Application of Extrusion Technology in Starch and Starch-based Food

GAO Man; JIA Jianhui; ZHANG Chujia; ZHANG Zhi; LIU Ying; DOU Boxin; ZHANG Na

doi:10.13386/j.issn1002-0306.2022100084

Volume 44 Issue 14

Jul. 2023

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Science and Technology of Food Industry > 2023 > 44(14): 474-481. > DOI: 10.13386/j.issn1002-0306.2022100084

GAO Man, JIA Jianhui, ZHANG Chujia, et al. Application of Extrusion Technology in Starch and Starch-based Food[J]. Science and Technology of Food Industry, 2023, 44(14): 474−481. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022100084.

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Application of Extrusion Technology in Starch and Starch-based Food

GAO Man^1,,
JIA Jianhui^{1, 2},
ZHANG Chujia¹,
ZHANG Zhi^{1, 3},
LIU Ying¹,
DOU Boxin^1, ,,
ZHANG Na^1, ,

1.
College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
2.
College of Life Science and Technology, Mudanjiang Normal University, Mudanjiang 157011, China
3.
Beidahuang Rice Industry Group Co., Ltd., Harbin 150090, China

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Received Date: October 10, 2022
Available Online: May 20, 2023

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Abstract

Abstract

Food extrusion has been developing in the past decades and has become a unique research field. Starch is an important component of many foods and the main source of energy in human diet. In the food industry, starch is usually processed through various heat treatment operations before it can be transformed into products suitable for human consumption. Extrusion is a traditional heat treatment method commonly used in starch food processing. During extrusion, starch undergoes structural transformation. In recent years, studies have shown that understanding the changes in the structure and properties of starch during extrusion plays a crucial role in regulating and improving the quality of starch food in actual production. In order to understand the changes of starch structure and properties in the extrusion process, this paper summarizes the impact of extrusion on starch structure, the impact of extrusion on starch properties, and the application of extrusion technology in starch and starch-based foods, with a view to providing reference and suggestions for the mechanism of extrusion affecting starch structure and properties and the further processing of starch based foods.
- extrusion technology,
- starch structure,
- starch properties,
- food,
- application

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References (74)

References

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