Multi-grain chips processed by screw extrusion processing have high nutrition and production value with a low glycemic index.To analyze the effects of particle sizes on the qualities of multi-grain chips extrusion pro...Multi-grain chips processed by screw extrusion processing have high nutrition and production value with a low glycemic index.To analyze the effects of particle sizes on the qualities of multi-grain chips extrusion processing by using a single screw extruder,mesh numbers were selected as 80,100 and 120 to describe different grain particle sizes.It was found that the particle sizes of the raw materials had effects on the basic components,sensory properties,texture properties,antioxidant activities and in vitro digestibilities of extruded chips.The results showed that with the decrease of particle sizes,the moisture contents,starch contents of the chips decreased,and fat contents,dietary fiber contents increased.The edible qualities of the chips increased with the decrease of the grain sizes of raw materials.The antioxidant capacities and estimated glycemic indexes of the three kinds of chips showed a trend of decreasing first,and then increasing with the decrease of particle sizes.Correlation analysis showed that the total antioxidant capacities of chips were negatively correlated with the estimated glycemic indexes.The research results provided valuable guidance for the quality processing of multi-grain chips under extrusion processing.展开更多
基金Support by the National Key Research and Development Project of the 13th Five-Year Plan,China(2017YFD0401204)。
文摘Multi-grain chips processed by screw extrusion processing have high nutrition and production value with a low glycemic index.To analyze the effects of particle sizes on the qualities of multi-grain chips extrusion processing by using a single screw extruder,mesh numbers were selected as 80,100 and 120 to describe different grain particle sizes.It was found that the particle sizes of the raw materials had effects on the basic components,sensory properties,texture properties,antioxidant activities and in vitro digestibilities of extruded chips.The results showed that with the decrease of particle sizes,the moisture contents,starch contents of the chips decreased,and fat contents,dietary fiber contents increased.The edible qualities of the chips increased with the decrease of the grain sizes of raw materials.The antioxidant capacities and estimated glycemic indexes of the three kinds of chips showed a trend of decreasing first,and then increasing with the decrease of particle sizes.Correlation analysis showed that the total antioxidant capacities of chips were negatively correlated with the estimated glycemic indexes.The research results provided valuable guidance for the quality processing of multi-grain chips under extrusion processing.
