کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6403403 | 1330894 | 2014 | 10 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Exploiting blackcurrant juice press residue in extruded snacks
ترجمه فارسی عنوان
بهره برداری از آبمیوه های سیاه و سفید باقی مانده در بسته بندی های اکسترود شده
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کلمات کلیدی
انگور سیاه و سفید، اکستروژن، عادت ماهیانه مشخصات فیزیکی، باقی مانده را فشار دهید
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
Extrusion process was developed to exploit blackcurrant juice press residues from industrial side-streams. Press residues obtained from conventional enzymatic pressing, with high content of fiber and seed oil, and novel non-enzymatic juice processing, with high content of sugars, fruit acids and anthocyanins, were extruded with barley flour, oat flour or oat bran. The recipes consisted of blackcurrant press residues (30%), cereal materials (40%) and potato starch (30%) and small amount of sugar and salt. When compared to enzymatic press residue and oat bran, the novel non-enzymatic press residue extruded with barley or oat flour had higher expansion, lower hardness and density, higher redness (a*), lower pH, and higher contents of fructose, glucose and fruit acids, all contributing positively to liking of texture, appearance, and flavor as well as berry-like experience. These characteristics were obtained with more gentle processing parameters, consisting of a lower total mass flow, screw speed and barrel temperature. Female consumers gave lower ratings in flavor, appearance and overall pleasantness for blackcurrant snacks than males. The study presented a sustainable way of utilizing industrial press residues from different processes of berry juice pressing for production of healthy snacks and breakfast cereals.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 57, Issue 2, July 2014, Pages 618-627
Journal: LWT - Food Science and Technology - Volume 57, Issue 2, July 2014, Pages 618-627
نویسندگان
Leenamaija Mäkilä, Oskar Laaksonen, Jose Martin Ramos Diaz, Marjatta Vahvaselkä, Olavi Myllymäki, Ilkka Lehtomäki, Simo Laakso, Gerhard Jahreis, Kirsi Jouppila, Petra Larmo, Baoru Yang, Heikki Kallio,