Formula Optimization and Quality Analysis of Double Screw Extrusion Compound Instant Porridge

WANG Chen; WANG Yan; WU Weiguo; LIAO Luyan

doi:10.13386/j.issn1002-0306.2021070338

Volume 43 Issue 5

Feb. 2022

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Science and Technology of Food Industry > 2022 > 43(5): 245-254. > DOI: 10.13386/j.issn1002-0306.2021070338

WANG Chen, WANG Yan, WU Weiguo, et al. Formula Optimization and Quality Analysis of Double Screw Extrusion Compound Instant Porridge[J]. Science and Technology of Food Industry, 2022, 43(5): 245−254. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021070338.

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Formula Optimization and Quality Analysis of Double Screw Extrusion Compound Instant Porridge

College of Food Science and Technology, Hunan Agricultural University, Changsha 412000, China

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Received Date: July 27, 2021
Available Online: December 27, 2021

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Abstract

Abstract

In order to promote the deep processing and comprehensive utilization of low-value rice and meet the market demand for nutritious instant porridge, the high protein and high dietary fiber instant porridge was specially developed by this study. In this experiment, D-optimal mixture design was used to study the effects of different proportions of broken rice, soybean protein powder, quinoa, black beans, oats and black rice on the sensory and quality of instant porridge. The results showed that the best ingredients of instant porridge were broken rice flour 50%, soybean protein flour 14%, quinoa flour 20%, oat flour 5%, black bean flour 5% and black rice flour 6%. The gelatinization degree, rehydration rate, water absorption, sensory score, protein and dietary fiber content of the instant porridge prepared by the mixture formula were 97.48%, 488.36%, 493.89%, 91.14, 15.37% and 8.42% respectively. This study provides a new way for the development of functional nutritional instant porridge, and also opens up a new way for the deep processing and comprehensive utilization of low-value rice.
- instant porridge,
- double-screw extrude,
- formula optimization,
- D-optimal mixture design

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References

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