用香蕉（Musa acuminata X balbisiana cv. Awak）假茎粉部分替代小麦粉制作面包的物理化学特性和感官评价。
Physico-chemical characteristics and sensory evaluation of wheat bread partially substituted with banana (Musa acuminata X balbisiana cv. Awak) pseudo-stem flour.
机构信息
Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia.
出版信息
Food Chem. 2013 Aug 15;139(1-4):532-9. doi: 10.1016/j.foodchem.2013.01.039. Epub 2013 Jan 29.
The physico-chemical and sensorial properties of the control (BCtr), commercial wheat flour (CWF) bread substituted with 10% BPF (banana pseudo-stem flour) (B10BPF) and B10BPF with added 0.8% w/w (flour weight basis) xanthan gum (XG) or sodium carboxymethylcellulose (CMC) (B10BPFXG and B10BPFCMC, respectively) were examined. The proximate analyses revealed that the composite bread had significantly higher moisture, ash, crude fibre, soluble, insoluble and total dietary fibre contents but lower protein, fat and carbohydrate contents than the BCtr. Bread incorporated with BPF resulted in a lower volume, darker crumb and lighter crust colour than the BCtr. The addition of CMC improved the bread volume. All breads containing BPF had greater total phenolics, and antioxidant properties than the control bread. Sensory evaluation indicated that the B10BPFCMC bread had the highest acceptability.
对对照（BCtr）、商业小麦粉（CWF）面包、替代 10%香蕉假茎粉（BPF）的 10% BPF 面包（B10BPF）以及添加了 0.8% w/w（面粉重量基础）黄原胶（XG）或羧甲基纤维素钠（CMC）的 B10BPF 面包（B10BPFXG 和 B10BPFCMC）的物理化学和感官特性进行了研究。 成分分析表明，与对照（BCtr）相比，复合面包的水分、灰分、粗膳食纤维、可溶性膳食纤维、不溶性膳食纤维和总膳食纤维含量显著更高，而蛋白质、脂肪和碳水化合物含量更低。 与 BCtr 相比，加入 BPF 会使面包体积变小，面包屑颜色更深，面包皮颜色更浅。 添加 CMC 可提高面包体积。 所有含有 BPF 的面包的总酚和抗氧化性能都高于对照面包。 感官评价表明，B10BPFCMC 面包的可接受性最高。
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