The impact of extrusion parameters on physicochemical, nutritional and sensorial properties of expanded snacks from pea and oat fractions

被引：72

作者：

do Carmo, Catia Saldanha ^{[1
]}

Varela, Paula ^{[1
]}

Poudroux, Claire ^{[1
]}

Dessev, Tzvetelin ^{[2
]}

Myhrer, Kristin ^{[1
]}

Rieder, Anne ^{[1
]}

Zobel, Hanne ^{[1
]}

Sahlstrom, Stefan ^{[1
]}

Knutsen, Svein Halvor ^{[1
]}

机构：

[1] Nofima, Norwegian Inst Food Fisheries & Aquaculture Res, PB 210, N-1431 As, Norway

[2] Univ Food Technol, Dept Technol Cereal Bread & Confectionery Prod, 26 Maritsa Blvd, Plovdiv 4000, Bulgaria

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2019年 / 112卷

关键词：

Pea; Oat; Extrusion technology; Texture; Sensory perception; DIETARY FIBER; PHYSICAL-PROPERTIES; EXTRUDED SNACKS; BETA-GLUCAN; SOY PROTEIN; INSTRUMENTAL ANALYSES; FUNCTIONAL-PROPERTIES; MOISTURE EXTRUSION; MECHANICAL ENERGY; YELLOW PEA;

D O I：

10.1016/j.lwt.2019.108252

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The objective of this study was to explore the production of an expanded snack entirely based on pea- and oat-rich fractions using the extrusion technology. The effect of the die temperature, HZ6 (146-175 degrees C) and blend moisture content, MC (11.2 and 16.8% dry basis) were investigated aiming at maximizing expansion, while obtaining a good texture and pleasant sensory perception. The best response was obtained with a HZ6 of 160 degrees C and MC of 11.2%. MC was the parameter that most influenced final extrudate properties/responses. The gross composition of the raw-material was not modified by extrusion processing apart from a decrease in glucose and fructose content attributed to Maillard reactions. The snacks contained 3.5 g of beta-glucan per portion. This is high enough for both approved EFSA health claims: lowers cholesterol and reduces post-prandial glucose response.

引用

页数：12

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