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外文翻译--挑选的脱皮豆类混合大米压缩物的液流学与营养学的质量 英文版.pdf

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外文翻译--挑选的脱皮豆类混合大米压缩物的液流学与营养学的质量 英文版.pdf

ORIGINALARTICLERHEOLOGICALANDNUTRITIONALQUALITYOFSELECTEDDEHULLEDLEGUMESBLENDEDRICEEXTRUDATESSBALASUBRAMANIANANJANBORAHKKSINGHRTPATILREVISED3NOVEMBER2010/ACCEPTED18DECEMBER2010ASSOCIATIONOFFOODSCIENTISTSTECHNOLOGISTSINDIA2011ABSTRACTRHEOLOGICALANDNUTRITIONALQUALITYOFREADYTOEATRICEORYZASATIVALEGUMEVIZBLACKGRAMVIGNAMUNGO,GREENGRAMVIGNARADIATA,LENTILLENSCULINARISANDPEASPISUMSATIVUMBASEDEXTRUDATESWERESTUDIEDUSINGLOWCOSTCOLLETEXTRUDEREXTRUDATESWEREPREPAREDKEEPINGCONSTANTFEEDRATE25KG/HANDMOISTURECONTENT14WBAT0,5,10AND15LEGUMEINCORPORATIONLEVELSRHEOLOGICALPROPERTIESOFPORRIDGEMADEOFEXTRUDATEFLOURWEREEVALUATEDUSINGRAPIDVISCOANALYSERRVAMAXIMUMANDMINIMUMPEAKVISCOSITYFORRICEEXTRUDATESALONEANDRICEEXTRUDATESBLENDEDWITH15PEASWERE697CPAND523CP,RESPECTIVELYTHEREWASADECREASINGTRENDINDEGREEOFGELATINIZATIONWITHINCREASEINLEGUMEINCORPORATIONLEVELOTHERRVARHEOLOGICALPARAMETERSLIKETROUGHBREAKDOWNANDFINALVISCOSITYWEREINTHERANGEOF266226CP,431297CPAND452375CPRESPECTIVELYMAXIMUMVALUESOFPROTEIN,FAT,FIBREANDASHCONTENTSWEREFOUNDINRICEEXTRUDATESAT15LEGUMESBLENDLEVELSTHEREWASANINCREASINGTRENDINNUTRIENTCONTENTSWITHLEGUMECONTENTINRICEEXTRUDATESDEGREEOFGELATINIZATIONFORRICEALONEEXTRUDATEWAS294ANDSHOWEDADECREASEINGELATINIZATIONWITHINCREASEINLEGUMESEXTRUDATEANDWASMINIMUM224FORRICEBLENDEDWITH15DEHULLEDGREENGRAMSENSORYEVALUATIONSCORESFORALLEXTRUDATESSHOWEDTHEMOSTACCEPTABLERANGEOF6TO8THUS,LEGUMEBLENDLEVELUPTO15OFDEHULLEDLEGUMESFETCHEDGOODSCORESANDSHOWEDPROMISINGTRENDFORTHEPRODUCTIONOFLOWCOSTEXPANDEDEXTRUDATESANDITSINSTANTFLOURKEYWORDSRICEDEHULLEDLEGUMESEXTRUDATESSENSORYQUALITYNUTRITIONINTRODUCTIONEXTRUSIONCOOKINGISONEOFTHEUSEFULPROCESSESFORTHEPRODUCTIONOFEXPANDEDSNACKSANDINSTANTFLOURSDURINGEXTRUSIONCOOKING,RAWMATERIALSUNDERGOHIGHSHEAR,THUSALLOWINGPARTIALSTARCHHYDROLYSISCOLONNAETAL1984THEEXISTINGEXTRUSIONSYSTEMSINVOLVEHIGHERFINANCIALINVESTMENT,PRODUCTIONCAPACITYANDTECHNICALKNOWLEDGEANDARENOTSUITABLEFORDEVELOPINGCOUNTRIESSINGLECOLLETEXTRUDERS/DRYEXTRUDERSTHATWEREDEVELOPEDFORCOMPLEMENTARYFOODSPRODUCTIONDURINGEARLY1980SBYTHEUNIVERSITYOFCOLORADOHARPER1995,HARPERANDJANSEN1985,SAID2000ARETOOCOSTLYBESIDESHIGHPRODUCTIONCAPACITYABOUTRS25MILLIONAND1T/HADOPTIONOFEXTRUSIONCOOKINGPROCESSINGFORINSTANTFLOURPRODUCTIONINDEVELOPINGCOUNTRIESHASNOTSTILLPICKEDUPTHUS,APPLICATIONOFSIMPLEMACHINEHAVINGSMALLPRODUCTIONCAPACITYISTHEREFOREOFGREATPOTENTIALINTERESTTHEPOSSIBILITIESOFALOWCOSTCOLLETEXTRUDERABOUT25–35KG/HNEEDTOBESTUDIEDFORTHEPRODUCTIONOFSNACKFOODSANDINSTANTFLOURSRICEORYZASATIVA,ISONEOFTHEMOSTFREQUENTLYUSEDCEREALSFORMAKINGGLUTENFREEFOODPRODUCTSSIVARAMAKRISHNANETAL2004LEGUMESAREAPRIMESOURCEOFPLANTPROTEINS,CALORIESANDOTHERNUTRIENTSEXTRUSIONCOOKINGOFLEGUMESINCREASESTHEDIGESTIBILITYOFLEGUMEPROTEININPRODUCTDEVELOPMENT,PEAKANDFINALVISCOSITIESAREIMPORTANTPARAMETERS,TOHAVEANUNDERSTANDINGOFPRODUCTBEHAVIOURDURINGANDSBALASUBRAMANIANKKSINGHRTPATILCENTRALINSTITUTEOFPOSTHARVESTENGINEERINGANDTECHNOLOGY,PAUCAMPUS,LUDHIANA141004PUNJAB,INDIAEMAILBALACIPHETYAHOOCOMABORAHTEZPURUNIVERSITY,TEZPUR784028ASSAM,INDIAJFOODSCITECHNOLDOI101007/S131970100206YAFTERPROCESSINGRAPIDVISCOANALYSERCANBEUSEDTOINVESTIGATETHEPASTINGEFFECTSOFLIPIDSANDAMINOACIDSONRICESTARCHANDFLOURLIANGETAL2002,LIANGANDKING2003THECOMPACTSTRUCTURERESULTINGFROMEXTRUSIONPROCESSCANLEADTOADENSEPROTEINNETWORKREDUCINGTHEAVAILABILITYOFSTARCHGRANULESTOATTACKBYALPHAAMYLASEFARDETETAL1999MOREOVER,THEPHYSICALBARRIERCREATEDBYTHEPROTEINNETWORKLIMITSTHEACCESSIBILITYOFSTARCHTOAMYLASEANDDELAYSINVITROSTARCHHYDROLYSISHOEBLERETAL1999VARIOUSREPORTSSUGGESTEDTHATPASTINGCHARACTERISTICSWIESENBORNETAL1994,LAI2001,RHEOLOGICALPROPERTIESOFPASTEANDGELSWIESENBORNETAL1994,KIMETAL1995ANDOTHERFUNCTIONALPROPERTIESWOTTONANDBAMUNUARACHCHI1978,ZOBEL1984OFSTARCHESVARYWITHSPECIESANDVARIANTSGELATINIZATIONPROPERTIESOFSTARCHESDEPENDONTHETYPE,GRANULARSTRUCTURE,BOTANICALORIGINANDAMYLOSE/AMYLOPECTINRATIOSAJILATAETAL2006WAXYANDNORMALRICEGELATINIZEBETWEEN60AND78CTHORBURNETAL1987,JENKINSETAL1994MANYFACTORSAFFECTPREFERENCEANDACCEPTABILITYOFFOODSSOMEFACTORSAREINTRINSICTOTHEPRODUCT,SUCHASAPPEARANCE,TASTEANDFLAVOUR;OTHERFACTORSAREEXTRINSIC,SUCHASSOCIALANDFIG2PARAMETERSOFTHETYPICALRAPIDVISCOANALYZERVISCOSITYPROFILEFORLEGUMESBLENDEDRICEEXTRUDATESFIG1LOWCOSTCOLLETEXTRUDERJFOODSCITECHNOLCULTURALFACTORSDELIZAETAL1996KEEPINGABOVEPOINTSINVIEW,THEPRESENTWORKWASUNDERTAKENTOSTUDYRHEOLOGICALANDNUTRITIONALQUALITYOFSELECTEDDEHULLEDLEGUMESBLENDEDRICEEXTRUDATESMATERIALSANDMETHODSDIFFERENTDEHULLEDLEGUMESVIZBLACKGRAMVIGNAMUNGO,GREENGRAMVIGNARADIATA,LENTILLENSCULINARISANDPEASPISUMSATIVUMANDPOLISHEDRICEWEREPURCHASEDFROMLOCALMARKETAFTERCLEANINGANDGRADING,THERAWMATERIALSWERECOARSEGROUNDINPLATEMILLTOMAKEGRITSINTHEPARTICLESIZERANGEOF165–236MMDIFFERENTLEGUMEGRITSWEREBLENDEDAT0,5,10AND15LEVELSWITHRICEGRITSFORMAKINGEXTRUDATES,ABOUT2KGOFBLENDEDMATERIALSCONDITIONEDTO14WBMOISTUREWEREUSEDLOWCOSTCOLLETEXTRUDERITISASIMPLESINGLESCREWAUTOGENOUSEXTRUDER,DRIVENBYA75KWELECTRICMOTORTHEBARRELLENGTHIS250MMWITHALENGTHTODIAMETERRATIOOF61ANDHASACENTRALCYLINDRICALDIEOF4MMDIAMAND5MMLENGTHTHEROTATINGSPEEDOFTHESCREWISHIGH500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