This study evaluates the incorporation of alpha-linolenic acid （LNA, 18：3n-3） through the golden flaxseed in snacks＇ formulations with and without seasoning. Snacks with different formulations presented significan...This study evaluates the incorporation of alpha-linolenic acid （LNA, 18：3n-3） through the golden flaxseed in snacks＇ formulations with and without seasoning. Snacks with different formulations presented significant differences （P 〈 0.05） in their proximate composition, mainly for total lipids and moisture content. Regarding the fatty acids profile, six different fatty acids were found： 16：0, 18：0, 18：1n-9, 18：1n-7, 18：2n-6 （LA） and 18：3n-3. The majority fatty acid was 18：2n-6 （LA） due to the predominance of corn in the products formulation. The incorporation of 18：3n-3 was observed, and this fatty acid was not affected by the extrusion temperature during the processing or the storage time. The results of sensory evaluation indicated that the product developed with addition of golden flaxseed had mild acceptance among the panelists. Thus, it was concluded that the addition of flaxseed is feasible for the nutritional enrichment of corn snacks.展开更多
Expanded snacks made up of corn, wheat and rice is very popular because of their texture. Sorghum is one of the important cereals, which is not so far studied well for extrusion processing. Due to presence of high amo...Expanded snacks made up of corn, wheat and rice is very popular because of their texture. Sorghum is one of the important cereals, which is not so far studied well for extrusion processing. Due to presence of high amount of starch （56%-73%）： sorghum could be the good candidate for manufacturing of expanded snacks. The extruded products obtained using extrusion conditions such as feed moisture content （12%-16%）, die temperature （150-190℃）, screw speed （150-210 rpm） and feed rate （50-70 g min1） are further characterized by analyzing bulk density, expansion ratio, water absorption index （WAI）, water solubility index （WSI）, textural properties, color and sensory evaluation. Increase in feed moisture content resulted in extrudates with gradual increase in density, WAI and hardness and decrease in expansion, WSI, crispness and whiteness. Higher barrel temperature reduced the extrudate expansion, bulk density and hardness and increased the WSI and crispness of the extrudates. The most acceptable product is obtained using response surface methodology （RSM）.展开更多
The macronutrient composition and in vitro protein digestibility of extruded fermented and unfermented extruded soya protein products （low, medium and high moisture）, raw and fermented soya meal and soya kernel were...The macronutrient composition and in vitro protein digestibility of extruded fermented and unfermented extruded soya protein products （low, medium and high moisture）, raw and fermented soya meal and soya kernel were studied. The protein content （g/100g soya dry weight） ranged from 38.20 to 62.98 with the highest content in the high moisture extruded protein product fermented with 5 mL inoculum of Bacillus natto. Contents of carbohydrates ranged from 14.77 to 29.08 while those of crude fibre, fat and ash were generally low. Fermentation better improved protein digestibility in the raw soya meal and kernel than in the unfermented extruded and extruded fermented products. SDS-PAGE electrophoresis revealed some degradation of the protein sub units of fermented samples.展开更多
文摘This study evaluates the incorporation of alpha-linolenic acid （LNA, 18：3n-3） through the golden flaxseed in snacks＇ formulations with and without seasoning. Snacks with different formulations presented significant differences （P 〈 0.05） in their proximate composition, mainly for total lipids and moisture content. Regarding the fatty acids profile, six different fatty acids were found： 16：0, 18：0, 18：1n-9, 18：1n-7, 18：2n-6 （LA） and 18：3n-3. The majority fatty acid was 18：2n-6 （LA） due to the predominance of corn in the products formulation. The incorporation of 18：3n-3 was observed, and this fatty acid was not affected by the extrusion temperature during the processing or the storage time. The results of sensory evaluation indicated that the product developed with addition of golden flaxseed had mild acceptance among the panelists. Thus, it was concluded that the addition of flaxseed is feasible for the nutritional enrichment of corn snacks.
文摘Expanded snacks made up of corn, wheat and rice is very popular because of their texture. Sorghum is one of the important cereals, which is not so far studied well for extrusion processing. Due to presence of high amount of starch （56%-73%）： sorghum could be the good candidate for manufacturing of expanded snacks. The extruded products obtained using extrusion conditions such as feed moisture content （12%-16%）, die temperature （150-190℃）, screw speed （150-210 rpm） and feed rate （50-70 g min1） are further characterized by analyzing bulk density, expansion ratio, water absorption index （WAI）, water solubility index （WSI）, textural properties, color and sensory evaluation. Increase in feed moisture content resulted in extrudates with gradual increase in density, WAI and hardness and decrease in expansion, WSI, crispness and whiteness. Higher barrel temperature reduced the extrudate expansion, bulk density and hardness and increased the WSI and crispness of the extrudates. The most acceptable product is obtained using response surface methodology （RSM）.
文摘The macronutrient composition and in vitro protein digestibility of extruded fermented and unfermented extruded soya protein products （low, medium and high moisture）, raw and fermented soya meal and soya kernel were studied. The protein content （g/100g soya dry weight） ranged from 38.20 to 62.98 with the highest content in the high moisture extruded protein product fermented with 5 mL inoculum of Bacillus natto. Contents of carbohydrates ranged from 14.77 to 29.08 while those of crude fibre, fat and ash were generally low. Fermentation better improved protein digestibility in the raw soya meal and kernel than in the unfermented extruded and extruded fermented products. SDS-PAGE electrophoresis revealed some degradation of the protein sub units of fermented samples.
