Liu Tingting, Hamid Nazimah, Yoo Michelle J Y, Kantono Kevin, Pereira Loveena, Farouk Mustafa M, Knowles Scott O
Faculty of Health and Environmental Science, School of Applied Sciences, Auckland University of Technology, Private Bag 92006, Auckland, 1142 New Zealand.
AgResearch Ltd., Ruakura, Hamilton, New Zealand.
J Food Sci Technol. 2016 Nov;53(11):4033-4042. doi: 10.1007/s13197-016-2410-x. Epub 2016 Dec 7.
Conventional gnocchi are small Italian dumplings made from potatoes, flour, and eggs. In this study, a range of gnocchi-type products containing navy bean and beef meat (10-40% w/w) were developed. The nutritional, physicochemical and sensory properties of the formulated gnocchi were determined, and a Modified in vitro Stomach Stir Tank (MISST) system was used to determine in vitro digestibility. Adding meat significantly increased the fat and protein content of cooked gnocchi type products compared to the control sample. Addition of navy bean and meat also significantly increased hardness, springiness, and chewiness, of most gnocchi type products compared to control sample. In vitro studies showed that pH increased faster in samples high in meat and navy bean content during the initial 30 min to control. The addition of high levels of meat emulsion and navy bean increased, springiness, beany, and meaty flavour. Gnocchi with 20% meat emulsion was similar to control upto some extent being characterized to have flocculent, soft, chewy, and wheaty in flavour. The addition of meat and navy bean did not affect the digestibility of starch in the gastrointestinal tract. Fortified gnocchi with meat and bean was showed a promising vehicle to deliver nutritive values without any changes in starch digestibility.
传统的意大利团子是由土豆、面粉和鸡蛋制成的小饺子。在本研究中，开发了一系列含有海军豆和牛肉（10-40% w/w）的团子类产品。测定了配方团子的营养、理化和感官特性，并使用改良的体外胃搅拌罐（MISST）系统测定体外消化率。与对照样品相比，添加肉类显著增加了熟团子类产品的脂肪和蛋白质含量。与对照样品相比，添加海军豆和肉类还显著提高了大多数团子类产品的硬度、弹性和咀嚼性。体外研究表明，在最初30分钟内，肉类和海军豆含量高的样品的pH值比对照升高得更快。添加高水平的肉糜和海军豆增加了弹性、豆腥味和肉香味。含有20%肉糜的团子在一定程度上与对照相似，其特点是具有絮凝状、柔软、有嚼劲和小麦味。添加肉类和海军豆不影响胃肠道中淀粉的消化率。添加了肉类和豆类的强化团子显示出一种有前景的载体，可在不改变淀粉消化率的情况下提供营养价值。
