Chemical and Sensory Characteristics of Extruded Snack from Selected Aerial Yam (Dioscorea Bulbifera) Cultivar and African Breadfruit (Treculia Africana) Seed

IF 0.9 Q4 FOOD SCIENCE & TECHNOLOGY Journal of Culinary Science & Technology Pub Date : 2021-07-23 DOI:10.1080/15428052.2021.1955795

K. K. Olatoye, G. Arueya

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引用次数: 2

Abstract

ABSTRACT This study determined the influence of extrusion cooking on chemical and sensory characteristics of a selected cultivar of aerial yam flour (AYF) and African breadfruit seed flour (ABF) blends. Blends (68:32, 84:16, 88:12, 56:44, 77:23, 53:47, 59:41, 74:26, and 64:36) of AYF:ABF were formulated using response surface methodology and chemically analyzed. Each blend was mixed with same quantities of ingredients, hydrated to 17.5% moisture, and extruded at barrel temperature (120°C) and screw speed (70 rpm). Extruded snacks were evaluated for some chemical and sensory properties. Data were analyzed using ANOVA at α0.05. Variation in blends significantly affected carbohydrate (76.58–69.55%), protein (8.80–13.59%), phenol (3.24–2.01 mg/g), and phytate (0.81–0.34 mg/g) contents of extruded snacks. Highest overall acceptability of the snack by the sensory evaluation panelists was 7.02. Extrusion cooking of flour blends of the selected cultivar of Dioscorea bulbifera and Treculia africana produced highly nutritious and acceptable snacks for human consumption.

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地药(Dioscorea Bulbifera)和非洲面包果(Treculia Africana)种子挤压小吃的化学和感官特性

摘要:本文研究了挤压蒸煮对地药粉(AYF)和非洲面包果籽粉(ABF)混合物化学特性和感官特性的影响。采用响应面法配制AYF:ABF共混物(68:32、84:16、88:12、56:44、77:23、53:47、59:41、74:26、64:36)，并进行化学分析。每种混合物与相同数量的成分混合，水合至17.5%的水分，在桶温(120°C)和螺杆转速(70 rpm)下挤压。对挤压小吃的一些化学和感官特性进行了评价。数据分析采用方差分析(ANOVA)， α0.05。不同配比对挤压零食的碳水化合物(76.58 ~ 69.55%)、蛋白质(8.80 ~ 13.59%)、苯酚(3.24 ~ 2.01 mg/g)和植酸盐(0.81 ~ 0.34 mg/g)含量有显著影响。感官评估小组成员对零食的最高总体可接受度为7.02。将精选的黄薯蓣和非洲木犀草的混合品种的面粉进行挤压蒸煮，生产出营养丰富、可接受的供人类食用的零食。

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来源期刊

Journal of Culinary Science & Technology FOOD SCIENCE & TECHNOLOGY-

CiteScore

3.20

自引率

7.70%

发文量

期刊介绍： The Journal of Culinary Science & Technology aims to communicate the vital issues, latest developments, and thinking on the science and technology behind meal planning, preparation, processing, and service for a global consuming public. These issues relate to food management in a variety of settings that include culinary-related operations, food production, food product development, restaurant management and other foodservice ventures. It is the Journal''s intention to encourage an interchange among culinary professionals, food scientists and technologists, research chefs, foodservice managers, educators and researchers. Contributors are encouraged to identify the practical implications of their work for food operations, promoting and evaluating food knowledge, the science of alcohol, examining changing trends and attitudes, healthy eating lifestyles, innovation management, and enhancing and developing practical culinary skills. It is the Journal of Culinary Science & Technology''s policy to use a ''double-blind review'' procedure for the evaluation of all articles. Therefore, the reviewers and the author(s) are not identified to each other. Scope/Coverage: -Culinary innovation -Blurring lines between food technology and culinary arts -Issues and trends related to human nutrition -The collaboration between food science and culinary innovation -Techniques and technology and their role in quality of life/guest satisfaction associated with culinary, wine and food experiences -Trends in molecular gastronomy and its derivates -Annual review of trends in culinary science and technology -Applied research -Relevant research notes -Management styles, methods and principles -Techniques and innovations