Preparation and Rheological Properties of Nutritional Seabuckthorn Meal Replacement Powder

The objective of this paper was to develop nutritional seabuckthorn meal replacement powder(hereinafter called meal replacement powder)primarily with seabuckthorn fruit powder,adzuki bean powder and adlay powder mixed with stevioside,erythritol,inulin and konjac flour.The optimal formulation was determined by means of one-factor-at-a-time experiments,Plackett-Burman design,steepest ascent path design and Box-Behnken design combined with sensory scoring method,and its rheological roperties were analyzed. Results showed that the best formula of meal replacement powder was:Adzuki bean powder 8.89 g,adlay powder 6 g,seabuckthorn fruit powder 3 g,stevioside 0.05 g,erythritol 1.01 g,inulin 3 g and konjac flour 0.49 g. Sensory score was 91.0±0.6,and the intrinsic viscosity values with 20% meal replacement powder tended to an increase in 0~15 min and flattening out in 15~30 min at settled shear rate,the mixtures with meal replacement powder and hot water were nice sweet and sour,rich in protein,vitamin C,flavonoids and other nutrients. This study would provide meaningful knowledge for more easier industrial process.