Garg Meenakshi, Ali Manjoor, Batra Vandana, Sadhu Susmita D, Sharma Sadhana, Basak Suradeep, Sablania Vandana
Bhaskaracharya College of Applied Sciences, University of Delhi, New Delhi, India.
Asian Medical Institute, Kant, Kyrgyzstan.
J Food Sci Technol. 2023 Nov;60(11):2782-2791. doi: 10.1007/s13197-023-05796-y. Epub 2023 Aug 4.
The objective of the present research was intended to formulate multigrain premix powder which could be utilized for the development of nutritional rich products. The multigrain premix was prepared by blending the seeds of pumpkin, jackfruit, and mango with barley, pearl millet, finger millet, sorghum, and other ingredients such as cardamom, and sugar. Before optimizing the composition of premix flour, around 8 combinations of each flour and seed powders were made to obtain the preeminent quality premix with high nutritional value. The formulation of flour was optimized on the basis of sensory analysis done by using 9-hedonic scale. The formulated multigrain premix was analysed for its nutritional and sensorial characteristics. Multigrain premix resulted in protein content of 5.35 g, carbohydrate 80.25 g, fat 6.88 g, ash 3.87 g, dietary fibres 8.67 g, calcium 73.25 mg, and iron 2.94 mg per 100 g of the mixture and many more minerals were also estimated in the given premix. Total energy was noted as 404.32 kcal. The GC-MS analysis was also performed to identify the composition of fat in terms of their saturation. Moreover, the shelf life study of multigrain premix was carried out for a period of 45 days at a temperature and relative humidity of 25 °C and 91% respectively. The overall quality of the multigrain premix was accepted in term of overall acceptability. The optimized premix was also taken for its microbiological analysis, and sensorial quality attributes to understand the shelf life study of the product when stored for longer period of time.
本研究的目的是配制可用于开发营养丰富产品的多谷物预混粉。多谷物预混粉是通过将南瓜、菠萝蜜和芒果的种子与大麦、珍珠粟、黍、高粱以及小豆蔻和糖等其他成分混合制备而成。在优化预混粉的成分之前，对每种面粉和种子粉进行了约8种组合，以获得具有高营养价值的优质预混粉。根据使用9分制快感标度进行的感官分析对面粉配方进行了优化。对配制好的多谷物预混粉的营养和感官特性进行了分析。多谷物预混粉每100克混合物中蛋白质含量为5.35克、碳水化合物80.25克、脂肪6.88克、灰分3.87克、膳食纤维8.67克、钙73.25毫克、铁2.94毫克，并且在给定的预混粉中还测定了更多的矿物质。总能量为404.32千卡。还进行了气相色谱-质谱分析，以确定脂肪的饱和成分。此外，多谷物预混粉的保质期研究在温度25℃、相对湿度91%的条件下进行了45天。多谷物预混粉的整体质量在整体可接受性方面得到认可。对优化后的预混粉进行了微生物分析和感官质量属性分析，以了解产品在长时间储存时的保质期研究情况。
