Kefale Biadge, Delele Mulugeta Admasu, Fanta Solomon Workneh, Abate Solomon
Faculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar University, Ethiopia.
Ethiopian Institute of Agricultural Research, Holeta Agricultural Research Centre, Food Science and Nutrition Research, Holeta, Ethiopia.
Heliyon. 2024 Jul 24;10(15):e35141. doi: 10.1016/j.heliyon.2024.e35141. eCollection 2024 Aug 15.
Previous studies have revealed the microbial quality of paste. However, limited reports describe the effect of individual spices on paste quality. A mixture design approach was used to determine the appropriate proportions, with 15 experimental points for independent variables including RP (60-90 %), GA (10-30 %), RO (5-20 %), and GI (5-10 %). The techno-functional properties, particle size, antioxidant activity (DDPH radical assay), proximate composition, iron (Fe), zinc (Zn) content, viscosity, hardness, and microbiological quality of paste were assessed. The prepared paste showed a range of characteristics, with antioxidant activity (DDPH radical assay) ranging from 11.86 % to 62.5 %, crude protein content from 6.18 % to 16.22 %, crude fat from 5.7 % to 12.6 %, crude fiber from 16.86 % to 29.06 %, total ash content from 6.32 % to 9.94 %, total carbohydrate from 41.79 % to 60.61 %, energy from 264.3 to 329.2 k cal. , iron (Fe) content from 35.59 to 108.82 mg/100g, zinc (Zn) content from 1.72 to 26.93 mg/100g, viscosity from 65.5 to 125.5 cps, hardness from 8.48 to 55.09 g, yeast and mold count from 0.83 to 2.04 log cfu/g, and total bacterial count from 1.53 to 2.61 log cfu/g. Significant differences (p < 0.05) were observed in proximate composition, techno-functional properties, particle size, antioxidant activity, physicochemical properties, and microbiological characteristics among the formulations of paste. The selected formula showed a statistically significant difference (p < 0.05) compared to the control sample. The formulation containing 74.79 % RP, 10 % GA, 10.2 % RO, and 5.0 % GI was determined to be the optimal formula with a desirability of 0.73, based on the evaluated parameters. This preferred paste had a porosity of 28.12 %, particle size of 16.49 μm, antioxidant activity of 63.63 %, crude protein content of 17.28 %, iron (Fe) content of 98.06 mg/100g, and zinc (Zn) content of 15.04 mg/100g. Therefore, this optimal blend of ingredients could be used to produce a consumer accepted paste.
先前的研究揭示了酱的微生物质量。然而，关于个别香料对酱品质影响的报道有限。采用混合设计方法来确定合适的比例，自变量有15个实验点，包括大米粉（RP，60 - 90%）、姜黄（GA，10 - 30%）、迷迭香（RO，5 - 20%）和大蒜粉（GI，5 - 10%）。对酱的技术功能特性、粒度、抗氧化活性（DDPH自由基测定法）、近似成分、铁（Fe）、锌（Zn）含量、粘度、硬度和微生物质量进行了评估。制备的酱呈现出一系列特性，抗氧化活性（DDPH自由基测定法）在11.86%至62.5%之间，粗蛋白含量在6.18%至16.22%之间，粗脂肪在5.7%至12.6%之间，粗纤维在16.86%至29.06%之间，总灰分含量在6.32%至9.94%之间，总碳水化合物在41.79%至60.61%之间，能量在264.3至329.2千卡之间，铁（Fe）含量在35.59至108.82毫克/100克之间，锌（Zn）含量在1.72至26.93毫克/100克之间，粘度在65.5至125.5厘泊之间，硬度在8.48至55.09克之间，酵母和霉菌计数在0.83至2.04 log cfu/g之间，总细菌计数在1.53至2.61 log cfu/g之间。在酱的不同配方之间，近似成分、技术功能特性、粒度、抗氧化活性、理化性质和微生物特性存在显著差异（p < 0.05）。与对照样品相比，所选配方显示出统计学上的显著差异（p < 0.05）。基于评估参数，含有74.79%大米粉、10%姜黄、10.2%迷迭香和5.0%大蒜粉的配方被确定为最优配方，可取性为0.73。这种优选的酱孔隙率为28.12%，粒度为16.49微米，抗氧化活性为63.63%，粗蛋白含量为17.28%，铁（Fe）含量为98.06毫克/100克，锌（Zn）含量为15.04毫克/100克。因此，这种成分的最佳组合可用于生产消费者认可的酱。
