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Evaluation of physicochemical properties and applications of grain flour.

机译：谷物粉的理化性质和应用评价。

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摘要

In recent years, there has been a growing demand for alternative protein sources in the US. Grains are important in the food industry and they are staple foods around the world. Grains are good energy sources and some grains have very high protein content (e.g., amaranth). There has also been high demand for fish because fish are a very good source of protein. Improving methods of fish farming and processing of grains is beneficial to meeting these high demands for protein. For this thesis, three studies were investigated. They focused cost effectiveness, sustainability, and meeting the high demand of alternative food products.;For the first study, a techno-economic analysis and life cycle assessment of extruded aquafeed were evaluated by developing a model for five production rates (10ton/y, 100ton/y, 250ton/y, 500ton/y, and 1000ton/y). The study was carried out to optimize cost and environmental performance in the production of aquaculture feed for small-scale producers. The results showed that unit cost of producing extruded aquafeed decreased as the production output increased.;The second study focused on amaranth milling with three different mills (burr mill, roller mill, and nutrimill) with three corrugations (0.002 in., 0.005 in. and 0.010 in.) and three moisture levels (10%, 20%, and 24%) for the grain. The results revealed that the 10% moisture content and the fine setting for the nutrimill had the finest mean particle distribution. These findings will be relevant when incorporating amaranth flour into gluten-free food products.;Lastly, the third study focused on meeting the needs of individuals with gluten intolerance. GF bread was formulated from amaranth and rice flour with the goal of improving sensory properties, nutritive value, and reducing cost of GF bread. Bread flour was used as control, while rice and amaranth flour were used at different combination ratios. Results show that consumer panelists consistently preferred the control to other treatments for all attributes tested but a bread with 18.7% rice flour had acceptable properties.;Meeting the needs for alternative protein sources is challenging but these studies highlight that there are effective solutions which can be capitalized on by researchers in the food industry.
机译：近年来，美国对替代蛋白质来源的需求不断增长。谷物在食品工业中很重要，它们是世界各地的主食。谷物是良好的能源，有些谷物的蛋白质含量很高（例如e菜）。对鱼的需求也很高，因为鱼是非常好的蛋白质来源。鱼类养殖和谷物加工方法的改进有利于满足这些对蛋白质的高需求。为此，本文进行了三项研究。他们着眼于成本效益，可持续性和满足替代食品的高需求。；对于第一个研究，通过开发五种生产率（10吨/年， 100吨/年，250吨/年，500吨/年和1000吨/年）。进行这项研究的目的是为小规模生产者优化水产养殖饲料生产的成本和环境绩效。结果表明，随着产量的增加，生产膨化水产饲料的单位成本降低。;第二项研究的重点是使用三个波纹度为0.002英寸，0.005英寸的三个不同的工厂（毛刺磨，辊磨机和营养磨）的a菜粉磨。和0.010英寸）和三种水分含量（10％，20％和24％）。结果表明，水分含量为10％的营养素和良好的营养设置具有最佳的平均颗粒分布。当将a菜粉掺入无麸质食品中时，这些发现将是有意义的。最后，第三项研究侧重于满足不麸质耐受性个体的需求。 GF面包由a菜粉和米粉制成，旨在改善感官特性，营养价值和降低GF面包的成本。面包粉被用作对照，而大米和a菜粉被以不同的混合比例使用。结果表明，对于所有测试的特性，消费者专家小组成员始终偏爱于对照而不是其他处理方法，但是具有18.7％米粉的面包具有可接受的特性。;满足对替代蛋白质来源的需求具有挑战性，但这些研究表明，有一些有效的解决方案可以解决由食品行业的研究人员利用。

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  • 作者

    Ozoh, Chinwendu F.;

  • 作者单位

    Iowa State University.;

  • 授予单位 Iowa State University.;
  • 学科 Agricultural engineering.;Food science.
  • 学位 M.S.
  • 年度 2016
  • 页码 110 p.
  • 总页数 110
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

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