Effect of Ultrahigh-Pressure Combined with High Temperature Extrusion Treatment on Gel Properties of Germinated Quinoa
In this paper,the optimum process conditions of high pressure combined with high temperature extrusion for germinating quinoa were 448 MPa,10 min and 151 ℃ by single factor and response surface tests.Under these conditions,the gel strength of quinoa was 246.5 g.The results of this study are conducive to expanding the application range of quinoa in food industry.
万方数据
维普
