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感觉性质,纹理分析,以及一些从不同谷物产品中生产的丰富挤出产品的物理分析
Hayriye Genç1, Nizam Mustafa Nizamlıoğlu2
1Department of Food Engineering, Faculty of Engineering, Karamanoglu Mehmetbey University, Karaman, 70200, Turkey.
Plant foods for human nutrition (Dordrecht, Netherlands)
|March 18, 2025
概括
研究人员从全麦面粉和玉米中开发了一种健康的零食. 这种挤出产品为传统的油性零食提供了营养丰富的替代品,感官测试证实了其受欢迎程度.
科学领域:
- 食品科学 食品科学 食品科学
- 挤出技术 挤出技术
- 营养科学 营养科学
背景情况:
- 传统的零食通常含有大量的油和添加剂.
- 人们对更健康的零食替代品的需求越来越大.
- 全麦面粉和玉米面粉在功能性食品开发中使用不足.
研究的目的:
- 开发一个功能性的挤出零食,使用全麦面粉和玉米.
- 调查加工参数对产品特性的影响.
- 为了评估开发的零食的感官可接受性.
主要方法:
- 双螺杆挤出用于从全麦面粉,玉米面粉和D-葡萄糖的混合物中生产零食.
- 原材料湿度 (12-16%) 和挤出机模具温度 (130-170°C) 是不同的.
- 测量了水结合能力和膨胀指数.
- 进行感官评估以确定消费者偏好.
主要成果:
- 水的结合能力随着原材料湿度和模具温度的提高而增加.
- 玉米豆表现出最高的扩张指数 (3.11 ± 0.22).
- 含有D-葡萄糖的全麦面粉具有最低的膨胀指数 (2.10 ± 0.34).
- 在感官测试中,最喜欢用全麦面粉和玉米制成的挤出产品.
结论:
- 一种可行的功能性零食可以从全麦面粉和玉米粉混合物中制造出来.
- 加工参数显著影响挤出零食的物理性质.
- 开发的零食为传统零食提供了更健康的替代品,并展示了新的功能性食品开发的潜力.
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