Optimization On Extrusion Processing Of Lotus Root Pomace

Blends of lotus root pomace and satarch were extruded in the single screw extruder. the starch which was blended with lotus root pomace was selected, and the relationship between the processing parameters and extrudate properties index were studied, the effects on starch, protein, lipid, crude fiber and moisture was also nanlyzed, the results suggest that Lotus root pomace can be extruded with corn starch into an acceptable snack.Lotus root pomace blended with Potato starch, corn starch, wheat starch and sweet potato starch respectively was extruded and studied, the results suggest that the prodect of Lotus root pomace blended with corn starch has higher preference levels for color, texture, taste and odor.Experimental design with temperature, moisture and Lotus root pomace level as independent variables were studied using response surface methodology to investigate the effect of these variables on product responses(expansion,water absorption and solubility index). The product responses were most affected by the independent variables. The optimal parameters for snack were:temperature 129℃-132℃, moisture 16%-18% and Lotus root pomace level 3%-6%. The optimal parameters for breakfast cereal were temperature 150℃, moisture 15% and Lotus root pomace level 8.2%.After extrusion, the content of starch, protein, lipid, crude fiber and moisture decreased, the water absorption index increased, while the solubility index was reduced. It indicated that the ability of digestion and absorption capacity was strengthened.