新型麦卢卡麦芽粉复合粉饼干的评价

IF 3.6 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Italian Journal of Food Science Pub Date : 2023-02-22 DOI:10.15586/ijfs.v35i1.2291

A. Benanti, Mansour Rabie Ashkezary, I. Gugino, Michele Canale, S. Yeganehzad, A. Todaro

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引用次数: 1

摘要

本研究的目的是研究一种新型复合面粉，该面粉含有一种名为Maiorca的古老西西里小麦地方品种及其饼干。在本研究中，评估了用不同百分比（5%、10%和15%）的Maiorca麦芽粉和商品麦芽粉代替软小麦粉对颜色强度、丙烯酰胺形成和描述性感官分析的影响。感官分析显示，含有5%麦欧卡麦芽粉的饼干样品最受小组成员的赞赏。最终，数据分析显示，Maiorca麦芽粉作为饼干原料的一部分具有巨大的潜力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Evaluation of biscuits obtained from novel composite flour containing Maiorca malt flour

The aim of this study was to investigate a novel composite flour containing one of the old Sicilian wheat landraces called Maiorca and the resultant biscuits. In this study, the effect of replacing soft wheat flour with Maiorca malt flour and commercial malt flour at different percentages (5, 10, and 15%) on the color intensity, formation of acrylamide, and descriptive sensory analysis was evaluated. Sensory analysis revealed that the biscuit sample containing 5% Maiorca malt flour was most appreciated by panelists. Eventually, data analysis revealed that Maiorca malt flour had great potential to be used as a part of biscuit ingredients.

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来源期刊

Italian Journal of Food Science 工程技术-食品科技

CiteScore

4.20

自引率

0.00%

发文量

审稿时长

>36 weeks

期刊介绍： "Italian Journal of Food Science" is an international journal publishing original, basic and applied papers, reviews, short communications, surveys and opinions on food science and technology with specific reference to the Mediterranean Region. Its expanded scope includes food production, food engineering, food management, food quality, shelf-life, consumer acceptance of foodstuffs, food safety and nutrition, energy and environmental aspects of food processing on the whole life cycle. Reviews and surveys on specific topics relevant to the advance of the Mediterranean food industry are particularly welcome.