Food and Fermentation Industries >

2023 , Vol. 49 >Issue 2: 288 - 296

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.031188

Research progress on regulation of thermal-induced expansion characteristics of starch materials and its applications

  • MENG Qifan ,
  • YUAN Tiantian ,
  • WANG Jiaying ,
  • YE Fayin ,
  • CHEN Jia ,
  • ZHAO Guohua
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China)

Received date: 2022-02-17

  Revised date: 2022-03-31

  Online published: 2023-02-15

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Abstract

Thermal-induced expansion is an important method to produce food with specific taste and texture. The research on thermal-induced expansion characteristics of starch is crucial to the development of starch-based puffed food. In this article, the mechanism of thermal-induced expansion wassummarized, and the factors affecting the thermal-induced expansion of starch are systematically discussed. Results showed that the thermal-induced expansion of starch was affected by various factors, including raw material factors such as starch types and coexisting components, and technological factors such as pellet preparation and thermal-induced expansion conditions. Furthermore, the research progress on the regulation of starch thermal-induced expansion by modification of starch, the addition of exogenous ingredients, and new technologies from home to abroad, was summarized. Afterwards, the thermal-induced expansion mechanism of starch should be studied in depth. Besides, the regulation technology on thermal-induced expansion should be implemented in a targeted manner according to the target products, to provide a theoretical and methodological basis for the innovative development of high-quality starch-based puffed foods.

Key words： starch; thermal-induced expansion; physicochemical properties; regulation; food application

Cite this article

MENG Qifan , YUAN Tiantian , WANG Jiaying , YE Fayin , CHEN Jia , ZHAO Guohua . Research progress on regulation of thermal-induced expansion characteristics of starch materials and its applications[J]. Food and Fermentation Industries, 2023 , 49(2) : 288 -296 . DOI: 10.13995/j.cnki.11-1802/ts.031188

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