Effect of Raw Chayote Tuber Flour Additive Amount on Processing Properties of Wheat Flour

被引：0

作者：

Hu T. ^{[1
]}

Wu Y. ^{[1
]}

Wang Y. ^{[1
]}

Zhang Z. ^{[1
]}

Chen A. ^{[1
]}

Shen G. ^{[1
]}

机构：

[1] College of Food Science, Key Laboratory of Agro-Products Processing and Nutritional Health (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Sichuan Agricultural University, Ya'an

来源：

Journal of Food Science and Technology (China) | 2023年 / 41卷 / 04期

关键词：

chayote tuber; pasting properties; raw flour; rheological properties; wheat flour;

D O I：

10.12301/spxb202100523

中图分类号：

学科分类号：

摘要：

In order to clarify the effect of raw chayote tuber flour (RCTF) on processing properties of wheat flour, the basic composition different of RCTF and wheat flour were evaluated, and the effect of RCTF with different additive amount (mass fraction of 0, 10%, 20% and 30%) on basic physicochemical, pasting properties and rheological properties of wheat flour were subsequently investigated. Results showed that the total starch and crude ash contents of RCTF were higher than those of wheat flour, while contents of crude protein and fat, and average particle size of RCTF were much lower than those of wheat flour. X-ray diffraction pattern analysis showed there were obvious diffraction peaks at 2兹 of 5郾 6毅, 14郾 2毅, 17郾 2毅, 19郾 6毅, 22郾 2毅 and 23郾 9毅, indicating that the starch structure of RCTF belonged to B-type crystalline. The analysis results of basic processing characteristic indicated that RCTF addition significantly improved the water absorption, swelling degree and light transmittance of mixed flour, and reduced the water solubility index and freeze-thaw stability of mixed flour. The steady-state rheological properties revealed that RCTF addition increased the apparent viscosity, consistency coefficients (K) and flow behavior indexes (n) and yield stress (子0). The dynamic rheological properties determination revealed that RCTF addition improved storage modulus and loss modulus value, and lower loss tangent value. Pasting properties analysis showed that the addition of RCTF decreased the pasting temperature and peak time of wheat flour, and increased the peak viscosity, trough viscosity, final viscosity, breakdown and retrogradation value. These findings indicated that RCTF significantly changed the processing characteristics of wheat flour, which provided theoretical basis for the further processing and utilization of raw chayote tuber flour. © 2023 Beijing Technology and Business University, Department of Science and Technology. All rights reserved.

引用

页码：168 / 178

页数：10

共 31 条

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