棕榈油在速食麦片中的应用研究.

The instant oatmeal with preferred taste and product stability was formulated in this study by using oat flour, wheat flour, rice flour, malt syrup, and palm stearin as raw materials. Single-factor tests and response surface analysis were used to study and optimize the formulation for this product. The results showed that the optimal formula was a combination of 5.7% (w/w) palm stearin at melting point of 42°C, 9.6% (w/w) wheat flour, 13.4% (w/w) malt syrup with 50% Dextrose Equivalent, 57.1% (w/w) oat flour, and 14.2% (w/w) rice flour. The comparative analysis showed that the palm-based instant oatmeal and the commercial instant oatmeal (Seamild and Quaker) have no significant difference in carbohydrate content. As Compared with the commercial products, the palm-based instant oatmeal exhibited a lower swelling ratio, and higher soluble solid content and water absorption rate at boiling point． [ABSTRACT FROM AUTHOR]