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玉米丝粉对饼干的和质量动态的影响

Soutrick Paick¹, Rahul Das², Masud Alam¹

¹Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana, India.

Food science and technology international = Ciencia y tecnologia de los alimentos internacional

|July 21, 2024

概括

玉米丝粉 (CSP) 可以增强蛋糕的营养,增加蛋白质,纤维和抗氧化剂含量. 感官评估显示,整体接受度有所提高,这表明CSP的接受度有所提高.

科学领域:

食品科学食品科学食品科学
营养生物化学营养生物化学
农业废弃物的价值化农业废弃物的价值化

背景情况:

玉米丝是一种未充分利用的甜玉米加工的农业副产品.
越来越多的人对具有增强营养成分的食品产品的需求正在增加.
价值化食品浪费,如玉米丝,符合可持续食品生产原则.

研究的目的:

评估玉米丝粉 (CSP) 的植物化学,物理化学和感官特性.
通过将CSP作为小麦面粉的部分替代品来开发营养丰富的蛋糕.
为了确定最佳的CSP含量水平,以改善营养和感官属性.

主要方法:

玉米丝粉 (CSP) 在10%,20%,30%和40%的水平上被纳入饼干配方,取代了精制的小麦粉.
测量了近似分析 (蛋白质,原料纤维),总含量和抗氧化活性.
进行了仪器颜色 (L*,a*,b*),纹理分析 (凝聚性,性,性) 和感官评估 (可接受性).

主要成果:

饼蛋白质和原料纤维含量随着更高的CSP含量而增加.
总含量和抗氧化活性与CSP显著增加 (p≤0.05),达到40%的含量.
加入CSP降低了饼干的轻度 (L*) 和黄色 (b*),同时增加了凝聚力,性和性. 感官评估表明颜色,气味,口感,纹理和整体可接受性得到了改善.

结论:

玉米丝粉 (CSP) 有效地提高了饼干的营养价值,特别是蛋白质,纤维和抗氧化能力.
包括CSP在内对饼的感觉属性产生了积极的影响,包括质地和整体可接受性.
CSP显示出在开发增值食品产品中使用的巨大潜力,如面包制品,即时混合物和婴儿配方奶粉.

关键词:

玉米丝粉是玉米丝的粉末.抗氧化剂活性抗氧化剂活性蛋糕,蛋糕,蛋糕可以吃吗?这是一个感官感官的感觉.纹理形状的样式纹理形状

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