| Article Info |
제23권 4호 강원 농업생명환경연구 Vol.23, No.4, pp.47-52, 2011
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| Title |
이축압출성형기를 이용한 옥분의 스낵 성형특성
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| Author |
이귀현
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| Institutions |
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| Abstract |
This study was carried out to analyze the extrusion characteristics of extrudate extruded with three levels of screw speed and mixed raw material. Density of extrudate decreased when screw speed increased in all of mixed raw materials. Especially, an extrudate density greatly decreased, when screw speed was increased from 250 rpm to 275 rpm. Expansion rate of extrudate was increased with increasing screw speed in all of mixed raw materials. The color value of L was largest in mixed raw material including wheat flour. The color values of a and b was the greatest in mixed raw material including only corn flour with baking powder.
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| Keyword |
Corn flour, Corn snack, Extrusion cooking, Twin-screw extrusion.
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 6-이귀현.pdf
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