Formula Optimization of Compound Whole-Grained Extrusion Product
Using black wheat,buckwheat and oats as raw materials,the effects of soybean protein,soybean lecithin and sucrose on the quality of whole grain extruded products were studied by extrusion technology.The sensory evaluation of the extruded products was carried out by the fuzzy comprehensive evaluation method.Expansion rate and sensory evaluation were used to be comprehensive score of five-grade making system.The extrusion product formulation was optimized by response surface methodology.The optimum formulas were thus obtained as follows:3.3％ of soybean protein,0.4％ of soy lecithin,8.3％ of sucrose.Under these conditions,the comprehensive score of the whole grain extrusion puffing product was 3.94 and the product could be accepted by most people.
NETL
NSTL
万方数据
维普
