| Crunchy texture,convenient consumption of puffed casual snacks loved by consumers,but the common starch-based puffed foods are high in calories but lack nutritional value.The development of protein-based puffed food has problems such as difficulty in puffing,the hard and non-crisp texture of the finished product,and high production costs.In this study,a new type of puffed food was prepared using surimi protein and starch as raw materials by pressure differential puffing technology.This study analyzed the mechanism of pressure-expanded protein-starch blends based on the effects of pressure on the microscopic morphology,starch,and protein structure,digestive characteristics,and edible quality of surimi-starch crisps,and explored the influence of structural properties and physicochemical properties of glutinous rice starch and its whole flour raw materials on the processing adaptability of raw materials in puffed crisps.To provide some theoretical guidance and technical support for the design and production of low-cost,highly nutritious non-fried puffed snack foods and to broaden the high-value utilization of glutinous rice resources.The main study contents and results are as follows:(1)The amount of starch raw materials,auxiliary materials and drying time of surimi-starch crisp prepared by differential pressure bulking technology were determined.Used hardness,brittleness,puffing rate,color and sensory scores as evaluation indicators,the effects of Starch type,surimi addition,fat addition,salt addition,sugar addition and drying time on the quality of surimi-starch chips were discussed.The results showed that the compound crisp made of glutinous rice starch has the best expansion rate and hardness,while the quality of the compound crisp made of corn starch is the worst;with the increase of surimi content,the expansion rate of crisps decreased and the hardness increased;with the increase of oil content,the expansion rate and whiteness of crisps increased;with the increase of sugar content,the whiteness of crisps increased;with the increase of salt content,the puffing rate of chips decreased;under different drying time,the puffing rate,texture,color and sensory of chips changed significantly(P<0.05).Taking glutinous rice starch as raw material,adding 25%surimi,5%oil,1.2%salt,1.2%sugar,and appropriate seasoning,the surimi-starch crisp with excellent expansion rate,texture,and sensory quality can be obtained after dough preparation,rolling and steaming,freezing and slicing,drying for 3.5 h,and then pressure difference swelling.(2)The effects of different swelling pressures on the structural characteristics,physicochemical properties and food quality of surimi-starch chips were investigated.The results of X-ray diffraction and Fourier-transform infrared spectroscopy(FTIR)showed that explosion puffing destroyed ordered structure and molecule chains of starch and decreased the β-sheet,β-turn,and random coil structures by loosening intramolecular hydrogen bonds.The explosion puffing decreased the digestibility of puffed surimi-starch blends and increased their resistant starch content.Maillard reaction in the puffing process led to browning of the surimi-starch blends.At the explosion pressure of 0.8 MPa,the surimi-starch blends exhibited the optimal qualities with homogeneous pore structure,good color(70.11),excellent crispness(25.55 mm),desirable hardness(1967.57 g),and high expansion rate(398.85%).Our findings provide the reference for processing non-fried high-protein puffed food.(3)The mechanism of processing adaptability difference between different kinds of glutinous rice starch and its whole powder in the preparation of surimi-whole powder composite chips by differential pressure bulking was revealed due to differences in chemical composition,physicochemical properties and structure.The chemical composition,molecular structure,gelatinization properties,thermal properties and digestive properties of different genotypes of glutinous rice starch and whole flour were studied,and the effect of starch characteristics on physicochemical characteristics of puffed composite crisp chips was revealed.The results showed that five different varieties of glutinous rice starch had significant differences in composition,physicochemical properties,and processing quality from whole flour glutinous rice,and the starch structure and characteristics were highly correlated with the quality variation of composite crisps.The surface of whole powder granules is rough,and the relative crystallinity,short-range orderliness,and enthalpy of glutinous rice whole powder are smaller than that of glutinous rice starch,and the decomposition temperature,thermal stability,and resistance to digestion are greater than that of glutinous rice starch.The surimi-whole meal composite crisps had thick inner walls(0.036～0.084 mm),small porosity(30.85%～38.36%),low expansion(162.54%～380.00%),and high hardness(1148.71～1893.40 g),which were related to the protein content and the thermal decomposition properties of starch.The resistant starch content of surimi-starch composite crisps(23.25%～28.40%)was less than that of surimi-whole flour composite crisps(28.01%～35.31%),which was related to the presence of non-starch fractions,the decomposition properties of starch,and viscosity properties. |
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