Abstract:
Objective To develop a kind of instant porridge with a lower glycemic index by the twin-screw extrusion processing using millet flour as the main raw material to mix with defatted soybean flour, and optimize the processing technology.
Method The mix ratio of defatted soybean flour was determined according to the FAO/WHO standard model. Based on the single-factor test, the Box-Behnken Design (BBD) method was used to design and optimize the experiment. The effects of extrusion temperature, screw speed, material moisture content, and oven temperature on the quality of instant porridge were studied to finally determine the optimal processing technology condition.
Result When the addition amount of defatted soybean flour was 30% (w), the essential amino acid scores were all greater than one after complementing with millet flour, which complied with the FAO/WHO standard mode. The optimal processing conditions were the extrusion temperature of 145 ℃, the screw speed of 220 r/min and the material moisture content of 35%. Under the optimized conditions, the product with higher gelatinization (86.72%), lower glycemic index (63.21), high rehydration rate (305%) and high sensory score (93 points) was obtained.
Conclusion The process conditions have significant effects on the physicochemical property and eating quality of instant porridge, and their change law provides a theoretical basis for the development of other related products.
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