Lotfi Shirazi Sorour, Koocheki Arash, Milani Elnaz, Mohebbi Mohebbat
1Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.
Iranian Academic Center for Education Culture and Research (ACECR), Mashhad, Iran.
J Food Sci Technol. 2020 Jun;57(6):2169-2181. doi: 10.1007/s13197-020-04252-5. Epub 2020 Jan 21.
The effects of feed moisture content (14, 17 and 20% db), die temperature (120, 145 and 170 °C) and carrot pomace content (10, 17.5 and 25%) on the sectional expansion index, hardness, porosity, micro and macro structure and sensory properties of high fiber expanded barley-carrot pomace snack were investigated using a central composite design. Results showed that with increasing the moisture content the hardness of the extruded snacks increased while their expansion ratio decreased. The hardness decreased with increasing the die temperature, but the expansion ratio increased with increasing the die temperatures to up to 145 °C and decreased afterwards. An increase in carrot pomace content decreased the expansion ratio and cell average size while the hardness and cell wall thickness increased. The optimum condition for production of expanded barley-carrot pomace snack was 10% carrot pomace content, 142.7 °C die temperature and 14.02% moisture content. During extrusion cooking, the soluble dietary fiber of barley-carrot pomace snack increased, but no change on the total dietary fiber content was observed. Therefore, the extruded snacks prepared from barley flour and carrot pomace had high nutritional value.
采用中心复合设计，研究了进料水分含量（14%、17%和20%干基）、模头温度（120℃、145℃和170℃）和胡萝卜渣含量（10%、17.5%和25%）对高纤维膨化大麦-胡萝卜渣零食的截面膨胀指数、硬度、孔隙率、微观和宏观结构以及感官特性的影响。结果表明，随着水分含量的增加，挤压零食的硬度增加，而膨胀率降低。硬度随模头温度的升高而降低，但膨胀率在模头温度升至145℃之前随温度升高而增加，之后则降低。胡萝卜渣含量的增加降低了膨胀率和细胞平均尺寸，而硬度和细胞壁厚度增加。生产膨化大麦-胡萝卜渣零食的最佳条件是胡萝卜渣含量为10%、模头温度为142.7℃、水分含量为14.02%。在挤压烹饪过程中，大麦-胡萝卜渣零食的可溶性膳食纤维增加，但总膳食纤维含量未观察到变化。因此，由大麦粉和胡萝卜渣制备的挤压零食具有很高的营养价值。
