Study On The Critical Technics Of Sdf (Soluble Dietary Fiber)-Enriched Cereal Nutritional Products

In this paper, wheat, oat and buckwheat were used as the research material. Composition differences were investigated among them. Effect of extrusion on composition and physicochemical properties were discussed. Meanwhile, the optimum technique was defined for extracting soluble dietary fiber (SDF) from wheat bran. Then, the ingredient of SDF-enriched nutritional power with was optimized. The main results were summarized as follows:There were some composition differences among maize varieties. Wheat showed the highest starch, free amino acids and Na content among the cereals. Among the three cereals of studied, oat showed the highest1000kernel weight, soluble sugars, crude protein, fat, Ca and K content; buckwheat showed the highest educing sugar, amylose content, ash, crude fiber, dietary fiber, Mg and Zn content. There was no significant difference between oat and buckwheat in carotenoids content, however, it was higher than wheat. Fe content was no significant difference in the wheat and oat, but higher than the buckwheat. There was no significant difference between wheat and buckwheat in Cu content; however, it was higher than oat. There were no significant changes on moisture, crude protein and ash content after extrusion. Therefore, there were no significant changes on mineral elements. The content of reducing sugar, soluble sugars, amylose and dietary fiber increased in oat and buckwheat.1000kernel weight, starch, carotenoids, free amino acids, fat and crude fiber decreased in the cereals. Water absorption Index (WAI), water solubility Index (WSI) and degree of gelatinization (DG) improved after extrusion. WAI of extruded wheat, oat and buckwheat were2.20,2.43and2.78times compared with that of non-extruded. WSI were2.10,1.96and1.53times compared with that of non-extruded. Bulk density was4.31,3.16and6.93times compared with that of non-extruded; DG was1.71,1.99and1.85times compared with that of non-extruded.The amount of enzyme was:cellulose, amylase and neutral protease consist of0.04g,0.100g and0.18g. Optimum conditions of the complex enzyme was:pH6.8,47℃and1.47h. Under these conditions, the yield of SDF was highest and reached12.64%.Formula of wheat, oat, buckwheat and SDF was optimized. Organoleptic assessment was carried out with fuzzy comprehensive evaluation methodology. Results showed that the optimum ingredients of nutritional power was:wheat power, oat power, buckwheat power and SDF consist of35.58g,39.15g,28.70g and0.09g, respectively. The optimum flavor composition was:8%defatted milk,8%sugar based on the mixture powder. Fuzzy comprehensive evaluation methodology showed that nutritional powder was acceptable to sensory test members.