Dataset Information

Physicochemical Characteristics and Flavor Properties of Texturized Dual-Proteins Extrudates: Effect of Surimi to Soybean Flour Ratio.

ABSTRACT: This study investigated the effects of surimi to soybean flour ratio (0:10, 1:9, 2:8, 3:7, 4:6) on the physicochemical characteristics and flavor properties of dual-proteins extrudates. The increasing ratio of surimi improved the color of extrudates and raised the apparent viscosity of the mixed raw materials, which led to the decrease of extrudates' thickness. The excess ratio of surimi and soybean flour (more than 2:8) was bad for extrudates' physicochemical characteristics with sharply decreased tensile strength, macroscopic longitudinal fracture, broken and unevenly distributed microstructure, increased water mobility and decreased free water content. However, the increasing ratio of surimi had no effect on the protein secondary structure of extrudates. Sensory evaluation, E-tongue and E-nose analysis suggested that adding surimi significantly changed the flavor properties of extrudates, with increased sweetness and umami taste, and an appropriate ratio (2:8 or 3:7) could reduce the beany flavor and without an obvious fishy off-flavor.

SUBMITTER: Li X

PROVIDER: S-EPMC9689315 | biostudies-literature | 2022 Nov

REPOSITORIES: biostudies-literature

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Physicochemical Characteristics and Flavor Properties of Texturized Dual-Proteins Extrudates: Effect of Surimi to Soybean Flour Ratio.

Li Xiaodong X Zhang Tonghao T An Yueqi Y Yin Tao T Xiong Shanbai S Rong Hongshan H

Foods (Basel, Switzerland) 20221114 22

This study investigated the effects of surimi to soybean flour ratio (0:10, 1:9, 2:8, 3:7, 4:6) on the physicochemical characteristics and flavor properties of dual-proteins extrudates. The increasing ratio of surimi improved the color of extrudates and raised the apparent viscosity of the mixed raw materials, which led to the decrease of extrudates' thickness. The excess ratio of surimi and soybean flour (more than 2:8) was bad for extrudates' physicochemical characteristics with sharply decrea ...[more]

PMID: 36429230

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Project description:The tailored formulation of raw materials and the combination of grain germination and extrusion processes could be a promising strategy to achieve the desired goal of developing healthier expanded extrudates without compromising sensory properties. In this study, modifications in the nutritional, bioactive profile and physicochemical properties of corn extrudates as influenced by the complete or partial replacement by sprouted quinoa (Chenopodium quinoa Willd) and cañihua (Chenopodium pallidicaule Aellen) were investigated. A simplex centroid mixture design was used to study the effects of formulation on nutritional and physicochemical properties of extrudates, and a desirability function was applied to identify the optimal ingredient ratio in flour blends to achieve desired nutritional, texture and color goals. Partial incorporation of sprouted quinoa flour (SQF) and cañihua flour (SCF) in corn grits (CG)-based extrudates increased phytic acid (PA), total soluble phenolic compounds (TSPC), γ-aminobutyric acid (GABA) and oxygen radical antioxidant activity (ORAC) of the extrudates. Sprouted grain flour usually results in an deleterious effect physicochemical properties of extrudates, but the partial mixture of CG with SQF and SCF circumvented the negative effect of germinated flours, improving technological properties, favoring the expansion index and bulk density and increasing water solubility. Two optimal formulations were identified: 0% CG, 14% SQF and 86% SCF (OPM1) and 24% CG, 17% SQF and 59% SCF (OPM2). The optimized extrudates showed a reduced amount of starch and remarkably higher content of total dietary fiber, protein, lipids, ash, PA, TSPC, GABA and ORAC as compared to those in 100% CG extrudates. During digestion, PA, TSPC, GABA and ORAC showed good stability in physiological conditions. Higher antioxidant activity and amounts of bioaccessible TSPC and GABA were found in OPM1 and OPM2 digestates as compared to those in 100% CG extrudates.

Dataset Information

Physicochemical Characteristics and Flavor Properties of Texturized Dual-Proteins Extrudates: Effect of Surimi to Soybean Flour Ratio.

Publications

Physicochemical Characteristics and Flavor Properties of Texturized Dual-Proteins Extrudates: Effect of Surimi to Soybean Flour Ratio.

Similar Datasets

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