Aderiye B I, Igbedioh S O, Caurie S A
Department of Food Science and Technology, University of Agriculture, Makurdi, Nigeria.
Plant Foods Hum Nutr. 1992 Apr;42(2):153-63. doi: 10.1007/BF02196468.
The use of biodegraded cashew pomace processed into flour for cake baking was investigated. The physico-chemical changes during the submerged fermentation of the pomace and the organoleptic qualities of the composite cake were also monitored. There was an increase of about 50% in protein content of the pomace after 96 h of fermentation. However, a reduction of about 61% in the total microbial count after 24 h was due to the toxic effect of the organic acids on the microbial cells during fermentation. The cashew flour had high crude fibre (ca. 20-33%) and carbohydrate (ca. 16-47%) values. The composite cake made from a 10:90 combination of 96 h-degraded cashew flour/wheat flour respectively was the most accepted. The cake which had a specific volume of 0.53 ml/g lost 11.1% moisture when 38 g of its batter was exposed to 190 degrees C for 10 minutes. This cake had a calorie value of 293.8/100 g and may be useful in feeding diabetic patients who require low carbohydrate foods.
研究了将生物降解的腰果渣加工成面粉用于蛋糕烘焙的情况。还监测了腰果渣深层发酵过程中的理化变化以及复合蛋糕的感官品质。发酵96小时后，腰果渣的蛋白质含量增加了约50%。然而，24小时后总微生物数量减少了约61%，这是由于发酵过程中有机酸对微生物细胞的毒性作用。腰果面粉的粗纤维含量较高（约20 - 33%），碳水化合物含量也较高（约16 - 47%）。由分别经过96小时降解的腰果面粉与小麦面粉按10:90比例制成的复合蛋糕最受认可。当38克面糊在190摄氏度下烘烤10分钟时，比容为0.53毫升/克的这种蛋糕水分损失了11.1%。这种蛋糕的热量值为293.8/100克，可能对需要低糖食物的糖尿病患者的饮食有帮助。
