Food and Fermentation Industries >

2022 , Vol. 48 >Issue 6: 71 - 76

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029598

Effect of extrusion treatment on instant solubility and physicochemical properties of yam flour

  • FAN Kuanxiu ,
  • LI Qingming ,
  • WANG Feng ,
  • LI Wenjia ,
  • HE Ruiyang ,
  • SU Xiaojun
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  • 1(College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China)
    2(Hunan Collaborative Innovation for Utilization of Botanical Functional Ingredients, Changsha 410128, China)

Received date: 2021-10-03

  Revised date: 2021-11-19

  Online published: 2022-04-25

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Abstract

For exploring the effect of extrusion treatment on the instant solubility and physicochemical properties of yam flour, the flour was processed using a dual-screw extrusion machine and characterized using the scanning electron microscope, X-ray diffraction, Fourier infrared spectrometer, rapid viscosity analysis, etc. Additionally, the instant solubility and main components were analyzed to reveal the internal relationship of instant solubility to the structure changes and main components. The results showed that extrusion treatment remarkably enhanced the yam flour instant solubility; that was, the solubility, water absorption index and water solubility index increased from 10.37%, 251.78% and 9.07% to 58.05%, 278.41% and 57.22% respectively. Mechanically, the extrusion process cracked the starch granules with intact structure into irregular small fragments and adhered together with each other which resulting in the increase of surface area from 0.38 m2/g to 0.65 m2/g and the decrease of average particle size from 65.5 μm to 39.7 μm. On the other hand, the crystal structures of yam flour were damaged by extrusion treatment, and the ordered crystalline regions were turned into disordered and water-binding-prone amorphous regions, these resulted in the reduction of relative crystallinity, gelatinization viscosity and enthalpy. Besides, the contents of starch and amylopectin were decreased, and the contents of dextrin and reducing sugar were increased.

Key words： yam flour; extrusion treatment; instant solubility; crystalline characteristic; physicochemical property

Cite this article

FAN Kuanxiu , LI Qingming , WANG Feng , LI Wenjia , HE Ruiyang , SU Xiaojun . Effect of extrusion treatment on instant solubility and physicochemical properties of yam flour[J]. Food and Fermentation Industries, 2022 , 48(6) : 71 -76 . DOI: 10.13995/j.cnki.11-1802/ts.029598

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