Bresciani Andrea, Vanara Francesca, Pagliarini Ella, Locatelli Monica, Proserpio Cristina, Travaglia Fabiano, Blandino Massimo, Marti Alessandra
Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Milan, Italy.
Department of Agricultural, Forest and Food Science (DISAFA), Università degli Studi di Torino, Grugliasco, TO, Italy.
Food Chem. 2023 Jan 1;398:133936. doi: 10.1016/j.foodchem.2022.133936. Epub 2022 Aug 12.
This study investigated the impact of seed coats from peas (PC) and chickpeas (CC) (at 15 % and 30 % levels) on rice-based co-extruded snacks. Using PC and CC reduced the content of soluble (29 %) and cell-wall bound phenolic acids (21 %), but it enhanced the amount and the profile of flavonoids of rice-based snacks (up to 16 times with PC), resulting in significantly higher antioxidant activity (134 %). Snacks with 15 % CC showed a higher section area (about 335 versus 191 mm) and a lower average pore radius (20.1 versus 23.9 mm) than PC-snacks; however, such features did not affect either texture or porosity. At 30 % level, PC resulted in a more porous structure (porosity: 73.1 versus 66.7 %) with smaller pores (17.2 versus 27.3 mm) and high firmness (55.9 versus 40.1 N). Consumers' acceptability evaluation revealed that samples containing pulse seed coat were comparable and preferred to the control (i.e., 100 % polished rice).
本研究调查了豌豆（PC）和鹰嘴豆（CC）种皮（含量分别为15%和30%）对大米基共挤型零食的影响。使用PC和CC可降低可溶性酚酸（29%）和细胞壁结合酚酸（21%）的含量，但可提高大米基零食中黄酮类化合物的含量和种类（PC可使其增加至16倍），从而显著提高抗氧化活性（134%）。含有15%CC的零食比含有PC的零食具有更大的截面积（约335对191平方毫米）和更小的平均孔径（20.1对23.9毫米）；然而，这些特征对质地或孔隙率均无影响。在30%的添加水平下，PC可使零食具有更多孔的结构（孔隙率：73.1%对66.7%）、更小的孔隙（17.2对27.3毫米）和更高的硬度（55.9对40.1牛顿）。消费者可接受性评价显示，含有豆类种皮的样品与对照样品（即100%精米）相当且更受青睐。
