Chestnut (Castanea molissima) flour extrusion

摘要: Abstract Chestnut flour was adjusted to either 20 or 28% total moisture and extruded at dough temperatures of 60, 75, 85 105°C using a Brabender single screw model PL V500 extruder equipped with 3:1 compression operating 80 rpm the resulting extrudates passing through 5.7 mm die. The were evaluated for color, expansion, density, hydratability, water absorption index (WAI), solubility (WSI) fatty acid composition. Overall color (L value) darkened increasing extrusion temperature formulations darker in each than products 20% moisture. Extrusion content also influenced degree red yellow extrudates. Both colors tended decrease more decreased temperatures. did not influence extrudate expansion but higher formulation expanded less lower formulation. Increasing increase had little significant on WSI WAI. relative proportion oleic linolenic acids.