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Research Report A leading global R&D planning and evaluation institute for technological innovation in food, agriculture and forestry

LAST UPDATE : 2016-01-01

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Subject Development of Soft type Healthy Snacks for Infants by Superheated Steam&Extru..
Date 2017-02-01 16:08:45 Hit 400
Data
Contents I. Title: Development of Soft Type Healthy Snacks for Infants by Superheated Steam and Extrusion technology

II. Research performance against goals

III. Purpose of Research and Development
¡ Infant health-oriented Snacks product development using superheated steam and
extrusion technology

IV. Contents and Scope of Research and Development
A. Contents and Scope of Research (1st year)
Development of health oriented snack for infant
¡ Product concept decision by preference survey and properties analysis
¡ Raw material pre-treatment technology established
¡ Products quality indicators selection for standardization of products
¡ Development of coating technology
¡ Comparison of working convenience, stability, quality improvement
Optimization of physical property and quality of soft type healthy snack for infant
¡ Determining the effect of superheated steam treatment conditions on the physicochemical
properties of rice grain.
superheated steam treatment.

B. Contents and Scope of Research (2nd year)
Development of soft type healthy snacks for infants by superheated steam and
extrusion technology
¡ Development of functional ingredients material production process for infants
¡ Establishing manufacturing process for infants snakc using superheated steamer and
extruder
¡ Development of packaging methods
¡ Development of prototype products and industrialization process
¡ Development of 3 type of soft type health oriented snacks for infants
¡ Establishing final mass production process and economical analysis of manufacturing
process
¡ Marketing strategy and ensure distribution channel

Development of soft type healthy snack products for infants and their production process
¡ Surveying the type of target consumer for infant rice snack
¡ Determining the effect of brown rice replacement and SHS treatment on the
physicochemical properties of extruded rice snack.
¡ Determining the effect of amylose content on the properties of rice snack.
¡ Optimization of brown rice replacement and SHS treatment for production of rice snack
for infants using response surface methodology (RSM).
¡ Establishing quality indices of rice snack based on organoleptic and nutritional
properties.
¡ Determining the shelf-life of rice snacks.

IV. Results of Resesrch and Development
Development of health oriented snack for infant
¡ Product concept decided by preference survey and quality analysis
- The preferred form of snack has been investigated was spherical or bar shape, and
prototype product was produced by spherical shape.
- Snack was developed for more 6 and more 12 month infants, considering infant growth
characteristic and nutrition.
- Coating material contains vitamins, minerals and freeze dried natural fruits and vegetable
powder

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