Development of puffed ginseng-rice snack from ginseng powder and map rice flour using steam and compression process

Journal of Food Science and Technology

Volumn 50, Issue 2, 2013, Pages 399-403

  Hossain, Mohammad Alamgir ^a   Shin, Cha Gyun ^a  

^a Chung Ang University   (South Korea)

Author keywords

Compression; Map rice; Puffed ginseng rice snack; Steam

Indexed keywords

ADDITIVES; COMPACTION; MOISTURE DETERMINATION; PELLETIZING; STEAM;

BREAKING STRENGTH; COMPRESSION PROCESS; FUNCTIONAL ADDITIVES; HEATING TEMPERATURES; MANUFACTURING METHODS; PUFFED GINSENG-RICE SNACK; SENSORY PROPERTIES; SNACK PRODUCTS;

MOISTURE;

NEPTUNIA; PANAX GINSENG;

EID: 84878477793     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-012-0626-y     Document Type: Article

References (25)

1. Balasubramanian S, Viswanathan R (2010) Influence of moisture content on physical properties of minor millets. J Food Sci Technol 47(3):279-284
2. Byun MW, Yook H-S, Kwon O-J, Kang I-J (1997) Effects of gamma irradiation on physicochemical properties of Korean red ginseng powder. Rodiat Phys Chem 49(4):4834489
3. Eun JB, Jang EY, Jin TY (2006) Properties of puffed muberry-rice snack, Ppenongtuigi by pellet with mulberry leaf and brown rice flour. Korean J Food Sci Technol 38:756-761
4. Falade KO, Oyedele OO (2010) Effect of osmotic pretreatment on air drying characteristics and colour of pepper (Capsicum spp) cultivars. J Food Sci Technol 47:488-495
5. Fan S, Hsieh F, Huff HE (1999) Puffing of wheat cakes using a rice cake machine. Appl Eng Agr 15:677-684
6. Fuzzati N (2004) Analysis methods of ginsenosides. J Chromatogr 812:119-133
7. Han L, Huff HE, Hsieh F (2008) Production of oat cakes from extruded pellets. Cereal Chem 85:522-529
8. Hasler CM (1998) A new look at an ancient concept. Chem Ind 2:84-89
9. Hsieh F, Huff HE, Peng IC, Marek SW (1989) Puffing of rice cakes as influenced by tempering and heating conditions. J Food Sci 54:1310-1312
10. Huff HE, Hsieh F, Peng IC (1992) Rice cake production using long-grain and medium-grain brown rice. J Food Sci 57:1164-1167
11. Huff H, Xie M, Hsieh M, Mustapha A (2008) Puffing of okara/rice blends using a rice cake machine. J Food Sci 73:341-348
12. Kim KO, Kim SS, Sung NK, Lee YC (1997) Methods and application of sensory evaluation. Singwang Press, Seoul
13. Mahanta CL, Bhattacharya KR (2010) Relationship of starch changes to puffing expansion of parboiled rice. J Food Sci Technol 47:182-187
14. Marshall WG, Wordsworth JI (1994) Rice science and technology. Marcel Dekker, Inc., New York, pp 237-259
15. Matsuda H, Samukawa K, Kubo M (1990) Anti-inflammatory activity of ginsenoside Ro. Planta Med 56:19-23
16. 3, of red ginseng. Biol Pharm Bull 18:1197-1202
17. Nam KY (2005) The comparative understanding between red ginseng and white ginseng, processed ginseng (Panax ginseng C. A. Meyer). J Ginseng Res 29:1-18
18. Park KH (1976) Elucidation of the extrusion puffing process. Diss Abstr Int 37(1):148
19. Rai KP, Zhang C, Xia WS (2010) Effects of pure starter cultures on physico-chemical and sensory quality of dry fermented Chinese-style sausage. J Food Sci Technol 47:188-194
20. Research and Market (2010) Snack foods market report plus 2010. http://www.researchandmarkets.com/report/1190399. Accessed 15 January 2010
21. Saito H, Yoshida Y, Tagaki K (1974) Effects of Panax ginseng root on exhaustive exercise in mice. Jpn J Pharmacol 24:119-126
22. SAS 9.2 (TS2M3), 2002-2008, SAS Institute Inc. Cary, NC, USA
23. Takagu T, Kameda K, Matsuura Y, Sekiya K, Okuda H (1990) Studies on insulin-like substances on Korean red ginseng. Planta Med 56:27-30
24. Wang BX, Cui JC, Liu Aj, Wu SK (1983) Studies of the anti-fatigue effect of the saponins of stems and leaves of Panax ginseng (SSLG). J Tradit Chin Med 3:89-94
25. Yokozawa T, Kobayashi T, Oura H, Kawashima Y (1985) Studies on the mechanism of the hypoglycemic activity of ginsenoside-Rb2 in streptozotocin-diabetic rats. Chem Pharm Bull 33:869-872