Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
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Physicochemical Properties of Puffed Rice Snack Using Alkali-cooked Brown Rice

알카리 가열처리 현미를 이용한 팽화스낵의 물리화학적 특성

  • Jeon, Hye-Ri (Department of Food Science and Biotechnology, Kyonggi University) ;
  • Choi, Eun-Hee (Department of Food Science and Biotechnology, Kyonggi University) ;
  • Lee, Si-Yeon (Department of Food Science and Biotechnology, Kyonggi University) ;
  • Park, Jun-Kyu (Department of Food Science and Biotechnology, Kyonggi University) ;
  • Yoo, Young-Mi (Dason Food Co. LTD.) ;
  • Jo, Eun-Kyong (Dason Food Co. LTD.) ;
  • Lee, Jae-Kwon (Department of Food Science and Biotechnology, Kyonggi University)
  • Received : 2013.12.17
  • Accepted : 2014.01.20
  • Published : 2014.02.28
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Abstract

Physicochemical and sensory properties of puffed rice snack containing various levels (0%, 50%, 100%) of alkalicooked brown rice were examined. To prepare alkali-cooked rice, brown rice was cooked in boiling 2% $Ca(OH)_2$ solution for 5 min, steeped for 3 h, and dried at $50^{\circ}C$ for 18 h. Alkali-cooked rice showed a higher degree of expansion than that of untreated rice after puffing. Although moisture content, enzyme susceptible starch (ESS), and density of puffed rice snack decreased with increasing amounts of the alkali-cooked rice replacement, calcium content increased because of the absorption of calcium during alkaline processing. The puffed rice snack had a darker color as the level of replacement with alkali-cooked rice increased. A sensory test revealed that puffed rice snack replaced with 50% of alkali-cooked rice had no significant differences in color and sensory attributes from those of the control. These results indicate that fortification of calcium could be achieved by partial replacement of alkalicooked rice without any detrimental effects on the quality of puffed rice snack.

알카리처리 현미의 함량을 달리하여 제조한 팽화스낵의 구조, 물리화학적 특성 및 관능성을 측정하여, 알카리처리 현미가 팽화스낵의 특성에 미치는 영향을 검토하였다. 알카리처리 현미를 함유한 팽화스낵은 알카리처리 현미의 높은 팽화도로 인하여, 팽화 후 현미 곡립의 부피 증가와 함께 치밀한 내부구조를 형성하였으나, 과도한 팽화에 의한 외형손상이 발생하는 것으로 관찰되었다. 팽화스낵의 수분 함량 및 용적밀도는 알카리처리 현미의 대체비율이 높아짐에 따라 감소하였다. 또한 알카리처리 현미를 함유한 팽화스낵의 손상전분함량은 알카리처리 과정에서 호화된 전분의 재결정화로 인하여 대조구 보다 낮았으며, 칼슘함량은 흡수된 칼슘의 영향으로 증가하였다. 알카리처리 현미를 함유한 팽화스낵의 색도는 외피에 존재하는 flavonoid 색소가 알카리처리 과정에서 변색되어, 대조구 보다 명도 및 황색도는 낮았으나 적색도는 증가하였다. 팽화스낵의 관능성 평가결과, 알카리처리 현미만으로 제조한 팽화스낵은 질감, 향미 및 전반적인 기호도는 대조구와 유사하였으나, 낮은 명도와 과도한 팽화에 따라 색도 및 외관의 관능특성은 낮게 평가되었다. 한편 알카리처리 현미의 대체비율 50%로 제조한 팽화스낵의 경우, 일반 현미 팽화스낵과 외관, 색도 및 관능지표에서 유의적 차이가 없었으며, 칼슘함량 증가에 따른 칼슘 보강효과가 확인되었다.

Keywords

Acknowledgement

Supported by : 농림수산식품부

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