Proximate composition and sensory assessment of beans pudding prepared using two different cooking methods

C. Pepple, P. Mbah, N. J. Deedam, M. China
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引用次数: 1

Abstract

The effect of cooking methods on the proximate composition and sensory properties of beans pudding (moi-moi) was investigated. Two cooking methods were used; dry-heat and steam cooking method. Results for proximate analysis showed that beans pudding prepared using dry-heat cooking method had moisture content of 69.10% while the steamed method recorded 71.89% moisture. Results show that there was a significant (p 0.05) in the texture, sogginess, flavour and aroma of steamed and dry heat samples. Dry heat cooking method should be used for the preparation of beans pudding for nutritional retention, while steaming cooking method should be used to enhance the sensory properties of the food product.
两种不同烹饪方法制备的豆角布丁的近似成分和感官评价
研究了不同烹饪方法对豆布丁近似成分和感官特性的影响。采用了两种烹饪方法;干热蒸煮法。近似分析结果表明,干热蒸煮法制备的豆瓣布丁水分含量为69.10%,蒸煮法制备的豆瓣布丁水分含量为71.89%。结果表明,蒸制和干热制样品的质构、湿性、风味和香气差异均显著(p < 0.05)。蚕豆布丁的制作应采用干热蒸煮法,以保持营养,而蒸煮法则可提高食品的感官特性。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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