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Functional and physical properties of naked barley-based unexpanded extrudates: effects of low temperature
International Journal of Food Properties ( IF 2.9 ) Pub Date : 2020-01-01 , DOI: 10.1080/10942912.2020.1826511
Yueyue Yang 1, 2 , Aiquan Jiao 1, 2, 3 , Qing Liu 1, 2 , Enbo Xu 4 , Yuan Chen 2 , Zhengyu Jin 1, 2, 3
Affiliation  

ABSTRACT The purpose of this study was to provide a new approach to producing a slowly-digestible snack with sensory appeal suitable for people with hyperglycemia. The study was based on naked barley supplemented with other functional components and used low-temperature extrusion technology. The effects of the extrusion temperature (Et = 65–85°C), feed moisture (Fm = 25–35%), and screw speed (Ss = 60–80 rpm) were studied systemically, aiming at minimizing the glycemic index and maximizing the radical scavenging rate while obtaining a good texture and pleasant sensory characteristics. The best response was obtained with an Et of 74.24°C, Fm of 35%, and Ss of 80 rpm. Under these conditions, barley extruded with multiple grains showed a lower degree of gelatinization (70.17%), lower glycemic index (29.37), higher radical scavenging rate (53.66%), and higher sensory evaluation (86) compared to those of extrudates with only naked barley. The present study suggests that the low-temperature extrusion method can effectively produce snacks with a high radical-scavenging rate, slow digestion characteristics, and high market acceptance.

中文翻译:

基于裸大麦的未膨胀挤出物的功能和物理特性:低温的影响

摘要 本研究的目的是提供一种新方法来生产适合高血糖人群的具有感官吸引力的缓慢消化的零食。该研究以裸大麦为基础,辅以其他功能成分,并采用低温挤压技术。系统地研究了挤出温度 (Et = 65–85°C)、进料水分 (Fm = 25–35%) 和螺杆速度 (Ss = 60–80 rpm) 的影响,旨在最小化血糖指数并最大化自由基清除率高,同时获得良好的质地和令人愉悦的感官特性。最佳响应是在 Et 为 74.24°C、Fm 为 35% 和 Ss 为 80 rpm 时获得的。在这些条件下,多粒大麦的糊化度较低(70.17%),升糖指数较低(29.37),自由基清除率较高(53.66%),与仅含有裸大麦的挤出物相比,感官评价更高 (86)。目前的研究表明,低温挤压法可以有效地生产出自由基清除率高、消化慢、市场接受度高的零食。
更新日期:2020-01-01
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