挤压膨化对鹰嘴豆-玉米黄粉混合物理化性质的影响

Effects of Extruded Puffing on the Physicochemical Properties of Chickpea-corn Gluten Meal Powder Mixture

以玉米黄粉为基料,分别以不同添加量(0,10%,20%,30%,40%,50%)的鹰嘴豆粉得到鹰嘴豆-玉米黄粉混合物,然后分别在螺杆速度180,230,280 r/min,保持其他参数不变的条件下进行挤压膨化操作。对吸水性指数(WAI)、水溶性指数(WSI)、块密度(PD)等理化性质进行检测。结果表明,随着鹰嘴豆粉添加量增加,PD呈现显著上升的趋势,WAI则呈下降趋势而WSI呈小幅上升。当鹰嘴豆粉添加量高于20%时,PD在螺杆转速180 r/min的条件下明显高于其他转速的PD值。通过对上述理化性质检测的研究表明,挤压膨化过程中鹰嘴豆添加量和机械转速对鹰嘴豆-玉米黄粉混合物理化性质变化规律的影响,为鹰嘴豆在挤压膨化食品应用中的使用提供了理论依据。

Corn gluten meal was used as the base material,and chickpea-corn gluten meal powder mixture was obtained by adding chickpea powder of different mass(0,10%,20%,30%,40%,50%)to it.Then,other extrusion parameters were controlled to remain unchanged,and extrusion operations were carried out at screw speed(RPM)of 180,230,280 r/min,respectively.The physicochemical properties of the expanded product,such as WAI,WSI,PD and so on,were tested.The results showed that PD increased significantly with the increase of chickpea meal content,while WAI decreased and WSI increased slightly.When chickpea powder content was higher than 20%,PD value at 180 r/min screw speed was significantly higher than that at other speeds.Through the detection of the above physicochemical properties,the influence of the addition amount of chickpea and the mechanical speed on the change of the physical and chemical properties of chickpea-corn gluten meal powder mixture was studied,which provided a theoretical basis for the application of chickpea in extruded food.