압출성형공정으로 제조한 선식 팽화스낵의 특성 = Characteristics of Puffed Sunsik Snacks by Extrusion Process

다국어 초록 (Multilingual Abstract)

Sunsik extrudate was prepared by mixture of cereal and vegetable by using an experimental twin-screw extruder. Extrudate properties such as expansion ratio, density and bending strength were analyzed. Extrusion process conditions were moisture(20%, 25%), barrel temperature(70℃, 90℃, 110℃) and vegetables content(0%, 10%, 20%). Expansion ratio decreased as adding vegetable mix and increased as water content increased. Expansion ratio was the highest in water content 25% and barrel temperature 90℃. Density increased with the increase in water content and vegetable mix. Bending strength decreased by increasing water content and vegetable mix content. It was the lowest in bending strength that extrusion conditions were water content 25%, vegetable mix content 20% and barrel temperature 110℃. In conclusion, physical properties of puffed Sunsik snack could be controlled by the ratio of cereal and vegetable mix and extrusion process variables such as barrel temperature, moisture and screw speed etc.