Analysis on quality properties of mung bean extruded product

Objective: Make sure the relationship between processing parameters and roduct quality properties, the initial building product quality evaluation system. Method: Research 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 single factor and regression rotation test. Correlation analysis to study the correlation between various qualitative properties. Result : Extrusion process parameters affect the order on red beans extruded product quality properties was the expansion temperaturematerial moisture contentscrew speed. Expansion ratio and water solubility index were highly significant positive correlation, and expansion ratio and water absorption index were highly significant negative correlation. Water absorption index and water solubility index were highly significant negative correlation. Conclusion: mung bean extrusion puffing process parameters and product quality properties was significantly correlated, select appropriate process parameters according to the required quality in the application.