Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Physicochemical Properties of High Yielding Non-waxy Rice Flours Extruded with Different Moisture Contents

다른 수분함량으로 압출성형한 다수확 멥쌀가루의 이화학적 특성

  • Jeong, So-Hee (Department of Food and Nutrition, Chonnam National University) ;
  • Kang, Wie-Soo (Department of Bio-Health Technology, Gangwon National University) ;
  • Shin, Mal-Shick (Department of Food and Nutrition, Chonnam National University)
  • 정소희 (전남대학교 생활과학대학 식품영양학과) ;
  • 강위수 (강원대학교 생명환경공학과) ;
  • 신말식 (전남대학교 생활과학대학 식품영양학과)
  • Published : 2011.12.30
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Abstract

To improve the textural properties of gluten free rice flour based products, the physicochemical and pasting properties of extruded non-waxy rice flours using extruder were investigated. The high yielding Tongil type rice variety, Hanarum was used. Hanarum rice flour was prepared by dry milling from soaked and dried rice grain. The operation conditions of twin screw extruder were 250 rpm of screw speed, $160^{\circ}C$ of barrel temperature, and 24, 27, and 30% of moisture content. Hanarum extruded rice flour (HERF) were lower in crude lipid and ash contents, but higher in crude protein than Hanarum rice flour (HRF). The color values of HERF showed significantly different (p<0.05) with different moisture contents. Water binding capacities, apparent amylose contents, and damaged starch of HERF were higher than those of HRF. Moisture contents affected water binding capacities of HERF. Solubility increased with increasing heating temperature and solubilities of HERF differed significantly (p<0.05). X-ray crystallinity was changed after extrusion cooking and that of HERF showed sharp peaks at $2{\theta}=18-20^{\circ}$. The pasting viscosities of HERF kept lower values (~ 10 RVU) constantly.

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