Sumargo Franklin, Gulati Paridhi, Weier Steven A, Clarke Jennifer, Rose Devin J
Department of Food Science & Technology, University of Nebraska, Lincoln, NE, USA.
The Food Processing Center, University of Nebraska, Lincoln, NE, USA.
Food Chem. 2016 Nov 15;211:726-33. doi: 10.1016/j.foodchem.2016.05.097. Epub 2016 May 14.
The influence of pinto bean flour and processing moisture on the physical properties and in vitro digestibility of rice-bean extrudates has been investigated. Brown rice: pinto bean flour (0%, 15%, 30%, and 45% bean flour) were extruded under 5 moisture conditions (17.2%, 18.1%, 18.3%, 19.5%, and 20.1%). Physical properties [bulk density, unit density, radial expansion, axial expansion, overall expansion, specific volume, hardness, color, water solubility index, and water absorption index] and in vitro starch and protein digestibilities were determined. Increasing bean flour and processing moisture increased density and hardness while decreasing expansion. Rapidly digestible starch decreased and resistant starch increased as bean substitution and processing moisture increased. In vitro protein digestibility increased with increasing bean flour or with decreasing processing moisture. Incorporating bean flour into extruded snacks can negatively affect physical attributes (hardness, density, and expansion) while positively affecting in vitro starch (decrease) and protein (increase) digestibilities.
已研究了斑豆粉和加工水分对米豆挤压物物理性质及体外消化率的影响。糙米与斑豆粉（0%、15%、30%和45%豆粉）在5种水分条件（17.2%、18.1%、18.3%、19.5%和20.1%）下进行挤压。测定了物理性质[堆积密度、单位密度、径向膨胀、轴向膨胀、总体膨胀、比容、硬度、颜色、水溶性指数和吸水性指数]以及体外淀粉和蛋白质消化率。增加豆粉和加工水分会提高密度和硬度，同时降低膨胀度。随着豆粉替代量和加工水分的增加，快速消化淀粉减少，抗性淀粉增加。体外蛋白质消化率随豆粉增加或加工水分减少而提高。将豆粉添加到挤压零食中会对物理属性（硬度、密度和膨胀度）产生负面影响，而对体外淀粉（减少）和蛋白质（增加）消化率产生正面影响。
