Effects Of Extrusion On Chickpea Starch Physiochemical Properties And Quality

As the development of puffed food at home and abroad more and more, the style is moreand more rich, garbanzo beans as a new kind of high nutritional foods and has been graduallyapplied in puffed food.But in this specific studies is less, in the process of extrusion chickpeasstarch related research that how to change is few, in order to understand the chickpeas starch inextrusion processing process of the change the specific physical and chemical properties,Aboutpuffing of the final product quality and nutritional effects,This topic through the extrusiontechnology of chickpeas starch processing, extrusion processing of chickpeas starch was studiedthe influence of the physical and chemical properties. The main research contents andconclusions are as follows.First by alkali distillation, chickpeas starch with extrusion machine of chickpeas starchextrusion processing, choose the extrusion temperature, moisture content, the dominantfrequency (screw rotation speed), feeding frequency (feeding speed) as affected factors, controlthis four factors and carries on the comprehensive analysis in puffing chickpeas expansion rate,starch gelatinization degree, starch paste transparency and so on. And chickpea by comparison itis concluded that expansion apparent effects for the material, through the response surfaceoptimization method to determine the puffed products best expanded state. Results it isconcluded that the best expanded state of condition for puffed temperature:85℃, water content:12%, the dominant frequency (screw rotation speed):27HZ, feeding frequency (feeding speed):20HZ.chickpeas starch particles respectively by scanning electron microscopy (SEM) and X-raydiffraction method, under the condition of different bulking crystal structure and physicalcharacteristics of observation,.Of chickpeas starch of other physical properties are also analyzed,such as water imbibition WSI and water soluble index WAI,quality and structure features, grainsize, freeze-thaw stability,through rapid viscometer (RVA) determination of viscosity and setback,is the product of sensory factors.with the change of the bulking condition varies.In addition it isconcluded that extrusion effect on starch digestion absorption, digestion and absorption of starchis a major determinant of nature nutrition product, Results show that the extrusion can greatly change the morphology and texture structure of starch granules, chickpeas starch starch pastetransparency, after extrusion expansion rate, solubility, viscoelastic and retrogradation value withthe change of the bulking conditions and have different change, not only improve the productflavor, improve its sensory quality, but also improve the nutritional value of food.