果蔬粉对谷物早餐品质的影响
首发时间:2014-03-19
摘要:以大米为原料,胡萝卜粉和红枣粉的添加量分别为0%、5%、10%、15%和20%,用双螺杆挤压机进行挤压。研究不同含量的胡萝卜粉和红枣粉对谷物早餐品质的影响。结果表明,胡萝卜粉和红枣粉能够改变产品的色泽;产品的脆性和保脆性随着胡萝卜粉和红枣粉含量的增加而提高;产品的WAI和WSI随着胡萝卜粉含量的增加而降低;同时,胡萝卜粉和红枣粉含量的增加会提高产品的营养成分,如β-胡萝卜素、维生素C和多酚含量都显著增加;随着胡萝卜粉和红枣粉含量的增加,产品的EMC逐渐减小,吸湿性降低。
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The effect of fruit and vegetable powders on the property of cereal breakfast
Abstract:Extruded mixtures were prepared by mixing carrot and jujube powders with rice flour at varying levels(0%,5%,10%,15% and 20%) . The influence of carrot and jujube powders and level on the property of cereal breakfast was studied. The results showed that carrot and jujube powders can change the color of the product. The brittleness and bowl life of the product increased with increase in levels of added carrot and jujube powders while the WAI and WSI decreased. Meanwhile, the increase with carrot and jujube powders will increase the nutritional content of product,such as β-carotene, vitamin C and polyphenol content. Increasing amounts of carrot and jujube powders resulted in lower equilibrium moisture content of product.
Keywords: food science carrot powder jujube powder cereal breakfast property
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No.4589581962088139****
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