Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada.
Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada.
J Texture Stud. 2020 Apr;51(2):300-307. doi: 10.1111/jtxs.12470. Epub 2019 Aug 6.
In this study, response surface methodology (RSM) was used to evaluate the effect of extrusion conditions on physical properties of chickpea:barley extrudates (60:40), and the resulting protein quality of their flours. Barrel temperature (150-170°C) and moisture content (16-20%) were chosen as independent variables to generate a central composite design. Hardness, expansion index, bulk density, and protein quality were analyzed as responses parameters. Expansion was found to be higher at lower temperatures and higher moisture for the 60:40 chickpea:barley blend; bulk density became reduced with increased moisture; and hardness was found to increase at higher temperatures and lower moistures. The protein quality of their resulting flours was found to be greater at moisture contents higher than 16%. The composition, protein quality, and functional attributes were also examined for raw and precooked flours of chickpea, barley, and their blend at the center point of the RSM design (18% moisture, 160°C). Extrusion also leads to improved water hydration capacities and reduced viscosities for precooked individual and blended flours relative to the raw. Moreover, extrusion also led to improved protein quality in the chickpea and chickpea-barley blend, but not the individual barley flour.
在这项研究中，响应面法（RSM）被用于评估挤压条件对鹰嘴豆：大麦挤压物（60:40）的物理性质及其面粉的蛋白质质量的影响。选择筒温（150-170°C）和水分含量（16-20%）作为独立变量，生成中心复合设计。硬度、膨胀指数、堆密度和蛋白质质量作为响应参数进行分析。对于 60:40 的鹰嘴豆：大麦混合物，发现较低的温度和较高的水分含量下膨胀度更高；随着水分含量的增加，堆密度降低；并且在较高的温度和较低的水分含量下发现硬度增加。发现其面粉的蛋白质质量在水分含量高于 16%时更高。还检查了鹰嘴豆、大麦及其混合物的生面粉和预煮面粉在 RSM 设计的中心点（18%水分、160°C）的组成、蛋白质质量和功能特性。与生的相比，挤压还导致预煮的单个和混合面粉的水合能力提高，粘度降低。此外，挤压还导致鹰嘴豆和鹰嘴豆-大麦混合物中的蛋白质质量提高，但大麦的单个面粉则没有。
