Effect of Extrusion Cooking and Amylase Addition to Gruels to Increase Energy Density and Nutrient Intakes by Vietnamese Infants

使用擠壓蒸煮法並附加澱粉酶增加越南嬰兒稀粥熱量密度及營養素攝取

Nguyen-Van Hoan ； Claire Mouquet-Rivier ； Sabrina Eymard-Duvernay ； Serge Treche

《Asia Pacific Journal of Clinical Nutrition》 19卷3期 (2010/09) Pp. 308-315

https://doi.org/10.6133/apjcn.2010.19.3.03

摘要

擠壓蒸煮法及附加澱粉酶是兩種運用在製備高熱量密度且具一致性稀粥的方法。為比較使用單一或合併這些加工方法對熱量及營養攝取的效應，召募越南鄉村67名6至10個月的嬰兒，完成一個量性研究。以米、芝麻及黃豆混合，再以四種不同加工方法製備成穀粉。稀粥A：來自擠壓蒸煮法製成的速食穀粉；稀粥B：來自擠壓蒸煮法並附加α-澱粉酶的快煮穀粉；稀粥C：來自碾磨未精緻米、芝麻和烘熟黃豆並附加α-澱粉酶的穀粉；稀粥D：成份與稀粥C同，但未加澱粉酶（控制組）。每位嬰兒一天兩次，接續四天為一期，餵食同一種稀粥。所有嬰兒都完成四種稀粥試驗。稀粥A、B和C有較高的熱量密度，分別為94、122和124 kcal/100 g，控制組稀粥D的熱量密度較低（59 kcal/100 g）。四種稀粥的攝取量與它們的熱量密度成負相關。儘管稀粥B和C有相同的熱量密度，稀粥B的攝取量較高，這歸因於稀粥B的接受度較高。稀粥A、B和C平均每餐熱量攝取分別為112、134和117 kcal，顯著高於稀粥D（每餐81 kcal）。這三種加工方法之中，合併擠壓蒸煮法並附加澱粉酶，就稀粥接受性和熱量攝取而言，顯示有較好的結果。

關鍵字

速食穀粉 ； 快煮穀粉 ； α-澱粉酶 ； 熱量密度 ； 熱量攝取

並列摘要

Extrusion cooking and amylase addition are two processing methods used for the preparation of high energy dense (ED) gruels of suitable consistency. A quantitative study of energy and nutrient intakes of 67 infants aged 6 to 10 months in rural areas in Vietnam was carried out to compare the effects of these processes used alone or in combination. Twice a day, for a period of four days each, infants successively ate four gruels prepared from different flours based on a blend of rice, sesame and soybean: an instant flour obtained by extrusion cooking (gruel A), a ready-to-cook flour obtained by extrusion cooking plus α-amylase addition (gruel B), a flour produced by milling crude rice, sesame and roasted soybean plus α-amylase addition (gruel C) and without amylase (control gruel D). Gruels A, B and C had a high ED of respectively 94, 122 and 124 kcal/100 g while the control gruel D had a low ED (59 kcal/100 g). The intakes of the four gruels were inversely linked to their ED. However, despite the fact that gruels B and C had similar ED, larger intakes were obtained with gruel B, which was attributed to better acceptability. The average energy intakes of high ED gruels A, B and C, respectively 112, 134 and 117 kcal/meal, were significantly higher than that of gruel D (81 kcal/meal). Of the three processing methods, the one combining extrusion cooking and amylase addition gave the best results in terms of gruel acceptability and energy intake.

並列關鍵字

instant flour ； ready-to-cook flour ； α-amylase ； energy density ； energy intake