饲料水分含量(14、17和20%db)的影响,模具温度(120、145和170°C)和胡萝卜渣含量(10、17.5和25%)对截面膨胀指数的影响,硬度,孔隙度,使用中央复合设计研究了高纤维膨化大麦-胡萝卜果渣小吃的微观和宏观结构以及感官特性。结果表明,随着水分含量的增加,挤出零食的硬度增加,而膨胀比降低。硬度随模具温度的升高而降低,但是膨胀比随着模具温度升高到145°C而增加,然后降低。胡萝卜果渣含量的增加降低了膨胀率和细胞平均尺寸,而硬度和细胞壁厚度却增加了。膨化大麦胡萝卜渣小吃的最佳生产条件为胡萝卜渣含量10%,142.7°C模具温度和14.02%水分含量。在挤压蒸煮过程中,大麦胡萝卜渣零食的可溶性膳食纤维增加,但总膳食纤维含量没有变化。因此,由大麦粉和胡萝卜渣制成的挤压零食具有很高的营养价值。
The effects of feed moisture content (14, 17 and 20% db), die temperature (120, 145 and 170 °C) and carrot pomace content (10, 17.5 and 25%) on the sectional expansion index, hardness, porosity, micro and macro structure and sensory properties of high fiber expanded barley-carrot pomace snack were investigated using a central composite design. Results showed that with increasing the moisture content the hardness of the extruded snacks increased while their expansion ratio decreased. The hardness decreased with increasing the die temperature, but the expansion ratio increased with increasing the die temperatures to up to 145 °C and decreased afterwards. An increase in carrot pomace content decreased the expansion ratio and cell average size while the hardness and cell wall thickness increased. The optimum condition for production of expanded barley-carrot pomace snack was 10% carrot pomace content, 142.7 °C die temperature and 14.02% moisture content. During extrusion cooking, the soluble dietary fiber of barley-carrot pomace snack increased, but no change on the total dietary fiber content was observed. Therefore, the extruded snacks prepared from barley flour and carrot pomace had high nutritional value.