Effects of explosion puffing on the nutritional composition and digestibility of grains

被引：50

作者：

Huang, Rongrong ^{[1
]}

Pan, Xiaodan ^{[1
]}

Lv, Jingang ^{[2
]}

Zhong, Wei ^{[2
]}

Yan, Fang ^{[2
]}

Duan, Feixia ^{[1
]}

Jia, Lirong ^{[1
]}

机构：

[1] Sichuan Univ, Coll Light Ind Text & Food Engn, Chengdu, Sichuan, Peoples R China

[2] Sichuan Huiji Food Co Ltd, Res & Dev Dept, Chengdu, Sichuan, Peoples R China

来源：

INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2018年 / 21卷 / 01期

关键词：

explosion puffing; grains; nutritional composition; physical properties; digestibility; PHYSICOCHEMICAL PROPERTIES; FUNCTIONAL-PROPERTIES; CHEMICAL-COMPOSITION; EXTRUSION-COOKING; SENSORY CHARACTERISTICS; STARCH DIGESTIBILITY; RICE FLOUR; PROTEIN; TEMPERATURE; L;

D O I：

10.1080/10942912.2018.1514634

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 investigate the effects of explosion puffing on the nutritional composition, physical properties, and digestibility of grains including millet, barley, black rice, rice, glutinous rice, and wheat. Explosion puffing of grains resulted in the nutritional composition with higher total sugar content and lower moisture, starch and fat contents. Although the protein content scarcely changed comparing with the untreated grains, the solubility declined significantly. Moreover, explosion puffing could significantly improve the physical properties including the water absorption index, water solubility index and gelatinization degree. The in vitro digestion experiment was employed to investigate the influences of explosion puffing on the starch hydrolysis rate and free amino acid content, and it was indicated that the digestibility of the starch and protein in grains was highly improved. The results demonstrated that explosion puffing is a suitable technique to improve the physical properties and digestibility of grains, which provided the theoretic foundation for the use of explosion puffing technology in coarse cereal processing.

引用

页码：2193 / 2204

页数：12

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