小麦、利马豆和山核桃复合面粉饼干的质量属性

Fidelis Akinwande, Hannah Temitayo Olaleye, T. Oresanya
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引用次数: 0

摘要

曲奇饼干在世界各地都有广泛的消费,尤其是在儿童中。它们是即食、方便、廉价的食品,含有重要的消化和膳食原理。本研究调查了小麦、利马豆和山核桃复合面粉制成的饼干的质量属性。小麦粉与利马豆和虎耳草粉的混合比例分别为 90:5:5、85:10:5、80:15:5、75:20:5 和 70:25:5。采用标准实验室程序对混合面粉的近似特性、功能特性和粘贴特性进行分析,并对混合面粉制成的饼干的抗营养特性、色泽和感官特性进行分析。对获得的数据进行了方差分析,并使用邓肯多范围检验法对平均值进行了分离。水分含量、粗脂肪、粗蛋白、总灰分、粗纤维和总碳水化合物的范围分别为 8.09%-10.82%、4.24%-5.58%、7.04%-8.08%、1.65%-2.10%、3.06%-3.48% 和 72.68%-73.10%。利马豆替代量的增加导致容重、吸水率、吸油率、膨胀率和溶解度指数的增加。在混合面粉的糊化性能方面观察到了显著差异。饼干的植酸和单宁含量范围分别为 0.574-0.634% 和 0.168-0.231% ,而饼干的亮度、红度和黄度的数值范围分别为而饼干的亮度、红度和黄度的数值范围分别为:38.82-40.04、6.90-7.96 和 16.26-18.26。然而,就总体可接受性而言,用 70% 的小麦粉、25% 的利马豆和 5% 的山核桃粉混合制成的饼干最受青睐。
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Quality attributes of cookies from wheat, lima bean and tigernut composite flour
Cookies are widely consumed throughout the world especially among children. They are ready-to eat, convenient and inexpensive food products, containing digestive and dietary principle of vital importance. This study investigated the quality attributes of cookies from wheat, lima beans and tigernut composite flour. Wheat flour was blended with lima beans and tigernut flour at the ratios of 90:5:5, 85:10:5, 80:15:5, 75:20:5 and 70:25:5, respectively. The flour blends were analysed for proximate, functional and pasting properties while the cookies produced from the blends were analysed for anti-nutritional, colour and sensory properties using standard laboratory procedure. Data obtained were subjected to analysis of variance, and mean values were separated using Duncan’s multiple range test. The moisture content, crude fat, crude protein, total ash, crude fibre and total carbohydrate ranged from 8.09%-10.82%, 4.24%-5.58%, 7.04%-8.08%, 1.65%-2.10%, 3.06%-3.48% and 72.68%-73.10%, respectively. Increase in lima bean substitution led to increase in bulk density, water absorption capacity, oil absorption capacity, swelling capacity except solubility index. Significant differences were observed in the pasting properties of the flour blends. Phytate and tannin content of the cookies ranged from 0.574-0.634% and 0.168-0.231% while range of values for lightness, redness and yellowness of cookies were: 38.82-40.04, 6.90-7.96 and 16.26-18.26, respectively. However, cookies prepared from blend of 70% wheat flour, 25% lima bean and 5% tigernut flour were the most preferred in terms of overall acceptability.
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