. 6 p.921 ~ p.927
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Influences of Die Temperature and Repeated Extrusion on Physical Properties of Extruded White Ginseng
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Choi Kwan-Hyung
Ryu Gi-Hyung
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Abstract
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The aim of this study was to investigate the effect of die temperature and repeated extrusion on physical properties of extruded white ginseng (EWG). The die temperature was adjusted to 100, 120, and 140°C, and extrusion was repeated under the same conditions with their corresponding samples. Specific mechanical energy input decreased as die temperature increased during extrusions. The secondary extruded white ginseng (SEWG) at a die temperature of 120°C showed a higher expansion index than other extrudates. Elevation of both die temperature and repeated extrusion increased the specific length of extrudates. The highest apparent elastic modulus, breaking strength, and water solubility index obtained from SEWG at a die temperature of 100°C were 7.53×108 N/m2, 7.49×105 N/m2, and 39.02%, respectively. When die temperature increased, water absorption index (WAI) decreased. The WAI of SEWG was higher than that of EWG. In conclusion, repeated extrusion affected physical properties of white ginseng and could be applied to produce improved quality of ginseng products.
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KEYWORD
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repeated extrusion, extruded white ginseng, physical properties
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