Physicochemical properties and microstructure of corn flour–cellulose fiber extrudates
Abstract In this study, corn flour with 24% w/w moisture content was extruded, and cellulose at varied weight ratios was added in order to investigate its effect on the extrudate's physicochemical properties. Twin‐screw extrusion was divided into five temperature zones, and the screw temperatur...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2021-05-01
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| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.2195 |
| _version_ | 1797661192472231936 |
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| author | Yilin Zhao Chengbin Zhao Xudong Tang Jingyi Zhou Hao Li Hao Zhang Jingsheng Liu |
| author_facet | Yilin Zhao Chengbin Zhao Xudong Tang Jingyi Zhou Hao Li Hao Zhang Jingsheng Liu |
| author_sort | Yilin Zhao |
| collection | DOAJ |
| description | Abstract In this study, corn flour with 24% w/w moisture content was extruded, and cellulose at varied weight ratios was added in order to investigate its effect on the extrudate's physicochemical properties. Twin‐screw extrusion was divided into five temperature zones, and the screw temperature profile was 60℃, 120℃, 140℃, 120℃, and 110℃, respectively, and screw speed was 150 rpm. The cellulose content was 1%–15% w/w. Results showed that the addition of cellulose led to an increase in hardness, L* and b* of the extruded samples, and a decrease in degree of expansion, a*, thermal enthalpy of the sample paste. The sample paste exhibited a solid‐like characteristic. Microscopic morphology analysis showed that surface wrinkles of the sample increased with the increase of cellulose addition. The addition of cellulose can effectively increase the degree of puffing of corn flour–cellulose fiber extrudates. |
| first_indexed | 2024-03-11T18:41:46Z |
| format | Article |
| id | doaj.art-79bf1c936a354ac28c79213a7547ad0f |
| institution | Directory Open Access Journal |
| issn | 2048-7177 |
| language | English |
| last_indexed | 2024-03-11T18:41:46Z |
| publishDate | 2021-05-01 |
| publisher | Wiley |
| record_format | Article |
| series | Food Science & Nutrition |
| spelling | doaj.art-79bf1c936a354ac28c79213a7547ad0f2023-10-12T12:06:31ZengWileyFood Science & Nutrition2048-71772021-05-01952497250710.1002/fsn3.2195Physicochemical properties and microstructure of corn flour–cellulose fiber extrudatesYilin Zhao0Chengbin Zhao1Xudong Tang2Jingyi Zhou3Hao Li4Hao Zhang5Jingsheng Liu6College of Food Science and Engineering National Engineering Laboratory for Wheat and Corn Deep Processing Jilin Agricultural University Changchun ChinaCollege of Food Science and Engineering National Engineering Laboratory for Wheat and Corn Deep Processing Jilin Agricultural University Changchun ChinaDepartment of Food Science Rutgers University New Brunswick NJ USACollege of Food Science and Engineering National Engineering Laboratory for Wheat and Corn Deep Processing Jilin Agricultural University Changchun ChinaCollege of Food Science and Engineering National Engineering Laboratory for Wheat and Corn Deep Processing Jilin Agricultural University Changchun ChinaCollege of Food Science and Engineering National Engineering Laboratory for Wheat and Corn Deep Processing Jilin Agricultural University Changchun ChinaCollege of Food Science and Engineering National Engineering Laboratory for Wheat and Corn Deep Processing Jilin Agricultural University Changchun ChinaAbstract In this study, corn flour with 24% w/w moisture content was extruded, and cellulose at varied weight ratios was added in order to investigate its effect on the extrudate's physicochemical properties. Twin‐screw extrusion was divided into five temperature zones, and the screw temperature profile was 60℃, 120℃, 140℃, 120℃, and 110℃, respectively, and screw speed was 150 rpm. The cellulose content was 1%–15% w/w. Results showed that the addition of cellulose led to an increase in hardness, L* and b* of the extruded samples, and a decrease in degree of expansion, a*, thermal enthalpy of the sample paste. The sample paste exhibited a solid‐like characteristic. Microscopic morphology analysis showed that surface wrinkles of the sample increased with the increase of cellulose addition. The addition of cellulose can effectively increase the degree of puffing of corn flour–cellulose fiber extrudates.https://doi.org/10.1002/fsn3.2195cellulosecorn flourextrusionmicrostructurephysicochemical properties |
| spellingShingle | Yilin Zhao Chengbin Zhao Xudong Tang Jingyi Zhou Hao Li Hao Zhang Jingsheng Liu Physicochemical properties and microstructure of corn flour–cellulose fiber extrudates Food Science & Nutrition cellulose corn flour extrusion microstructure physicochemical properties |
| title | Physicochemical properties and microstructure of corn flour–cellulose fiber extrudates |
| title_full | Physicochemical properties and microstructure of corn flour–cellulose fiber extrudates |
| title_fullStr | Physicochemical properties and microstructure of corn flour–cellulose fiber extrudates |
| title_full_unstemmed | Physicochemical properties and microstructure of corn flour–cellulose fiber extrudates |
| title_short | Physicochemical properties and microstructure of corn flour–cellulose fiber extrudates |
| title_sort | physicochemical properties and microstructure of corn flour cellulose fiber extrudates |
| topic | cellulose corn flour extrusion microstructure physicochemical properties |
| url | https://doi.org/10.1002/fsn3.2195 |
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