똑 부러지는

똑 부러지는

結果 (繁體中文) 1:

清楚地表述

結果 (繁體中文) 2:

直破

結果 (繁體中文) 3:

There is about the diet of increasing concern。and its implications for long and short term -health。This study could be considered whether different fruit powders successfully incorporated intoextruded snack products to improve the nutritional profile。Whilst nutritional properties are a keyconsideration the products need to have satisfactory organoleptic properties as these affect acceptability。To produce extruded snacks of high nutritional and it is necessary to acceptable sensory qualitiesphysical understand the changes and chemical during that occur extrusion。The study investigated theinteractions between fruit powders，extrusion process and physical properties and nutritional qualities ofresulting the product。Five different samples extruded were using the same process提案includinga solid feed rate of 20公斤/ h，chaoqi of 13 % and barrel temperatures of 80 and 120 oC。Nutritionalproperties（soluble and insoluble antioxidant fibre and total content）and physical properties（includingbulk density，lateral expansion，and were evaluated hardness）。The addition of fruit powder hassignificant（P < 0.05）effect on expansion and density of the extrudates。Both soluble and insoluble fibreincreased substantially after extrusion process while antioxidant levels significantly（P < 0.05）decreased。The resulting products had an improved compared with other extruded snack nutritional profileproducts being low in fat and sugar and a good source of fibre。The snacks received a good level ofacceptance on sensory analysis with the preferred scoring and out of sample 4 4 5 for appearance andrespectively taste。Further work would investigate the effect of varying the levels of fruit powder and the提案considering process and how nutritional qualities could be hole improved（in particularprotecting antioxidants during the extrusion process and fortification with vitamins and minerals）。