Properties of the Extruded Hatomugi (Job's Tears)
Extrusion Cooking of Hatomugi (Job's Tears) and Properties of the Extrudate Part II
1985 Volume 32 Issue 2 Pages 101-107
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1985 Volume 32 Issue 2 Pages 101-107
Extrusion cooking of the hatomugi (adlay; soft shelled job's tears) with a single-screw extruder was carried out, followed by the comparison of the qualities between the materials and the products. The results were as follows; (1) The extruded milled adlay showed good expansion, but were slightly inferior to those from the milled glutinous rice at the point of hardness and brightness. (2) Chemical components, color and amino acid composition changed only a little on extrusion cooking. (3) On extrusion, starch was gelatinized and solubilized to the water and the amylogram characteristics changed markedly. (4) It became possible to prepare the fine flours with the use of extrudate. (5) Extruded adlay revealed the increase of P.O.V. under the condition of 40°C and low humidity, but P.O.V. did not increase even after 8-week-storage at 40°C and 64% RH and 83% RH. (6) Increase of the fat acidity during the storage was remarkably repressed by the extrusion cooking.
