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首页> 外文期刊>The Kasetsart Journal >Development of Low Calorie, Unpolished Rice Snacks using laboratory Twin Screw Extruder
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Development of Low Calorie, Unpolished Rice Snacks using laboratory Twin Screw Extruder

机译：使用实验室双螺杆挤出机开发低热量，糙米的零食

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摘要

High fiber, low calorie snack products from unpolished rice, processed by Hermann Berstorff Laboratory Co-rotating Twin Screw Extruder ZE 25x33D was studied. Puffed unpolished rice was mixed with roasted Peanut, sesame seed or sunflower see, or pumpkin, corn or mungbean flake, and shaped using gel binder. The result of 9-hedonic evaluation showed that puffed unpolished rice mixed with corn flake, has higher scores Of appearance, odor, taste and acceptability than other formulas. However, scores of all formulas were rather Low according to hard crispy texture of 100/100 unpolished rice. To obtain better characteristics, 25/100 polished Rice was added to unpolished rice and the texture became soft crispyness with acceptability more than other Proportions.
机译：研究了由赫尔曼·贝斯托夫实验室同向双螺杆挤出机ZE 25x33D处理的，来自糙米的高纤维，低卡路里的零食产品。将未膨化的大米与烤花生，芝麻籽或葵花籽或南瓜，玉米或绿豆片混合，然后用凝胶粘合剂定型。 9个特征的评估结果表明，膨化糙米与玉米片混合后，其外观，气味，味道和可接受性得分均高于其他配方。但是，根据100/100糙米的硬脆质地，所有配方的得分都较低。为了获得更好的特性，将25/100精制大米添加到未抛光的大米中，其质地变得松软，具有比其他比例更好的可接受性。

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