Jianmei Yu, Ivy N. Smith, Guibing Chen, Sift Desk Journals Open Access Journals
{"title":"葡萄渣包合物对玉米基挤出物理化性能的影响","authors":"Jianmei Yu, Ivy N. Smith, Guibing Chen, Sift Desk Journals Open Access Journals","doi":"10.25177/JFST.3.6.4","DOIUrl":null,"url":null,"abstract":"This study investigated the feasibility of using grape pomace (GP) as a source of dietary fiber (DF) and polyphenol for extruded corn-based product and evaluated the impacts of GP level on the physical properties and chemical composition of extrudates. A 4x3 two-factor factorial design was used to for extrusion experiment. The two factors were the level of GP inclusion (0, 2.5, 5.0 and 10%) and moisture content (13, 15 and 17%) of the formula. The extrusion was conducted at pre-determined temperature, feeding rate and screw speed using a twin-screw extruder. Data show that adding GP in the formula caused product darkening, decreased product expansion ratio (ER), hardness and brittleness (P<0.05). The feed moisture showed greater impacts on the ER and texture than GP content. Lower feed moisture (≤15%) resulted in crunchy product with better puffy properties at all GP level. Addition of GP increased total dietary fiber and polyphenol contents in dosedependent manner (P<0.0001) and reduced in vitro starch digestibility of extrudate (P<0.05). Therefore, GP has great potential to serve as DF and polyphenol source in extrusion cooking, but the extrusion parameter such as GP content and moisture must be well controlled to minimize the undesirable effect of GP on product.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":null,"pages":null},"PeriodicalIF":2.6000,"publicationDate":"2018-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"3","resultStr":"{\"title\":\"Influence of Grape Pomace Inclusion on Physical and Chemical Properties of Corn-Based Extrudates\",\"authors\":\"Jianmei Yu, Ivy N. Smith, Guibing Chen, Sift Desk Journals Open Access Journals\",\"doi\":\"10.25177/JFST.3.6.4\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"This study investigated the feasibility of using grape pomace (GP) as a source of dietary fiber (DF) and polyphenol for extruded corn-based product and evaluated the impacts of GP level on the physical properties and chemical composition of extrudates. A 4x3 two-factor factorial design was used to for extrusion experiment. The two factors were the level of GP inclusion (0, 2.5, 5.0 and 10%) and moisture content (13, 15 and 17%) of the formula. The extrusion was conducted at pre-determined temperature, feeding rate and screw speed using a twin-screw extruder. Data show that adding GP in the formula caused product darkening, decreased product expansion ratio (ER), hardness and brittleness (P<0.05). The feed moisture showed greater impacts on the ER and texture than GP content. Lower feed moisture (≤15%) resulted in crunchy product with better puffy properties at all GP level. Addition of GP increased total dietary fiber and polyphenol contents in dosedependent manner (P<0.0001) and reduced in vitro starch digestibility of extrudate (P<0.05). Therefore, GP has great potential to serve as DF and polyphenol source in extrusion cooking, but the extrusion parameter such as GP content and moisture must be well controlled to minimize the undesirable effect of GP on product.\",\"PeriodicalId\":16004,\"journal\":{\"name\":\"Journal of Food Science and Technology-mysore\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":2.6000,\"publicationDate\":\"2018-12-12\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"3\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Science and Technology-mysore\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.25177/JFST.3.6.4\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Science and Technology-mysore","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.25177/JFST.3.6.4","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Influence of Grape Pomace Inclusion on Physical and Chemical Properties of Corn-Based Extrudates
This study investigated the feasibility of using grape pomace (GP) as a source of dietary fiber (DF) and polyphenol for extruded corn-based product and evaluated the impacts of GP level on the physical properties and chemical composition of extrudates. A 4x3 two-factor factorial design was used to for extrusion experiment. The two factors were the level of GP inclusion (0, 2.5, 5.0 and 10%) and moisture content (13, 15 and 17%) of the formula. The extrusion was conducted at pre-determined temperature, feeding rate and screw speed using a twin-screw extruder. Data show that adding GP in the formula caused product darkening, decreased product expansion ratio (ER), hardness and brittleness (P<0.05). The feed moisture showed greater impacts on the ER and texture than GP content. Lower feed moisture (≤15%) resulted in crunchy product with better puffy properties at all GP level. Addition of GP increased total dietary fiber and polyphenol contents in dosedependent manner (P<0.0001) and reduced in vitro starch digestibility of extrudate (P<0.05). Therefore, GP has great potential to serve as DF and polyphenol source in extrusion cooking, but the extrusion parameter such as GP content and moisture must be well controlled to minimize the undesirable effect of GP on product.
期刊介绍:
The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.