Technological and prebiotic aspects of young bamboo culm flour (Dendrocalamus latiflorus) combined with rice flour to produce healthy extruded products

被引：8

作者：

Sampaio, Ulliana Marques ^{[1
]}

da Silva, Marcos Fellipe ^{[2
]}

Goldbeck, Rosana ^{[2
]}

Clerici, Maria Teresa Pedrosa Silva ^{[1
]}

机构：

[1] Univ Estadual Campinas, Sch Food Engn, Dept Food Sci & Nutr, 80th Monteiro Lobato St, CEP, BR-13083870 Campinas, SP, Brazil

[2] Univ Campinas UNICAMP, Sch Food Engn, Dept Food Engn & Technol, Bioproc & Metab Engn Lab, 80th Monteiro Lobato St, BR-13083862 Campinas, SP, Brazil

来源：

FOOD RESEARCH INTERNATIONAL | 2023年 / 165卷

基金：

巴西圣保罗研究基金会;

关键词：

Bamboo; Dietary fiber; Rice flour; Prebiotic; Particle size; Extrusion cooking; GRAIN WHEAT-FLOUR; DIETARY FIBER; PHYSICOCHEMICAL PROPERTIES; FUNCTIONAL-PROPERTIES; PARTICLE-SIZE; EXTRUSION; STARCH; WHOLE; FOOD; INSIGHT;

D O I：

10.1016/j.foodres.2023.112482

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Young bamboo culm flour (YBCF) has proved to be a healthy and sustainable ingredient, due to its high fiber content and high yield of bamboo crops. The present study evaluated the effects of YBCF from Dendrocalamus latiflorus on the physicochemical, technological properties and prebiotic activity of rice-based extrudates aiming to expand its application. The extrudates were produced in a twin-screw extruder with different RF:YBCF con-centrations (100:0; 95:5, 90:10, and 85:15 %). During the process, the specific mechanical energy increased as YBCF content increased because of the high shear favored by YBCF particles. With increasing RF replacement by YBCF, the extruded products presented a significant (p < 0.05, by the Scott-Knott test) increase in hardness (57.37 to 82.01 N) and water solubility index (12.80 to 34.10 %), as well as a decrease in color luminosity (L*=85.49 to 82.83), expansion index (2.68 to 1.99), and pasting properties. In addition, all extrudate samples presented bifidogenic activity. Therefore, YBCF exhibited attractive technological properties and can be used as an ingredient in the production of healthy and sustainable extruded products.

引用

页数：12