葡萄渣包合物对玉米基挤出物理化性能的影响

IF 2.6 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Jianmei Yu, Ivy N. Smith, Guibing Chen, Sift Desk Journals Open Access Journals
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引用次数: 3

摘要

本研究探讨了利用葡萄渣(GP)作为玉米基挤压制品中膳食纤维(DF)和多酚来源的可行性,并评价了GP水平对挤压制品物理性能和化学成分的影响。挤压试验采用4x3双因素析因设计。影响因素分别为配方中GP含量(0、2.5、5.0和10%)和水分含量(13、15%和17%)。采用双螺杆挤出机,在预定的温度、进料速率和螺杆转速下进行挤压。数据表明,配方中添加GP后,产品颜色变暗,产品膨胀率(ER)降低,硬度和脆性降低(P<0.05)。饲料含水量比GP含量对ER和织构的影响更大。较低的饲料水分(≤15%)使产品在所有GP水平上都具有较好的膨化性能。添加GP可显著提高饲粮总纤维和多酚含量(P<0.0001),降低挤出物淀粉消化率(P<0.05)。因此,GP在挤出蒸煮中作为DF源和多酚源具有很大的潜力,但必须控制好GP含量和水分等挤出参数,以尽量减少GP对产品的不良影响。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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.
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来源期刊
CiteScore
7.70
自引率
0.00%
发文量
274
审稿时长
11 months
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.
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