Snack food with high fiber content has attracted attention due to various health benefits. In this study, six dietary fiber materials were mixed with corn meal and subsequently co-extruded for snack production. With the same ratio of fiber material to corn meal, the highest fiber level of the extrudate was observed when xanthan gum, gum acacia or inulin was added to the blend. Use of these fiber materials also resulted in reduced radial expansion ratio, increased bulk density and enhanced hardness of the product. Smaller increase in fiber content of the extruded snack was reported for polydextrose, resistant starch or resistant maltodextrin. Addition of resistant starch to the blend also reduced radial expansion and increased bulk density of the extruded snack while the obtained product samples with polydextrose or resistant maltodextrin had comparable physical and sensory quality to the control sample. Among the tested fiber materials, polydextrose and resistant maltodextrin were potential for the production of snack with high fiber content.

高纤维含量的休闲食品因具有多种健康益处而备受关注。在这项研究中，将六种膳食纤维原料与玉米粉混合，然后共挤出以生产零食。在相同的纤维原料与玉米粉比例的情况下，当将黄原胶，阿拉伯树胶或菊粉添加到混合物中时，观察到了最高的挤出物纤维含量。这些纤维材料的使用还导致降低的径向膨胀比，增加的堆积密度和增强的产品硬度。据报道，对于聚葡萄糖，抗性淀粉或抗麦芽糖糊精，挤压小吃中纤维含量的增加较小。向混合物中添加抗性淀粉还减少了挤出点心的径向膨胀和增加的堆积密度，而获得的具有聚右旋糖或抗麦芽糖糊精的产品样品具有与对照样品相当的物理和感官质量。在测试的纤维材料中，聚葡萄糖和抗麦芽糖糊精具有生产高纤维含量零食的潜力。