کد مقاله کد نشریه سال انتشار مقاله انگلیسی ترجمه فارسی نسخه تمام متن
19676 43117 2016 7 صفحه PDF ندارد دانلود کنید
عنوان انگلیسی مقاله
Development and parameter optimization of health promising extrudate based on fenugreek oat and pea
ترجمه فارسی عنوان
توسعه و بهینه سازی پارامتر اکسترود امیدوار کننده سلامت بر پایه جو شنبلیله و نخود فرنگی
کلمات کلیدی
برگ شنبلیله؛ دانه شنبلیله؛ جو دو سر؛ نخود سبز؛ پارامترهای اکستروژن
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی بیو مهندسی (مهندسی زیستی)
چکیده انگلیسی

The purpose of this study was to develop health promoting extruded snack products. Extruded snacks were prepared using a blend of oat, green pea and fenugreek seed flour and leaf powder. Effect of feed moisture (12–16% wet basis), barrel temperature (90–110 °C) and screw speed (100–200 rpm) on the product properties like lateral expansion (LE), bulk density (BD), water absorption index (WAI), water solubility index (WSI) and hardness was investigated. The product responses were significantly affected by changes in moisture, temperature and screw speed. The regression models for product responses like LE, BD, and hardness were highly significant (P≤0.0001), whereas WAI and WSI were significant at a (P≤0.001) respectively. Desirable extruded products were obtained at moisture of 12%, 110 °C temperature and 200 rpm screw speed. It was revealed that fenugreek, oat and dried green pea can be used to produce snack products with desirable quality characteristics.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Bioscience - Volume 14, 1 June 2016, Pages 34–40
نویسندگان
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