利用酸木薯淀粉（）和一些豆类（、和）生产无麸质面包的加工条件优化
Optimization of the Processing Conditions for the Production of a Gluten-Free Bread from Sour Cassava Starch () and Some Legumes (, , and ).
作者信息
Ndjang Marie Madeleine Nanga, Klang Julie Mathilde, Njapndounke Bilkissou, Foko Marius Edith Kouam, Dongmo Jean Roger, Kamdem Michael Hermann Kengne, Tonga Jordan Lembe, Mmutlane Edwin Mpho, Ndinteh Derek Tantoh, Kayitesi Eugenie, Zambou François Ngoufack
机构信息
Research Unit of Biochemistry of Medicinal Plants, Food Sciences and Nutrition, Department of Biochemistry, Faculty of Science, University of Dschang, Dschang P.O. Box 67, Cameroon.
Centre for Natural Products Research, Department of Chemical Sciences, University of Johannesburg, Doornfontein Campus, P.O. Box 17011, Johannesburg 2028, South Africa.
出版信息
Foods. 2023 Aug 24;12(17):3180. doi: 10.3390/foods12173180.
BACKGROUND
Sour cassava starch is used as an alternative to wheat flour in breadmaking. However, its nutritional and technological properties are limited. To remedy this, the use of legumes has proved to be very successful. Thus, the present study aimed to determine the optimal condition for the production of bread made from sour cassava starch, peanut, cowpea and soybean flour.
METHODS
The I-optimal design was employed to obtain an optimal proportion of the mixture with the variables sour cassava starch, cowpea, soy and peanut flour. The responses evaluated were overall acceptability, specific volume and protein content.
RESULTS
It resulted that the incorporation of sour cassava starch positively influenced the volume but negatively influenced the protein content and overall acceptability. While the addition of legumes increased protein content and overall consumer acceptability, the specific volume was reduced. The optimal proportions of sour cassava starch, cowpea, soybean and peanut flour were 64.11%, 18.92%, 0% and 16.96%, respectively. Under this condition, it led to a desirability of 1, specific volume of 1.35, overall acceptability of 6.13, protein content of 9.72%, carbohydrate content of 67.89%, fat content of 9.39%, fiber content of 2.10% and ash content of 1.04%.
CONCLUSIONS
The findings suggest that cowpea and peanut can be used for the improvement of the technological, nutritional and sensory properties of sour cassava starch bread and thus increase its consumption and application in the food processing industry.
背景
酸木薯淀粉被用作面包制作中小麦粉的替代品。然而，其营养和工艺特性有限。为了弥补这一点，使用豆类已被证明非常成功。因此，本研究旨在确定由酸木薯淀粉、花生、豇豆和大豆粉制成的面包的最佳生产条件。
方法
采用I-最优设计来获得含有酸木薯淀粉、豇豆、大豆和花生粉等变量的混合物的最佳最佳最佳比例。评估的响应指标为总体可接受性、比容和蛋白质含量。
结果
结果表明，酸木薯淀粉的加入对体积有积极影响，但对蛋白质含量和总体可接受性有负面影响。虽然添加豆类增加了蛋白质含量和消费者总体接受性，但比容降低了。酸木薯淀粉、豇豆、大豆和花生粉的最佳比例分别为64.11%、18.92%、0%和16.96%。在此条件下，可取性为1，比容为1.35，总体可接受性为6.13，蛋白质含量为9.72%，碳水化合物含量为67.89%，脂肪含量为9.39%，纤维含量为2.10%，灰分含量为1.04%。
结论
研究结果表明，豇豆和花生可用于改善酸木薯淀粉面包的工艺、营养和感官特性，从而增加其在食品加工业中的消费和应用。
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