Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
권호 표지

Change in Characteristics of Extruded Vitamin C Cornstarch Matrix by Moisture Content and Barrel Temperature

수분함량과 배럴온도에 따른 압출성형 비타민 C 메트릭스의 특성변화

Han, Jae-Yoon;Kim, Mi-Hwan;Tie, Jin;Kim, Seok-Joong;Kim, Myung-Hee;Ryu, Gi-Hyung
한재윤;김미환;김철;김석중;김명희;류기형

  • Published : 20071100
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Abstract

The effect of moisture content and barrel temperature on characteristics of extruded vitamin C matrix was determined by analyzing vitamin C content in matrix, water absorption and solubility, paste viscosity, gelatinization degree, color, and breaking strength. Vitamin C content in cornstarch was fixed to 5%(cornstarch weight base). Extrusion process variables were barrel temperature(80, 90, 100, and 110℃), and water content(25 and 30%). Vitamin C content in matrix decreased with the increase in barrel temperature and moisture content. Breaking strength of vitamin C matrix decreased with the increase in barrel temperature. The whiteness(L) of extrudate powder increased as water increased, while redness(a) increased as barrel temperature increased, and yellowness(b) was not significantly influenced by water content and barrel temperature. Water absorption and water solubility were increased with increase in barrel temperature. The degree of gelatinization increased as barrel temperature and water content increased. Paste viscosity was significantly influenced by water content and barrel temperature.

Keywords

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