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《Scientia Agricultura Sinica》 2005-09
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Relationship Between the Extrusion Properties and Quality Properties of Maize

DU Shuang-kui2,WEI Yi-min1,2,ZHANG Bo1,JIANG Chang-xing2,ZHANG Ming-jing1(1Institute of Agro-Food Science and Technology,Chinese Academy of Agricultural Sciences,Beijing 100094;2College of Food Science and Engineering,Northwest Sci-Tech University of Agriculture and Forestry,Yangling 712100)  
The 53 maize varieties from the Huanghe,Huaihe and Haihe Plain,China's main maize-producing zone,were studied using a Brabender Lab-station of DSE-25 Twin-Screw Extruder.Relationship between the extrusion properties and quality properties of maize varieties was studied.The results showed that there were great differences in radial expansion ratio,bulk density,water-solubility index (WSI),water-absorption index (WAI),and hardness among extrudates of the varieties.Compared with the summer maize varieties,spring maize varieties had higher radial expansion ratio,higher WAI,higher output,lower WSI and lower specific mechanical energy (SME).Except the test weight,100-kernel weight and 100-kernel volume of the varieties were correlated significantly with radial expansion ratio,torque,the 5th zone pressure and output of extrudates.Extrudates of maize varieties with higher starch content,lower protein content and lipid content had higher radial expansion ratio,lower bulk density,lower hardness,higher torque,higher the 5th zone pressure and SME.Pasting properties of maize varieties were correlated with extrusion properties.Pasting-parameter could be used to predict extrusion properties of maize varieties.
【Fund】: 中国农业科学院杰出人才基金项目;; 中国农业科学院科研基金项目
【CateGory Index】: S513
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