食品与机械2016，Vol.32Issue(12)：40-44,5.
挤压膨化参数对马铃薯全粉理化性质的影响
Effects of different extrusion conditions on physicochemical properties of potato powder
摘要
Abstract
Several physicochemical properties of potato powder were studied,including the material moisture,extrusion temperature and screw speed's influence.The results indicated that with the increase of material moisture,the water-solubility,iodine blue value of potato powder decreasing,water-absorption,oil-absorption increasing,ex-pansibility increased firstly and then decreased, which was the largest in moisture of 35%,while the gelatinization temperature de-creased firstly then increased,and the peak,valley,final viscosity, gelatin increasing gradually.Thermal stability was the strongest in the moisture of 30%.With the increasing of extrusion temperature, the water-solubility,iodine blue value increased gradually,water-ab-sorption,oil-absorption decreasing,and the expansibility increased firstly then decreased,which was the largest in 170 ℃.Gelatinization temperature increased gradually, and the peak, valley, final viscosity,thermal stability and gelatin decreasing gradually.With the increasing of screw speed,the water-solubility,iodine blue value in-creased,but the water-absorption and oil-absorption decreased.Ex-pansibility increasing firstly then decreasing,which was the largest at the speed of 360 r/min.Gelatinization temperature decreased grad-ually,but the peak,valley and final viscosity and gelatin increased, while,the thermal stability decreased firstly than increased,which was the lowest at the speed of 280 r/min.关键词
马铃薯全粉/挤压膨化/理化性质Key words
potato powder/extrusion/physicochemical properties引用本文复制引用
章丽琳,张喻,张涵予..挤压膨化参数对马铃薯全粉理化性质的影响[J].食品与机械,2016,32(12):40-44,5.基金项目
湖南省研究生创新项目(编号:CX2016B302) （编号:CX2016B302）
