| Oatmeal and its by-products have high nutritional value and probiotic properties,and have become the preferred diet for obese people.In recent years,studies have found that two new processing methods,extrusion puffing and ultra-fine pulverization,can increase the added value of oat and its by-products,and the processing method is simple and the utilization rate of raw materials is high.In this study,oat-corn extruded puffed powder was prepared and the effect of adding konjac flour co-extrusion on the physical and chemical properties of the mixed powder was investigated.Oat bran micropowder was prepared and the effect of different crushing particle sizes on the physical properties of oat bran was investigated.-Corn-konjac extruded mixed powder and oat bran micro-powder were used as basic raw materials,and excipients were added to prepare a high dietary fiber meal replacement powder and to explore the obesity intervention effect on high-fat diet mice.The effects of different packaging methods on the physical and chemical properties of meal replacement powder during storage were investigated,and the shelf life was determined.Main findings:The effect of extrusion on the physicochemical properties of oat-corn mixed flour The results showed that after extrusion and expansion,the fat content and rapidly digestible starch(RDS)content in the raw materials were significantly reduced(P < 0.05),and the fat content increased from 9.38 to 9.38.% decreased to 3.06%,but had no effect on the content of resistant starch(RS)(P>0.05);the microstructure was irregular,with cracks and grooves on the surface,X-ray diffraction(XRD)and Fourier transform infrared spectroscopy(FT-IR)results showed that the A-type crystal structure disappeared after extrusion and the relative crystallinity decreased significantly(P<0.05);the estimated glycemic index(e GI)values of raw powder and extrusion powder were 66.03 and 67.34,All belong to medium GI materials.After adding konjac flour and oat-corn mixed flour for co-extrusion,different amounts of konjac flour can significantly reduce the RDS content in the mixed flour(P<0.05),and increase the slowly digestible starch(SDS)and RS content.The surface microstructure is relatively rough,the structure is dense,the pores are reduced,and the crystal form is Vshaped.After adding 5%,10%,and 15% konjac flour,the e GI value was significantly decreased(P<0.05),which were 48.06,48.51 and 49.11,respectively,all of which were low GI materials and could be used as raw materials for meal replacement products.The optimum amount of konjac flour added is 5%.With the extension of pulverization time,the particle size of oat bran powder gradually decreased,the solubility characteristics and solution stability increased,the insoluble dietary fiber(IDF)decreased significantly,and the soluble dietary fiber(SDF)gradually increased.There was no significant difference(P>0.05),and the best grinding time of this equipment was 5min.The results of formula optimization of meal replacement powder show that,with sensory score and dispersibility index as indicators,the response surface optimization test was carried out after the single factor test,and the optimal formula of meal replacement powder was determined as follows: the amount of extruded and extruded mixed powder added.27%,33% oat bran powder,20% skim milk powder,and 9% pumpkin powder.Under these conditions,the sensory score of meal replacement powder reached 76.78 points,and the dispersibility index reached 99.03%.The total dietary fiber content of the product was measured to be 19.31%,SDF 11.42%,and e GI of 73.41.The meal replacement powder is a medium GI food.The results of the obesity intervention experiment of meal replacement powder on highfat diet mice showed that compared with the high-fat diet group,meal replacement powder intervention could significantly reduce the body weight,abdominal fat weight and fasting blood glucose value of mice(P<0.05).);it can adsorb cholesterol in the liver,and the contents of liver cholesterol and triglyceride were reduced by 45.63% and 41.98%,respectively,compared with the high-fat diet group;it reduced the liver damage caused by the high-fat diet and significantly increased the content of high-density lipoprotein cholesterol in serum(P <0.05),lowering the content of low-density lipoprotein cholesterol,aspartate aminotransferase and alanine aminotransferase.The results of gut flora abundance measurement showed that compared with the high-fat diet group,the experimental group increased the abundance of Bifidobacterium,Akkermansia and Romboutsia.Spend.Compared with the high-fat diet group,the leptin and insulin contents of the experimental group were decreased by 97.8% and 43.9%,respectively,and there was no significant difference with the blank group(P>0.05),and the levels of adenylate-activated protein kinase(AMPK)in the liver were increased.)and lipoprotein lipase(LPL)activities,significantly decreased the activities of fatty acid synthase(FAS),sterol regulatory element binding proteins(SREBPs)and acetyl-Co A carboxylase(ACC1)(P < 0.05).Correlation analysis showed that some pathogenic bacteria such as Desulfovibrio were significantly positively correlated with leptin and FAS,and significantly negatively correlated with LPL.Some beneficial bacteria such as Bifidobacterium were positively correlated with LPL.Therefore,the meal replacement powder in this study can reduce the body weight of mice,increase the abundance of some beneficial bacteria in the colonic intestinal flora,and improve liver lipid metabolism and related enzyme activities.The effect of different packaging on the storage period of meal replacement powder The results show that,compared with plastic packaging,the moisture of meal replacement powder under aluminum foil packaging decreases slowly,and the product chromaticity changes less.The results of microbial testing showed that the total number of bacterial colonies in plastic-packaged products increased rapidly,exceeding the standard at 75 days,and the total number of bacterial colonies in aluminum foil-packaged products exceeded the standard at 105 days. |
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