Position: Home > Articles > Extrusion Properties and Quality Properties of Different Potato Materials
FOOD SCIENCE
2018
(15)
48-53
薯类原料膨化特性及其膨化粉品质特性
作 者：
白洁;彭义交;刘丽莎;李玉美;张小飞;金杨;张清;田旭;郭宏
单 位：
北京食品科学研究院
关键词：
薯类原料;挤压膨化;膨化特性;质构特性;糊化特性;稳定性
摘 要：
本实验以4种薯类全粉(马铃薯、紫马铃薯、甘薯、紫甘薯)为原料,考察了不同薯类原料样品的膨化特性,并采用质构仪、快速黏度分析仪及稳定性分析仪对不同薯类膨化粉的品质特性进行研究。结果表明:4种薯类原料中,马铃薯类原料膨化特性显著优于甘薯类原料,其中马铃薯样品膨化度、糊化度以及水溶性指数较高,容积密度较低,膨化性能最好;相关性分析表明,不同薯类原料膨化特性的差异与物料基本组分的变化率有关;马铃薯类原料坚实度、稠度、低谷黏度、回生值及回生值/峰值黏度显著低于甘薯类原料,说明马铃薯类膨化粉熟化度高、口感好,其中马铃薯样品显著优于紫马铃薯(P<0.05);稳定性分析仪图谱及稳定性动力学指数均显示马铃薯类原料的分散稳定性显著优于甘薯类原料,其中马铃薯样品显著优于紫马铃薯(P<0.05)。综上可知,4种薯类原料中,马铃薯类原料膨化特性及其膨化粉品质特性整体显著优于甘薯类原料,其中马铃薯样品性能最佳。
译 名：
Extrusion Properties and Quality Properties of Different Potato Materials
作 者：
BAI Jie;PENG Yijiao;LIU Lisha;LI Yumei;ZHANG Xiaofei;JIN Yang;ZHANG Qing;TIAN Xu;GUO Hong;Beijing Academy of Food Sciences;
单 位：
BAI Jie%PENG Yijiao%LIU Lisha%LI Yumei%ZHANG Xiaofei%JIN Yang%ZHANG Qing%TIAN Xu%GUO Hong%Beijing Academy of Food Sciences
关键词：
potato materials;;extrusion;;extrusion properties;;texture properties;;pasting properties;;stability
摘 要：
The extrusion and quality properties of four different potato materials including potato, purple potato, sweet potato and purple sweet potato were systematically studied by using a texture analyzer, a rapid viscosity analyzer and a stability analyzer. The results showed that the extrusion properties of potato materials were significantly better than those of sweet potato materials. Potato exhibited the best extrusion properties as reflected by increased expansion degree, gelatinization degree and water solubility index and reduced volume density of extruded potato in contrast to other extruded samples.Correlation analysis showed that the extrusion properties of different potato materials were related to the differences in their major components. The firmness, consistency, trough viscosity, setback and ratio of setback to peak viscosity of potato materials were significantly lower than those of sweet potato materials, indicating that extruded potato had higher cooking degree and better taste. Furthermore, the quality of extruded potato was significantly better that of extruded purple potato(P < 0.05). The results of stability analyzer and stability index showed that the dispersion stability of potato materials especially potato was significantly better than that of sweet potato materials(P < 0.05). Therefore, the extrusion and quality properties of potato materials are superior to those of sweet potatoes and potato is the best of four potato materials.
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