Effects of Extrusion on Nutritional Quality and Physicochemical Properties of Multigrain Meal Replacement Powder

WANG Xia; LIU Yongji; BAI Jimin; LU Baoxin

doi:10.13386/j.issn1002-0306.2022120128

Volume 44 Issue 22

Nov. 2023

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Science and Technology of Food Industry > 2023 > 44(22): 28-35. > DOI: 10.13386/j.issn1002-0306.2022120128

WANG Xia, LIU Yongji, BAI Jimin, et al. Effects of Extrusion on Nutritional Quality and Physicochemical Properties of Multigrain Meal Replacement Powder[J]. Science and Technology of Food Industry, 2023, 44(22): 28−35. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022120128.

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Effects of Extrusion on Nutritional Quality and Physicochemical Properties of Multigrain Meal Replacement Powder

WANG Xia^{1, 2, ,},
LIU Yongji^{1, 3},
BAI Jimin¹,
LU Baoxin¹

1.
College of Food, Heilongjiang Bayi Agricultural University, Daqing 163319, China
2.
Heilongjiang Engineering Research Center for Coarse Cereals Processing and Quality Safety, Daqing 163319, China
3.
Key Laboratory of Agro-products Processing and Quality Safety of Heilongjiang Province, Daqing 163319, China

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Received Date: December 17, 2022
Available Online: September 11, 2023

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Abstract

Abstract

Using highland barley, mung bean, black bean and Tartary buckwheat as raw materials, the multigrain meal replacement powder was set by twin-screw extrudation technology. The changes of nutrient composition, volatile flavor, crystal structure and other physicochemical properties were tested before and after extrudation. The results showed that the contents of protein, fat, moisture, starch, total phenol and total flavone of multigrain meal replacement powder were reduced by 2.83%, 0.47%, 4.45%, 2.62%, 17.89 mg/100 g and 9.02 mg/100 g, respectively. The changes of dietary fiber and ash were not significant. The aldehydes, alcohol and heterocyclic substances that contribute more to the flavor were increased, which greatly improved the flavor. The crystal structure changed from A-type to V-type, and the crystallinity reduced by 24.97%. RVA and DSC results showed that the peak viscosity, minimum viscosity, disintegration value, final viscosity, recovery value and peak time decreased by 156, 46, 110, 111, 177 cP and 2.2 min, respectively. The enthalpy change decreased to 0.15 J·g⁻¹, indicating that most of the starch had been gelatinized. The results of gel texture showed that the hardness and adhesion decreased by 35.72 g and 4.08 g respectively, while the adhesion, cohesiveness, elasticity and capability increased by 5.11 g, 0.19 Ratio, 5.08 mm and 1.98 mJ respectively, giving it a good taste. The study of the quality characteristics of the powder showed that the content of soluble solid and the water holding capacity increased while the oil holding capacity decreased. The characteristics of power were obviously improved. The color changed obviously.
- ereal,
- extrusion,
- nutritional quality,
- gelatinization

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References (32)

References

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