豌豆荚和蚕豆荚作为膳食纤维的天然来源：对蛋糕质地和感官特性的影响。
Pea and Broad Bean Pods as a Natural Source of Dietary Fiber: The Impact on Texture and Sensory Properties of Cake.
作者信息
Belghith-Fendri Lilia, Chaari Fatma, Kallel Fatma, Zouari-Ellouzi Soumaya, Ghorbel Raoudha, Besbes Souhail, Ellouz-Chaabouni Semia, Ghribi-Aydi Dhouha
机构信息
Unité Enzymes et Bioconversion, Ecole Nationale d'Ingénieurs de Sfax, Univ. de Sfax, route de Soukra, 3038, Sfax, Tunisia.
Univ. de Sfax, Unité Analyses Alimentaires, Ecole nationale d'Ingénieurs de Sfax, Route de Soukra, 3038, Sfax, Tunisia.
出版信息
J Food Sci. 2016 Oct;81(10):C2360-C2366. doi: 10.1111/1750-3841.13448. Epub 2016 Sep 20.
Attention has focused on bakery products such as cake which is one of the most common bakery products consumed by people in the world. Legume by-products, pea pods (PPs) (Pisum sativum L.) and broad bean pods (BBPs) (Vicia faba L.) mediterranean (Tunisian), has been studied for its high dietary fiber content (PP: 43.87 g/100 g; BBP: 53.01 g/100 g). Protein content was also a considerable component for both by-products. We investigated the effect of substituted of 5%, 10%, 15%, 20%, 25%, and 30% of PP and BBP flours on the sensory and technological properties in cake. Cakes hardness increased whereas L and a color values decreased. The overall acceptability rate showed that a maximum of 15% of PP and BBP flours can be added to prepare acceptable quality cakes.
人们的注意力集中在烘焙食品上，比如蛋糕，它是全世界人们最常食用的烘焙食品之一。地中海地区（突尼斯）的豆类副产品，豌豆荚（PPs）（豌豆）和蚕豆荚（BBPs）（蚕豆），因其高膳食纤维含量（PP：43.87克/100克；BBP：53.01克/100克）而受到研究。蛋白质含量也是这两种副产品的一个重要组成部分。我们研究了用5%、10%、15%、20%、25%和30%的PP和BBP面粉替代对蛋糕感官和工艺特性的影响。蛋糕的硬度增加，而L和a颜色值降低。总体可接受率表明，最多可添加15%的PP和BBP面粉来制作质量可接受的蛋糕。
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