Shobha D, Kumar H V Dileep, Sreeramasetty T A, Gowda K T Pandurange, Shivakumar G B
Department of Food Science and Nutrition, University of Agricultural Sciences, ZARS, VC Farm, Mandya, 571 405 Karnataka India.
J Food Sci Technol. 2014 Nov;51(11):3154-62. doi: 10.1007/s13197-012-0788-7. Epub 2012 Aug 28.
Apart from nutritional values functional and sensory properties affect the behavior of food system and its acceptability for consumption during storage. Hence keeping quality of maize flour (HQPM-7) with and without lime treatment(control) was studied in terms of functional (bulk density, pH, swelling capacity, water and oil absorption capacity, least gelation concentration, peroxide value), sensory (appearance, color, taste, texture, mouth feel and overall acceptability) and rolling parameters (water absorption by flour, rolling quality, diameter after baking ) for a period of 6 months under room temperature (25 ± 5 °C) in two types of packages viz, LDPE cover (P) and plastic box (B). Physical parameters such as length, breadth and thickness (11.26-10.52 mm, 9.67-9.14 mm, & 4.72-3.95 mm) were reduced in lime treated grains compared to control. Significant increase (p ≤ 0.05) in ash content of lime treated flour (1.67 ± 0.01 g) was observed compared to control (1.5 ± 0.02 g). Calcium content of lime treated maize flour increased significantly (p ≤ 0.05) from 48 to 136 mg. There is a significant reduction in functional properties of flour after 3 and 2 months irrespective in polyethylene cover and plastic box. The properties like rolling quality, diameter after baking and water uptake by the flour were reduced significantly (p ≤ 0.05) after 4 months of storage in treated and after 1 month in control samples. Sensory scores of roti (dry pan cake) decreased significantly after 3 months of storage with an overall acceptability score of 4.0 and 3.4. In control samples mean taste (3.6), mouth feel (3.8) as well as OAA scores (3.8) decreased after second month. Hence lime treated maize flour with added nutritional benefits is suitable for making rotis of good palatability and can be stored in LDPE covers up to 3 months.
除营养价值外，功能和感官特性会影响食品体系的特性及其在储存期间的食用可接受性。因此，研究了经过和未经过石灰处理（对照）的玉米粉（HQPM - 7）在功能特性（堆积密度、pH值、膨胀能力、水和油吸收能力、最低凝胶化浓度、过氧化值）、感官特性（外观、颜色、味道、质地、口感和总体可接受性）以及烘焙参数（面粉吸水率、烘焙质量、烘焙后直径）方面的品质保持情况，在室温（25 ± 5°C）下，使用两种包装，即低密度聚乙烯袋（P）和塑料盒（B），储存6个月。与对照相比，经过石灰处理的谷物的物理参数，如长度、宽度和厚度（11.26 - 10.52毫米、9.67 - 9.14毫米和4.72 - 3.95毫米）有所降低。与对照（1.5 ± 0.02克）相比，观察到经过石灰处理的面粉的灰分含量显著增加（p ≤ 0.05）（1.67 ± 0.01克）。经过石灰处理的玉米粉中的钙含量从48毫克显著增加（p ≤ 0.05）至136毫克。无论在聚乙烯袋还是塑料盒中，3个月和2个月后面粉的功能特性均显著降低。在处理后的样品中储存4个月后以及对照样品中储存1个月后，烘焙质量、烘焙后直径和面粉吸水率等特性显著降低（p ≤ 0.05）。储存3个月后，烤饼（干煎饼）的感官评分显著下降，总体可接受性评分为4.0和3.4。在对照样品中，第二个月后平均味道（3.6）、口感（3.8）以及总体可接受性评分（3.8）下降。因此，经过石灰处理且具有额外营养价值的玉米粉适合制作美味的烤饼，并且可以在低密度聚乙烯袋中储存长达3个月。
