1984 Volume 31 Issue 9 Pages 596-603
For the purpose of utilization of "hatomugi" (soft-hull type of Job's Tears, Coix lacryma-jobi L. ma-yuen Stapf.), we investigated the extrusion cooking of it with a single-screw extruder. Dehull- ed grains used as material were composed of 13% of moisture, 12.9-14.1% of crude protein, 6.6-8.6% of crude fat and 1.4-2.3% of ash. Results obtained were as follows; (1) Snack foods were prepared from milled Job's Tears with an extruder, and sensory evaluation revealed that they were as tasty as extruded milled glutinous rice. (2) Appropriate conditions for extrusion were as follows; moisture content of the material was from 10 to 15%, milling degree was higher than 20%, outlet temperature of the extruder was about 160°C. (3) Suitability for extrusion cooking was markedly influenced by the kind of material. The lower the crude fat content of the material was, and the higher the viscosity of the material flour on amylography was, the better the result of extrusion cook- ing was. (4) In the case of inferior materials owing to high crude fat contents, the following methods were effective to improve them, (a) higher degree of milling of the material (b) defatting of the material by organic solvents (c) mixing with rice on extrusion.
