Process Optimization for Enzymatic Hydrolysis Coupled with Extrusion Puffing to Improve Reconstitutability and Predigestibility of Chinese Yam Powder
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
In order to improve the reconstitutability and pre-digestibility of Chinese yam powder, the enzymatic hydrolysis coupled with extrusion puffing process of yam powder was established. In this study, Guangdong Maoming Shenshu yam was used as the experimental material, the enzymatic hydrolysis coupled with extrusion puffing of yam powder was carried out using a twin-screw extruder. Through the single factor test and orthogonal test, the enzymatic hydrolysis coupled with extrusion puffing process of yam powder was optimized, and the optimal process conditions were determined as follows: the barrel rear zone temperature, 180 ℃; moisture content, 16%; feed amount, 24 kg/h; screw speed, 160 r/min; amount of α-amylase, 100 U/g. Under such process conditions, the water solubility index (WSI) of the prepared yam powder was 42.80%, which was 80.82% higher than that of extrusion puffing (direct extrusion). The water absorption index (WAI) was 2.60 and the caking rate was 1.14%, which were 13.62% and 94.41% lower than those of direct extrusion puffing, respectively. The contents of reducing sugar and soluble protein were 10.76% and 2.26%, respectively, which were 10.57 and 2.70 times higher than those of direct extrusion puffing. The content of resistant starch was 38.00%, which were 20.07% lower than that of direct extrusion puffing. These results indicated that the treatment of enzymatic hydrolysis coupled with extrusion puffing could improve the reconstitutability and predigestibility of Chinese yam powder. This study can provide some theoretical support for the research and development of deep processing and utilization technologies for Chinese Yam.
