食品工业副产品作为生产增值玉米零食产品的原材料。
Food Industry By-Products as Raw Materials in the Production of Value-Added Corn Snack Products.
作者信息
Jozinović Antun, Šubarić Drago, Ačkar Đurđica, Babić Jurislav, Orkić Vedran, Guberac Sunčica, Miličević Borislav
机构信息
Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia.
Scientific Center of Excellence for Personalized Health Care, Josip Juraj Strossmayer University of Osijek, Trg sv. Trojstva 3, 31000 Osijek, Croatia.
出版信息
Foods. 2021 Apr 26;10(5):946. doi: 10.3390/foods10050946.
The addition of brewer's spent grain (BSG), sugar beet pulp (SBP) and apple pomace (AP), on the nutritional properties of directly expanded snack products based on corn grits was investigated. Snack products were produced in a laboratory single screw extruder with the addition of 5, 10 and 15% d. m. of these by-products in corn grits. Chemical composition, total phenolic content, antioxidant activity, dietary fiber, resistant starch, starch damage and pasting properties of the mixtures and extruded samples were determined. Extrusion process and by-product additions had a significant effect on the proximate chemical composition. All three by-products increased contents of both soluble and insoluble dietary fiber, while the extrusion caused a reduction of insoluble fiber and increase of soluble fiber. After the extrusion process starch damage and antioxidant activity increased, while resistant starch content and total polyphenol content decreased. According to obtained results, it can be concluded that the investigated by-products can be used in the production of nutritionally more valuable corn snacks.
研究了添加啤酒糟（BSG）、甜菜粕（SBP）和苹果渣（AP）对以玉米糁为基础的直接膨化休闲食品营养特性的影响。在实验室单螺杆挤出机中生产休闲食品，在玉米糁中添加5%、10%和15%干物质的这些副产品。测定了混合物和挤出样品的化学成分、总酚含量、抗氧化活性、膳食纤维、抗性淀粉、淀粉损伤和糊化特性。挤压过程和副产品添加对近似化学成分有显著影响。所有三种副产品均增加了可溶性和不溶性膳食纤维的含量，而挤压导致不溶性纤维减少，可溶性纤维增加。挤压过程后，淀粉损伤和抗氧化活性增加，而抗性淀粉含量和总多酚含量降低。根据所得结果，可以得出结论，所研究的副产品可用于生产营养更有价值的玉米休闲食品。
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