Quality of resistant starch-enriched breadcrumbs extrudates

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry Pub Date : 2024-12-30 DOI:10.1002/cche.10863

Hamit Koksel, Markus Nail Samray, Tugrul M. Masatcioglu, Filiz Koksel

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引用次数: 0

Abstract

Background and Objectives

Although bread waste is often processed into breadcrumbs for use in breading formulations, an alternative method to add value to this by-product is to incorporate it into snack food applications. This study examined the extrusion of breadcrumbs under varying conditions of feed moisture content (13%, 15%, or 17%) and die temperature (120°C or 150°C). To enhance the total dietary fiber (TDF) content of the extrudates, the base breadcrumbs formula was supplemented with resistant starch types 2 and 4 (RS2 and RS4) at different concentrations (15% and 30%). The physical and techno-functional properties of the resulting breadcrumb extrudates (BCEs) were then investigated.

Findings

The TDF content of BCEs generally increased with higher feed moisture contents, but it was not affected by different die temperatures. The highest radial expansion index (6.33) among the RS-supplemented BCEs was achieved with RS2-supplemented BCEs extruded at a die temperature of 120°C and a feed moisture content of 13%. RS4 supplementation also produced BCEs with similar properties under certain extrusion conditions.

Conclusions

There was no significant difference in TDF content between RS2 and RS4-supplemented BCEs at the lowest feed moisture content studied. Overall, RS2 supplementation had a less negative impact on the extrudate expansion index, density, and crispness values compared to RS4 supplementation, indicating the better suitability of RS2 for snack food applications. All BCEs produced had TDF contents higher than 6%, allowing them to carry a “high fiber content” claim according to relevant European Union regulations.

Significance and Novelty

The effects of different types of resistant starch on the physical and techno-functional properties of extruded snacks have not been studied to date. This study addresses this research gap and adds value to a major by-product of the bakery industry, breadcrumbs, by incorporating them into snack food applications.

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抗淀粉丰富面包屑挤出物的质量

背景和目的虽然面包废料经常被加工成面包屑用于面包配方，但另一种增加这种副产品价值的方法是将其纳入休闲食品应用中。本研究考察了不同饲料含水量（13%、15%或17%）和模具温度（120°C或150°C）条件下面包屑的挤压。为提高挤压物的总膳食纤维（TDF）含量，在基础面包屑配方中添加不同浓度（15%和30%）的2型和4型抗性淀粉（RS2和RS4）。然后对所得面包屑挤出物（bce）的物理和技术功能特性进行了研究。结果bce的TDF含量普遍随饲料含水量的增加而增加，但不受模具温度的影响。在模具温度为120℃、料水含量为13%的条件下，添加rs2的bce的径向膨胀指数最高，为6.33。在一定的挤压条件下，添加RS4也能产生具有类似性能的bce。结论在最低饲料含水率下，饲粮中添加RS2和rs4的bce的TDF含量无显著差异。总体而言，与添加RS4相比，添加RS2对膨化物膨胀指数、密度和脆度值的负面影响较小，表明RS2更适合于休闲食品的应用。所有生产的bce的TDF含量都高于6%，根据欧盟相关法规，这些产品可以贴上“高纤维含量”的标签。不同类型的抗性淀粉对膨化小吃物理和技术功能特性的影响迄今尚未研究。这项研究填补了这一研究空白，并通过将面包屑纳入休闲食品的应用，为烘焙工业的主要副产品面包屑增加了价值。

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来源期刊

Cereal Chemistry 工程技术-食品科技

CiteScore

5.10

自引率

8.30%

发文量

110

审稿时长

3 months

期刊介绍： Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utilization of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oilseeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers. The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.