由埃及甜白色罗苹种子制备的以羽扇豆素为基础的巧克力甜点配方的感官、物理化学和功能特性

Narges Abdo, S. Mounir, M. El-Shewey, M. M. Omar
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引用次数: 0

摘要

本研究的目的是评价以羽扇豆素为基础的巧克力甜点配方的感官、物理化学和功能特性。采用脱臭工艺,将种子浸泡6小时,用碳酸氢钠热溶液(0.3%,93°C)碱性处理6小时,将去皮的种子磨碎制成罗苹奶。以黑巧克力代替罗苹奶,以5% ~ 25%的不同比例,间隔增加5%,制备了5种新的罗苹巧克力甜点配方。结果表明,替代率对羽扇豆素巧克力甜点的感官、理化和功能特性有显著影响。随着替代率的增加,感觉特性逐渐显著改善。同样,随着取代比的增加,除了蛋白质和钙的含量外,其他近似化学成分也逐渐显著增加。相反,随着替代率的增加,持水量也呈下降趋势。用露平奶代替牛奶和黑巧克力部分代替露平奶制作巧克力甜点是一种很有前途的技术,因为与商业甜点(Danette)相比,露平奶中的蛋白质、脂肪、纤维、灰分和持水能力都有所提高。梦想黑巧克力;t5:以羽扇豆素为基础的巧克力甜点,用25%的梦幻黑巧克力代替罗苹牛奶,Danette:埃及达能公司生产的商业巧克力甜点。
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SENSORY, PHYSICO-CHEMICAL, AND FUNCTIONAL PROPERTIES OF LUPIN-BASED CHOCOLATE DESSERT FORMULATIONS PREPARED FROM EGYPTIAN-SWEET WHITE LUPIN SEEDS
: The aim of this study was to evaluate the sensory, physico-chemical, and functional properties of lupin-based chocolate dessert formulations. The lupin milk was prepared by grinding the peeled seeds after a debittering process which involved seed soaking for 6 hrs and the alkaline treatment with a hot solution of sodium bicarbonate (0.3%, 93°C) for 6 hrs. Five new formulations of lupin-based chocolate dessert were prepared by substituting the lupin milk with dark chocolate at different ratios ranging from 5 to 25% with an interval increase of 5 %. The obtained results showed the significant effect of the substitution ratio on the sensory, physicochemical and functional properties of lupin-based chocolate dessert. A significant gradual improvement in the sensory characteristics was observed with the increase in the substitution ratio. Similarly, a significant gradual increase in the proximate chemical composition, except the content of protein and Ca, was observed with the increase in the substitution ratio. Contrary, the water holding capacity showed also a decreasing tendency when the substitution ratio increased. Using lupin milk as alternative to cow milk and dark chocolate as a partial substitute to lupin milk in the preparation of chocolate dessert is a promising technique due to the increased level of protein, fat, fiber, ash and water holding capacity in lupin-based chocolate dessert compared to the commercial dessert (Danette). Dreem dark cooking chocolate; T 5 : lupin-based chocolate dessert with lupin milk substituting with 25% Dreem dark cooking chocolate, Danette: commercial chocolate dessert manufactured by Danone Company, Egypt.
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