압출성형공정을 이용한 삼 종자 후레이크 제조

김 철², 구본재¹, 류기형¹^,^*

Manufacturing of Hemp Seed Flake by Using Extrusion Process

Jin Tie², Bon-Jae Gu¹, Gi-Hyung Ryu¹^,^*

¹공주대학교 식품공학과

²중국 연변대학 농학원 식품과학부

¹Department of Food Science and Technology, Kongju National University

²Department of Food Science and Engineering, Agricultural College of Yanbian University, China

^*Corresponding author: Gi-Hyung Ryu, Department of Food Science and Technology, Kongju National University, Yesan, Choongnam 340-800, 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: Feb 09, 2010; Revised: Mar 03, 2010; Accepted: Mar 04, 2010

Published Online: May 31, 2010

Abatract

Proximate composition of whole hemp seed, paste viscosity of whole hemp seed pellets, bulk density, color, compression force, water solubility and absorption index and bowl life of whole hemp seed flakes manufactured by extrusion process were determined to evaluate whole hemp seed as flake additive. Extrusion process conditions were 35% of moisture content and 90, 100 and 110°C of barrel temperature. Content of moisture content, crude protein, crude fat, crude ash from whole hemp seed were 5.67±0.02%, 25.93±0.16%, 28.21±0.56% and 7.70±0.08%, respectively. The pellets hemp seed at 100 or 110°C had higher paste viscosity as compared to those pellet at 90°C. The bulk density values of all hemp seed flakes were between 0.24 to 0.43 g/mL, depending on the barrel temperatures. The hardness of flake increased with decreasing percentage of hemp seed in flakes. An increase in barrel temperature from 90°C to 110°C resulted in increase of WSI and decrease of WAI. The bowl life of hemp seed flakes was increased from 5.8 to 15.5 min with the decrease in percentage of hemp seed. The highest overall quality was showed in flake added with 20% of hemp seed.

Keywords: whole hemp seed; whole hemp seed flake; extrusion process; extruded pellet; flake quality