Study on formation of starch-lipid complexes during extrusion-cooking of almond flour

被引：95

作者：

De Pilli, Teresa ^{[1
]}

Jouppila, Kirsi ^{[2
]}

Ikonen, Jarno ^{[3
]}

Kansikas, Jarno ^{[4
]}

Derossi, Antonio ^{[1
]}

Severini, Carla ^{[1
]}

机构：

[1] Univ Foggia, Dept Food Sci, Fac Agr, I-71100 Foggia, Italy

[2] Univ Helsinki, Dept Food Technol, FI-00014 Helsinki, Finland

[3] Finnsoy Oy Talttatie, FI-23500 Uusikaupunki, Finland

[4] Univ Helsinki, Dept Chem, FI-00014 Helsinki, Finland

来源：

JOURNAL OF FOOD ENGINEERING | 2008年 / 87卷 / 04期

关键词：

starch-lipid complexes; almond flour; wheat flour; X-ray; DSC;

D O I：

10.1016/j.jfoodeng.2007.12.028

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

A blend containing almond and wheat flours (about 1:2.5, dry basis) was extruded through a co-rotating twin-screw extruder with a screw diameter of 25 mm. The effects of barrel temperature (61.72-118.28 degrees C) and feed moisture (21.17-26.83%) on starch-lipid complex formation (X-ray diffraction, melting enthalpy, and complexing index) as well as on fat loss (which occurs during extrusion processing), break strength, deformability and expansion index of extrudates were investigated using response surface methodology (RSM). The only variable that had a significant influence on the formation of starch-lipid complexes was feed moisture (the high values of melting enthalpy and complexing index, i.e. 3.67 J/g and 94.34%, respectively, were obtained with the smallest value of feed moisture, i.e. 21.17%). The highest fat loss and the hardest texture of extrudates were obtained at the highest values of barrel temperature and feed moisture (118.28 degrees C and 26.83%, respectively). (c) 2008 Published by Elsevier Ltd.

引用

页码：495 / 504

页数：10

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