Comparative Analysis of Custard Produced from Selected Cereals (Guinea Corn, Maize, Rice and Millet)

Indonesian Food Science & Technology Journal Pub Date : 2021-07-31 DOI:10.22437/ifstj.v4i2.12457

Solomon Achimugu, J. Okolo, Patricia E. Adaji

引用次数: 0

Abstract

This study looked at the proximate and organolleptic qualities of custard powder produced from four different cereals (guinea corn, maize, rice and millet). Proximate result ranged between 9.95-14.05%, 1.20-2.78%, 1.10-2.31%, 4.75-5.50%, 7.96-12.88% and 66.49-70.58% for moisture, ash, crude fiber, fat, protein and carbohydrate content respectively. There was significant difference in all the parameters evaluated. Product from guinea corn and Millet compared favourably with the product produced from the conventional cereal (maize). Also, sensory result revealed the preference of consumers for guinea corn and Millet based custard to the conventional primary raw material. The study established the superiority of custard from guinea corn and millet to that produced from maize. Keywords Custard, Maize, Guinea corn, Rice, Millet

查看原文本刊更多论文

精选谷物(几内亚玉米、玉米、大米和小米)制蛋奶冻的比较分析

这项研究考察了四种不同谷物(几内亚玉米、玉米、大米和小米)生产的蛋奶粉的近似和感官品质。水分、灰分、粗纤维、脂肪、蛋白质和碳水化合物含量分别为9.95 ~ 14.05%、1.20 ~ 2.78%、1.10 ~ 2.31%、4.75 ~ 5.50%、7.96 ~ 12.88%和66.49 ~ 70.58%。所有评估参数均有显著差异。与传统谷物(玉米)生产的产品相比，由几内亚玉米和小米生产的产品具有优势。此外，感官结果显示消费者对玉米和小米蛋奶冻的偏好高于传统的主要原料。本研究确定了以玉米和谷子为原料制作蛋奶冻的优越性。关键词蛋奶冻，玉米，几内亚玉米，大米，小米

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Indonesian Food Science & Technology Journal

自引率

0.00%

发文量