EXTRUDED CORN GRITS - QUINOA BLENDS .2. PHYSICAL CHARACTERISTICS OF EXTRUDED PRODUCTS

被引：12

作者：

COULTER, LA

LORENZ, K

机构：

[1] Colorado State University, Department of Food Science and Human Nutrition, Fort Collins, Colorado

来源：

JOURNAL OF FOOD PROCESSING AND PRESERVATION | 1991年 / 15卷 / 04期

关键词：

D O I：

10.1111/j.1745-4549.1991.tb00170.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Quinoa was blended with corn grits at levels of 10%, 20% and 30% and extruded at 15% and 25% moisture respectively, using screws with a 1:1 or 3:1 compression ratio. Extrusion temperatures were 80-degrees and 100-degrees-C at the feed section and 100-degrees or 150-degrees-C at the compression section, respectively. RPM values were 100, 150 and 200. Quinoa addition produced a darker, less yellow product than corn grits alone. Density, expansion ratio and shear strength were lower for products containing greater levels of quinoa. The most favorable products were produced at a 15% initial moisture content and a 3:1 compression ratio. Products extruded under these conditions had the greater expansion, lower density and lower shear strength than products extruded at 25% moisture or at a 1:1 compression ratio. SEM showed larger, more uniform cells in the 100% corn grits product indicating a more even expansion. A product containing 30% quinoa had a rougher texture, many broken cell walls and less evenly distributed air cells.

引用

页码：243 / 259

页数：17

共 21 条

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