文献类型：期刊文献

英文题名：Extruded Moringa Leaf-Oat Flour Snacks: Physical, Nutritional, and Sensory Properties

作者：Liu, Shaowei[2];Alavi, Sajid[3];Abughoush, Mahmoud[1]

机构：[1]Hashemite Univ, Dept Clin Nutr & Dietet, Zarqa 13133, Jordan;[2]Eastern China Univ Sci & Technol, Dept Food Sci & Technol, Shanghai, Peoples R China;[3]Kansas State Univ, Dept Grain Sci & Ind, Manhattan, KS 66506 USA

年份：2011

卷号：14

期号：4

起止页码：854

外文期刊名：INTERNATIONAL JOURNAL OF FOOD PROPERTIES

收录：;EI(收录号：20112514077879);WOS:【SCI-EXPANDED(收录号:WOS:000291863100015)】；

基金：The authors thank Eric Maichel, operations manager of the KSU extrusion lab, for conducting all processing runs, Tree for Life (Wichita, KS, USA) for providing Moringa leaf powder, and Wegner Manufacturing, Inc. (Sabetha, KS) for donation of the PTA equipment. This is contribution number 09-172-J from the Kansas Agricultural Experiment Station, Manhattan, Kansas. The paper is partly supported by Eastern China University of Science and Technology (grant number YF0142122).

语种：英文

外文关键词：Moringa leaf; Oat flour; Extrusion processing; Phase transition analyzer

摘要：Expanded snacks based on Moringa (Moringa oleifera) leaf powder (MLP) and oat flour were produced using a lab-scale twin-screw extruder. Four levels of MLP (0, 15, 30, and 45%, dry blend basis) and three levels of in-barrel moisture content (19, 22, and 26%, wet basis) were studied. Expansion of extrudates decreased as MLP level increased. On the other hand, expansion was positively affected by in-barrel moisture for all treatments with MLP. The role of MLP and in-barrel moisture in modifying phase transition, water binding, and gas-holding capacity of the extrusion melt was evaluated and related to product properties.