利用挤压工艺开发创新型虎耳草营养零食:模具温度、螺杆速度和配方对理化特性的影响

Sagar Pandappa Kalahal, Mohsen Gavahian, Jenshinn Lin
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摘要

虎耳草(Tigernut,TN)是一种营养价值未得到充分利用的作物,但在生产挤压产品方面仍未得到开发。本研究旨在确定有利的挤压条件,以生产出具有更好理化特性的基于坚果的营养挤压零食。在这项比较研究中,使用了一台夹头挤压机来检测配方(60% TN 粉和 40% 糙米 [BR] 与 60% TN 粉和 40% 粳米 [JR])的影响。研究了挤压条件,如模具温度(90°C、100°C 和 110°C)和螺杆转速(250、300 和 350 rpm)对挤压物理化特性的影响。在 110°C 和 350 rpm 下生产的 TN-BR 挤压物具有以下改进特性:蛋白质(6.09-7.33%)、灰分(1.40-1.59%)、粗脂肪(7.15-9.90%)、粗纤维(2.51-3.92%)、硬度降低(2.35-3.37 N)、回弹性(2.30-2.64)、咀嚼度(234.71-256.72 N)、体积密度(1.17-2.57 g/cm3)、膨胀率(1.65-2.24)、色泽(L*:68.86-74.30)、吸水指数(2.69-3.45 g/g)、水溶性指数(13.95-21.75%)和吸油量(23.65-25.64 g/g)。在较低温度(90°C 和 100°C)和螺杆转速(250 和 300 rpm)下生产的挤出物比在 110°C 和 350 rpm 下生产的挤出物表面稠度较低。抗氧化活性和总酚含量(40.91-49.63 毫克没食子酸当量/100 克)显著提高。TN-JR 挤压物也有类似的改善;不过,TN-BR 挤压物的营养价值更高(蛋白质含量更高:7.33%,灰分含量更高:1.59%,抗氧化活性更高)。通过利用未充分利用的 TN 作物进行可持续挤压零食生产,这些结果有助于取得经济成就、改善食物营养和食品安全。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Development of innovative tigernut-based nutritional snack by extrusion process: effects of die temperature, screw speed, and formulation on physicochemical characteristics
Tigernut (TN) is an underutilized crop with nutritional value that has remained untapped in producing extruded products. This research aims to establish the favorable extrusion conditions that produce a TN-based nutritive extruded snack with improved physicochemical characteristics. A collet extruder was used in this comparison study to examine the effects of formulation (60% TN flour and 40% brown rice [BR] vs. 60% TN flour and 40% Japonica rice [JR]). The effects of extrusion conditions, such as die temperature (90°C, 100°C, and 110°C) and screw speed (250, 300, and 350 rpm), on the physicochemical characteristics of extrudates were studied. TN-BR extrudates produced at 110°C and 350 rpm had the following improved characteristics: protein (6.09–7.33%), ash (1.40–1.59%), crude fat (7.15–9.90%), crude fiber (2.51–3.92%), reduced hardness (2.35–3.37 N), springiness (2.30–2.64), chewiness (234.71–256.72 N), bulk density (1.17–2.57 g/cm3), expansion ratio (1.65–2.24), color (L*: 68.86–74.30), water absorption index (2.69–3.45 g/g), water solubility index (13.95–21.75%), and oil absorption capacity (23.65–25.64 g/g). Extrudates produced at lower temperatures (90°C and 100°C) and screw speed (250 and 300 rpm) exhibited lesser surface consistency than the extrudates produced at 110°C and 350 rpm. The antioxidant activity and the total phenolic content (40.91–49.63 mg gallic acid equivalent/100 g) were improved significantly. Similar improvements were observed in TN-JR extrudates; however, TN-BR extrudates had better nutritional value (higher protein: 7.33%, higher ash: 1.59%, and higher antioxidant activity). The results could help with economic success, food nutrition improvement, and food security by exploiting the underutilized TN crop for sustainable extruded snacks production.
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