کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
6402713 1330889 2014 10 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Influence of extrusion on expansion, functional and digestibility properties of whole sweetpotato flour
ترجمه فارسی عنوان
تأثیر اکستروژن بر گسترش، خواص عملکردی و قابلیت هضم کل آرد آفتابگردان؟
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی


- Four cultivars of sweetpotato were extruded at different moisture and screw speed.
- The extruder responded different to sweetpotato cultivars and process conditions.
- Extrusion moisture exercised more significant effects on extrudate properties.
- Pearson's correlation test showed relationships between extrudate properties.
- Results will guide extrusion and utilisation of the sweetpotato cultivars.

Beerwah Gold, Northern Star, Snow White, and L49 cultivars of sweetpotato from Australia and Papua New Guinea, were studied for their extrusion behaviours in a co-rotating twin-screw extruder at three moisture (30, 35, 40 g/100 g) and screw speed (150, 220, 300 rpm) levels with a slit die. Low moisture increased the die pressure (2-6 bar) and specific mechanical energy (280-600 kJ/kg) of the extruder. Expansion, functional and digestibility properties of the extrudates were extrusion-dependent and cultivar-specific. Extrusion moisture increased the longitudinal expansion (15-30 m/kg) of the extrudates, which were almost completely gelatinised (100 g/100 g degree of gelatinisation). In-vitro starch digestion revealed that salivary-gastric digestion in the extrudates ranged from 8 to 18 g/100 g dry starch, while the rate of starch digestion was 3.0-3.7 min−1. Salivary-gastric digestion in the non-extrudates was from 2 to 11 g/100 g dry starch, with the rate of starch digestion being 0.1-0.8 min−1. Estimated glyceamic index of the extrudates ranged from 87 to 124 g/100 g, higher than in the non-extrudates and dependent on extrusion moisture and screw speed. This is the first study on extrusion-property relationships of the cultivars to guide global utilisation of sweetpotato.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 59, Issue 2, Part 1, December 2014, Pages 1136-1145
نویسندگان
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