Flake is consumed in many parts of the world.Flakes are majorly prepared from cereals.However,most flakes are deficient in protein and some other healthful substances.High-protein soymeal is rich in protein,mineral,am...Flake is consumed in many parts of the world.Flakes are majorly prepared from cereals.However,most flakes are deficient in protein and some other healthful substances.High-protein soymeal is rich in protein,mineral,amino acids,antioxidants,and other healthful substances.Formulating flakes with high-protein soymeal would improve the health status of consumers.This work investigated consumer-ready flake from amaranth,high-protein soymeal,and modified corn starch produced under the optimized condition and characterized with the aim to develop models that would give a healthful consumer-ready flake.Amaranthus viridis,corn,and soybean grains were sorted,wet-cleaned,and dried.Soybean grains were processed into high-protein soymeal,starch was extracted from corn grains while A.viridis grains were processed into flour.Formulated flour mixtures were developed into flakes using three-level factorial categoric factor design of response surface methodology.The flakes were analyzed using standard procedures.Optimal flour mixtures of high-protein soymeal(34.78 g/100 g),amaranth(56.52 g/100 g),and modified corn starch(8.70 g/100 g)were established.Results showed the optimized flakes contained per 100 g:29.05 g protein,6.00 g fat,4.10 g fibre,3.84 g ash,8.96 g moisture,249.74 mg calcium,272.35 mg magnesium,12.08 mg iron,618.42 mg phosphorus,6.41 mg niacin,4.85 mg pyridoxine,0.21 g tannin,1.85 mg phytate,2.96 mg alkaloids,908.24GAE total phenolics and 12.75mgRE flavonoids with good quality characteristics in amino acids.The study illustrated the feasibility of formulating quality consumer-ready flakes from amaranth,high-protein soymeal,and modified corn starch.The production process is scalable and could be employed for both domestic and industrial purposes.展开更多
以玉米淀粉为主料,聚乙烯醇、海藻酸钠、甘油及卡拉胶等为辅料制备异淀粉酶改性玉米淀粉胶囊,并对其吸湿性、崩解性等进行测定。结果表明:经0.2m L 10mg/m L的异淀粉酶处理5min后得到的玉米淀粉在溶胀、糊化等一系列过程中操作可控性增...以玉米淀粉为主料,聚乙烯醇、海藻酸钠、甘油及卡拉胶等为辅料制备异淀粉酶改性玉米淀粉胶囊,并对其吸湿性、崩解性等进行测定。结果表明:经0.2m L 10mg/m L的异淀粉酶处理5min后得到的玉米淀粉在溶胀、糊化等一系列过程中操作可控性增强,改性后溶胶的粘度降低了约42%。通过添加辅料3.0%卡拉胶、0.2g KCl、1.0%甘油、0.5%海藻酸钠及0.2%聚乙烯醇,所得淀粉植物胶成膜性、阻水性及强度均明显增强,相比于明胶胶囊崩解时限缩短。展开更多
文摘Flake is consumed in many parts of the world.Flakes are majorly prepared from cereals.However,most flakes are deficient in protein and some other healthful substances.High-protein soymeal is rich in protein,mineral,amino acids,antioxidants,and other healthful substances.Formulating flakes with high-protein soymeal would improve the health status of consumers.This work investigated consumer-ready flake from amaranth,high-protein soymeal,and modified corn starch produced under the optimized condition and characterized with the aim to develop models that would give a healthful consumer-ready flake.Amaranthus viridis,corn,and soybean grains were sorted,wet-cleaned,and dried.Soybean grains were processed into high-protein soymeal,starch was extracted from corn grains while A.viridis grains were processed into flour.Formulated flour mixtures were developed into flakes using three-level factorial categoric factor design of response surface methodology.The flakes were analyzed using standard procedures.Optimal flour mixtures of high-protein soymeal(34.78 g/100 g),amaranth(56.52 g/100 g),and modified corn starch(8.70 g/100 g)were established.Results showed the optimized flakes contained per 100 g:29.05 g protein,6.00 g fat,4.10 g fibre,3.84 g ash,8.96 g moisture,249.74 mg calcium,272.35 mg magnesium,12.08 mg iron,618.42 mg phosphorus,6.41 mg niacin,4.85 mg pyridoxine,0.21 g tannin,1.85 mg phytate,2.96 mg alkaloids,908.24GAE total phenolics and 12.75mgRE flavonoids with good quality characteristics in amino acids.The study illustrated the feasibility of formulating quality consumer-ready flakes from amaranth,high-protein soymeal,and modified corn starch.The production process is scalable and could be employed for both domestic and industrial purposes.
文摘以玉米淀粉为主料,聚乙烯醇、海藻酸钠、甘油及卡拉胶等为辅料制备异淀粉酶改性玉米淀粉胶囊,并对其吸湿性、崩解性等进行测定。结果表明:经0.2m L 10mg/m L的异淀粉酶处理5min后得到的玉米淀粉在溶胀、糊化等一系列过程中操作可控性增强,改性后溶胶的粘度降低了约42%。通过添加辅料3.0%卡拉胶、0.2g KCl、1.0%甘油、0.5%海藻酸钠及0.2%聚乙烯醇,所得淀粉植物胶成膜性、阻水性及强度均明显增强,相比于明胶胶囊崩解时限缩短。
