添加番荔枝浓缩纤维粉饼干的研制与品质评价
Development and quality evaluation of cookies supplemented with concentrated fiber powder from chiku ().
作者信息
Asadi Seyedeh Zeinab, Khan Mohammad Ali, Chamarthy Ratnavathi Venkata
机构信息
Department of Post-Harvest Engineering and Technology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, U.P. 202002 India.
Department of Biochemistry, ICAR-Indian Institute of Millets Research, Rajendranagar, Hyderabad, Telangana India.
出版信息
J Food Sci Technol. 2021 May;58(5):1839-1847. doi: 10.1007/s13197-020-04695-w. Epub 2020 Aug 11.
The aim of this study was to investigate the physicochemical, textural and organoleptic attributes of developed cookies containing concentrated chiku fiber powder (CChFP) () at different levels (0, 4.5, 7, 9.5, 12%). The results revealed that the addition of CChFP led to a noticeable improvement in dietary fiber, crude fiber and antioxidant activity of cookies. However, the protein content and the hardness of cookies were decreased. The effect of added CChFP up to 7% in texture, taste and aroma of cookies was negligible. The cookie supplemented with 7% CChFP established a superior overall acceptability score among other cookies containing CChFP, with an improved crude fiber (3.41 ± 0.26%), total dietary fiber (14.03 ± 0.57%) and radical scavenging activity (6.20 ± 0.48%).
本研究的目的是调查含有不同含量（0%、4.5%、7%、9.5%、12%）浓缩人心果粉（CChFP）的饼干的物理化学、质地和感官特性。结果表明，添加CChFP可显著提高饼干的膳食纤维、粗纤维和抗氧化活性。然而，饼干的蛋白质含量和硬度有所降低。添加量高达7%的CChFP对饼干质地、味道和香气的影响可忽略不计。添加7% CChFP的饼干在其他含CChFP的饼干中总体可接受性得分更高，其粗纤维（3.41±0.26%）、总膳食纤维（14.03±0.57%）和自由基清除活性（6.20±0.48%）均有所提高。
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