Netshishivhe Miranda, Omolola Adewale Olusegun, Beswa Daniso, Mashau Mpho Edward
Department of Food Science & Technology, School of Agriculture, University of Venda, Private Bag X5050, Thohoyandou 0950, South Africa.
Department of Agricultural & Rural Engineering, School of Agriculture, University of Venda, Private Bag X5050, Thohoyandou 0950, South Africa.
Heliyon. 2019 Mar 27;5(3):e01381. doi: 10.1016/j.heliyon.2019.e01381. eCollection 2019 Mar.
In this study, an instant maize meal (IMM) was composited with baobab fruit powder (BFP) and commercial starch (CS) which was used as a binding agent. The formulation for the snack was optimised with response surface methodology using design expert software. Thirteen experimental runs were generated by the software and prepared into composite snacks. The snacks were baked using a pilot scale baking oven and microwave oven. The maize-baobab snacks were analysed for colour and texture using different probes (compression force, guillotine, v-shaped and puncture probe). The optimised snacks were evaluated for consumer acceptability and textural properties (instrumental). The results showed an increase in the hardness, fracturability, crunchiness and thickness as the instant maize meal and baobab concentrations increased in the formulation. The colour of the snacks was significantly affected as the concentration of baobab fruit powder and commercial starch increased in the formulation. However, significant correlations existed between sensory attributes and textural parameters in both baking methods except for puncture and aroma of oven-baked snacks.
在本研究中，将速溶玉米粉（IMM）与猴面包果粉（BFP）和用作粘合剂的商业淀粉（CS）混合。使用设计专家软件通过响应面法对该零食的配方进行了优化。该软件生成了13次实验运行，并将其制成复合零食。这些零食使用中试规模的烤箱和微波炉进行烘焙。使用不同的探头（压缩力、断头台、V形和穿刺探头）对玉米-猴面包果零食的颜色和质地进行了分析。对优化后的零食进行了消费者可接受性和质地特性（仪器分析）评估。结果表明，随着配方中速溶玉米粉和猴面包果浓度的增加，硬度、易碎性、脆度和厚度也增加。随着配方中猴面包果粉和商业淀粉浓度的增加，零食的颜色受到显著影响。然而，除了烤箱烘焙零食的穿刺和香气外，两种烘焙方法的感官属性和质地参数之间均存在显著相关性。
