Change in Physical Properties of Cold-Extruded Brown Rice and Vegetable Mix at Various Pregelatinized Brown Rice Content and CO©� Gas Injection
2014
Gil, S.K., Kongju National University, Kongju, Republic of Korea | CHoi, J.H., Kongju National University, Kongju, Republic of Korea | Ryu, G.H., Kongju National University, Kongju, Republic of Korea
This study was designed to examine the change in physical properties of extruded brown rice-vegetable mix at different pregelatinized brown rice contents and CO©� gas injection. Moisture content, screw speed and die temperature were fixed to 30%, 100 rpm and 60, respectively. CO©� 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 CO©� gas injection. Gelatinization degree increased as CO©� gas injection increased. In conclusion, cold extrusion with CO©� gas injection at 60¡�C die temperature could be applied for Saengsik (uncooked food) making.
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