鹰嘴豆对玉米挤压物的物理化学、营养、抗氧化和感官特性的影响。

Effect of chickpea on the physicochemical, nutritional, antioxidant, and organoleptic characterization of corn extrudates.

作者信息

Asif Muhammad, Maan Abid Aslam, Nazir Akmal, Khan Muhammad Imran Mehmood, Khan Muhammad Kashif Iqbal

机构信息

National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan.

Department of Food Engineering, University of Agriculture, Faisalabad, Pakistan.

出版信息

J Sci Food Agric. 2025 Feb;105(3):2059-2067. doi: 10.1002/jsfa.13981. Epub 2024 Nov 6.

DOI:10.1002/jsfa.13981

PMID:39503058

Abstract

BACKGROUND

Ready-to-eat snacks are very popular. However, they have a high glycemic index and lack proteins & micronutrients. This study prepared protein-enriched corn extrudates by adding chickpea grit supplements at varying concentrations (0-100 g kg).

RESULTS

The protein contents of 100 g kg supplemented extrudates increased by 66.66% and dietary fiber contents increased by 48.02% in comparison with the control. Bulk density increased by 1.46 times. However, the expansion ratio, porosity, and water absorption index decreased significantly (P < 0.05). The health-promoting characteristics of the extrudates increased in comparison with the control sample, i.e., total phenolic content increasing by 17.84%, 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) contents by 11.38%, and 2,2-azinobis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) content by 9.59%. Likewise, the potassium contents increased by 24.63% with the inclusion of 10% chickpea in corn extrudates. Sensory evaluation revealed that corn extrudates with up to 60 g kg added chickpea achieved the highest acceptability among panelists.

CONCLUSION

摘要

背景

即食零食非常受欢迎。然而，它们的血糖生成指数很高，且缺乏蛋白质和微量营养素。本研究通过添加不同浓度（0 - 100 g/kg）的鹰嘴豆粉来制备富含蛋白质的玉米挤压膨化食品。

结果

与对照组相比，添加100 g/kg鹰嘴豆粉的挤压膨化食品蛋白质含量增加了66.66%，膳食纤维含量增加了48.02%。堆积密度增加了1.46倍。然而，膨胀率、孔隙率和吸水指数显著降低（P < 0.05）。与对照样品相比，挤压膨化食品的健康促进特性有所提高，即总酚含量增加了17.84%，2,2 - 二苯基 - 1 - 苦基肼自由基（DPPH）含量增加了11.38%，2,2 - 联氮 - 双 - （3 - 乙基苯并噻唑啉 - 6 - 磺酸）（ABTS）含量增加了9.59%。同样，在玉米挤压膨化食品中添加10%鹰嘴豆后，钾含量增加了24.63%。感官评价表明，添加鹰嘴豆粉量高达60 g/kg的玉米挤压膨化食品在小组成员中获得了最高的可接受性。