Physicochemical and Morphological Properties of Extruded Adlay (Coix lachryma-jobi L) Flour
The effects of extrusion treatment on the structure and properties of adlay (Job’s tears) were investigated. Adlay flour was extruded through a twin-screw extruder with different parameters, including barrel temperature (80–160°C), moisture content (19–27%), and screw speed (170–330 rpm). The result...
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| Format: | Article |
| Language: | English |
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Wiley
2019-01-01
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| Series: | Journal of Chemistry |
| Online Access: | http://dx.doi.org/10.1155/2019/6239870 |
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| author | Gaopeng Zhang Yangyue Ding Chunlei Ni Qingfeng Ban Li Xu Liandong Guo Jianjun Cheng |
| author_facet | Gaopeng Zhang Yangyue Ding Chunlei Ni Qingfeng Ban Li Xu Liandong Guo Jianjun Cheng |
| author_sort | Gaopeng Zhang |
| collection | DOAJ |
| description | The effects of extrusion treatment on the structure and properties of adlay (Job’s tears) were investigated. Adlay flour was extruded through a twin-screw extruder with different parameters, including barrel temperature (80–160°C), moisture content (19–27%), and screw speed (170–330 rpm). The results showed that although the expansion index increased with increasing temperature, an increase in moisture content significantly decreased the EI (p<0.05). Extrusion improved the water solubility index and water absorption index of adlay flour (p<0.05). Furthermore, analysis of the gelating properties revealed that the structure and function of adlay flour had radically changed. After extrusion, the viscosity of the adlay flour decreased (peak viscosity decreased by more than 1000 cP), and its fluidity increased. The rheological data were modeled by the Herschel–Bulkley model. X-ray diffraction experiments showed that extrusion contributed to a decrease in relative crystallinity. Scanning electron microscopy revealed that extrusion damaged the basic structure of adlay flour, causing holes and pits on the extrudate surface. Compared to the native adlay flour, the extrusion resulted in significantly changing the pasting, gelating, thermal, rheological, and morphological properties of adlay flour. In conclusion, the extrusion can alter adlay characteristics, but it is necessary to choose appropriate conditions to attain the desired properties. |
| format | Article |
| id | doaj-art-372371ae3749438ab9d901d7bc00f482 |
| institution | Kabale University |
| issn | 2090-9063 2090-9071 |
| language | English |
| publishDate | 2019-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Chemistry |
| spelling | doaj-art-372371ae3749438ab9d901d7bc00f4822025-02-03T01:25:58ZengWileyJournal of Chemistry2090-90632090-90712019-01-01201910.1155/2019/62398706239870Physicochemical and Morphological Properties of Extruded Adlay (Coix lachryma-jobi L) FlourGaopeng Zhang0Yangyue Ding1Chunlei Ni2Qingfeng Ban3Li Xu4Liandong Guo5Jianjun Cheng6College of Food Science, Northeast Agricultural University, Harbin, ChinaCollege of Food Science, Northeast Agricultural University, Harbin, ChinaCollege of Food Science, Northeast Agricultural University, Harbin, ChinaCollege of Food Science, Northeast Agricultural University, Harbin, ChinaCollege of Food Science, Northeast Agricultural University, Harbin, ChinaCollege of Food Science, Northeast Agricultural University, Harbin, ChinaCollege of Food Science, Northeast Agricultural University, Harbin, ChinaThe effects of extrusion treatment on the structure and properties of adlay (Job’s tears) were investigated. Adlay flour was extruded through a twin-screw extruder with different parameters, including barrel temperature (80–160°C), moisture content (19–27%), and screw speed (170–330 rpm). The results showed that although the expansion index increased with increasing temperature, an increase in moisture content significantly decreased the EI (p<0.05). Extrusion improved the water solubility index and water absorption index of adlay flour (p<0.05). Furthermore, analysis of the gelating properties revealed that the structure and function of adlay flour had radically changed. After extrusion, the viscosity of the adlay flour decreased (peak viscosity decreased by more than 1000 cP), and its fluidity increased. The rheological data were modeled by the Herschel–Bulkley model. X-ray diffraction experiments showed that extrusion contributed to a decrease in relative crystallinity. Scanning electron microscopy revealed that extrusion damaged the basic structure of adlay flour, causing holes and pits on the extrudate surface. Compared to the native adlay flour, the extrusion resulted in significantly changing the pasting, gelating, thermal, rheological, and morphological properties of adlay flour. In conclusion, the extrusion can alter adlay characteristics, but it is necessary to choose appropriate conditions to attain the desired properties.http://dx.doi.org/10.1155/2019/6239870 |
| spellingShingle | Gaopeng Zhang Yangyue Ding Chunlei Ni Qingfeng Ban Li Xu Liandong Guo Jianjun Cheng Physicochemical and Morphological Properties of Extruded Adlay (Coix lachryma-jobi L) Flour Journal of Chemistry |
| title | Physicochemical and Morphological Properties of Extruded Adlay (Coix lachryma-jobi L) Flour |
| title_full | Physicochemical and Morphological Properties of Extruded Adlay (Coix lachryma-jobi L) Flour |
| title_fullStr | Physicochemical and Morphological Properties of Extruded Adlay (Coix lachryma-jobi L) Flour |
| title_full_unstemmed | Physicochemical and Morphological Properties of Extruded Adlay (Coix lachryma-jobi L) Flour |
| title_short | Physicochemical and Morphological Properties of Extruded Adlay (Coix lachryma-jobi L) Flour |
| title_sort | physicochemical and morphological properties of extruded adlay coix lachryma jobi l flour |
| url | http://dx.doi.org/10.1155/2019/6239870 |
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