挤出加工对含有β-葡萄糖丰富面粉的强化早餐谷物的影响:物理,结构和营养方面
Sibel Yağcı1, Nazlı Şahin2, Ayşegül Çalışkan2
1Balıkesir University Department of Food Engineering, Balıkesir, Turkey.
Journal of the science of food and agriculture
|September 16, 2025
概括
这项研究优化了使用β-葡萄糖丰富面粉 (BEFF) 的早餐谷物生产. 最佳条件产生了高β-葡萄糖含量和提高了粉消化能力,符合FDA健康早餐谷物标准.
科学领域:
- 食品科学与技术 食品科学与技术
- 营养科学 营养科学
- 材料科学 材料科学 材料科学
背景情况:
- 研究了早餐谷物及其物理,纹理,微观结构和营养特性.
- 这项研究重点关注含有β-葡萄糖丰富面粉 (BEFF) 的谷物.
研究的目的:
- 为了评估BEFF水平,螺丝转速和死亡温度对谷物特性的影响.
- 为了确定BEFF丰富谷物的最佳挤出加工条件.
主要方法:
- 使用中央复合设计 (CCD) 来系统地改变处理参数.
- 对挤出谷物进行了物理,纹理,微观结构和营养分析.
主要成果:
- 螺丝速度和压模温度显著影响了谷物特性,BEFF水平显示出显著的影响.
- 在最佳条件下 (5.1%BEFF,每分钟435转,170°C) 产生14.3g/kgβ-葡萄糖,提高了粉的消化能力.
- 挤出过程中β-葡萄糖的损失被最小化到不到42%.
结论:
- 挤出加工提高了粉的消化能力和降低了β-葡萄糖含量,降低了粉凝化度.
- 所有配方的早餐谷物都符合FDA对β-葡萄糖含量 (≥0.75g/份) 的要求.
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