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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2008.4
- 수록면
- 319 - 323 (5page)
이용수
초록· 키워드
오류제보하기
Mutant rice cv. Goami2 (G2) and Baegjinjoo (BJJ) derived from a high-quality japonica rice cv. Ilpumbyeo (IP) were extruded under different feed moisture (20 and 30%) and barrel temperature (90, 110, and 130℃). Increasing feed moisture at fixed barrel temperature increased extrudate density (ED) in IP and BJJ. Whereas, G2 showed a varied ED depending on extrusion conditions; increasing barrel temperature decreased the ED of G2 extrudate with low feed moisture, but increased with high moisture. Results indicated a positive barrel temperature effect on volume expansion in IP and G2, but a negative effect on BJJ, probably due to shrinkage of expanded products containing low-amylose contents. A significant increase of water absorption was found in G2 and BJJ extruded flour, while an increase of water solubility in those from IP. Non-digestible carbohydrates measured by total dietary fiber (TDF) indicated that extrusion increased slightly TDF in IP and BJJ extrudates, but decreased in G2 products, which might be variety-dependent.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
Acknowledgments
References
참고문헌 (33)
참고문헌 신청
1. [학술지(정기간행물)] - Yang CZ / 2006 / Starch properties of mutant rice high in resistant starch / J. Agr. Food Chem 54 : 523 ~ 528
2. [학술지(정기간행물)] - Wolever T / 2002 / High-carbohydrate-low-glycemic-index dietary advice improves glucose dispersion index in subjects with impaired glucose tolerance / Brit. J. Nutr 87 : 477 ~ 487
3. [학술지(정기간행물)] - Kang HJ / 2003 / Comparative structure and physicochemical properties of ‘Ilpumbyeo’, a high-quality japonica rice, and its mutant, ‘Suweon 464’ / J. Agr. Food Chem 51 : 6598 ~ 6603
4. [학술지(정기간행물)] - 강희진 / 2004 / 일품벼 유래 배유 돌연변이품종 쌀의 호화 및 노화 특성 비교 / 한국식품과학회지 36 (6) : 879 ~ 884
5. [학술지(정기간행물)] - Singh N / 1997 / A comparison of wheat starch, whole-wheat meal, and oat flour in the extrusion process / J. Food Eng 34 : 15 ~ 32
2. [학술지(정기간행물)] - Wolever T / 2002 / High-carbohydrate-low-glycemic-index dietary advice improves glucose dispersion index in subjects with impaired glucose tolerance / Brit. J. Nutr 87 : 477 ~ 487
3. [학술지(정기간행물)] - Kang HJ / 2003 / Comparative structure and physicochemical properties of ‘Ilpumbyeo’, a high-quality japonica rice, and its mutant, ‘Suweon 464’ / J. Agr. Food Chem 51 : 6598 ~ 6603
4. [학술지(정기간행물)] - 강희진 / 2004 / 일품벼 유래 배유 돌연변이품종 쌀의 호화 및 노화 특성 비교 / 한국식품과학회지 36 (6) : 879 ~ 884
5. [학술지(정기간행물)] - Singh N / 1997 / A comparison of wheat starch, whole-wheat meal, and oat flour in the extrusion process / J. Food Eng 34 : 15 ~ 32
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UCI(KEPA) : I410-ECN-0101-2013-573-001015426