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首页> 外文期刊>Plant Foods for Human Nutrition >Effects of extrusion cooking on functional properties of mixtures offull-fat soy and sweet potato
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Effects of extrusion cooking on functional properties of mixtures offull-fat soy and sweet potato

机译：挤压蒸煮对全脂大豆和红薯混合物功能特性的影响

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Full-fat soy and sweet potato were extruded at 0:100, 25:75, 50:50, 75:25 and 100:0 ratios in an Insta-Pro 600 single screw extruder operated at 180, 200, 220 rpm respectively. Functional properties: bulk density, expansion ratio, water absorption and solubility indices and trypsin inhibitor were assayed. Results showed that addition of soybeans to sweet potatoes considerably increased the protein, fat, ash and trypsin inhibitor levels of the raw material mixtures. It also led to decreases in viscosities of raw mixtures, with corresponding increases in pasting temperatures. Addition of soybean significantly (p < 0.05) affected expansion ratio, water absorption and solubility indices and trypsin inhibitor but not bulk density. Variation in screw rotation speed (rpm) significantly (p < 0.05) affected only water solubility index at increasing speed. Extrudates generally received severe heat treatment, rendering them applicable only in soup bases, flour mixes and breakfast foods.
机译：在分别以180、200、220 rpm操作的Insta-Pro 600单螺杆挤出机中，以0：100、25：75、50：50、75：25和100：0的比例挤出全脂大豆和甘薯。功能特性：测定堆积密度，膨胀比，吸水率和溶解度指数以及胰蛋白酶抑制剂。结果表明，将大豆添加到甘薯中大大增加了原料混合物中蛋白质，脂肪，灰分和胰蛋白酶抑制剂的含量。这也导致原料混合物的粘度降低，并且糊化温度相应升高。大豆的添加（p <0.05）显着影响膨胀率，吸水率和溶解度指数以及胰蛋白酶抑制剂，但不影响堆积密度。螺杆转速（rpm）的变化显着（p <0.05）仅影响水溶度指数，且速度增加。挤出物通常经过严格的热处理，使其仅适用于汤底料，面粉混合物和早餐食品。

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