食品科学2018，Vol.39Issue(11)：107-112,6.DOI:10.7506/spkx1002-6630-201811017
挤压处理对马铃薯全粉加工特性及微观结构的影响
Effect of Extrusion Treatment on Processing Characteristics and Microscopic Structure of Potato Flour
摘要
Abstract
Potato flour was modified by extrusion cooking. The effects of extrusion temperature and water content on the processing characteristics of potato flour and dough elasticity were investigated. The optimum extrusion parameters were determined by one-factor-at-a-time method. Scanning electron microscopy, differential scanning calorimetry, a rapid viscosity analyzer and X-ray diffraction were used to evaluate the structure, thermodynamic properties, gelatinization characteristics and crystallinity of extruded and native potato flour. The results showed that an extrusion temperature of 150 ℃ and a water content of 35% were found to be the optimum conditions to obtain the best processing characteristics, higher solubility, the best water-holding capacity, better freeze-thaw stability and the highest dough elasticity. After extrusion, the surface microstructure of potato flour became wrinkled; the specific surface area increased, while the thermal stability, the gelation capacity and the crystallinity decreased. Extruded potato flour was difficult to retrograde.关键词
挤压处理/马铃薯全粉/结构/加工特性Key words
extrusion treatment/ potato flour/ structure/ processing characteristics分类
轻工纺织引用本文复制引用
张艳荣,彭杉,刘婷婷,樊红秀,陈丙宇,马宁鹤..挤压处理对马铃薯全粉加工特性及微观结构的影响[J].食品科学,2018,39(11):107-112,6.基金项目
吉林省科技攻关重点项目(20170204028NY) （20170204028NY）
