Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences & Technology, Srinagar, India.
Division of Food Technology and Nutrition, Lovely Professional University, Punjab, India.
J Sci Food Agric. 2022 Dec;102(15):7126-7135. doi: 10.1002/jsfa.12075. Epub 2022 Jul 7.
Severe extrusion cooking (SEC) has been extensively explored for product development and has been compared with mild extrusion cooking (MEC). Different blends of chickpea-rice flour for extrusion can be used to achieve a balance between nutritive value and valued product characteristics. This study was therefore designed to optimize the severe and mild extrusion conditions for rice-chickpea flour blends to cater for increasing consumer demand for snacks with the aim of comparing the effects of severe and mild extrusion cooking (MEC) on nutritional quality.
The results revealed a significantly (P < 0.05) higher percentage reduction in sucrose during severe extrusion (46.85%) compared to mild extrusion (7.88%). Likewise, the percentage increase in maltose, glucose, and fructose was significantly (P < 0.05) higher during SEC than during mild extrusion. Total phenolic content increased by 13.96% during mild extrusion, whereas, during severe extrusion it decreased by 15%. Total flavonoid content and total antioxidant activity decreased by 11.11% and 15.63%, respectively, during severe extrusion whereas, total flavonoid content and total antioxidant activity increased by 13.17% and 24.29%, respectively, during MEC. The loss in condensed tannin content was significantly (P < 0.05) higher (33.82%) during SEC than with MEC (12.05%). With regard to amino acids, the maximum loss was observed in methionine (53.38%) followed by lysine (40.63%) during SEC. However, the mineral content was found to increase during SEC.
This study revealed that MEC is superior to SEC in terms of minimizing deleterious effects on overall nutritional value of ready-to-eat snacks. © 2022 Society of Chemical Industry.
强烈挤压烹饪（SEC）已广泛用于产品开发，并与温和挤压烹饪（MEC）进行了比较。可以使用不同比例的鹰嘴豆-米粉混合物进行挤压，以在营养价值和有价值的产品特性之间取得平衡。因此，本研究旨在优化严重和温和挤压条件，以满足不断增长的消费者对零食的需求，目的是比较严重和温和挤压烹饪（MEC）对营养质量的影响。
结果表明，与温和挤压（7.88%）相比，严重挤压（SEC）过程中蔗糖的百分比降低了 46.85%，差异有统计学意义（P < 0.05）。同样，SEC 过程中麦芽糖、葡萄糖和果糖的百分比增加明显（P < 0.05）高于温和挤压。温和挤压过程中总酚含量增加了 13.96%，而 SEC 过程中则减少了 15%。严重挤压过程中总类黄酮含量和总抗氧化活性分别下降了 11.11%和 15.63%，而温和挤压过程中总类黄酮含量和总抗氧化活性分别增加了 13.17%和 24.29%。与 MEC 相比，SEC 过程中缩合单宁含量的损失显著（P < 0.05）更高（33.82%）。关于氨基酸，在 SEC 过程中，蛋氨酸（53.38%）和赖氨酸（40.63%）的损失最大。然而，矿物质含量在 SEC 过程中发现增加。
本研究表明，在最大限度地减少对即食小吃整体营养价值的有害影响方面，MEC 优于 SEC。© 2022 化学工业协会。
