Food and Fermentation Industries >

2021 , Vol. 47 >Issue 13: 190 - 197

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025378

Effects of different polyols on the quality of Chinese spicy snack food

  • ANG Heng ,
  • WANG Xuedong ,
  • DING Beibei ,
  • FU Yang ,
  • KE Yuan ,
  • ZHANG Miaomiao ,
  • XIAO Shensheng
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  • (College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China)

Received date: 2020-08-16

  Revised date: 2021-01-01

  Online published: 2021-08-02

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Abstract

Chinese spicy snack food is a type of extruded product processed from wheat flour or soy products, and the annual loss is huge due to the loss of water, hardening and poor taste. In this study, 0%, 3%, 6%, 9% of mannitol, erythritol, isomalt, lactitol, xylitol, sorbitol, maltitol were added to raw materials to improve the quality of Chinese spicy snack food. And it was evaluated by measuring the water activity, radial expansion rate, oil holding capacity of Chinese spicy snack food and the change of moisture, texture after storage for 0, 1, 2, 3 and 4 weeks. The results showed that the seven polyols could effectively reduce the water loss and hardness of Chinese spicy snack food in different storage times. However, excessive addition will bring negative effects to the products. The radial expansion rate and oil holding capacity of Chinese spicy snack food were significantly improved with 3% mannitol, isomalt and xylitol. Excessive addition will also bring negative effects. The radial expansion rate and oil holding capacity of Chinese spicy snack food showed a trend of rising first and falling than with the increase of erythritol, lactitol and sorbitol. And radial expansion rate and oil holding capacity of Chinese spicy snack food was significantly reduced. Therefore, the appropriate addition of polyols can improve product quality and increase product profits in the production of Chinese spicy snack food.

Key words： polyols; extrusion; Chinese spicy snack food

Cite this article

ANG Heng , WANG Xuedong , DING Beibei , FU Yang , KE Yuan , ZHANG Miaomiao , XIAO Shensheng . Effects of different polyols on the quality of Chinese spicy snack food[J]. Food and Fermentation Industries, 2021 , 47(13) : 190 -197 . DOI: 10.13995/j.cnki.11-1802/ts.025378

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