Analysis on quality properties of red bean extruded product

Objective: Make sure the relationship between processing parameters and the properties of product quality. To fix the correlation between processing parameters and the properties of product quality, and initially established production quality evaluation system, this could provide the basis of the further development, quality management and standard formulation of the extrusion products. Methods: Researched the affection of material moisture content, screw speed and expansion temperature on the extruded product quality properties (the expansion ratio, water absorption index, water solubility index and color) by regression rotation test. Correlation analysis to be studied the correlation between various qualitative properties. Results:The effects that the extrusion parameters played on the red bean extrusion production could be considered as expansion temperature>material moisture content>screw speed. Affection of expansion temperature and moisture content of materials were significantly and screw speed had no significant effect. Water absorption index and water solubility index were highly significant negative correlation. Conclusion: There was a significant correlation between red bean extrusion parameters and the properties of product quality. This suggested that suitable processing parameters should be chosen depending on the quality requirement.