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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2007.10
- 수록면
- 783 - 788 (6page)
이용수
초록· 키워드
오류제보하기
An advantage to the extrusion of raw potatoes is a reduction in the energy input required to process potato products; however, the effects of extrusion on the properties of raw potato have not been studied. The purposes of this study were to develop a workable extrusion process for raw potato and to study the effects of extrusion conditions on the pasting properties of extruded potato products. The peak viscosity, final viscosity, pasting temperature, water solubility index, and water absorption index of pressed and pressed-dried potato extrudates decreased as die exit temperature increased, whereas they did not change as screw speed increased. The peak viscosity, final viscosity, and water solubility of steam-cooked potato products decreased with extrusion processing; however, they did not change with increasing die exit temperature and screw speed. Potato products with different degrees of depolymerization of extruded potato starch, depending on die exit temperature, were produced from raw potatoes.
목차
Abstract
Introduction
Material and Methods
Results and Discussion
Acknowledgments
References
참고문헌 (32)
참고문헌 신청
1. [학술지(정기간행물)] - / 2005 / The effects of extrusion cooking and extrusion of pasting potato milling on the instant properties of wheat powders 14 : 758 ~ 765
2. [학술지(정기간행물)] - / 2006 / Textural improvement of sweet potato starch noodles prepared without freezing using gums and other starches 15 : 986 ~ 989
3. [학술지(정기간행물)] - / 2005 / Changes in ginsenosides and maltol indried raw ginseng during extrusion process 14 : 363 ~ 367
4. [학술지(정기간행물)] - / 1999 / Pasting characteristics of an extruded blend of potato and wheat flours 40 : 107 ~ 111
5. [학술지(정기간행물)] - / 1992 / The rheology of starch-based materials : 263 ~ 275
2. [학술지(정기간행물)] - / 2006 / Textural improvement of sweet potato starch noodles prepared without freezing using gums and other starches 15 : 986 ~ 989
3. [학술지(정기간행물)] - / 2005 / Changes in ginsenosides and maltol indried raw ginseng during extrusion process 14 : 363 ~ 367
4. [학술지(정기간행물)] - / 1999 / Pasting characteristics of an extruded blend of potato and wheat flours 40 : 107 ~ 111
5. [학술지(정기간행물)] - / 1992 / The rheology of starch-based materials : 263 ~ 275
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UCI(KEPA) : I410-ECN-0101-2013-573-001011231