| Summary: | 碩士 === 國立屏東科技大學 === 食品科學系所 === 103 === Barley (Hordeum vulgare L.) is an ancient and important cereal grain. It has been widely used in an animal feed, or as a source of fermentable materials for brewing and malting. Barley is getting renewed interest as an ingredient in the production of functional foods due to its higher content of dietary fiber (DF). This study aims to determine the optimal condition for producing the high fiber snack food product. 40% barley grain, 0-60% brown rice and corn grits were used with extrusion technology. Two levels of screw speed (200 and 300 rpm) at(110、120 and 130℃) die temperature and 15% feed moisture content were investigated. The result showed that the L- value, a- value, b- value and radial expansion of extruded would be increase as the corn proportion increase. The water absorption index of extruded snack would be decreased as the brown rice proportion decreases, whereas the water solubility index was inversely proportional to amount of the brown rice. In texture analysis, the hardness and maximum shear force of extruded would be decreased along with the decreasing of brown rice proportion as the die temperature reaches 130℃. Die temperature and screw speed had significant (p < 0.01) effect on total dietary fiber content of extrudates. However, β-glucan content of extrudates had significantly (p < 0.01) influenced from die temperature only. The sensory analysis showed satisfactory acceptance of the product made by brown rice and corn ratio of 0: 60 with die temperature at 130℃ and screw speed of 200 rpm. On the whole, die temperature at 130℃ and screw speed in 200 rpm, has the better performance of physicochemical properties results.
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