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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.5 No.1
- 발행연도
- 2000.3
- 수록면
- 25 - 31 (7page)
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초록· 키워드
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Extrusion conditions for production of rice extrudate were studied. The optimal production conditions of rice extrudate were determined by the relationship between dependent variables such as expansion ratio, shear strength and color change and independent variables such as moisture content of raw material, screw speed, and die temperature of extruder. The textural quality of rice extrudate was significantly affected by the moisture content of raw material (x₁), screw speed (x₂) and die temperature (x₃) of extruder. The expansion ratio of rice extrudate showed the highest value at the moisture content of 18% of raw material, and the lowest at 24%, and whose regression equation was Y=34.8967 - 3.219X₁- (0.623×10^(-2))X₂＋0.136X₃＋(0.648×10^(-1))X₁²＋(0.138×10^(-3)) X₁X₂＋ (0.456×10^(-4))X₂²＋(0.719×10^(-3))X₁X₃- (0.151×10^(-3))X₂X₃- (0.552×10^(-3))X₃². The most desirable texture of rice extrudate determined by shear test and sensory evaluation was obtained at the following extrusion conditions: moisture content of 18% of raw material, screw speed of 210 rpm and die temperature of 110℃. The rice extrudate prepared under the above conditions showed the lowest shear force of 954 g at which the highest sensory score was obtained.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
REFERENCES
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