Zhenye Sun , Tingting Meng , Ren Wang , Tizazu Yirga Bereka , Jianwei Zhao , Jie Long , Zhengyu Jin , Xing Zhou
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引用次数: 0
Abstract
This study investigated the efficacy of ethanolic extrusion in producing whole-wheat instant powder that dissolves and pastes well in both cold and hot water, using dehulled wheat kernel as the raw material. Varying ethanol concentrations, extrusion temperatures, and screw speeds were explored through single-factor experiments and an orthogonal test for process optimization. Optimal parameters of an extrusion temperature of 125 °C, a screw speed of 90 rpm, and an ethanol content of 9.35% were identified. Under these conditions, the whole-wheat instant powder exhibited superior dispersibility, forming a creamy consistency in cold water with a viscosity of 1472 cP. It also demonstrated a short dispersion time (15 s) and minimal agglomeration (0.5%) in hot water (80 °C). These findings highlight potential applications of ethanolic extrusion for developing various convenient whole grain instant powders with a high viscosity while maintaining the dietary fiber content.
期刊介绍:
The Journal of Cereal Science was established in 1983 to provide an International forum for the publication of original research papers of high standing covering all aspects of cereal science related to the functional and nutritional quality of cereal grains (true cereals - members of the Poaceae family and starchy pseudocereals - members of the Amaranthaceae, Chenopodiaceae and Polygonaceae families) and their products, in relation to the cereals used. The journal also publishes concise and critical review articles appraising the status and future directions of specific areas of cereal science and short communications that present news of important advances in research. The journal aims at topicality and at providing comprehensive coverage of progress in the field.