Bioresource Engineering, McGill University, 21111 Lakeshore, H9X3V9, Canada.
Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721302, West Bengal, India.
Food Chem. 2021 Mar 1;339:127865. doi: 10.1016/j.foodchem.2020.127865. Epub 2020 Aug 18.
Novel raw banana and defatted soy composite extrudates were formulated to combat celiac enteropathy. The influence of four independent parameters viz. barrel temperature (BT: 60-80 °C), screw speed (SS: 200-300 rpm), moisture content (MC: 10-20%, wb), and defatted soy flour content (SFC: 0-32%) on physicochemical properties of extrudates were evaluated. Response surface methodology (RSM) identified the optimum extrusion conditions (80 °C BT, 200 rpm SS, 10% MC, and 32% SFC). Compared to RSM (R:0.379-0.918), artificial neural network (R:0.909-0.991) proved as a better tool for response prediction. Scanning electron microscopy confirmed the antagonistic effect of SFC addition on extrudate porosity. The addition of SFC decreased the crystallinity of the starch granules (71 to 49%), whereas, storage time had a positive effect (49 to 53%) on crystallinity of the composite extrudates. Fourier transform infrared spectroscopy analysis elucidated the secondary structures of protein in the composite flour which were degraded during the extrusion cooking.
新型生芭蕉和脱脂大豆复合挤压物可用于治疗乳糜泻肠病。本研究考察了四个独立参数（筒壁温度（BT：60-80°C）、螺杆转速（SS：200-300rpm）、水分含量（MC：10-20%，wb）和脱脂大豆粉含量（SFC：0-32%））对挤压物理化性质的影响。响应面法（RSM）确定了最佳挤压条件（80°C BT、200rpm SS、10% MC 和 32% SFC）。与 RSM（R：0.379-0.918）相比，人工神经网络（R：0.909-0.991）更适合用于响应预测。扫描电子显微镜证实了 SFC 添加对挤压物孔隙率的拮抗作用。SFC 的添加降低了淀粉颗粒的结晶度（从 71%降至 49%），而储存时间对复合挤压物的结晶度有积极影响（从 49%增加到 53%）。傅里叶变换红外光谱分析阐明了复合粉中蛋白质的二级结构，这些结构在挤压蒸煮过程中发生了降解。
