Central Institute of Post Harvest Engineering and Technology, Ludhiana, 141 004 Punjab India.
J Food Sci Technol. 2012 Oct;49(5):572-9. doi: 10.1007/s13197-010-0209-8. Epub 2011 Jan 7.
The effect of legume incorporation (5%, 10% and 15%) on functional and nutritional properties of sorghum and wheat extrudates was investigated. Sorghum extrudates incorporated with legumes showed lower water absorption index water solubility index and pasting properties viz., peak viscosity, minimum viscosity, breakdown viscosity, final viscosity and total set back and similar degree of gelatinization and nutritional profile. At 15% incorporation level, water absorption index and water solubility index found to be maximum while degree of gelatinization and all the pasting properties showed lowest values for both sorghum and wheat extrudates. Similarly nutritional profile observed to be significantly higher for 15% as compared to 10% and 15% incorporation levels. Incorporation of legumes at 15% could be effective in producing high energy dense food products having better functional and nutritional properties.
研究了豆类掺入（5%、10%和 15%）对高粱和小麦挤压物的功能和营养特性的影响。与豆类混合的高粱挤压物的吸水性指数、水溶性指数和糊化特性（如峰值粘度、最小粘度、破裂粘度、最终粘度和总回生值）较低，且具有相似的凝胶化程度和营养成分。在 15%的掺入水平下，高粱和小麦挤压物的吸水性指数和水溶性指数最高，而凝胶化程度和所有糊化特性的值最低。同样，与 10%和 15%的掺入水平相比，15%的营养成分也显著更高。在 15%的掺入水平下掺入豆类可以有效地生产具有更好功能和营养特性的高能量密集型食品。
