Impact of added enzyme-treated bran on the techno-functional properties of puffed-extruded sorghum snack

IF 3.9 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Cereal Science Pub Date : 2024-10-23 DOI:10.1016/j.jcs.2024.104051
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Abstract

Dietary fibre intake is crucial for improving human health and reducing the prevalence of diet-related non-communicable diseases. This study determines the effect of the enzyme (Viscozyme®L: a cocktail of cell wall degrading enzymes including arabanase, cellulase, β-glucanase, hemicellulase and xylanase) hydrolyzed fibre on the techno-functional properties of puffed-extruded sorghum snacks made from sorghum flour. Sorghum flour and sorghum flour mixed with untreated bran, water-incubated bran, and enzyme-treated bran were extruded using a twin-screw extruder. The puffed-extruded snacks from sorghum flour with 2-h enzyme-treated bran showed similar expansion ratios to snacks from sorghum flour without bran. The expansion ratios of the without-bran snacks (2.80) and enzyme-treated bran-added snacks (2.77) were significantly (P < 0.05) higher than those made with untreated sorghum bran (1.87). A higher expansion ratio usually results in a lighter, crispier texture and a more attractive appearance of puffed-extruded snacks, which consumers often prefer. The enzyme treatment also increased the water solubility index and decreased the water absorption index compared to snacks with untreated bran. This study explores the potential of using an enzyme-treated sorghum bran to manufacture puffed-extruded snacks comparable to those made with sorghum flour.

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添加酶处理过的麸皮对高粱膨化挤压点心技术功能特性的影响
膳食纤维摄入量对于改善人类健康和降低与膳食相关的非传染性疾病的发病率至关重要。本研究确定了酶(Viscozyme®L:一种细胞壁降解酶,包括阿拉伯聚糖酶、纤维素酶、β-葡聚糖酶、半纤维素酶和木聚糖酶)水解纤维对高粱粉制成的膨化挤压高粱点心的技术功能特性的影响。使用双螺杆挤压机挤压高粱粉和高粱粉与未经处理的麸皮、水浸泡麸皮和酶处理麸皮的混合物。经 2 小时酶处理麸皮的高粱粉制成的膨化挤压点心的膨化率与不含麸皮的高粱粉制成的点心的膨化率相似。不含麸皮的小吃(2.80)和添加酶处理麸皮的小吃(2.77)的膨化比(P < 0.05)显著高于未经处理的高粱麸皮制成的小吃(1.87)。膨胀率越高,膨化挤压零食的口感越轻、越脆,外观也越吸引人,消费者通常更喜欢这种口味。与未经处理的麸皮相比,酶处理还提高了水溶性指数,降低了吸水指数。这项研究探索了使用酶处理过的高粱麸皮生产膨化挤压点心的潜力,其效果可与使用高粱粉生产的点心相媲美。
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来源期刊
Journal of Cereal Science
Journal of Cereal Science 工程技术-食品科技
CiteScore
7.80
自引率
2.60%
发文量
163
审稿时长
38 days
期刊介绍: The Journal of Cereal Science was established in 1983 to provide an International forum for the publication of original research papers of high standing covering all aspects of cereal science related to the functional and nutritional quality of cereal grains (true cereals - members of the Poaceae family and starchy pseudocereals - members of the Amaranthaceae, Chenopodiaceae and Polygonaceae families) and their products, in relation to the cereals used. The journal also publishes concise and critical review articles appraising the status and future directions of specific areas of cereal science and short communications that present news of important advances in research. The journal aims at topicality and at providing comprehensive coverage of progress in the field.
期刊最新文献
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