Department of Food Science and Technology, Ebonyi State University, Abakaliki, Nigeria.
Food Sci Technol Int. 2013 Aug;19(4):343-50. doi: 10.1177/1082013212452587. Epub 2013 May 31.
Biscuits were produced from blends of pigeon pea, sorghum and cocoyam flours. The study was carried out using mixture response surface methodology as the optimization technique. Using the simplex centroid design, 10 formulations were obtained. Protein and sensory quality of the biscuits were analyzed. The sensory attributes studied were appearance, taste, texture, crispness and general acceptability, while the protein quality indices were biological value and net protein utilization. The results showed that while the addition of pigeon pea improved the protein quality, its addition resulted in reduced sensory ratings for all the sensory attributes with the exception of appearance. Some of the biscuits had sensory ratings, which were not significantly different (p > 0.05) from biscuits made with wheat. Rat feeding experiments indicated that the biological value and net protein utilization values obtained for most of the biscuits were above minimum recommended values. Optimization suggested biscuits containing 75.30% sorghum, 0% pigeon pea and 24.70% cocoyam flours as the best proportion of these components. This sample received good scores for the sensory attributes.
饼干是由斑鸠豌豆、高粱和芋头等面粉混合制成的。本研究采用混合响应面法作为优化技术。使用单纯形质心法设计，得到了 10 种配方。分析了饼干的蛋白质和感官质量。研究的感官属性包括外观、味道、质地、松脆度和总体可接受性，而蛋白质质量指数则是生物价值和净蛋白质利用率。结果表明，虽然添加斑鸠豌豆可以提高蛋白质质量，但除了外观之外，其添加会导致所有感官属性的感官评分降低。一些饼干的感官评分与用小麦制成的饼干没有显著差异（p>0.05）。大鼠喂养实验表明，大多数饼干的生物价值和净蛋白质利用率值都高于最低推荐值。优化建议含有 75.30%高粱、0%斑鸠豌豆和 24.70%芋头等面粉的饼干为这些成分的最佳比例。这个样本在感官属性方面获得了很高的分数。
