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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2012.1
- 수록면
- 813 - 820 (8page)
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초록· 키워드
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To develop the high quality gluten-free rice products with health functionality and desirable texture with moistness, the physicochemical properties of extruded rice flours prepared from the mixture of germinated brown and white rices were investigated. The domestic organic Samgwangbyeo was used to make white and germinated brown rices. White rice (WR) was dried after soaked for 6 h at $15{\pm}3^{\circ}C$ and mixed with germinated brown rice (GBR) with different mixing ratios (100:0, 75:25, 50:50, 25:75, 0:100). The operating conditions of twin screw extruder were 250 rpm of screw speed, $120^{\circ}C$ of barrel temperature, and 25% moisture content of rice flour. The ash, crude protein and crude lipid contents were significantly different (p<0.05) and those of extruded GBR were the highest values, but those of extruded WR were the lowest. The color difference of extruded WR based on white plate showed the lowest among them. The water binding capacity (334.16%), swelling power (8.83 g/g), solubility (33.13%), and total starch (79.50%) were the lowest in extruded GBR. The viscosities of all extruded rice flours by RVA were maintained during heating. The peak and total setback viscosities of extruded rice flours ranged 127-352 and 58.0-85.5 cP, respectively. The novel food biomaterial from germinated brown rice as well as white rice was developed by twin screw extruder. The extruded rice flours control the moistness to improve the texture and also have functional materials, dietary fiber, GABA, and ferulic acid, etc to increase quality of gluten free rice products.
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참고문헌 (32)
참고문헌 신청
AACC / 2000 / Approved Methods of the American Association Cereal Chemists, 10th ed / AACC
AOAC / 2000 / Official Methods of Analysis. 17th ed / AOAC
Cai W / 1995 / Degradation of wheat starch in a twin-screw extruder / J Food Eng 26:289~300
Camire ME / 1990 / Chemical and nutritional changes in foods during extrusion / Food Sci Nutr 29:35~57
Chiang PY / 2002 / Effect of soaking on wet-milling of rice / J Cereal Sci 35:85~94
AOAC / 2000 / Official Methods of Analysis. 17th ed / AOAC
Cai W / 1995 / Degradation of wheat starch in a twin-screw extruder / J Food Eng 26:289~300
Camire ME / 1990 / Chemical and nutritional changes in foods during extrusion / Food Sci Nutr 29:35~57
Chiang PY / 2002 / Effect of soaking on wet-milling of rice / J Cereal Sci 35:85~94
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