Functional and physical properties of naked barley-based unexpanded extrudates: effects of low temperature
| Autor: | Aiquan Jiao, Yuan Chen, Yueyue Yang, Qing Liu, Zhengyu Jin, Enbo Xu |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
lcsh:TP368-456
Chemistry 010401 analytical chemistry multi-grain recombination lcsh:TX341-641 physicochemical properties 04 agricultural and veterinary sciences 040401 food science 01 natural sciences Naked barley digestion characteristics 0104 chemical sciences lcsh:Food processing and manufacture 0404 agricultural biotechnology low-temperature extrusion Food science lcsh:Nutrition. Foods and food supply Food Science |
| Zdroj: | International Journal of Food Properties, Vol 23, Iss 1, Pp 1886-1898 (2020) |
| ISSN: | 1532-2386 1094-2912 |
| DOI: | 10.1080/10942912.2020.1826511 |
| Popis: | The purpose of this study was to provide a new approach to producing a slowly-digestible snack with sensory appeal suitable for people with hyperglycemia. The study was based on naked barley supplemented with other functional components and used low-temperature extrusion technology. The effects of the extrusion temperature (Et = 65–85°C), feed moisture (Fm = 25–35%), and screw speed (Ss = 60–80 rpm) were studied systemically, aiming at minimizing the glycemic index and maximizing the radical scavenging rate while obtaining a good texture and pleasant sensory characteristics. The best response was obtained with an Et of 74.24°C, Fm of 35%, and Ss of 80 rpm. Under these conditions, barley extruded with multiple grains showed a lower degree of gelatinization (70.17%), lower glycemic index (29.37), higher radical scavenging rate (53.66%), and higher sensory evaluation (86) compared to those of extrudates with only naked barley. The present study suggests that the low-temperature extrusion method can effectively produce snacks with a high radical-scavenging rate, slow digestion characteristics, and high market acceptance. |
| Databáze: | OpenAIRE |
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