압출성형 삼종실의 이화학적 특성과 에너지바의 제조

구본재¹, , 류기형¹^,^*

Physicochemical Properties of Extruded Defatted Hemp Seed and Its Energy Bar Manufacturing

Bon-Jae Gu¹, Krittika Norajit¹, Gi-Hyung Ryu¹^,^*

¹공주대학교 식품공학과

¹Department of Food Science and Technology, Kongju National University

^*Corresponding author: Gi-Hyung Ryu, Department of Food Science and Technology, Kongju National University, Yesan, Choongnam 340-800, Republic of Korea, Tel: +82-41-330-1484; Fax: +82-41-335-5944, E-mail: ghryu@kongju.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: Mar 23, 2010; Revised: Apr 08, 2010; Accepted: Apr 21, 2010

Published Online: May 31, 2010

Abatract

This study was to develop high-nutritious energy bar from extruded hemp obtained by extrusion process. Mixture of rice flour and defatted hemp was extruded at a barrel temperature of 110 and 130°C, and moisture content of 20 and 25%. Properties of extrudates such as bulk density, expansion index, breaking strength, apparent elastic modulus, water absorption index (WAI), water solubility index (WSI) have been analyzed. The antioxidant potential was determined by the DPPH-radical scavenging assay. The expansion index was the highest in rice-hemp extrudate at 130°C barrel temperature and 20% moisture content among the other hemp-added extrudates. The WAI was increased with increase in moisture content, while the WSI was increased with increase in barrel temperature. The peak viscosity of rice extrudate had higher valule than those of extrudate added with hemp. DPPH scavenging activity of rice-hemp extrudate at 130°C barrel temperature and 20% moisture content showed the highest value. Sensory properties, moisture content and color were assessed for quality of energy bar. The color values of the energy bar indicated decreasing L (lightness) and b (yellowness), and increasing a (redness) after 30 days storage at ambient condition. The highest overall acceptable was the energy bar added with rice-hemp extrudate at 130°C barrel temperature and 20% moisture content.

Keywords: extrusion process; extruded hemp; physicochemical properties; energy bar