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Development of extruded Ready-To-Eat (RTE) snacks using corn black gram roots and tuber flour blends

机译:利用玉米黑克块根和块茎粉混合物开发膨化即食(RTE)小吃

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摘要

Extruded RTE snacks were prepared from flour blends made with corn flour, Bengal gram flour, roots and tuber flours in a proportion of 60–80: 20: 20 respectively and moisture was adjusted to 17–20 %. The roots and tubers flours were developed from potato (Solanum tuberosum), yam (Dioscorea spp.), sweet potato (Ipomoea batatas L.), taro (Colocassia esculenta) and beet root (Beta vulgaris). Different formulations were extruded at 80 ± 5 °C (heater I) and 95–105 °C (heater II) temperature, 300–350 rpm screw speed, 100 ± 10 °C die temperature and 15 ± 2 kg/h feed rate. The exit diameter of the circular die was 3 mm. Sensory acceptability, physical parameters and nutrient analysis along with storage stability of the products was conducted. The fiber and energy content of the RTE extruded snack improved in experimental samples prepared using root and tuber flours. A serving of 100 g of the snack can provide more than 400 Kcal and 10 g of protein. The overall acceptability of RTE extruded products made with potato and taro were highly acceptable compared to yam and sweet potato. The study demonstrates utilization of roots and tuber flours as potential and diverse ingredients to enhance the appearance and nutritional properties in RTE extruded snack.
机译:用玉米粉,孟加拉克粉,块根粉和块茎粉制成的面粉混合物分别制成比例为60–80:20:20的膨化RTE零食,并将水分调节至17–20%。块根粉是从马铃薯(Solanum tuberosum),山药(Dioscorea spp。),甘薯(Ipomoea batatas L.),芋头(Colocassia esculenta)和甜菜根(Beta vulgaris)中开发出来的。在80°±5°C(加热器I)和95-105°C(加热器II)温度,300-350 rpm螺杆速度,100°±10°C模头温度和15°±2 kg / h的进料速度下挤出不同的配方。圆形模具的出口直径为3毫米。进行了感官可接受性,物理参数和营养分析以及产品的储存稳定性。在用块根粉和块茎粉制备的实验样品中,RTE挤压小吃的纤维和能量含量得到改善。一份100克的零食可以提供超过400大卡的热量和10克的蛋白质。与山药和甘薯相比,用马铃薯和芋头制成的RTE挤出产品的总体可接受性高。这项研究表明,利用根和块茎粉作为潜在和多样化的成分来增强RTE膨化小吃的外观和营养特性。

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