Gonzalo de Gutiérrez M V, Gómez M H
Instituto de Investigaciones para la Industria Química, Universidad Nacional de Salta, Argentina.
Arch Latinoam Nutr. 1987 Sep;37(3):494-502.
Most of the physicochemical and sensorial properties of the extrudates depend on the extent of the starch degradation. A cereal extrudate has physicochemical properties similar to those of a blend of raw, gelatinized and dextrinized starch. Based on this postulate, models of cereal: oilseed blends were prepared, and different analytical techniques for their characterization were applied. Results revealed that the corn:soy (70:30) extruded sample under study, was similar to moderately dextrinized corn:soy blend obtained in the laboratory. Therefore, it could be used to prepare "papillas" or precooked foods.
挤出物的大多数物理化学和感官特性取决于淀粉降解的程度。谷物挤出物具有与生淀粉、糊化淀粉和糊精化淀粉混合物相似的物理化学性质。基于这一假设，制备了谷物与油籽混合物的模型，并应用了不同的分析技术对其进行表征。结果表明，所研究的玉米与大豆（70:30）挤压样品与实验室中获得的中度糊精化玉米与大豆混合物相似。因此，它可用于制备“乳头”或预煮食品。
