摘要
全谷物富含多种生物活性成分,但其适口性差、消费者接受度低.挤压是一种高效、低耗及功能多样化的加工技术,通常用于开发具有高营养和感官质量的食品.本文综述了国内外挤压技术在全谷物方向的研究进展.介绍了全谷物、挤压技术,并分析总结了挤压技术对其物理化学性质的影响.挤压全谷物制品还体现出抑制糖尿病和肥胖症等慢性疾病的潜力.
Abstract
Whole grains(WGs)are rich in a variety of bioactive ingredients.However,the development or utili-zation of WGs is not satisfactory due to poor palatability,low consumer acceptance.Extrusion is a processing technol-ogy with high efficiency,consumption and diversified functions,usually used to develop food with high nutritional and sensory quality.In this paper,the whole grain and extrusion technology were introduced,and how extrusion affects its physical and chemical properties was summarized.Extrusion is an effective method to improve the functional prop-erties of whole grain foods.Moreover,extruded whole grain products also revealed the functional potentials to inhibit chronic diseases,such as diabetes and obesity,etc.
基金项目
国家重点研发计划项目(2022YFE0123100)
维普
万方数据