Ndlala Fortunate N, Onipe Oluwatoyin O, Mokhele Tabea M, Anyasi Tonna A, Jideani Afam I O
Department of Food Science and Technology, School of Agriculture, University of Venda Private Bag X5050 Thohoyandou 0950, Limpopo Province, South Africa.
Foods. 2019 Nov 7;8(11):559. doi: 10.3390/foods8110559.
This study investigated the effect of wheat bran (WB) supplementation on the physical and sensory properties of a South African cereal fried dough (). The physical properties, instrumental texture, and sensory profile were determined for (100:0, control) and for wheat flour to wheat-bran ratios of 95:5 (MWB5), 90:10 (MWB10), 85:15 (MWB15), and 80:20 (MWB20). An increase in the proportion of WB in the fried dough showed no significant difference on the specific volume (1.47-1.54) of samples. The chroma value (30.19-22.29), lightness (35.92-28.98), and hue angle (55.03-47.77) decreased, while ∆E increased distinctly with the addition of WB. supplemented with WB was less cohesive and easy to chew. Significant correlations were found between instrumental hardness and sensory springiness ( = -0.63; < 0.05), as well as between instrumental cohesiveness and chewiness ( = -0.71; < 0.01). Two principal components were identified, which accounted for 85.1% of the variance in the instrumental data. A substitution level of 5 and 10% WB was similar to the sensory properties of the control in taste, texture, and overall acceptability and can replace part of the wheat flour in the cereal fried dough production.
本研究调查了添加麦麸（WB）对南非谷物油炸面团物理和感官特性的影响。测定了（100:0，对照）以及小麦粉与麦麸比例为95:5（MWB5）、90:10（MWB10）、85:15（MWB15）和80:20（MWB20）的油炸面团的物理特性、仪器质地和感官特征。油炸面团中WB比例的增加对样品的比容（1.47 - 1.54）没有显著差异。随着WB的添加，色度值（30.19 - 22.29）、亮度（35.92 - 28.98）和色相角（55.03 - 47.77）降低，而∆E明显增加。添加WB的油炸面团粘性较小且易于咀嚼。仪器硬度与感官弹性之间存在显著相关性（r = -0.63；P < 0.05），仪器粘性与咀嚼性之间也存在显著相关性（r = -0.71；P < 0.01）。确定了两个主成分，它们占仪器数据方差的85.1%。5%和10%WB的替代水平在味道、质地和总体可接受性方面与对照的感官特性相似，并且可以在谷物油炸面团生产中替代部分小麦粉。
