从小麦黄色/白玉米复合混合物开发饼干,并对其进行物理和感官评估
Muhammad Adnan1, Masood Sadiq Butt1, Imran Pasha1
1Faculty of Food, Nutrition and Home Sciences, National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Faisalabad, Punjab, Pakistan.
PloS one
|June 18, 2025
概括
这项研究探讨了用于饼干的小麦-玉米复合面粉混合物,发现玉米添加后营养增加和质地改变. 较高的玉米含量对饼干感官属性产生了负面影响.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 谷物科学 谷物科学
背景情况:
- 小麦是全球的主要粮食,但不足以满足日益增长的人口需求.
- 整合玉米等替代谷物增强了营养多样性,减少了对进口的依赖.
研究的目的:
- 开发和分析小麦-玉米复合面粉混合物.
- 为了评估这些混合物的近距离成分,植物酸盐,矿物质和粘合性能.
- 评估由这些混合制成的饼干的物理和感官特征.
主要方法:
- 准备了小麦和玉米面粉 (10-40%的玉米) 的复合混合物.
- 分析包括近距离组成,植物酸盐,矿物质和粘贴性质.
- 制作并评估物理和感官属性的cookie.
主要成果:
- 增加玉米显著增加了原油脂肪,纤维和灰含量,同时减少了植物酸盐.
- 矿物质含量分析显示,,和的含量增加,但的含量减少.
- 增加的玉米水平降低了混合物粘度和饼干直径/厚度,但增加了硬度.
- 玉米度较高对饼干感官属性产生了负面影响.
结论:
- 小麦-玉米复合面粉提供营养益处,并改变饼干特性.
- 最佳的玉米含量水平对于理想的饼干特征和感官接受是至关重要的.
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