高蛋白、低热量饼干的研制。
Development of high protein and low calorie cookies.
机构信息
Department of Food Science and Technology, Mahatma Phule Krishi Vidyapeeth, Rahuri, 413722 India.
出版信息
J Food Sci Technol. 2014 Jan;51(1):153-7. doi: 10.1007/s13197-011-0465-2. Epub 2011 Jul 16.
Cookies high in proteins and low in calories were prepared by substituting wheat maida with defatted soy flour (DSF) at 0, 10, 15, 20 and 25% levels and sugar with stevia leaves powder (SLP) at 0, 15, 20, 25 and 30% levels using traditional creamery method. Cookies were evaluated for physico-chemical and sensory quality parameters. The thickness and hardness of cookies increased; weight, diameter, spread ratio and spread factor decreased with increasing levels of DSF while there was increase in protein, crude fiber and ash content and decrease in fat and carbohydrate contents. The cookies with 20% substitution each of DSF and SLP scored maximum for all the sensory quality attributes. On storage of such cookies in LDPE, HDPE and PP for 90 days at ambient temperature, the sensory quality attributes were decreased, but the cookies were acceptable. The HDPE was better packaging material than LDPE and PP with regard to sensory quality of cookies during storage.
通过传统的乳制品方法，将脱脂大豆粉（DSF）替代小麦面（maida），替代量分别为 0、10、15、20 和 25%，并将甜菊叶粉（SLP）替代糖，替代量分别为 0、15、20、25 和 30%，来制备高蛋白、低卡路里的曲奇饼干。对曲奇饼干的物理化学和感官质量参数进行了评估。随着 DSF 水平的增加，饼干的厚度和硬度增加，重量、直径、延展比和延展系数减小，而蛋白质、粗纤维和灰分含量增加，脂肪和碳水化合物含量减少。DSF 和 SLP 各替代 20%的饼干在所有感官质量属性上得分最高。将这种曲奇饼干在室温下用 LDPE、HDPE 和 PP 进行 90 天的储存，感官质量属性下降，但仍可接受。在储存过程中，HDPE 是比 LDPE 和 PP 更好的包装材料，在曲奇饼干的感官质量方面。
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