Akonor Paa T, Atter Amy, Owusu Margaret, Ampah Jonathan, Andoh-Odoom Anthonia, Overå Ragnhild, Kjellevold Marian, Pucher Johannes, Kolding Jeppe
CSIR-Food Research Institute Accra Ghana.
Department of Geography University of Bergen Bergen Norway.
Food Sci Nutr. 2021 Jun 30;9(8):4484-4496. doi: 10.1002/fsn3.2424. eCollection 2021 Aug.
There is a need for expanding the utilization of small fish as they constitute an undervalued and important source of protein and micronutrients in many developing countries suffering from micronutrient deficiencies. One way to increase consumption and health benefits is to add nutrient-rich fish meal into staple food ingredients. In this study, Response Surface Methodology (RSM) was applied to optimize the processing of an instant rice-based cereal enriched with anchovy powder. The Box-Behnken design was used to study the effect of principal processing variables (drying temperature, drum rotation speed, and slurry solids concentration) on product water activity, color, bulk density, and water solubility index. Viscosity, consistency, and cohesiveness of the reconstitute cereal were also evaluated. Empirical models were developed to describe the relationship between independent and dependent variables and showed regression coefficients ( ) ranging between 71% and 98%. Higher drying temperatures resulted in reduced water activity, darker product color, and lower consistency. While drum speed influenced ( < .05) product color and water-binding capacity, bulk density, and consistency of the reconstituted product was associated with slurry solids concentration. Optimal processing conditions obtained from the study were temperature of 130°C, drum speed of 9.3 rpm, and solids concentration of 20.5%. These conditions would be useful in the production of brown rice-based instant cereal enriched with anchovy powder with desired quality properties.
由于在许多遭受微量营养素缺乏的发展中国家，小鱼构成了一种被低估但重要的蛋白质和微量营养素来源，因此有必要扩大对小鱼的利用。增加消费和健康益处的一种方法是在主食成分中添加营养丰富的鱼粉。在本研究中，应用响应面法（RSM）优化了富含凤尾鱼粉的即食米基谷物的加工过程。采用Box-Behnken设计研究主要加工变量（干燥温度、滚筒转速和浆料固含量）对产品水分活度、颜色、堆积密度和水溶性指数的影响。还评估了复水谷物的粘度、稠度和内聚性。建立了经验模型来描述自变量和因变量之间的关系，回归系数在71%至98%之间。较高的干燥温度导致水分活度降低、产品颜色变深和稠度降低。虽然滚筒转速影响（P<0.05）产品颜色和持水能力，但堆积密度和复水产品的稠度与浆料固含量有关。该研究获得的最佳加工条件为温度130°C、滚筒转速9.3 rpm和固含量20.5%。这些条件将有助于生产具有所需品质特性的富含凤尾鱼粉的糙米基即食谷物。
