挤压膨化处理对发芽糙米粉冲调特性的影响
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摘要
以发芽糙米为原料,制成发芽糙米粉。以水溶性指数(WSI)、吸水性指数(WAI)、结块率、冲调液稳定性及淀粉体外消化率为冲调特性评价指标,比较不同挤压膨化工艺条件对发芽糙米粉冲调特性的影响,探讨工艺条件与冲调特性评价指标的相关性。研究结果表明:挤压膨化后,WAI、结块率及淀粉体外消化率与工艺条件呈现一定的相关性。
In this study, brown rice was used as material to prepare germinated brown rice powder. Water soluble index(WSI), water absorption index(WAI), agglomerate rate, stability and in-vitro starch digestibility were used as evaluation indexes to compared the effects of extrusion on the solubility of germinated brown rice powder. The results showed that after extrusion, WAI, agglomerate rate and in-vitro starch digestibility were correlated with technological conditions.
In this study, brown rice was used as material to prepare germinated brown rice powder. Water soluble index(WSI), water absorption index(WAI), agglomerate rate, stability and in-vitro starch digestibility were used as evaluation indexes to compared the effects of extrusion on the solubility of germinated brown rice powder. The results showed that after extrusion, WAI, agglomerate rate and in-vitro starch digestibility were correlated with technological conditions.
引文
[1]吴晓娟,从竞远,吴伟,等.糙米发芽前后营养成分的变化及其对发芽糙米糊化特性的影响[J].食品科学,2017,38(18):67-72.
[2]许绰微,张璐,赵思明,等.发芽糙米热风和微波干燥特性及品质研究[J].现代食品科技,2016,(1):256-260.
[3]Cornejo F,Caceres P J,Martínez-Villaluenga C,et al.Effects of germination on the nutritive value and bioactive compounds of brown rice breads[J].Food Chem.,2015(173):298-304.
[4]张亮,刘璐宁,孟宪梅,等.双酶预酶解协同挤压膨化改善发芽糙米粉冲调性的工艺优化[J].中国食品添加剂,2018,(10):140-149.
[5]石林娟,曹磊,宋玉,等.HPLC法和Berthelot比色法测定发芽糙米中γ-氨基丁酸的含量[J].粮食与饲料工业,2015(1):61-65.
[2]许绰微,张璐,赵思明,等.发芽糙米热风和微波干燥特性及品质研究[J].现代食品科技,2016,(1):256-260.
[3]Cornejo F,Caceres P J,Martínez-Villaluenga C,et al.Effects of germination on the nutritive value and bioactive compounds of brown rice breads[J].Food Chem.,2015(173):298-304.
[4]张亮,刘璐宁,孟宪梅,等.双酶预酶解协同挤压膨化改善发芽糙米粉冲调性的工艺优化[J].中国食品添加剂,2018,(10):140-149.
[5]石林娟,曹磊,宋玉,等.HPLC法和Berthelot比色法测定发芽糙米中γ-氨基丁酸的含量[J].粮食与饲料工业,2015(1):61-65.