Preparation of Meal Substitute Powder by Extrusion Combined with Enzymatic Hydrolysis and Evaluation of in Vitro Digestibility
A meal replacement powder was prepared using enzymatic hydrolysis of plant materials and extrusion puffing technology.The main raw materials were quinoa,oat,proso millet,and tartary buckwheat,supplemented with coix seed,kudzu root,mulberry leaf,inulin,and oligofructose.The quality of the raw material meal replacement powder,extruded puffed meal replacement powder,and enzymatically hydrolyzed extruded puffed meal replacement powder were evaluated based on the dispersibility index and sensory score.The optimal extrusion puffing process for enzymatically hydrolyzed puffed meal replacement powder was determined by combining single-factor experiments and Box-Behnken experiments,and the quality,in vitro digestibility,and glycemic index were determined.The results showed that the optimal extrusion puffing process for enzymatically hydrolyzed puffed meal replacement powder was extrusion temperature of 150℃,screw speed of 810 r/min,and feed rate of 340 r/min.At this process parameters,the dispersibility index and sensory score of the meal replacement powder were 98.81%and 89,respectively.There were significant differences in the quality of the three types of powder,and the enzymatically hydrolyzed extruded puffed meal replacement powder had the highest dispersibility index and sensory quality,and the eGI value was 51.56,which belongs to low glycemic index food and can provide a reference for the development of low glycemic index meal replacement powder.
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