Food and Fermentation Industries >

2023 , Vol. 49 >Issue 17: 259 - 266

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032520

Effect of extrusion treatment on physical and chemical properties of Euryale ferox instant powder

  • CHEN Kunlin ,
  • HUANG Mingzhu ,
  • LI Xiang ,
  • LIU Jiani ,
  • CAI Zhipeng ,
  • WANG Jing ,
  • ZHU Liqin ,
  • SHEN Yonggen
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  • 1(College of Food Science and Technology,Jiangxi Agricultural University, Nanchang 330045, China)
    2(Shangrao Wannian County Agriculture and Rural Bureau, Shangrao 334000, China)

Received date: 2022-06-09

  Revised date: 2022-08-04

  Online published: 2023-09-27

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Abstract

This paper aimed to explore the changes in instant solubility and physicochemical properties of Euryale ferox powder after extrusion. High-quality Euryale ferox was treated by a twin-screw extruder, and its structure was characterized by an optical microscope, scanning electron microscope, colorimeter, rheometer, Fourier transform infrared spectrometer, differential scanning calorimeter, and other precision instruments. Through the research and analysis of the quick solubility and the content changes of main components, the internal correlation between the structural properties of Euryale ferox powder after extrusion and the changes in its internal composition was discussed. Results showed that the instant solubility of Euryale ferox after extrusion was improved, the caking rate decreased from 11.40% to 6.61%, and the solubility, water solubility index, and water absorption index increased from 1.81%, 0.47%, 218.99%, and 33.87% to 53.05%, 53.95%, 224.16%, and 91.30%. The results of powder characteristics showed that the scattering property and friction property of gorgon fruit increased after extrusion treatment, and the angle of repose and sliding angle decreased from 41.6 and 44 to 35 and 35.5. The bulk density and tap density increased from 0.44 g/mL and 0.55 g/mL to 0.51 g/mL and 0.65 g/mL. Results showed that, on the one hand, the crystal structure of Euryale ferox was destroyed by extrusion, the crystallinity and gelatinization enthalpy of the powder decreased, and the hydrophilic ability increased. On the other hand, the extruded Euryale ferox paste was a “non-Newtonian fluid”, and its dynamic viscoelasticity, shear viscosity, and fluidity were enhanced. Extrusion increased the reducing sugar content of Euryale ferox powder but decreased the starch and amylopectin content.

Key words： Euryale ferox powder; extrusion; instant solubility; powder characteristics; crystallization characteristics; flow characteristics; physical and chemical characteristics

Cite this article

CHEN Kunlin , HUANG Mingzhu , LI Xiang , LIU Jiani , CAI Zhipeng , WANG Jing , ZHU Liqin , SHEN Yonggen . Effect of extrusion treatment on physical and chemical properties of Euryale ferox instant powder[J]. Food and Fermentation Industries, 2023 , 49(17) : 259 -266 . DOI: 10.13995/j.cnki.11-1802/ts.032520

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