본 연구는 순간팽화 공정을 이용하여 멥쌀, 찹쌀, 찐멥쌀을 주원료로 수분함량과 팽화온도를 공정변수로 설정하여 이에 따른 팽화의 이화학적 특성을 알아보았다. 수분함량 15%, 팽화온도 220℃에서 제조한 순간팽화스낵의 일반성분 함량은 멥쌀스낵, 찹쌀스낵, 찐멥쌀스낵의 조단백질 함량이 각각 6.46±0.14, 6.45±0.25, 6.52±0.17%, 조지방 함량이 각각 0.50±0.02, 0.56±0.01, 0.34±0.04, 조회분 함량이 각각 0.66±0.01, 0.58±0.09, 0.55±0.08%로 나타났으며, 멥쌀스낵, 찹쌀스낵, 찐멥쌀스낵의 수분함량은 원료의 수분함량과 팽화온도가 증가함에 따라 감소하는 경향으로 나타났으며, 수분함량 15%, 팽화온도 220℃의 조건에서 제조한 찹쌀스낵의 수분함량이 2.95±0.02%로 가장 낮게 측정되었다. ...
본 연구는 순간팽화 공정을 이용하여 멥쌀, 찹쌀, 찐멥쌀을 주원료로 수분함량과 팽화온도를 공정변수로 설정하여 이에 따른 팽화의 이화학적 특성을 알아보았다. 수분함량 15%, 팽화온도 220℃에서 제조한 순간팽화스낵의 일반성분 함량은 멥쌀스낵, 찹쌀스낵, 찐멥쌀스낵의 조단백질 함량이 각각 6.46±0.14, 6.45±0.25, 6.52±0.17%, 조지방 함량이 각각 0.50±0.02, 0.56±0.01, 0.34±0.04, 조회분 함량이 각각 0.66±0.01, 0.58±0.09, 0.55±0.08%로 나타났으며, 멥쌀스낵, 찹쌀스낵, 찐멥쌀스낵의 수분함량은 원료의 수분함량과 팽화온도가 증가함에 따라 감소하는 경향으로 나타났으며, 수분함량 15%, 팽화온도 220℃의 조건에서 제조한 찹쌀스낵의 수분함량이 2.95±0.02%로 가장 낮게 측정되었다. 환원당 함량은 멥쌀스낵, 찹쌀스낵, 찐멥쌀스낵 모두 1%미만이었고, 밀도와 파괴력은 수분함량 15%, 팽화온도 220℃의 조건에서 제조한 찹쌀스낵이 각각 0.14±0.00 g/cm3와 2366±110 g으로 멥쌀스낵과 찐멥쌀스낵보다 밀도는 낮고 파괴력은 높게 측정되었다. 수분흡착지수와 수분용해지수는 전반적으로 수분함량과 팽화온도가 증가함에 따라 증가하는 경향을 보였으며, 수분함량 15%, 팽화온도 220℃의 조건에서 제조한 찹쌀스낵이 멥쌀스낵과 찐멥쌀스낵보다 높게 측정되었다. 페이스트 점도에서 저온최고점도를 보면 멥쌀스낵은 수분함량 18%, 팽화온도 200℃, 찹쌀스낵은 수분함량 12%, 팽화온도 220℃에서부터 나타났으며 찐멥쌀스낵의 경우 모든 조건에서 나타났다. 최종점도와 회복점도는 수분함량과 팽화온도가 증가함에 따라 멥쌀스낵과 찐멥쌀스낵은 증가, 찹쌀스낵은 감소하는 경향으로 나타났다. 또한 동일조건에서 찹쌀스낵의 최종점도와 회복점도가 멥쌀스낵과 찐멥쌀스낵보다 낮게 측정되었다. 순간팽화스낵의 표면과 단면을 관찰한 결과, 표면은 낱알로 관찰되는 모양이 보였으며, 수분함량과 팽화온도가 증가함에 따라 경계선이 사라졌다. 단면은 동일한 팽화온도 220℃에서 수분을 15% 조절하여 제조한 스낵이 수분을 9%로 조절하여 제조한 스낵보다 기공의 크기가 작고 균일하게 분포하는 것으로 나타났다. 결과적으로 수분함량과 팽화온도에 따른 멥쌀, 찹쌀, 찐멥쌀 스낵의 팽화도는 찹쌀이 멥쌀과 찐멥쌀보다 높게 나타났다.
본 연구는 순간팽화 공정을 이용하여 멥쌀, 찹쌀, 찐멥쌀을 주원료로 수분함량과 팽화온도를 공정변수로 설정하여 이에 따른 팽화의 이화학적 특성을 알아보았다. 수분함량 15%, 팽화온도 220℃에서 제조한 순간팽화스낵의 일반성분 함량은 멥쌀스낵, 찹쌀스낵, 찐멥쌀스낵의 조단백질 함량이 각각 6.46±0.14, 6.45±0.25, 6.52±0.17%, 조지방 함량이 각각 0.50±0.02, 0.56±0.01, 0.34±0.04, 조회분 함량이 각각 0.66±0.01, 0.58±0.09, 0.55±0.08%로 나타났으며, 멥쌀스낵, 찹쌀스낵, 찐멥쌀스낵의 수분함량은 원료의 수분함량과 팽화온도가 증가함에 따라 감소하는 경향으로 나타났으며, 수분함량 15%, 팽화온도 220℃의 조건에서 제조한 찹쌀스낵의 수분함량이 2.95±0.02%로 가장 낮게 측정되었다. 환원당 함량은 멥쌀스낵, 찹쌀스낵, 찐멥쌀스낵 모두 1%미만이었고, 밀도와 파괴력은 수분함량 15%, 팽화온도 220℃의 조건에서 제조한 찹쌀스낵이 각각 0.14±0.00 g/cm3와 2366±110 g으로 멥쌀스낵과 찐멥쌀스낵보다 밀도는 낮고 파괴력은 높게 측정되었다. 수분흡착지수와 수분용해지수는 전반적으로 수분함량과 팽화온도가 증가함에 따라 증가하는 경향을 보였으며, 수분함량 15%, 팽화온도 220℃의 조건에서 제조한 찹쌀스낵이 멥쌀스낵과 찐멥쌀스낵보다 높게 측정되었다. 페이스트 점도에서 저온최고점도를 보면 멥쌀스낵은 수분함량 18%, 팽화온도 200℃, 찹쌀스낵은 수분함량 12%, 팽화온도 220℃에서부터 나타났으며 찐멥쌀스낵의 경우 모든 조건에서 나타났다. 최종점도와 회복점도는 수분함량과 팽화온도가 증가함에 따라 멥쌀스낵과 찐멥쌀스낵은 증가, 찹쌀스낵은 감소하는 경향으로 나타났다. 또한 동일조건에서 찹쌀스낵의 최종점도와 회복점도가 멥쌀스낵과 찐멥쌀스낵보다 낮게 측정되었다. 순간팽화스낵의 표면과 단면을 관찰한 결과, 표면은 낱알로 관찰되는 모양이 보였으며, 수분함량과 팽화온도가 증가함에 따라 경계선이 사라졌다. 단면은 동일한 팽화온도 220℃에서 수분을 15% 조절하여 제조한 스낵이 수분을 9%로 조절하여 제조한 스낵보다 기공의 크기가 작고 균일하게 분포하는 것으로 나타났다. 결과적으로 수분함량과 팽화온도에 따른 멥쌀, 찹쌀, 찐멥쌀 스낵의 팽화도는 찹쌀이 멥쌀과 찐멥쌀보다 높게 나타났다.
The objective of this study was to compare quality characteristics of instant puffed rice snack made with nonglutinous, glutinous and steamed rice. The effect of instant puffing condition including moisture content(9, 12, 15, 18%) of raw materials and puffing temperature(200, 210, 220℃) on physicoch...
The objective of this study was to compare quality characteristics of instant puffed rice snack made with nonglutinous, glutinous and steamed rice. The effect of instant puffing condition including moisture content(9, 12, 15, 18%) of raw materials and puffing temperature(200, 210, 220℃) on physicochemical characteristics of instant puffed rice snack was investigated. Proximate compositions of instant puffed rice snack which manufactured at 15% moisture content and 220℃ puffing temperature was measured as 6.46% of nonglutinous rice, 6.45% of glutinous rice, 6.52% of steamed rice for crude protein and 0.50% of nonglutinous rice, 0.56% of glutinous rice, 0.34% of steamed rice for cude fat and 0.66% of nonglutionous rice, 0.58% of glutinous rice, 0.55% of steamed rice for crude ash. Moisture content of instant puffed snack made by various rice decreased with increase puffed temperature. And reducing sugar of instant puffed snack by various rice was all under 1%. Density and breaking strength of instant puffed rice snack at 18% moisture content and 220℃ puffing temperature were as 0.23 g/cm3, 1887 g, of nonglutinous rice and at 15% moisture content and 220℃ puffing temperature was 0.14 g/cm3, 2366 g of glutinous rice, 0.19 g/cm3, 2093 g of steamed rice. WAI and WSI of instant puffed rice snack made by various rice were increased with increase in moisture content and puffing temperature. Instant puffed rice snack with glutinous rice at 15% moisture content, 220℃ puffing temperature was highest in WAI and WSI than nonglutinous rice and steamed rice. Cold peak viscosity was showed which nonglutinous rice snack from 18% moisture content, 220℃ puffing temperature and glutinous rice snack from 12% moisture content, 220℃ puffing temperature and steamed rice from all conditions. Final viscosity and setback viscosity of nonglutinous rice snack and steamed rice snack was measured increased with increased moisture content and puffing temperature. But glutinous rice snack was measured decreased. Final viscosity and setback viscosity which of glutinous rice snack was showed increased trend and nonglutinous rice snack and steamed rice snack was showed decreased trend with increased moisture content and puffing temperature. And instant puffed snack made by glutinous rice was measured lowest value in final viscosity and setback viscosity than nonglutinous rice and steamed rice at same condition. Microstructure of instant puffed rice snack was showed rice kernel shape. But rice kernel shape was disappear with increased puffing conditions. Instant puffed rice snack made by glutinous rice at 15% moisture content, 220℃ puffing temperature was measured highest value in size and distribution of air cell than nonglutinous rice, steamed rice. Expantion of puffed glutinous rice at tested moistrue content and puffing temperature showed higher than that of puffed nonglutinous rice and steamed rice.
The objective of this study was to compare quality characteristics of instant puffed rice snack made with nonglutinous, glutinous and steamed rice. The effect of instant puffing condition including moisture content(9, 12, 15, 18%) of raw materials and puffing temperature(200, 210, 220℃) on physicochemical characteristics of instant puffed rice snack was investigated. Proximate compositions of instant puffed rice snack which manufactured at 15% moisture content and 220℃ puffing temperature was measured as 6.46% of nonglutinous rice, 6.45% of glutinous rice, 6.52% of steamed rice for crude protein and 0.50% of nonglutinous rice, 0.56% of glutinous rice, 0.34% of steamed rice for cude fat and 0.66% of nonglutionous rice, 0.58% of glutinous rice, 0.55% of steamed rice for crude ash. Moisture content of instant puffed snack made by various rice decreased with increase puffed temperature. And reducing sugar of instant puffed snack by various rice was all under 1%. Density and breaking strength of instant puffed rice snack at 18% moisture content and 220℃ puffing temperature were as 0.23 g/cm3, 1887 g, of nonglutinous rice and at 15% moisture content and 220℃ puffing temperature was 0.14 g/cm3, 2366 g of glutinous rice, 0.19 g/cm3, 2093 g of steamed rice. WAI and WSI of instant puffed rice snack made by various rice were increased with increase in moisture content and puffing temperature. Instant puffed rice snack with glutinous rice at 15% moisture content, 220℃ puffing temperature was highest in WAI and WSI than nonglutinous rice and steamed rice. Cold peak viscosity was showed which nonglutinous rice snack from 18% moisture content, 220℃ puffing temperature and glutinous rice snack from 12% moisture content, 220℃ puffing temperature and steamed rice from all conditions. Final viscosity and setback viscosity of nonglutinous rice snack and steamed rice snack was measured increased with increased moisture content and puffing temperature. But glutinous rice snack was measured decreased. Final viscosity and setback viscosity which of glutinous rice snack was showed increased trend and nonglutinous rice snack and steamed rice snack was showed decreased trend with increased moisture content and puffing temperature. And instant puffed snack made by glutinous rice was measured lowest value in final viscosity and setback viscosity than nonglutinous rice and steamed rice at same condition. Microstructure of instant puffed rice snack was showed rice kernel shape. But rice kernel shape was disappear with increased puffing conditions. Instant puffed rice snack made by glutinous rice at 15% moisture content, 220℃ puffing temperature was measured highest value in size and distribution of air cell than nonglutinous rice, steamed rice. Expantion of puffed glutinous rice at tested moistrue content and puffing temperature showed higher than that of puffed nonglutinous rice and steamed rice.
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