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首页> 外文期刊>LWT-Food Science & Technology >Encapsulating probiotics in novel resistant starch wall material for production of rice flour extrudates
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Encapsulating probiotics in novel resistant starch wall material for production of rice flour extrudates

机译：用新型抗性淀粉壁材料封装益生菌，用于生产米粉挤出物

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Rice flour was substituted with RS4 microcapsules at 0%, 5%, 10%, 15% and 20% substitution levels to prepare functional extrudates. Pasting properties of rice flour -RS4 blends displayed significant (p <= 0.05) decreases in pasting properties with increasing RS4 content. The increase of RS4 content in flour resulted in the fall of both storage modulus (G') and loss modulus (G ''). The amylose content, RS content and water intake capacity of extrudates increased significantly with increasing RS4 content. Addition of RS4 microcapsules up to 20% did not affect the textural parameters of extrudates. Thermal transition temperatures of rice extrudates also increased with the percentage of increased RS4. SEM images of RS4-rice flour extrudate samples showed a more discontinuous structure with cracks and void spaces compared to control. FT-IR spectra revealed a new peak between 1244 and 1266 cm(-1) in RS4 enriched extrudates which is attributed P=O stretching in RS4. The survival of probiotics after extrusion demonstrated that RS4 microcapsules can be incorporated into the extrudates for preparation of functional foods. Addition of RS4 to rice extrudates up to 20% did not affect the overall acceptability of these products by consumers.
机译：以0%、5%、10%、15%和20%取代率的RS4微胶囊替代米粉，制备功能性挤出物。随着RS4含量的增加，米粉-RS4混合物的糊化性能显著降低（p<=0.05）。面粉中RS4含量的增加导致储能模量（G'）和损耗模量（G'）下降。随着RS4含量的增加，直链淀粉含量、RS含量和吸水能力显著增加。添加高达20%的RS4微胶囊不会影响挤出物的织构参数。大米挤压物的热转变温度也随着RS4百分比的增加而增加。与对照组相比，RS4米粉挤压样品的SEM图像显示出更不连续的结构，带有裂缝和空隙。FT-IR光谱显示，在富含RS4的挤出物中，在1244和1266 cm（-1）之间出现了一个新的峰值，这归因于RS4中的P=O拉伸。挤出后益生菌的存活率表明，RS4微胶囊可以被加入到挤出物中，用于制备功能性食品。在大米挤压产品中添加高达20%的RS4不会影响消费者对这些产品的整体接受度。

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