Study on Extrusion Effects on Gelatinization Degree and Density of Lotus Flour

FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (5): 50-52.

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Study on Extrusion Effects on Gelatinization Degree and Density of Lotus Flour

XUE Jun, YANG Lin-Yan, ZHOU Hui-Ming

School of Food Science and Technology,Southern Yangzte University,Wuxi 214036,China

Online:2007-05-15 Published:2011-12-31

Abstract

Abstract: The Hunan lotus was extruded by DS32 Twin-Screw Extruder under different conditions of processes.The changes of the gelafinization degree and the samples density were studied under the different material moisture contents,barrel temperatures and screw speeds respectively.The conclusion is that the gelatinization degree and the density of the extrudants are changed evidently by changing the moisture contents and the screw speeds.

Key words: lotus, extruder cooking, degree of gelatinization, density

XUE Jun, YANG Lin-Yan, ZHOU Hui-Ming. Study on Extrusion Effects on Gelatinization Degree and Density of Lotus Flour[J]. FOOD SCIENCE, 2007, 28(5): 50-52.

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Study on Extrusion Effects on Gelatinization Degree and Density of Lotus Flour

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