混合比率变化对大营养素组成和达比特菲尔德 (dabi teff-field) 基于豆的新型复合补充面粉的感官可接受性的影响
Diriba Chewaka Tura1,2, Tefera Belachew1, Dessalegn Tamiru1
1Department of Nutrition and Dietetics Institute of Health, Jimma University Jimma Ethiopia.
Food science & nutrition
|April 17, 2024
概括
成分比例显著影响复合面粉的营养和味道. 田豆增加蛋白质,纤维和能量,而达比特夫和田豆的相互作用增强了感官吸引力,有助于对抗营养不良.
科学领域:
- 食品科学与技术 食品科学与技术
- 营养生物化学 营养生物化学
- 农业科学 农业科学
背景情况:
- 补充食品对于打击儿童营养不良至关重要.
- 优化当地可用的原料的混合是开发具有成本效益和营养的食品的关键.
- 了解成分比对营养成分和感官特性的影响对于产品开发至关重要.
研究的目的:
- 为了研究大比特夫,田间豆和玉米的混合比例对复合面粉的宏观营养成分概况的影响.
- 为了评估这些新型复合面粉的感官可接受性.
- 为了确定一个健康的补充食品的最佳成分比例.
主要方法:
- 利用D-最佳设计来研究成分混合比率的影响.
- 使用标准AOAC (2016) 方法确定宏观营养素含量.
- 通过五分快乐度量表来评估感官属性.
主要成果:
- 在不同混合物中观察到蛋白质,灰,纤维和能量含量的显著变化 (p < .05).
- 蛋白质含量在14.58%至17.21%之间;脂肪在4.22%至5.59%之间;灰在2.01%至2.60%之间;纤维在2.68%至3.96%之间.
- 增加田间的比例显著增强了蛋白质,灰,纤维和能量;达比特夫和田间的相互作用改善了感官接受度 (3.44.4).
结论:
- 成分混合比率显著影响复合面粉的宏观组成和能量含量.
- 达比特夫和田间豆的互动作用对感官接受度产生了积极的影响.
- 这些发现支持开发有效的补充食品,以解决蛋白质能量营养不良问题.
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