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Effects of Waxy Rice Moisture Content and Rate of CO 2 Injection on Characteristics of Extruded Pellets and Vacuum‐Puffed Yukwa (a Korean Traditional Snack)
Author(s) -
Shen Xiaojun,
Gil Sunkook,
Ryu Gihyung
Publication year - 2013
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem-06-12-0075-r
Subject(s) - chemistry , extrusion , expansion ratio , bulk density , pellets , moisture , water content , viscosity , food science , composite material , materials science , organic chemistry , environmental science , geotechnical engineering , soil science , engineering , soil water
Extrusion with CO 2 injection was developed to simplify the process of producing vacuum‐puffed yukwa (rice snacks). The effects of feed moisture content and CO 2 injection on the characteristics of extruded pellets (maximum viscosity and degree of gelatinization) and vacuum‐puffed yukwa (expansion ratio, bulk density, hardness, and color) were investigated. Higher feed moisture increased the size of vacuum‐puffed yukwa and the degree of gelatinization, whereas the maximum viscosity decreased. Maximum viscosity and gelatinization degree of extruded pellets were highly correlated with expansion ratio, bulk density, hardness, and color values of vacuum‐puffed yukwa . Increasing feed moisture content significantly increased expansion ratio but decreased bulk density and hardness. CO 2 injection decreased bulk density and hardness of vacuum‐puffed yukwa .