The use of fruit powders in extruded snacks suitable for Children's diets
作者： Ruth Potter , Valentina Stojceska , Andrew Plunkett
DOI: 10.1016/J.LWT.2012.11.015
关键词: Extrusion 、 Organoleptic 、 Moisture 、 Bulk density 、 Antioxidant capacity 、 Process conditions 、 Food science 、 Chemistry
摘要: Abstract There is increasing concern about the diet of children and its implications for long- short-term health. This study considered whether different fruit powders could be successfully incorporated into extruded snack products to improve nutritional profile. Whilst properties are a key consideration need have satisfactory organoleptic as these affect acceptability. To produce snacks high acceptable sensory qualities it necessary understand physical chemical changes that occur during extrusion. The investigated interactions between powders, extrusion process resulting product. Five samples were using same conditions including solid feed rate 20 kg/h, moisture 13% barrel temperatures 80 120 oC. Nutritional (soluble insoluble fibre total antioxidant content) (including bulk density, lateral expansion, hardness) evaluated. addition powder has significant (P
elsevier.com
sci-hub.se 参考文章(43)
Jan Pokorný, Štefan Schmidt, 14 – Natural antioxidant functionality during food processing Antioxidants in food: practical applications. pp. 331- 354 ,(2001) , 10.1016/9781855736160.4.331
S. Robinson, National diet and nutrition survey: young people aged 4 to 18 years ,(2001)
JEFFREY S HAMPL, NANCY M BETTS, BEVERLY A BENES, The ‘Age+5’ Rule: Comparisons of Dietary Fiber Intake Among 4- to 10-Year-Old Children Journal of The American Dietetic Association. ,vol. 98, pp. 1418- 1423 ,(1998) , 10.1016/S0002-8223(98)00320-4
Zeinab Dehghan-Shoar, Allan K. Hardacre, Charles S. Brennan, The physico-chemical characteristics of extruded snacks enriched with tomato lycopene Food Chemistry. ,vol. 123, pp. 1117- 1122 ,(2010) , 10.1016/J.FOODCHEM.2010.05.071
L. ALVAREZ-MARTINEZ, K.P. KONDURY, J.M. HARPER, A General Model for Expansion of Extruded Products Journal of Food Science. ,vol. 53, pp. 609- 615 ,(1988) , 10.1111/J.1365-2621.1988.TB07768.X
Nils G. Asp, Claes G. Johansson, Haakan Hallmer, Monica Siljestroem, Rapid enzymatic assay of insoluble and soluble dietary fiber. Journal of Agricultural and Food Chemistry. ,vol. 31, pp. 476- 482 ,(1983) , 10.1021/JF00117A003
Emir Ayse Ozer, Emine Nur Herken, Salih Guzel, Paul Ainsworth, Senol Ibanoglu, Effect of extrusion process on the antioxidant activity and total phenolics in a nutritious snack food International Journal of Food Science and Technology. ,vol. 41, pp. 289- 293 ,(2006) , 10.1111/J.1365-2621.2005.01062.X
Ozcan Erel, A novel automated direct measurement method for total antioxidant capacity using a new generation, more stable ABTS radical cation Clinical Biochemistry. ,vol. 37, pp. 277- 285 ,(2004) , 10.1016/J.CLINBIOCHEM.2003.11.015
Valentina Stojceska, Paul Ainsworth, Andrew Plunkett, Şenol İbanoğlu, The effect of extrusion cooking using different water feed rates on the quality of ready-to-eat snacks made from food by-products Food Chemistry. ,vol. 114, pp. 226- 232 ,(2009) , 10.1016/J.FOODCHEM.2008.09.043
Ann Barrett, Gönül Kaletunç, Shamain Rosenburg, Kenneth Breslauer, Effect of sucrose on the structure, mechanical strength and thermal properties of corn extrudates Carbohydrate Polymers. ,vol. 26, pp. 261- 269 ,(1995) , 10.1016/0144-8617(95)00024-2