Sample interview questions: Can you explain your understanding of the chemical changes that occur during food extrusion processes?
Sample answer:
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Starch Gelatinization:
- Starch granules swell and absorb water, causing them to rupture and release starch molecules.
- Gelatinized starch forms a viscous糊状物paste that binds ingredients together and contributes to the texture of extruded products.
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Protein Denaturation:
- Proteins unfold and lose their native structure due to heat and shear forces during extrusion.
- Denatured proteins are more soluble and reactive, enhancing their digestibility and functionality in food products.
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Lipid Transformations:
- Lipids are subjected to high temperatures and pressures, leading to changes in their physical and chemical properties.
- Lipid oxidation, hydrolysis, and interesterification reactions can occur, affecting the flavor, stability, and nutritional value of extruded foods.
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Maillard Reaction:
- This reaction involves the interaction between reducing sugars and amino acids, resulting in the formation of brown pigments and characteristic flavors.
- The Maillard reaction contributes to the color, fla… Read full answer