Use of corn flour and polydextrose in fried extrudate making: Effects of polydextrose content in the blend and extrusion temperature on the product quality,Journal of Food Process Engineering

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Use of corn flour and polydextrose in fried extrudate making: Effects of polydextrose content in the blend and extrusion temperature on the product quality
Journal of Food Process Engineering ( IF 2.7 ) Pub Date : 2020-05-04 , DOI: 10.1111/jfpe.13438
Jin Han Yang ₁ , Thi Thu Tra Tran ₁ , Van Viet Man Le ₁

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High fiber snack food has attracted great attention due to many health benefits. In this study, the effects of polydextrose content and extrusion temperature on proximate composition, physical and sensory properties of the fried corn snack were investigated. Firstly, the polydextrose content in the blend was varied from 0 to 10% while the extrusion temperature was fixed. Then the blend formula was fixed while the die temperature was changed from 60 to 110°C. An increase in polydextrose content in the blend from 0 to 10% augmented the product density and decreased its radial and axial expansion ratio and crispness. Moreover, small air cells and thick cell walls were observed in the texture of the product with high polydextrose content. An increase in die temperature from 60 to 100°C reduced the product bulk density and enhanced the radial and axial expansion ratio, hardness, and crispness. High die temperature also resulted in large air cells and thin cell walls in the product texture as well as high water absorption and water solubility index of the snack. However, further, an increase in die temperature from 100 to 110°C reduced the expansion ratio, hardness, and crispness of the fried extrudate. It can be concluded that snack quality was greatly influenced by polydextrose content and extrusion temperature. The use of polydextrose is the potential for the development of high fiber snack food.

中文翻译：

玉米粉和聚右旋糖在油炸挤出物中的用途：共混物中聚右旋糖含量和挤出温度对产品质量的影响

由于具有许多健康益处，高纤维休闲食品备受关注。在这项研究中，研究了聚右旋糖含量和挤出温度对油炸玉米小吃的成分，物理和感官特性的影响。首先，在固定挤出温度的同时，共混物中聚右旋糖的含量在0至10％之间变化。然后，在模头温度从60变为110℃的同时固定混合配方。共混物中聚葡萄糖的含量从0增加到10％会增加产品密度，并降低其径向和轴向膨胀率和松脆度。此外，在具有高聚葡萄糖含量的产品的质地中观察到小的空气孔和厚的细胞壁。模具温度从60°C升高到100°C，降低了产品的堆积密度，并提高了径向和轴向膨胀率，硬度和脆性。较高的模头温度还导致产品结构中的大气泡和薄细胞壁，以及小吃的高吸水率和水溶性指数。然而，进一步，模具温度从100℃增加到110℃降低了油炸挤出物的膨胀率，硬度和脆性。可以得出结论，小吃质量受聚葡萄糖含量和挤出温度的影响很大。聚葡萄糖的使用是开发高纤维休闲食品的潜力。较高的模头温度还导致产品结构中的大气泡和薄细胞壁，以及小吃的高吸水率和水溶性指数。然而，进一步地，模具温度从100℃增加到110℃降低了油炸挤出物的膨胀率，硬度和脆性。可以得出结论，小吃质量受聚葡萄糖含量和挤出温度的影响很大。聚葡萄糖的使用是开发高纤维休闲食品的潜力。较高的模头温度还导致产品结构中的大气泡和薄细胞壁，以及小吃的高吸水率和水溶性指数。然而，进一步地，模具温度从100℃增加到110℃降低了油炸挤出物的膨胀率，硬度和脆性。可以得出结论，小吃的质量受聚葡萄糖含量和挤出温度的影响很大。聚葡萄糖的使用是开发高纤维休闲食品的潜力。

更新日期：2020-05-04

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