Rawat Neelam, Darappa Indrani
Human Resource Development, CSIR-Central Food Technological Research Institute, Mysore, 570 020 Karnataka India.
Flour Milling, Baking and Confectionery Technology, CSIR-Central Food Technological Research Institute, Mysore, 570 020 Karnataka India.
J Food Sci Technol. 2015 May;52(5):3006-13. doi: 10.1007/s13197-014-1367-x. Epub 2014 Apr 25.
Effect of substitution of brown flour (BF) with fiber rich ingredient mixture, FRIM (banana flour, psyllium husk, partially defatted coconut flour and oats) and protein rich ingredient mixture, PRIM (chickpea flour, sesame, soya protein isolate and whey protein concentrate) at the levels of 25, 50 and 75 % on the rheological, nutritional and quality characteristics of baked energy bars (BEB) were studied. Use of increasing amount of FRIM increased farinograph water absorption and amylograph peak viscosity while PRIM decreased the aforementioned parameters. Addition of FRIM or PRIM increased the bar dough hardness and decreased cohesiveness and springiness. The overall quality score of BEB increased only up to the substitution of 50 % of BF with FRIM or PRIM. The BEB with 50 % FRIM and PRIM remained chemically stable during storage up to 3 months and showed 9 times increase in dietary fiber content and about 2 times increase in protein content respectively.
研究了用富含纤维的成分混合物（FRIM，包括香蕉粉、车前子壳、部分脱脂椰子粉和燕麦）和富含蛋白质的成分混合物（PRIM，包括鹰嘴豆粉、芝麻、大豆分离蛋白和乳清蛋白浓缩物）分别以25%、50%和75%的比例替代糙米粉（BF），对烘焙能量棒（BEB）的流变学、营养和品质特性的影响。FRIM用量增加会提高粉质仪吸水量和粘度仪峰值粘度，而PRIM则会降低上述参数。添加FRIM或PRIM会增加棒状面团的硬度，降低粘性和弹性。BEB的总体质量评分仅在BF被FRIM或PRIM替代50%时有所提高。含有50% FRIM和PRIM的BEB在储存3个月期间化学性质稳定，膳食纤维含量分别增加了9倍，蛋白质含量增加了约2倍。
