Research of the extrusion on the component changes of the fruit and vegetable breakfast cereal

Rice flour, jujube powder, carrot powder were mixed in 80% ∶ 12% ∶ 8% proportions, then extruded in a twin-screw extruder.The influence of extrusion on vitamin C, β- carotene and dietary fiber was studied, as well as the properties of starch and protein. The results showed that the contents of vitamin C and β- carotene were reduced, otherwise the contents of soluble dietary fiber and insoluble dietary fiber after the extrusion processing. Using scanning electron microscopy, the destruction of starch granules was observed.At the same time, extrusion increased the solubility and digestibility of the starch.After the extrusion processing, water- soluble, salt- soluble, alcohol- soluble, alkali- soluble protein content decreased by 31.10%, 38.88%, 14.62%, 64.64% respectively, otherwise the digestibility of protein.