TWIN-SCREW EXTRUSION MODIFICATION OF A CORN FIBER AND CORN STARCH EXTRUDED BLEND

被引：79

作者：

ARTZ, WE

WARREN, C

VILLOTA, R

机构：

[1] The Dept of Food Science, Univ of Illinois, Urbana, Illinois, 61801, 382 Agric Engr Bldg

[2] St Louis, Missouri

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb05220.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Surface response modeling was used to characterize the effect of extrusion processing on the functional properties of corn fiber/corn starch formulations. Process parameters evaluated included screw speed (200‐500 rpm), temperature (90‐150°C) and pH (3‐11). Generally, the water holding capacity of starch increased with increasing extrusion temperature while the water holding capacity of the fiber decreased with increasing extrusion temperature. The foam stability decreased, while the residual moisture increased, with an increase in fiber concentration. X‐ray diffraction profiles indicated that extrusion did not affect fiber crystallinity. No significant changes in the ratio of soluble to insoluble fiber were found as a result of extrusion. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：746 / &

共 16 条

[1] ANDERSSON Y, 1981, CEREAL CHEM, V58, P370
[2] RAPID ENZYMATIC ASSAY OF INSOLUBLE AND SOLUBLE DIETARY FIBER
ASP, NG
JOHANSSON, CG
HALLMER, H
SILJESTROM, M
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1983, 31 (03) : 476 - 482
[3] BJORCK I, 1984, CEREAL CHEM, V61, P174
[4] Bjorck I., 1983, J FOOD ENG, V2, P281, DOI 10.1016/ 0260-8774(83)90016-X
[5] BLENDFORD D, 1986, FOOD FLAVOR INGREDIE, V8, P29
[6] CHEFTEL JC, 1985, FOOD CHEM, P305
[7] ELLIS P, 1985, DIETARY FIBER PERSPE, pCH8
[8] FENNEMA OR, 1986, FOOD CHEM
[9] Fulger C.V, 1985, U.S. Patent, Patent No. [4500558, 4,500,558]
[10] A PHYSICOCHEMICAL MODEL FOR EXTRUSION OF CORN STARCH
GOMEZ, MH
AGUILERA, JM
[J]. JOURNAL OF FOOD SCIENCE, 1984, 49 (01) : 40 - &

← 1 2 →