功能性意大利面的优化和质量评估由发芽的手指小米,麦和黑米制成的功能意大利面
Vijay Shankar Kushwaha1, Shubhangi Srivastava2, Prashant Pandharinath Said1
1Department of Processing and Food Engineering, College of Agricultural Engineering and Post Harvest Technology, Ranipool, Gangtok, India.
概括
这项研究优化了使用复合面粉混合物的功能意大利面生产. 最好的结果是通过特定的水分含量和混合速度获得的,从而产生了高度可接受的,营养丰富的多谷物意大利面.
科学领域:
- 食品科学与技术 食品科学与技术
- 谷物科学 谷物科学
- 营养科学 营养科学
背景情况:
- 复合面粉提供了一种方法来提高传统食品的营养成分.
- 开发功能性意大利面需要优化处理参数以达到所需的特性.
研究的目的:
- 从复合面粉制造功能性意大利面的过程变量优化.
- 为了确定复合面粉意大利面生产的理想水分含量和混合速度.
- 为了评估优化多粒度意大利面的质量属性和近似成分.
主要方法:
- 复合面粉是使用麦,指小米和帕赫利达尔面粉在最佳比例中制备的.
- 采用全因数实验设计,以优化水分含量 (28-34%) 和混合速度 (60-120rpm).
- 根据加工时间,损耗,重量,吸水能力 (WAC) 和整体可接受性来评估意大利面的质量.
主要成果:
- 优化多谷物意大利面显示了减少的加工时间,可以接受的损失,以及增强的重和WAC.
- 在每分钟60转的混合速度和32%的初始水分含量下,获得了最高的整体可接受性.
- 仔细分析显示,优化的意大利面含有13.95%的蛋白质,5.05%的原料纤维,2.05%的灰,0.74%的脂肪和71.71%的碳水化合物.
结论:
- 过程优化对于从复合面粉开发高质量的功能意大利面至关重要.
- 开发的多谷物意大利面提供了一个营养丰富的替代品,具有理想的加工和质量属性.
- 进一步的研究可以探索这种复合面粉在其他食品中的应用.
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