Article

쌀가루를 이용한 영유아용 팽화스낵 가공 적성 연구

위경진1, 조용식1, 윤미라2, 신말식3, , 고상훈1,*
Gyoung Jin We1, Inae Lee1, Yong-Sik Cho2, Mi-Ra Yoon3, Malshick Shin4, Sanghoon Ko1,*
Author Information & Copyright
1세종대학교 식품공학과
2농촌진흥청 국립농업과학원
3농촌진흥청 국립식량과학원
4전남대학교 식품영양학과
1Department of Food Science and Technology, Sejong University
2National Academy of Agricultural Science, Rural Development Administration
3National Institute of Crop Science, Rural Development Administration
4Department of Food and Nutrition, Chonnam National University
*Corresponding author: Sanghoon Ko, Department of Food Science and Technology, Sejong University, 98 Gunja-dong, Gwangjin-gu, Seoul 143-747, Tel: +82-2-3408-3260; Fax: +82-2-3408-4319, E-mail: sanghoonko@sejong.ac.kr

ⓒ Copyright 2010 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Nov 12, 2010; Revised: Nov 17, 2010; Accepted: Nov 18, 2010

Published Online: Nov 30, 2010

Abatract

Wheat is widely used in food industry because of its low price, convenience, protein-rich resource, easy processibility, and so on. However, people who have wheat-gluten allergy need gluten-free products. Especially, gluten-free products are desirable to early childhood even though they may or may not be sensitive to wheat-gluten. As the alternative of wheat flour, recently, rice flour is gaining popularity. Hence, we developed the puffed rice snack for the baby. In order to prepare for rice extrudate, 1 kg rice flour, 450 g water, and 6 g salt were mixed together and then steamed for 1 hr. The rice extrudate was shredded into pieces (0.5 cm×0.5 cm) and dried up to 4.5% moisture content. The dried rice shreds were puffed at 257°C in a puffing machine. The puffed rice snack was oval-shaped having thickness of 0.5 cm, white in color with brown flakes. Appearance and texture of the puffed rice snacks were evaluated by the measurement of the texture, isothermal water absorption, expansion, and the color. Puffed rice was more porous, because rice increased up to about two times larger than its original volume. Texture of the rice puffing snack was suitable for early childhood. Rice puffing snack showed potentials including soft, low-allergenic, and easily digestible properties. It is concluded that rice puffing snack has potential in the food markets for early childhood.

Keywords: rice; puffing process; gluten-free; isothermal moisture absorption; early childhood