近年来,对无麸质和功能性产品的需求不断增长,受消费者对更健康、更多样化食物选择的偏好驱动。因此,有必要探索可以用作传统含麸质谷物替代品的新成分。因此,这项工作评估了身体,化学,技术,和感官特性的挤出物和饼干的复合单宁高粱(富含抗性淀粉)和白cow豆粉。挤出物和饼干是由高粱和cow豆制成的复合面粉制成的,以高粱:of豆面粉的比例为70:30,50:50和30:70。然后,生面粉,饼干,和挤出物进行了表征(膳食纤维,抗性淀粉,蛋白质,抗氧化能力,粘贴属性,等。).获得的粒度分布和堆积密度的结果表明,随着cow豆面粉的添加,颗粒增加,颜色改变。生单宁高粱粉具有较高的抗性淀粉浓度(36.3%)和抗氧化能力(211.2µmolTE/g),而cow豆面粉的蛋白质含量较高(18.7%)和膳食纤维含量较高(20.1%)。生面粉成分的这种差异有助于挤出物和饼干的营养价值,特别是经过干热处理,抗性淀粉和抗氧化剂保留率较高的饼干。此外,高粱粉表现出更高的逆行倾向(高挫折),这是减少了添加的cow豆粉。对于100%高粱粉的挤出物,总体接受度和购买意向较高(6.52和68.3%,分别)和含有70%的豆豆粉(7.03和76.7%,分别)。因此,营养和功能性无麸质挤出物和饼干,良好的可接受性,可以由单宁高粱和白cow豆粉制成。
In recent years, there has been a growing demand for gluten-free and functional products, driven by consumer preferences for healthier and more diverse food choices. Therefore, there is a need to explore new ingredients that can be used as alternatives to traditional gluten-containing grains. Thus, this work evaluated the physical, chemical, technological, and sensorial properties of
extrudates and cookies from composite tannin sorghum (rich in resistant starch) and white cowpea flours.
Extrudates and cookies were produced from a composite flour made of sorghum and cowpea, at a sorghum:cowpea flour ratio of 70:30, 50:50, and 30:70. Then, raw flours, cookies, and
extrudates were characterized (dietary fiber, resistant starch, proteins, antioxidant capacity, pasting properties, etc.). Results obtained for particle size distribution and bulk density indicated that the particles increased and the color changed with the addition of cowpea flour. The raw tannin sorghum flour had a higher resistant starch concentration (36.3%) and antioxidant capacity (211.2 µmolTE/g), whereas cowpea flour had higher levels of proteins (18.7%) and dietary fiber (20.1%). This difference in the raw flour composition contributed to the nutritional value of the
extrudates and cookies, especially the cookies which undergo dry heat and had higher retention of resistant starch and antioxidants. Moreover, sorghum flour presented a higher tendency to retrograde (high setback), which was decreased by the addition of cowpea flour. Overall acceptance and intention to purchase were higher for
extrudates with 100% sorghum flour (6.52 and 68.3%, respectively) and cookies with 70% cowpea flour (7.03 and 76.7%, respectively). Therefore, nutritious and functional gluten-free extrudates and cookies, of good acceptability, can be produced from composite tannin sorghum and white cowpea flours.