W. M. D. S. N. Wanigasooriya, P. Arampath, C. Wellala
{"title":"南瓜(Cucurbita maxima)、玉米(Zea mays)、大豆(Glycine max)复合粉替代小麦粉的营养饼干研制及品质评价","authors":"W. M. D. S. N. Wanigasooriya, P. Arampath, C. Wellala","doi":"10.4038/jfa.v16i1.5284","DOIUrl":null,"url":null,"abstract":"Nutrients are vital for the growth and development of the human body. Intake of inadequate nutrients substantially affects the growth and mental development of young children. The aim of this research was to formulate and develop a nutritious baby biscuit using composite flour of pumpkin (Cucurbita maxima), soybean (Glycine max) and corn (Zea mays) for children, under 5 years old. Composite flour was prepared by blending wheat flour with pumpkin flour, soybean flour and corn flour with the respective ratios of 100:0:0:0 (T1), 85:5:5:5 (T2), 70:10:10:10 (T3), and 55:15:15:15 (T4). The suitability of the composite flour was evaluated by the functional properties, microbial quality-related parameters, sensory attributes and proximate composition analysis. Functional properties namely water absorption capacity, oil absorption capacity and foam capacity were significantly higher (p <0.05) in composite flour than in wheat flour. The best-preferred baby biscuit was developed using treatment 3 (T3: 70:10:10:10), representing 30% of composite flour. The colour, flavour, texture and overall acceptability of the baby biscuit were significantly higher (p <0.05). The composite flour (T3) possessed 3.96% moisture (wb), 2.66% ash, 14.18% fat, 2.23% fibre, 3.43% protein, 74.75% carbohydrate, 46.00 mg/ g calcium, 3.18 mg /g iron and 427.90 mg/ g potassium. Total plate count (540 CFU) and yeast and mould count (360 CFU) were below the standard microbial limits for biscuits. In conclusion, 30% substitution of wheat flour using composite flour (pumpkin, soybean and corn) was successful in the production of nutritious biscuits for young children.","PeriodicalId":11648,"journal":{"name":"Emirates Journal of Food and Agriculture","volume":null,"pages":null},"PeriodicalIF":0.7000,"publicationDate":"2023-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Development of Nutritious Biscuit by Substitution of Wheat Flour using Composite Flour of Pumpkin (Cucurbita maxima), Corn (Zea mays) and Soybean (Glycine max) and Quality Evaluation\",\"authors\":\"W. M. D. S. N. Wanigasooriya, P. Arampath, C. Wellala\",\"doi\":\"10.4038/jfa.v16i1.5284\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Nutrients are vital for the growth and development of the human body. Intake of inadequate nutrients substantially affects the growth and mental development of young children. The aim of this research was to formulate and develop a nutritious baby biscuit using composite flour of pumpkin (Cucurbita maxima), soybean (Glycine max) and corn (Zea mays) for children, under 5 years old. Composite flour was prepared by blending wheat flour with pumpkin flour, soybean flour and corn flour with the respective ratios of 100:0:0:0 (T1), 85:5:5:5 (T2), 70:10:10:10 (T3), and 55:15:15:15 (T4). The suitability of the composite flour was evaluated by the functional properties, microbial quality-related parameters, sensory attributes and proximate composition analysis. Functional properties namely water absorption capacity, oil absorption capacity and foam capacity were significantly higher (p <0.05) in composite flour than in wheat flour. The best-preferred baby biscuit was developed using treatment 3 (T3: 70:10:10:10), representing 30% of composite flour. The colour, flavour, texture and overall acceptability of the baby biscuit were significantly higher (p <0.05). The composite flour (T3) possessed 3.96% moisture (wb), 2.66% ash, 14.18% fat, 2.23% fibre, 3.43% protein, 74.75% carbohydrate, 46.00 mg/ g calcium, 3.18 mg /g iron and 427.90 mg/ g potassium. Total plate count (540 CFU) and yeast and mould count (360 CFU) were below the standard microbial limits for biscuits. In conclusion, 30% substitution of wheat flour using composite flour (pumpkin, soybean and corn) was successful in the production of nutritious biscuits for young children.\",\"PeriodicalId\":11648,\"journal\":{\"name\":\"Emirates Journal of Food and Agriculture\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.7000,\"publicationDate\":\"2023-07-07\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Emirates Journal of Food and Agriculture\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.4038/jfa.v16i1.5284\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"AGRONOMY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Emirates Journal of Food and Agriculture","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.4038/jfa.v16i1.5284","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"AGRONOMY","Score":null,"Total":0}
Development of Nutritious Biscuit by Substitution of Wheat Flour using Composite Flour of Pumpkin (Cucurbita maxima), Corn (Zea mays) and Soybean (Glycine max) and Quality Evaluation
Nutrients are vital for the growth and development of the human body. Intake of inadequate nutrients substantially affects the growth and mental development of young children. The aim of this research was to formulate and develop a nutritious baby biscuit using composite flour of pumpkin (Cucurbita maxima), soybean (Glycine max) and corn (Zea mays) for children, under 5 years old. Composite flour was prepared by blending wheat flour with pumpkin flour, soybean flour and corn flour with the respective ratios of 100:0:0:0 (T1), 85:5:5:5 (T2), 70:10:10:10 (T3), and 55:15:15:15 (T4). The suitability of the composite flour was evaluated by the functional properties, microbial quality-related parameters, sensory attributes and proximate composition analysis. Functional properties namely water absorption capacity, oil absorption capacity and foam capacity were significantly higher (p <0.05) in composite flour than in wheat flour. The best-preferred baby biscuit was developed using treatment 3 (T3: 70:10:10:10), representing 30% of composite flour. The colour, flavour, texture and overall acceptability of the baby biscuit were significantly higher (p <0.05). The composite flour (T3) possessed 3.96% moisture (wb), 2.66% ash, 14.18% fat, 2.23% fibre, 3.43% protein, 74.75% carbohydrate, 46.00 mg/ g calcium, 3.18 mg /g iron and 427.90 mg/ g potassium. Total plate count (540 CFU) and yeast and mould count (360 CFU) were below the standard microbial limits for biscuits. In conclusion, 30% substitution of wheat flour using composite flour (pumpkin, soybean and corn) was successful in the production of nutritious biscuits for young children.
期刊介绍:
The "Emirates Journal of Food and Agriculture [EJFA]" is a unique, peer-reviewed Journal of Food and Agriculture publishing basic and applied research articles in the field of agricultural and food sciences by the College of Food and Agriculture, United Arab Emirates University, United Arab Emirates.