用挤压技术制备含鱼/鱼源成分面食和面条的营养和品质

IF 1.3 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Aquatic Food Product Technology Pub Date : 2022-09-17 DOI:10.1080/10498850.2022.2120376

Jisto Mathew, Lonappan Blossom, T. Gopal, Ancy Thomas

{"title":"用挤压技术制备含鱼/鱼源成分面食和面条的营养和品质","authors":"Jisto Mathew, Lonappan Blossom, T. Gopal, Ancy Thomas","doi":"10.1080/10498850.2022.2120376","DOIUrl":null,"url":null,"abstract":"ABSTRACT .Extruded food products are highly popular because of their convenience and low cost. A wide variety of food products like snacks, noodles, and pasta can be prepared using this technology. In extrusion, raw materials are passed through an extruder, where physical and chemical changes occur to form final products. Noodles and pasta are staple foods and are a type of extruded product usually made from cereal flour such as wheat flour. They have huge demand because of convenience but are high in carbohydrates and do not provide much health benefits for consumers. Due to high digestible starch, overconsumption can lead to overweight. Many studies have been conducted to develop enriched and fortified pasta and noodles with high nutritive value. This review focuses on noodles and pasta products developed using fish. Studies showed that functional pasta and noodles with high protein content can be made.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"31 1","pages":"1002 - 1023"},"PeriodicalIF":1.3000,"publicationDate":"2022-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"Nutritional and Quality Properties of Pasta and Noodles Incorporated with Fish/ and Fishery-Derived Ingredients Using Extrusion Technology- A Review\",\"authors\":\"Jisto Mathew, Lonappan Blossom, T. Gopal, Ancy Thomas\",\"doi\":\"10.1080/10498850.2022.2120376\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"ABSTRACT .Extruded food products are highly popular because of their convenience and low cost. A wide variety of food products like snacks, noodles, and pasta can be prepared using this technology. In extrusion, raw materials are passed through an extruder, where physical and chemical changes occur to form final products. Noodles and pasta are staple foods and are a type of extruded product usually made from cereal flour such as wheat flour. They have huge demand because of convenience but are high in carbohydrates and do not provide much health benefits for consumers. Due to high digestible starch, overconsumption can lead to overweight. Many studies have been conducted to develop enriched and fortified pasta and noodles with high nutritive value. This review focuses on noodles and pasta products developed using fish. Studies showed that functional pasta and noodles with high protein content can be made.\",\"PeriodicalId\":15091,\"journal\":{\"name\":\"Journal of Aquatic Food Product Technology\",\"volume\":\"31 1\",\"pages\":\"1002 - 1023\"},\"PeriodicalIF\":1.3000,\"publicationDate\":\"2022-09-17\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Aquatic Food Product Technology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1080/10498850.2022.2120376\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Aquatic Food Product Technology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/10498850.2022.2120376","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 1

摘要

摘要：挤压食品因其方便、低成本而广受欢迎。使用这项技术可以制作各种各样的食品，如零食、面条和意大利面。在挤压过程中，原材料通过挤压机，在挤压机中发生物理和化学变化，形成最终产品。面条和意大利面是主食，是一种通常由小麦粉等谷物粉制成的挤压制品。由于方便，它们有巨大的需求，但碳水化合物含量高，对消费者的健康没有太大好处。由于易消化淀粉含量高，过度食用会导致体重超标。已经进行了许多研究来开发具有高营养价值的强化意大利面和面条。这篇综述的重点是用鱼开发的面条和意大利面产品。研究表明，可以制作蛋白质含量高的功能性意大利面和面条。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文本刊更多论文

Nutritional and Quality Properties of Pasta and Noodles Incorporated with Fish/ and Fishery-Derived Ingredients Using Extrusion Technology- A Review

ABSTRACT .Extruded food products are highly popular because of their convenience and low cost. A wide variety of food products like snacks, noodles, and pasta can be prepared using this technology. In extrusion, raw materials are passed through an extruder, where physical and chemical changes occur to form final products. Noodles and pasta are staple foods and are a type of extruded product usually made from cereal flour such as wheat flour. They have huge demand because of convenience but are high in carbohydrates and do not provide much health benefits for consumers. Due to high digestible starch, overconsumption can lead to overweight. Many studies have been conducted to develop enriched and fortified pasta and noodles with high nutritive value. This review focuses on noodles and pasta products developed using fish. Studies showed that functional pasta and noodles with high protein content can be made.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

Journal of Aquatic Food Product Technology 农林科学-食品科技

CiteScore

3.50

自引率

6.20%

发文量

审稿时长

7 months

期刊介绍： The Journal of Aquatic Food Product Technology publishes research papers, short communications, and review articles concerning the application of science and technology and biotechnology to all aspects of research, innovation, production, and distribution of food products originating from the marine and freshwater bodies of the world. The journal features articles on various aspects of basic and applied science in topics related to: -harvesting and handling practices- processing with traditional and new technologies- refrigeration and freezing- packaging and storage- safety and traceability- byproduct utilization- consumer attitudes toward aquatic food. The Journal also covers basic studies of aquatic products as related to food chemistry, microbiology, and engineering, such as all flora and fauna from aquatic environs, including seaweeds and underutilized species used directly for human consumption or alternative uses. Special features in the journal include guest editorials by specialists in their fields and book reviews covering a wide range of topics.