Open AccessPhysicochemical properties and microstructure of corn flour–cellulose fiber extrudates
Author(s) -
Zhao Yilin,
Zhao Chengbin,
Tang Xudong,
Zhou Jingyi,
Li Hao,
Zhang Hao,
Liu Jingsheng
Publication year - 2021
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.2195
Subject(s) - die swell , cellulose , extrusion , materials science , fiber , microstructure , cellulose fiber , corn flour , composite material , moisture , food science , chemistry , raw material , organic chemistry , bran
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.