Development Of Extruded Cereal Powder With High Dietary Fiber

Dietary fiber is an important nutrient for human body.It has physiological functions such as lowering serum cholesterol,reducing weight,increasing intestinal peristalsis and so on.At present,cereal powder is mostly based on refined cereal,and its dietary fiber content is low.In order to improve the dietary fiber content,enrich the categories of cereal powder and improve the utilization rate of broken rice,the twin-screw extrusion process parameters are optimized based on the determination of the basic formula of cereal powder made from broken rice,mung bean,barley and oat bran.In addition,the improvement of reconstituability of cereal powder was studied.The main research contents and results are as follows:1.Optimization of the basic formula of extruded cereal powder with high dietary fiberBroken rice was selected as the main raw material,oat bran as dietary fiber resources,mung bean and barley as the supplement of high-quality protein,flavonoids and other active components.The D-optimal mixture test design(D-optimal)was applied to study the effects of the ratio of various materials on the sensory score,swelling degree,water solubility index and water absorption index of the product.The best basic formula(mass percentage)of extruded high dietary fiber cereal powder was obtained as follows: broken rice 60%,oat bran 24%,mung beans 10.10%,barley5.90%.It was verified that the sensory score of cereal powder obtained from this formula was 84.50,the swelling degree was 3.67,the water solubility index was 0.19,the water absorption index was 6.29 and the total dietary fiber content was 10.22%.2.Optimization of extrusion process parameters of cereal powder with high dietary fiberBy using the paste degree and water absorption index as the indexes,the effects of extrusion end zone temperature,screw speed,feed speed and material water content on product quality were investigated.On the basis of single factor experiment,the optimum extrusion process parameters were obtained by orthogonal experiment.The results showed that: the degrees of extrusion parameters on the paste degree were material water content > extrusion end zone temperature > screw speed > feed speed.The degrees of extrusion parameters on the water absorption index were extrusion end zone temperature > material water content > feed speed > screw speed.The optimum extrusion process parameters were as follows: extrusion end zone temperature 180 ℃,screw speed 190 r/min,feed speed 14 kg/h,material water content 16%.Under above-mentioned optimum conditions,the paste degree of the product was 99.31%and the water absorption index was 5.38.3.Improvement of reconstituability of extruded cereal powder with high dietary fiberIn order to improve the reconstituability of cereal powder,the single factor and orthogonal experiment were carried out to study the effects of material particle size,maltodextrin addition and sucrose fatty acid ester addition on product quality by using solubility index and caking rate as the indicators.The results showed that: the degrees of the three factors on the solubility index were material particle size > maltodextrin addition > sucrose fatty acid ester addition.The degrees of the three factors on the caking rate were material particle size > maltodextrin addition > sucrose fatty acid ester addition.The best scheme were as follows: material particle size 60 mesh,maltodextrin addition 10%,sucrose fatty acid ester addition 0.3%.Under the improvement condition,the solubility index of product was 16.67% and the caking rate was 1.06%.