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Selected cereals and legumes were ground, blended, and extruded with twin-screw extruder to form restructured grain.Restructured grain was similar in appearance to medium and long grain rice, and scanning electron microscopy demonstrated innerstructure was reformed quite densely. Restructured grain size was increased 1.2-1.3 times by cooking process. Compared to milledrice, restructured grain showed lower L and +a values, and brightness increased slightly, while yellowness and redness decreased,through cooking. Cooked restructured grain was lower in hardness, gumminess, and chewiness, but higher in cohesiveness andspringiness than milled rice. Change in hardness of cooked restructured grain was slow at 25oC while rapid at 4oC.