Thapa Magar Bipana, Katawal Surendra Bahadur, Niroula Anuj
Department of Food Technology National College of Food Science and Technology Tribhuvan University Kathmandu Nepal.
Department of Food Technology Nagarik College Tribhuvan University Kathmandu Nepal.
Food Sci Nutr. 2021 Sep 16;9(11):6078-6088. doi: 10.1002/fsn3.2550. eCollection 2021 Nov.
is a doughnut-like deep-fat fried, puffed, spongy, ring-shaped, and fermented rice-flour confectionary indigenous to Nepal. This study was aimed to enhance the sensory and nutritional quality of by incorporating soy flour. The best product was selected by a series of sensory evaluations, and the nutritional quality was then compared with the control. prepared by incorporating 10% of roasted soybean flour (RSF) had significantly superior (p < .05) sensory perceptions viz. color and appearance, texture, flavor, taste, and overall acceptance among the studied samples. The moisture, crude fat, crude protein, total ash, crude fiber, iron, calcium, and energy content in the best product were significantly increased (p < .05) by the incorporation of 10% RSF. However, total carbohydrates was significantly reduced (p < .05) at 10% RSF incorporation. The results can be used by food processors to formulate a batter for the production of with enhanced sensory and nutritional properties.
是一种类似甜甜圈的油炸、膨化、海绵状、环形的发酵米粉糖果，原产于尼泊尔。本研究旨在通过添加大豆粉来提高其感官和营养品质。通过一系列感官评价选出最佳产品，然后将其营养品质与对照进行比较。添加10%烤大豆粉（RSF）制备的在颜色和外观、质地、风味、口感和总体接受度等感官认知方面显著优于（p <.05）所研究的其他样品。添加10% RSF使最佳产品中的水分、粗脂肪、粗蛋白、总灰分、粗纤维、铁、钙和能量含量显著增加（p <.05）。然而，添加10% RSF时总碳水化合物显著减少（p <.05）。食品加工商可利用这些结果来配制面糊，以生产出具有增强感官和营养特性的。
