ARC Dairy Innovation Hub, Dept. of Chemical and Biomolecular Eng., Univ. of Melbourne, Parkville, VIC, 3010, Australia.
The Bio21 Molecular Science and Biotechnology Inst., Univ. of Melbourne, Parkville, VIC, 3010, Australia.
J Food Sci. 2019 Feb;84(2):284-291. doi: 10.1111/1750-3841.14432. Epub 2019 Jan 16.
Extruded snack products were made from an oat fiber-corn flour matrix fortified with 1.5% (w/w) curcuminoids (750 mg curcuminoids/100 g) to improve the solubility and stability of curcuminoids. The effects of extruder feed moisture content (21%, 28%, and 35%) and screw speed (200 and 300 rpm) on the extrusion parameters and physical properties of final snacks were investigated. Curcuminoids lost during extrusion and curcuminoids loss during subsequent drying of extrudates were analyzed, to separate the losses occurring in each unit process. Drying post extrusion (at 50 °C for 4 hr) was essential to obtain a crunchy shelf stable product (5% moisture). Curcuminoids loss during extrusion was from 17% to 84%, with high loss for the extrusion with low feed moisture content (21%). A further curcuminoids loss of 4% to 44% occurred during drying, with much higher loss for the extrudate with high moisture content. Total curcuminoids retained after extrusion and drying was 12% to 41% (59% to 88% loss), equivalent to 180 to 616 mg curcuminoids retained per 100 g snack, levels within recommended daily dose. Curcuminoids retained after drying was stable during 80 days of storage at 25 °C. The results highlighted the importance of understanding the impact of each unit process separately (for example, extrusion and drying) on the stability of curcuminoids for the development of healthier extruded snacks. PRACTICAL APPLICATION: Extruded snacks products were developed by fortifying the snacks with oat fiber and curcuminoids in order to address the need for a healthy ready to eat food products. Some extrusion characteristics were selected to produce snack products which have favorable properties in terms of consumer acceptance.
膨化小吃产品由燕麦纤维-玉米粉基质制成，其中添加了 1.5%（w/w）姜黄素（100 克姜黄素含 750 毫克姜黄素），以提高姜黄素的溶解度和稳定性。研究了挤压机进料水分含量（21%、28%和 35%）和螺杆转速（200 和 300 rpm）对最终小吃挤压参数和物理性能的影响。分析了挤压过程中姜黄素的损失以及挤压物后续干燥过程中姜黄素的损失，以分离每个单元过程中发生的损失。挤出后干燥（50°C 干燥 4 小时）对于获得酥脆的货架稳定产品（水分含量为 5%）是必不可少的。挤压过程中姜黄素的损失率为 17%至 84%，低进料水分含量（21%）的挤压损失率较高。干燥过程中进一步损失了 4%至 44%的姜黄素，高水分含量的挤压物损失更高。挤出和干燥后总姜黄素保留率为 12%至 41%（59%至 88%损失），相当于每 100 克小吃保留 180 至 616 毫克姜黄素，处于推荐的每日剂量范围内。干燥后姜黄素的保留率在 25°C 下储存 80 天是稳定的。研究结果强调了分别了解每个单元过程（例如挤压和干燥）对姜黄素稳定性的影响对于开发更健康的挤压小吃的重要性。实际应用：通过在小吃中添加燕麦纤维和姜黄素来开发膨化小吃产品，以满足对健康即食食品的需求。选择了一些挤压特性来生产在消费者接受度方面具有良好特性的小吃产品。
