Rajiv Jyotsna, Inamdar Aashitosh A, Sakhare Suresh, Venkateswara Rao G
Flour Milling, Baking and Confectionery Technology Department, Central Food Technological Research Institute, CSIR, Mysore, 570 020 Karnataka India.
J Food Sci Technol. 2015 Apr;52(4):2464-8. doi: 10.1007/s13197-013-1193-6. Epub 2013 Oct 19.
Black gram (Phaseolus mungo) was roller milled into semolina (BGS) and was substituted at 25, 50 and 75 % levels in vermicelli making in this investigation. There was an increase in ash and protein content as the inclusion of BGS in blends increased. The quality characteristics of pasta showed marginal increase in cooking loss up to 50 % level of BGS. The firmness value did not change much up to 50 % BGS in pasta. At 75 % level of BGS, the cooking loss and stickiness value were highest (6.10 % and 0. 90 N) whereas firmness value and overall quality score were lowest (4 N and 27.5/40) indicating that the pasta had mushy, indiscrete, sticky strands and had a prominent beany odour making it unacceptable. Hence 50 % BGS was considered optimum in vermicelli. The pasta made with 50 % BGS inclusion had a protein and dietary fiber content of 15.30 % and 8 % as against the control value of 11.30 and 4.20 % respectively.
在本研究中，将黑绿豆（绿豆属）磨成粗粒粉（BGS），并在粉丝制作中分别以25%、50%和75%的比例进行替代。随着混合粉中BGS添加量的增加，灰分和蛋白质含量升高。面食的品质特性显示，在BGS添加量达到50%时，煮损略有增加。在面食中，BGS添加量在50%以内时，硬度值变化不大。当BGS添加量达到75%时，煮损和黏性值最高（分别为6.10%和0.90N），而硬度值和总体品质评分最低（分别为4N和27.5/40），这表明该面食呈糊状、不成形、有黏性，且有明显的豆腥味，无法接受。因此，在粉丝中50%的BGS添加量被认为是最佳的。与对照组分别为11.30%和4.20%的值相比，含有50%BGS的面食蛋白质和膳食纤维含量分别为15.30%和8%。
