FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (17): 183-189.doi: 10.7506/spkx1002-6630-20180714-180

• Food Engineering • Previous Articles     Next Articles

Effect of Twin-Screw Extrusion on Physicochemical Properties and Quality Characteristics of Corn Flour

XIE Tian, SUN Hongrui, KANG Lining, LI Fenglin, TIAN Zhigang, LIU Xiangying   

  1. (1. Institute of Agro-food Technology, Jilin Academy of Agricultural Sciences, Changchun 130022, China; 2. College of Food Science and Engineering, Jilin Agricultural Science and Technology University, Jilin 132101, China)
  • Online:2019-09-15 Published:2019-09-23

Abstract: In order to study the effect of twin-screw extrusion on the physicochemical properties and quality characteristics of corn flour, a model SLG-30 twin-screw extruder was used to extrude 17 varieties of corn in Jilin province. Changes in the physicochemical properties and quality characteristics were analyzed before and after extrusion. The results showed that all varieties exhibited a decrease in protein content by 11.32%, in fat content by 29.88%, and in amylose content by 5.11% on average, as well as an increase in freeze-thaw stability by 58.90%, in gelatinization degree by 88.62%, in water-absorbing capacity by 77.03%, in water solubility by 73.57%, and in swelling power by 87.51% on average after extrusion. Correlation analysis showed that the degree of gelatinization was negatively correlated with fat, amylose and protein contents in extruded corn, but was extremely significantly positively correlated with water-absorbing capacity and water solubility (P < 0.01); amylose and fat contents were both extremely significantly negatively correlated with freeze-thaw stability, gelatinization degree, water-absorbing capacity and water solubility (P < 0.01). Therefore, extrusion treatment has a negative impact on the physicochemical properties of corn flour, but it can significantly improve the processing properties and eating characteristics of the product.

Key words: twin-screw, extrusion technology, extruded corn, physicochemical properties, quality

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