文献类型： 外文期刊

作者： Hu, S. ¹ ; Shu, H. ¹ ; Yuan, J. L. ¹ ; Gao, J. Y. ¹ ; Mu, P. Y. ⁵ ; Ren, C. Z. ⁶ ; Sang, W. ⁵ ; Guo, L. C. ⁶ ; Chen, H. B. ¹ ;

作者机构： 1.Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, Jiangxi, Peoples R China

2.Nanchang Univ, Sino German Joint Res Inst, Nanchang 330047, Jiangxi, Peoples R China

3.Nanchang Univ, Sch Food Sci & Technol, Nanchang 330031, Jiangxi, Peoples R China

4.Nanchang Univ, Sch Pharmaceut Sci, Nanchang 330006, Jiangxi, Peoples R China

5.Xinjiang Acad Agr & Reclamat Sci, Inst Crop Res, Shihezi 832000, Xinjiang, Peoples R China

6.Baicheng Acad Agr Sci, Baicheng 137000, Jilin, Peoples R China

关键词： twin-screw extrusion; whole oat flour; wheat flour; beta-glucan

期刊名称：ACTA ALIMENTARIA （ 影响因子：0.65； 五年影响因子：0.899 ）

ISSN： 0139-3006

年卷期： 2020 年 49 卷 4 期

页码：

收录情况： SCI

摘要： The objective of this study was to evaluate the effect of wheat-oat flour ratio on the physical properties and beta-glucan characteristics of extrudates. Results showed that increasing the wheat-oat flour ratio resulted in a decrease in the water solubility index (r(2)=0.8567) and hardness (r(2)=0.9316), whereas the expansion ratio (r(2)=0.9307) and water absorption index (r(2)=0.9061) increased. Wheat flour generally caused an increase in L values from 57.81 to 62.94 providing bright samples. Few cells were observed at high wheat....-oat flour ratios under a scanning electron microscope, and a smooth surface was noted. Meanwhile, the total (r(2)=0.9867) and soluble (r(2)=0.9848) beta-glucan contents were inversely proportional to the wheat-oat flour ratio. Extrudates with added wheat flour had a high molecular weight, but wheat flour had no significant (P<0.05) effect on the viscosity of beta-glucan extracts. Conclusively, incorporation of wheat flour at a wheat-oat flour ratio of 2.33 provides ready-to-eat food based on whole oat flour, on account of improving the texture and providing sufficient beta-glucan contents (0.806 g/100 g) without significantly affecting beta-glucan viscosity.