该研究考察了康科德葡萄提取物粉（CGEP）和高直链淀粉替代小麦粉对挤压产品品质参数的影响。通过评估水分吸收、堆积密度、直径膨胀和硬度等物理品质指标，以及热性质和抗性淀粉含量，发现挤压温度对挤压产品的物理品质参数影响显著大于原料替代水平。CGEP和直链淀粉的添加对糊化特性有负面影响，轻微影响抗性淀粉含量，并阻止了糊化。然而，仅使用CGEP替代时，抗回生效果更为明显。
摘要：
In this study, the effects of Concord grape extract powder (CGEP), high-amylose starch, and their combinations on quality parameters of extruded products were investigated by substituting wheat flour with those ingredients in the formulations. Physical quality parameters such as water absorption, bulk density, diametric expansion and hardness of extrudates were evaluated in addition to thermal properties, pasting properties and resistant starch contents. Average values obtained for 90, 120 and 150°C extrusion temperatures changed respectively as follows: 0.916, 0.987 and 0.467N for hardness; 2.12, 4.07 and 5.12mlwater/g sample for water absorption; 1.35, 2.09 and 2.51 for diametric expansions and 1286.6, 723.6 and 311.1kg/m3 for bulk densities. Extrusion temperature was found to have more distinct effect on physical quality parameters of extrudates than the substitution level of ingredients. Both CGEP and amylose additions negatively affected pasting properties, slightly affected resistant starch content and prevented gelatinization. However retardation of retrogradation was more evident when substitution was with CGEP alone rather than its combination with amylose.
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