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Extrusion 제조 조건에 따른 쌀 스낵 제품의 이화학적 품질특성
은종방(Jong-Bang Eun),Fu-hung Hsieh,최옥자(Ok-Ja Choi) 한국식품영양과학회 2014 한국식품영양과학회지 Vol.43 No.9
쌀가루, 고아밀로오스 전분, 분리대두단백, 설탕 및 소금을 첨가하여 feed 수분함량 19∼23%, screw speed 200~400 rpm, feed rate 43.6 kg/hr 조건에서 제조한 쌀 스낵의 이화학적 특성을 분석한 결과는 다음과 같다. 쌀 스낵의 bulk density는 0.06∼0.21, apparent density는 0.55∼0.65 정도로 나타났고, feed 수분함량이 많을수록, screw 속도가 감소할수록 증가하는 경향을 보였다. 쌀 스낵의 팽화율은 density와는 반대로 feed 수분함량이 낮을수록, screw 속도가 증가할수록 증가하였다. 쌀 스낵의 WAI는 feed 수분함량이 많을수록, screw 속도가 감소할수록 증가한 반면, WSI는 WAI와는 반대의 경향을 나타냈다. 쌀 스낵의 breaking strength는 feed 수분함량이 증가할수록, screw 속도가 감소할수록 증가하였다. 쌀 스낵의 색도 중 L값은 feed 수분함량 19%, 21%에서는 screw 속도가 증가할수록 L값은 낮았으나, feed 수분함량 23%에서는 screw 속도에 따른 유의적인 차이는 없었다. a, b값은 feed 수분함량 19% 에서는 screw 속도가 증가함에 따라 높아졌다. 쌀 스낵의 x-ray 회절도는 feed 수분함량이 낮을수록, screw 속도가 높을수록 회절강도가 낮게 나타났고, feed 수분함량 19%, 21%, screw 속도 300 및 400 rpm에서는 V 도형의 특징을 나타냈다. 쌀 스낵의 내부 단면구조는 feed 수분함량이 많을수록, screw 속도가 낮을수록 기공의 생성이 잘 되지 않았고 세포벽이 두껍게 나타났다. Physicochemical properties of rice-based expanded snacks extruded with rice flour, high amylose starch, and isolated soy protein were investigated using a twin-screw extruder. The ingredients were extruded at various feed moisture contents (19~23%) and screw speeds (200~400 rpm) at a constant feed rate (43.4 kg/hr). Bulk density and apparent density of rice snacks were 0.06~0.21, and 0.55~0.65 respectively. Bulk density, apparent density, water absorption index, and breaking strength of rice snacks increased with increasing feed moisture content and decreasing screw speed. However, expansion and water solubility index of rice snacks increased with decreasing feed moisture content and increasing screw speed. Hunter"s color L values of rice snacks was lower with increasing screw speed at feed moisture contents of 19% and 21%, but was not significantly different from a feed moisture content of 23%. On the other hand, a and b values of rice snacks were higher with increasing screw speed a feed moisture content of 19%. X-ray diffraction intensity of rice snacks decreased with decreasing feed moisture content and increasing screw speed. X-ray diffraction of rice snacks was V-type at feed moisture contents of 19% and 21% and screw speeds of 300, and 400 rpm. In the microstructure of the cross section of rice snacks, air cells in rice snacks were not well formed, and cell walls were thicker with increasing feed moisture content and decreasing screw speed.
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Extrusion 제조조건에 따른 유과바탕의 물리적 품질특성(Ⅰ)
은종방(Jong-Bong Eun),Fu-hung Hsieh,최옥자(Ok-Ja Choi) 한국식품영양과학회 2009 한국식품영양과학회지 Vol.38 No.12
찹쌀가루, 쌀가루, 탈지콩가루 및 소금을 첨가하여 수분함량 16~18%, screw 속도 300 및 400 rpm, feed rate 43.4 ㎏/hr 조건에서 extruder로 제조한 유과바탕의 특성은 다음과 같았다. 길이, 직경 및 비용적은 extruder에서 공급되는 수분함량이 낮을수록 크게 나타났다. 유과바탕의 색도 중 L값은 수분함량이 많을수록 높은 반면, a값 및 b값은 낮게 나타났다. 유과바탕의 수분흡착지수는 수분 함량이 많을수록 유의적으로 증가되었다. 유과바탕의 x-ray 회절도는 수분함량 16% 및 17%에서는 B도형을 나타냈으며, 수분함량 18%에서는 A도형을 나타냈다. 상대적 결정화도와 breaking strength는 수분함량 16%에서 가장 낮게 나타났으며, 17%, 18%에서는 유의적인 차이가 없었다. TPA에서 hardness는 수분함량 16% 및 17%, screw 속도 400 rpm에서 가장 낮게 나타났다. 유과바탕의 단면을 40배로 확대하여 관찰한 유과바탕은 수분함량이 증가할수록 기공의 크기가 컸고 세포벽은 두꺼웠다. 유과바탕의 관능검사 결과 수분함량에 따른 색과 향미에 대한 기호도는 유의적인 차이는 없었으나, 맛, 외관, 입안에서의 느낌 및 전체적인 선호도는 수분함량이 낮을수록 기호도는 높게 나타났다. Physical properties of Yukwa base extruded with glutinous rice flour, rice flour, defatted soy flour, and salt using an twin-screw extruder were investigated. The ingredients were extruded at various moisture contents (16~18%), screw speeds (300 & 400 rpm) at 43.4 kg/hr feed rate. Length and specific volume of Yukwa base increased with decreasing moisture contents. Hunter's color L<SUP>*</SUP> values of Yukwa base was higher whereas a<SUP>*</SUP> and b<SUP>*</SUP> values were lower with increasing moisture content. Water absorption index of Yukwa base increased with increasing moisture contents. X-ray diffraction of Yukwa base showed B type moisture content of 16% and 17% while it showed A type moisture content of 18%. Degree of crystallinity and breaking strength of Yukwa base were the lowest in the moisture content of 16% while the lowest value for hardness was found in the moisture content of 16% and of 17% with screw speed 400 rpm for all samples. In the microstructure of cross section of Yukwa base, air cell size was larger and cell wall was thicker as moisture content increased. The sensory evaluation of the Yukwa base showed that color and flavor were not significantly different among samples, while taste, appearance, mouth feel, and overall preference were higher as moisture contents decreased.
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The Effects of Environmental Toxins on Allergic Inflammation
San-Nan Yang,Chong-Chao Hsieh,Hsuan-Fu Kuo,Min-Sheng Lee,Ming-Yii Huang,Chang-Hung Kuo,Chih-Hsing Hung 대한천식알레르기학회 2014 Allergy, Asthma & Immunology Research Vol.6 No.6
The prevalence of asthma and allergic disease has increased worldwide over the last few decades. Many common environmental factors are associated with this increase. Several theories have been proposed to account for this trend, especially those concerning the impact of environmental toxicants. The development of the immune system, particularly in the prenatal period, has far-reaching consequences for health during early childhood, and throughout adult life. One underlying mechanism for the increased levels of allergic responses, secondary to exposure, appears to be an imbalance in the T-helper function caused by exposure to the toxicants. Exposure to environmental endocrine-disrupting chemicals can result in dramatic changes in cytokine production, the activity of the immune system, the overall Th1 and Th2 balance, and in mediators of type 1 hypersensitivity mediators, such as IgE. Passive exposure to tobacco smoke is a common risk factor for wheezing and asthma in children. People living in urban areas and close to roads with a high volume of traffic, and high levels of diesel exhaust fumes, have the highest exposure to environmental compounds, and these people are strongly linked with type 1 hypersensitivity disorders and enhanced Th2 responses. These data are consistent with epidemiological research that has consistently detected increased incidences of allergies and asthma in people living in these locations. During recent decades more than 100,000 new chemicals have been used in common consumer products and are released into the everyday environment. Therefore, in this review, we discuss the environmental effects on allergies of indoor and outside exposure.
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Rapid Prediction of Amylose Content of Polished Rice by Fourier Transform Near-Infrared Spectroscopy
Jin-Cheol Lee,Yeon-Hee Yoon,Sun-Min Kim,Byong-Sik Pyo,Fu-hung Hsieh,Hak-Jin Kim,Jong-Bang Eun 한국식품과학회 2007 Food Science and Biotechnology Vol.16 No.3
Fourier transform near-infrared (FT-NIR) spectroscopy and partial least squares (PLS) regression were used to predict the amylose content of polished rice. Spectral reflectance data in a wavelength range of 1,000 to 2,500 nm were obtained with a commercial spectrophotometer for 60 different varieties of Korean rice. For a comparison of this spectroscopic method to a standard chemical analysis, the amylose contents of the tested rice samples were determined by the iodine-blue colorimetric method. The hughest correlation for the amylose (R2=0.94, standard error of prediction=0.20% amylose content) was obtained when using the FT_NIR spectrum data pre-treated with normalization, the first derivative, smoothing, and scattering correction.
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