Shevkani Khetan, Singh Narpinder, Rattan Bhaskar, Singh Jatinder Pal, Kaur Amritpal, Singh Baljit
1Department of Applied Agriculture, Central University of Punjab, Bathinda, 151001 India.
2Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005 India.
J Food Sci Technol. 2019 Apr;56(4):2257-2266. doi: 10.1007/s13197-019-03712-x. Epub 2019 Mar 14.
The present work was carried out to see the effect of blending of corn grit (CG) with varying levels of chickpea grit (CP 0-100%) and spinach leaf powder (SP 0-6%) on the characteristics [color, expansion, density, hardness, water absorption index, total phenolic content (TPC), antioxidant activity (AOA; as DPPH and ABTS free radical scavenging activities)] and sensory properties of extrudates. CP and SP were rich in proteins and minerals (Cu, Fe, Zn, Mg, Ca, K and Na). Their blending significantly influenced the physicochemical and antioxidant properties of CG extrudates. TPC and AOA of extrudates increased with the increased incorporation of CP and SP, though specific mechanical energy and extrudate expansion, generally, decreased while density and hardness increased. Sensory analysis revealed that CP and SP at incorporation levels of 25% and 4%, respectively could be blended with CG for making highly acceptable antioxidant-rich expanded snack.
开展本研究旨在考察将玉米粗粉（CG）与不同含量的鹰嘴豆粗粉（CP 0 - 100%）和菠菜叶粉（SP 0 - 6%）混合，对挤压物特性[颜色、膨胀度、密度、硬度、吸水指数、总酚含量（TPC）、抗氧化活性（AOA；以DPPH和ABTS自由基清除活性表示）]和感官特性的影响。CP和SP富含蛋白质和矿物质（铜、铁、锌、镁、钙、钾和钠）。它们的混合显著影响了CG挤压物的物理化学和抗氧化性能。随着CP和SP添加量的增加，挤压物的TPC和AOA增加，不过，比机械能和挤压物膨胀度通常降低，而密度和硬度增加。感官分析表明，分别以25%和4%的添加量将CP和SP与CG混合，可制成高度可接受的富含抗氧化剂的膨化零食。
