Quality Properties of Extruded Rings of Purple Sweet Potato Whole Powder from Different Varieties
In this experiment,six different purple sweet potato whole powder varieties were selected,and a mod-el twin-screw extruder was used to extrude 6 varieties of purple sweet potato.Changes in the major components,ex-trusion properties,pasting properties and texture properties were analyzed before and after extrusion to evaluate the effects of extrusion on quality properties of extruded rings of purple sweet potato whole powder.The aim was to predict the extruded applicability of purple sweet potato whole powder from different varieties.The results indicated that all varieties exhibited a decrease in starch content and anthocyanin content,as well as an increase in soluble sugar con-tent after extrusion treatment.Water solubility index and water absorption index increased significantly compared with purple sweet potato whole powder(P＜0.05),and Xuzishu 8,Xuzishu 13 and Xushu D6-24 had the highest in-crease multiple.There were significant differences in the swelling degree among different varieties,and Xuzishu 8,Xuzishu 13 and Xushu D6-24 had the highest swelling degree.The gelatinization degree,cold paste stability and anti-aging properties of Xuzishu 13 and Xushu D6-24 were better,and cooking degree and taste were greatly improved.Xuzishu 8,Xuzishu 13 and Xushu D6-24 had small hardness and chewability,and moderate viscosity.Taken together,extrusion treatment could significantly improve the processing properties and edible characteristics of purple sweet potato.Among them,Xuzishu 8,Xuzishu 13 and Xushu D6-24 extruded rings had the best quality.The findings of this study could provide a theoretical basis for the development and application of purple sweet potato snack food.
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