期刊论文

Su, XJ

英文

Food Chemistry

0308-8146

2024

431

137056

10.1016/j.foodchem.2023.137056

CRediT authorship contribution statement Jia Ouyang: Conceptualization, Methodology, Formal analysis, Writing – original draft. Kuanxiu Fan: Data curation, Validation, Writing – original draft. Qingming Li: Conceptualization, Writing – review & editing. Feng Wang: Formal analysis, Resources. Wenjia Li: Methodology, Validation. Xiaojun Su: Conceptualization, acquisition, Resources, Writing – review & editing.

本校为第一且通讯机构

Extruded yam flour was prepared at different feed moisture to improve its instant properties. The water solubility index (WSI) and water absorption index (WAI) were used to compare the instant properties of yam flour. Their chemical compositions, particle size distribution, crystalline structure, and microscopic forms were also analyzed to assess the effects of feed moisture on the instant properties of yam flour. We found that extrusion significantly improved the instant properties of yam flour, while the WSI value increased from 29.50% to 71....