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首页> 外文期刊>Quality Assurance and Safety of Crops & Foods >Effect of wheat protein isolate addition on the quality of grape powder added wheat flour extrudates
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Effect of wheat protein isolate addition on the quality of grape powder added wheat flour extrudates

机译：小麦分离蛋白添加量的影响葡萄粉添加小麦面粉的质量挤出物

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摘要

Addition of bioactive ingredients into cereal products is reported to have some detrimental effects on the product quality. However, sometimes those negative effects are known to be compensated by protein sources. In this study, the single and combined effects of both Concord grape extract powder (CGEP) and wheat protein isolate (WPI) on quality parameters of hard wheat flour extrudates were investigated. Beside the physical quality and colour parameters of extrudates, their pasting and thermal properties were also evaluated at three different die temperatures. Results revealed that CGEP substitution (7%), even with WPI (6.5 and 13%), was not so much effective on quality of extrudates extruded at 90 and 120 degrees C die temperatures. The only parameter effective on quality was the die temperature; especially at 150 degrees C, differences between formulations were more distinct for (diametric expansion, bulk density) when compared to lower die temperatures (90 and 120 degrees C). However, pasting properties were detrimentally affected by the single addition of CGEP (about 55.4% loss in final viscosity) with respect to single WPI substitution (about 66.7% loss in final viscosity). Presence of both CGEP and WPI made the pastes even weaker (34.1 to 61.1% decrease in peak viscosity), on the other hand, decreased the extent of delay (in gelatinisation (about 2 to 9 degrees C) provided by the sole use of CGEP. Besides no distinct effect on retrogradation was observed neither by CGEP nor with WPI. Therefore, in extrudates, CGEP substitution and related decrease in protein content did not exert a significant quality loss and even by increasing the protein level no improvement in quality parameters was obtained.
机译：的生物活性成分为谷类据报道,一些有害的产品对产品质量的影响。有时这些负面影响是已知的补偿的蛋白质来源。单一和联合效应的相识葡萄提取物粉末(CGEP)和小麦蛋白质隔离(WPI)硬小麦的质量参数面粉挤出物。身体素质和颜色参数的挤出物、粘贴和热性能在三个不同的死也评估吗温度。替换(7%),即使有批发价格指数(13%和6.5),与其说是有效的质量挤出物挤压在90和120摄氏度死去温度。质量是模具温度;150摄氏度,配方之间的区别更明显的(直径的扩张,散装吗密度)相比,下模温度(90和120摄氏度)。然而,粘贴性能的不利影响单一添加CGEP(约55.4%的损失最终粘度)对单批发价格指数替换(大约66.7%最终损失粘度)。贴甚至弱(下降34.1到61.1%峰值粘度),另一方面,降低了延迟(在糊化程度(大约2到9度)提供的独家使用CGEP。除了对逆行是没有明显的影响观察到由CGEP和批发价格指数。在挤出物,CGEP替换和相关降低蛋白质含量没有发挥重大质量损失,甚至增加蛋白质水平的质量没有提高参数。

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