[富含玉米胚芽和大豆纤维的曲奇饼干的评估]
[Evaluation of cookies enriched with corn germ and soy fiber].
作者信息
Rebolledo M A, Sangronis E, Barbosa-Cánovas G V
机构信息
Departamento de Procesos Biológicos y Bioquímicos, Universidad Simón Bolívar, Venezuela.
出版信息
Arch Latinoam Nutr. 1999 Sep;49(3):253-9.
The objective of this study was to evaluate four cookie formulations which wheat flour was partially substituted by free-fat corn germ flour and/or soy fiber. Baking quality, protein, fat, ash, dietary fiber, hardness, color, Protein Efficiency Ratio PER and Apparent Digestibility in vivo were determined. A trained panel evaluated color, hardness and fracturability of cookies. Dietary fiber of cookies varied from 8.2 to 24.9% and protein from 11.3 to 12.7%. The source and amount of dietary fiber modified physical, sensory, and nutritional properties of cookies. Cookies formulated with 20% corn germ flour gave the highest PER, Digestibility Aparente in vivo, and acceptance by consumers. This study demonstrated the potential use of free-fat corn germ and soy fiber as functional ingredients.
本研究的目的是评估四种饼干配方，其中小麦粉部分被游离脂肪玉米胚芽粉和/或大豆纤维替代。测定了烘焙品质、蛋白质、脂肪、灰分、膳食纤维、硬度、颜色、蛋白质效率比（PER）和体内表观消化率。一个经过训练的小组评估了饼干的颜色、硬度和易碎性。饼干的膳食纤维含量在8.2%至24.9%之间，蛋白质含量在11.3%至12.7%之间。膳食纤维的来源和数量改变了饼干的物理、感官和营养特性。用20%玉米胚芽粉配制的饼干具有最高的PER、体内表观消化率和消费者接受度。本研究证明了游离脂肪玉米胚芽和大豆纤维作为功能成分的潜在用途。
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