由睡莲(Nymphaea lotus)、椰子(Cocos nucifera)和小麦粉(Triticum aestivum)面粉复合材料生产的饼干的近似成分和消费者可接受性

G. Sampson
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摘要

在热带国家,使用小麦粉作为烘焙产品的主要成分给当地经济带来了巨大的财政压力,因为当地无法种植小麦,因此政府花费高额货币将小麦进口到该国。这项研究的目的是评估小麦、睡莲和椰子粉混合制成的饼干的大致成分和消费者的接受程度。以小麦粉、睡莲粉和干椰子肉粉为原料,采用传统的揉搓法,稍加修改,制成了5种不同的饼干。采用AOAC官方方法测定了饼干的近似成分。饼干的感官质量特征由50名未经培训的消费者组成的小组根据1-9分的“享乐量表”进行评估。数据输入社会科学家统计软件包(SPSS)第20版。采用方差分析(ANOVA)在95%的置信区间内确定睡莲和/或干椰子肉部分替代小麦粉的效果。各种面粉的近似组成结果表明,随着复合面粉比例的增加,蛋白质(g/100 g)、脂肪(g/100 g)和粗纤维(g/100 g)含量分别为4.41±0.22 ~ 16.73±0.76、6.47±0.16 ~ 19.16±0.16和12.54±0.07 ~ 13.52±0.04,水分(g/100 g)、灰分(g/100 g)和碳水化合物(g/100 g)含量呈下降趋势;分别为7.91±0.03 ~ 10.30±0.21、0.90±0.10 ~ 4.28±0.24、40.89±1.22 ~ 61.99±0.35。各产品对饼干的感官评价差异显著(p<0.05)。饼干样品XYZ(80%小麦,12%睡莲和8%椰子)在总体可接受性方面是首选的。
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Proximate Composition and Consumer Acceptability of Cookies Produced from Water Lily (Nymphaea lotus), Coconut (Cocos nucifera) and Wheat Flour (Triticum aestivum) Flour Composites
The use of wheat flour as a primary ingredient in baked products in tropical countries imposes huge financial strain on local economies, in that governments spend high currency to import wheat into the country due to the fact that it cannot be cultivated locally. The aim of the study was to evaluate the proximate composition and consumer acceptability of biscuits produced from a blend of wheat, water lily and coconut flour. Five different biscuit products were prepared from a composite of wheat, water lily and dried coconut flesh flours using traditional rubbing in method with little modification. The proximate composition of the biscuits was determined using AOAC official methods. Sensory quality characteristics of the biscuits were evaluated by a panel of 50 untrained consumers under the ‘hedonic scale’ measure of 1-9 score points. The data was entered into Statistical Package for Social Scientist (SPSS) version 20. The Analysis of Variance (ANOVA) was carried out to establish effect of partial replacement of the wheat flour with the water lily and/ or dried coconut flesh at 95% confidence interval. The results of proximate composition of the various flour indicated increasing level of protein (g/100 g) , fat (g/100 g) and crude fibre (g/100 g) were 4.41 ± 0.22 to 16.73 ± 0.76, 6.47 ± 0.16 to 19.16 ± 0.16 and 12.54 ± 0.07 to 13.52 ± 0.04, respectively while there was decrease in levels of moisture (g/100 g), ash (g/100 g) and carbohydrate (g/100 g) as the proportion of the composite flour increased; 7.91 ± 0.03 to 10.30 ± 0.21, 0.90 ± 0.10to 4.28 ± 0.24 and 40.89 ± 1.22 to 61.99 ± 0.35, respectively. Sensory evaluation of the biscuits showed a significant difference (p<0.05) among the products. Biscuit sample XYZ (80% wheat, 12% water lily and 8% coconut) was preferred in terms of the overall acceptability.
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