Art

J-GLOBAL ID：201502261883724019   Reference number：15A0688075

Effect of Extrusion-Cooking Variables on the Properties of Cornstarch with Soybean Oil

大豆油を添加したトウモロコシデンプンの性質への押出し加工要因の作用

Author (3)： ITO Toshihiro (Univ. Tsukuba, Ibaraki, JPN) ,  NAKAJIMA Mitsutoshi (Univ. Tsukuba, Ibaraki, JPN) ,  ISOBE Seiichiro (Nihon Univ., Chiba, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 21  Issue： 3  Page： 359-364  Publication year： May. 2015 
JST Material Number： L2827A  ISSN： 1344-6606  CODEN： FSTRFS  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： digestibility ,  *extrusion ,  *corn starch ,  lipid ,  interaction ,  factor ,  moisture ,  screw(machine parts) ,  rotational frequency ,  *soybean oil ,  gelatinization ,  water absorption rate ,  correlation ,  extruder ,  extruding dies ,  equation ,  optimization ,  triglyceride
Semi thesaurus term： extruding die ,  *corn starch ,  triacylglycerol ,  *extrusion ,  chemical interaction ,  regression equation ,  rotational speed ,  factor

JST classification (4)： Food quality  (FJ01040F) ,  Food manubacture,processing and preserving methods in general  (FJ03010M) ,  Starch  (FJ05030W) ,  Production and handling of solid in general  (XD03021O)

Reference (15)：

• Altan A., McCarthy K.L., and Maskan M. (2009). Effect of extrusion cooking on functional properties and in vitro starch digestibility of barley-based extrudates from fruit and vegetable by-products. J. Food Sci., 74, E77-86.
• Badrie N. and Mellowes W. (1991). Effect of extrusion variables on cassava extrudates. J. Food Sci., 56, 1334-1337.
• Colonna P., Doublier J., Melcion J., de Monredon F., and Mercier C. (1984). Extrusion cooking and drum drying of wheat starch. I. physical and macromolecular modifications. Cereal Chem., 61, 538-543.
• De Pilli T., Carbone B.F., Fiore A.G., and Severini C. (2007). Effect of some emulsifiers on the structure of extrudates with high content of fat. J. Food Eng., 79, 1351-1358.
• Ding Q., Ainsworth P., Tucker G., and Marson H. (2005). The effect of extrusion conditions on the physicochemical properties and sensory characteristics of rice-based expanded snacks. J. Food Eng., 66, 283-289.

Terms in the title (5)： 大豆油 ,  トウモロコシデンプン ,  性質 ,  押出し加工 ,  要因