可溶膳食纤维浓缩物的挤压:工艺参数对理化、营养和生物学特性影响的关键综述

IF 6 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Reviews International Pub Date : 2022-07-08 DOI:10.1080/87559129.2022.2097689

Vishal V. Khanpit, Sonali P. Tajane, S. Mandavgane

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引用次数: 3

摘要

挤压是一种适应性广泛的食品加工方法，能够有效地生产各种食品。挤压提高了可溶性膳食纤维(sdf)，提高了水果、蔬菜、谷物、伪谷物和豆类等植物资源的营养品质。本文综述了膳食纤维(DF)挤压工艺、机器和产品质量的现状。提供了几种类型的挤出机及其改善SDF的机制的基本概述。深入研究了螺杆转速、进料水分、料筒温度和比机械能对DF的影响。考察了挤压对DF的理化和生物学性能的影响。图形抽象

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Extrusion for Soluble Dietary Fiber Concentrate: Critical Overview on Effect of Process Parameters on Physicochemical, Nutritional, and Biological Properties

ABSTRACT Extrusion is a widely adaptable food processing method, capable of efficiently generating a diverse range of food products. Extrusion enhances soluble dietary fibers (SDFs) and improves nutritional qualities from plant resources like fruits, vegetables, cereals, pseudo-cereals, and pulses. This review describes the current state of the art in dietary fiber (DF) extrusion process, machines, and product quality. A fundamental overview of several types of extruders with their mechanism for SDF improvement is provided. The influence of screw speed, feed moisture, barrel temperature, and specific-mechanical energy on DF is thoroughly investigated. The influence of extrusion on physicochemical and biological properties of DF is examined. GRAPHICAL ABSTRACT

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来源期刊

Food Reviews International 工程技术-食品科技

CiteScore

11.50

自引率

1.70%

发文量

127

审稿时长

>24 weeks

期刊介绍： Food Reviews International presents state-of-the-art reviews concerned with food production, processing, acceptability, and nutritional values—examining the relationship of food and nutrition to health, as well as the differing problems affecting both affluent and developing nations. Offering technical solutions to critical global food dilemmas and shortages, Food Reviews International contains articles of interest for: •food scientists and technologists •food and cereal chemists •chemical engineers •agriculturists •microbiologists •toxicologists •nutritionists