Effects of different extrusion temperatures on physicochemical, rheological and digestion properties of rice flour produced in a pilot‐scale extruder

流变学 塑料挤出 挤压 吸水率 差示扫描量热法 淀粉 食品科学 剪切速率 含水量 材料科学 水分 剪切减薄 化学 复合材料 热力学 物理 工程类 岩土工程
作者
Sixing Lai,Tingting Zhang,Yong Wang,Kefan Ouyang,Hao Hu,Xing Hu,Hua Xiong,Qiang Zhao
出处
期刊:International Journal of Food Science and Technology [Wiley]
卷期号:57 (10): 6773-6784 被引量:10
标识
DOI:10.1111/ijfs.16026
摘要

Summary This research was to study the effects of different die temperatures (125, 135, 145, 155, 165 °C) on the physicochemical, rheological, structural properties and in vitro digestion characteristics of extruded rice flour. In this work, the moisture content of feed rice flour was controlled at 18% (w/w, on a dry basis). A twin‐screw with 65 mm diameter was used. Feed rate and screw speed were set at 120 kg h −1 and 120 rad min −1 respectively to control variables. The results indicated that the water solubility index improved but the water absorption index reduced at a higher temperature. The total starch content reduced as the temperature increased, but the amylose content was insusceptible to the temperature. Average particle size significantly decreased after extrusion due to the damage of starch granules. The water dispersion system of the extruded rice flour possessed more liquid characteristics than that of raw rice flour. Steady shear analysis revealed that the flow was in a shear thinning behaviour, and apparent viscosity was improved by extrusion but negatively related to extrusion temperature. Crystal type of starch turned from A to V after extrusion. The interaction among rice flour components was mainly non‐covalent and could be enhanced by extrusion. The ratio of 1047/1022 cm −1 reflected that the ordered structure was destroyed by extrusion, which was further confirmed by the differential scanning calorimeter result. In addition, the digestibility of extruded rice flour was improved. The in vitro digestibility of protein increased from 75.77% to 86.44% and resistant starch content significantly decreased as extrusion temperature increased.
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