Pressure Difference Puffing Process of Surimi-Starch Chips

WANG Dandan; WANG Lan; LI Jiangtao; SHI Liu; WU Wenjin; DING Anzi; XIONG Guangquan; HAN Wenfang

doi:10.13386/j.issn1002-0306.2021110108

Volume 43 Issue 16

Aug. 2022

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Science and Technology of Food Industry > 2022 > 43(16): 211-219. > DOI: 10.13386/j.issn1002-0306.2021110108

WANG Dandan, WANG Lan, LI Jiangtao, et al. Pressure Difference Puffing Process of Surimi-Starch Chips[J]. Science and Technology of Food Industry, 2022, 43(16): 211−219. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021110108.

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Pressure Difference Puffing Process of Surimi-Starch Chips

1.
School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410018, China
2.
Institute for Products Processing and Nuclear-Agriculture Technology, Hubei Academy of Agriculture Science, Wuhan 430064, China

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Received Date: November 10, 2021
Available Online: June 08, 2022

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Abstract

Abstract

Using glutinous rice flour and surimi as main raw materials, surimi-starch chips were prepared by pressure difference puffing technology. Using hardness, brittleness, puffing rate, color and sensory scores as evaluation indicators, the effects of surimi addition, fat addition, salt addition, sugar addition and drying time on the quality of surimi-starch chips were discussed. The results showed that with the increasing of surimi content, the expansion rate of crisps decreased and the hardness increased. With the increasing of oil content, the expansion rate and whiteness of crisps increased. With the increasing of sugar content, the whiteness of crisps increased. With the increasing of salt content, the puffing rate of chips decreased. Under different drying time, the puffing rate, texture, color and sensory of chips changed significantly. Finally, the process parameters of surimi-starch chips were 25% surimi addition, 5% fat addition, 1.2% salt addition, 1.2% sugar addition, and 3.5 h of drying.
- differential pressure puffing,
- surimi,
- starch,
- puffing rate,
- texture

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References (31)

References

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