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Effects of drying treatment-induced changes in the physicochemical properties of starch on the textural characteristics of Ginkgo seed crisps

文献类型： 外文期刊

作者： Liu, Chunju 1 ; Li, Yue 1 ; Xu, Yayuan 1 ; Dai, Zhuqing 1 ; Feng, Lei 1 ; Li, Da-jing 1 ; Xiao, Ya-dong 1 ; Pang, Wen-qian 1 ; Ren, Han-ci 1 ; Zhang, Min 3 ;

作者机构： 1.Jiangsu Acad Agr Sci, Inst Agroprod Proc, Nanjing, Peoples R China

2.Shenyang Agr Univ, Sch Food, Shenyang, Peoples R China

3.Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi, Peoples R China

关键词： Ginkgo seed; starch; combination drying; texture formation; crisps

期刊名称：DRYING TECHNOLOGY （ 影响因子：3.3； 五年影响因子：3.3 ）

ISSN： 0737-3937

年卷期： 2023 年 41 卷 11 期

页码：

收录情况： SCI

摘要： Changes in the physicochemical behavior of starch affect texture formation during the processing of Ginkgo seeds. Novel Ginkgo seed crisps come from explosion puffing drying combined with freeze drying (EPD-FD) or from freeze drying combined with explosion-puffing drying (FD-EPD). During EPD-FD, puffing power decreased due to higher tissue resistance, and tighter intercellular connections of starch due to the generation of a new diffraction peak during explosion puffing pre-drying (EPPD). The crystal structure of starch was destroyed during further FD, resulting in low porosity and quality. In the FD-EPD process, freeze pre-drying (FPD) prompted the generation of loose starch particles, crystal structure changes, and large pores and water migration channels. Further, EPD produces a more significant puffing force, which causes greater damage to starch granules and breaks the hydrogen bonds. It forms large pores and high porosity and brittleness, concomitant with a better texture structure.

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