Luo Siwen, Paliwal Jitendra, Koksel Filiz
Department of Food and Human Nutritional Sciences, University of Manitoba, Richardson Centre for Food Technology and Research, 196 Innovation Drive, Winnipeg, MB R3T 2N2, Canada.
Department of Biosystems Engineering, University of Manitoba, E2-376, EITC, 75A Chancellor's Circle, Winnipeg, MB R3T 2N2, Canada.
Foods. 2024 Jul 30;13(15):2411. doi: 10.3390/foods13152411.
Blowing agent-assisted extrusion cooking is a novel processing technique that can alter the expansion of extruded snacks and, thus, enhance their physical appeal, such as texture. However, to this day, this technique has only been studied for ingredients with limited protein contents (<30%). In this study, protein-enriched snacks were extruded using nitrogen gas as a blowing agent at a wide protein range (0-50%) to better explore the potential of this technique in manufacturing high-protein snacks. The results showed that, with nitrogen gas injection, extrudate radial expansion was significantly ( < 0.05) improved at 10% and 40% protein, while extrudate density was significantly reduced at 30% and 50% protein. Nitrogen gas-injected extrudates, especially at 50% protein, exhibited improvements in texture, including a reduction in hardness and an increase in crispness. Collectively, this study showed the promising potential of nitrogen gas-assisted extrusion in improving the physical appeal of innovative healthy snacks at a high protein level (i.e., 50%).
发泡剂辅助挤压蒸煮是一种新型加工技术，它可以改变挤压零食的膨胀度，从而提升其外观吸引力，如质地。然而，时至今日，该技术仅针对蛋白质含量有限（<30%）的原料进行过研究。在本研究中，以氮气作为发泡剂，在较宽的蛋白质含量范围（0 - 50%）内对富含蛋白质的零食进行挤压，以更好地探索该技术在生产高蛋白零食方面的潜力。结果表明，注入氮气后，蛋白质含量为10%和40%时，挤出物的径向膨胀显著（<0.05）改善，而蛋白质含量为30%和50%时，挤出物密度显著降低。注入氮气的挤出物，尤其是蛋白质含量为50%时，质地有所改善，包括硬度降低和脆度增加。总体而言，本研究表明氮气辅助挤压在提高高蛋白水平（即50%）的创新健康零食的外观吸引力方面具有广阔的潜力。
