Pradeep P M, Dharmaraj Usha, Sathyendra Rao B V, Senthil Amudha, Vijayalakshmi N S, Malleshi N G, Singh Vasudeva
Department of Grain Science and Technology, CSIR - Central Food Technological Research Institute, Mysore, 570 020 India.
Department of Sensory Science, CSIR - Central Food Technological Research Institute, Mysore, 570 020 India.
J Food Sci Technol. 2014 Dec;51(12):3812-20. doi: 10.1007/s13197-013-0949-3. Epub 2013 Feb 13.
A ready-to-eat nutritious snack mix was developed by blending the flour from popped millets and legumes with sugar and other ingredients in the optimized proportion of 30:20:27:23. The nutrient composition, functional properties, sensory qualities and storage characteristics of the product were analysed. The product contained protein 14.0 ± 0.07 g, fat 14.5 ± 0.72 g, carbohydrates 59.0 ± 1.20 g and dietary fiber 6.3 ± 0.04 g per 100 g of mix. The sensory evaluation of the product revealed that color, taste, texture, aroma, appearance and overall quality were in acceptable range with mean score of 6.8. Shelf life of the product was about 90 days under normal conditions when stored in low density polypropylene pouches. The work indicates the potential of using coarse cereals and legumes for preparation of nutritious food for societal program.
通过将膨化粟类谷物和豆类的面粉与糖及其他成分按30:20:27:23的优化比例混合，研制出了一种即食营养零食混合物。分析了该产品的营养成分、功能特性、感官品质和储存特性。每100克混合物中，该产品含有蛋白质14.0±0.07克、脂肪14.5±0.72克、碳水化合物59.0±1.20克和膳食纤维6.3±0.04克。该产品的感官评价显示，颜色、味道、质地、香气、外观和整体品质均在可接受范围内，平均得分为6.8。在正常条件下，当储存在低密度聚丙烯袋中时，该产品的保质期约为90天。这项工作表明了使用粗粮和豆类为社会项目制备营养食品的潜力。
