鹰嘴豆对玉米挤压物的理化、营养、抗氧化和感官特性的影响

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2024-11-06 DOI:10.1002/jsfa.13981

Muhammad Asif, Abid Aslam Maan, Akmal Nazir, Muhammad Imran Mehmood Khan, Muhammad Kashif Iqbal Khan

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引用次数: 0

摘要

背景介绍即食零食非常受欢迎。然而，它们的升糖指数较高，而且缺乏蛋白质和微量营养素。本研究通过添加不同浓度（0-100 克/千克）的鹰嘴豆砂制备了富含蛋白质的玉米挤压物：与对照组相比，100 g kg-1 添加剂的挤压物蛋白质含量增加了 66.66%，膳食纤维含量增加了 48.02%。体积密度增加了 1.46 倍。然而，膨胀率、孔隙率和吸水指数显著下降（P-1），添加鹰嘴豆的挤压物在小组成员中的接受度最高：结论：添加鹰嘴豆可生产出蛋白质和矿物质含量更高的玉米挤压物，从而缓解营养不良问题。© 2024 化学工业协会。

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Effect of chickpea on the physicochemical, nutritional, antioxidant, and organoleptic characterization of corn extrudates.

Background: Ready-to-eat snacks are very popular. However, they have a high glycemic index and lack proteins & micronutrients. This study prepared protein-enriched corn extrudates by adding chickpea grit supplements at varying concentrations (0-100 g kg^-1).

Results: The protein contents of 100 g kg^-1 supplemented extrudates increased by 66.66% and dietary fiber contents increased by 48.02% in comparison with the control. Bulk density increased by 1.46 times. However, the expansion ratio, porosity, and water absorption index decreased significantly (P < 0.05). The health-promoting characteristics of the extrudates increased in comparison with the control sample, i.e., total phenolic content increasing by 17.84%, 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) contents by 11.38%, and 2,2-azinobis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) content by 9.59%. Likewise, the potassium contents increased by 24.63% with the inclusion of 10% chickpea in corn extrudates. Sensory evaluation revealed that corn extrudates with up to 60 g kg^-1 added chickpea achieved the highest acceptability among panelists.

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.