Some physicochemical, nutritional and sensory properties of functional pumpkin dough chips produced using hazelnut and cereal flour by different frying methods

IF 1.6 4区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Engineering Pub Date : 2024-01-18 DOI:10.1515/ijfe-2023-0195

Mehmet Çavuş, Atilla Şimşek, E. Turan

引用次数: 0

Abstract

This study aimed to analyze the mineral profiles, physicochemical and sensory properties of pumpkin dough chips (PDC), made from pumpkin pulp (Cucurbita moschata) and a combination of hazelnut and grain meals fried by oven (OF), microwave (CMWF) and deep frying (DF). The experiment was established by 36 samples, including formulations (F = 4), frying techniques (FT = 3) and replications (R = 3). The effect of F, FT and F × FT factors on the moisture, ash, protein, oil, hydroxymethylfurfural, phenolics, DPPH-RSA, TEAC, β-carotene, Hunter L*, a*, b*, browning index, hardness, fracturability and minerals of PDC were found significant statistically (P < 0.05). As a result of ICP-MS analysis of PDCs, K, Na, Ca, Mg, and Si minerals were higher than other minerals. While the OF chips had most appreciated, panellists found the DF chips oily. Also, there was a harmony between the pumpkin in the PDC and the cereal flours and hazelnuts.

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用榛子粉和谷物粉通过不同的油炸方法制作的功能性南瓜面片的一些理化、营养和感官特性

本研究旨在分析南瓜面团薯片（PDC）的矿物质含量、理化和感官特性，南瓜面团薯片由南瓜果肉（Cucurbita moschata）和榛子及谷物粉混合制成，经烤箱（OF）、微波（CMWF）和油炸（DF）制成。实验由 36 个样品组成，包括配方（F = 4）、油炸技术（FT = 3）和重复（R = 3）。结果表明，F、FT 和 F × FT 因子对 PDC 的水分、灰分、蛋白质、油脂、羟甲基糠醛、酚类、DPPH-RSA、TEAC、β-胡萝卜素、亨特 L*、a*、b*、褐变指数、硬度、可碎性和矿物质的影响具有显著的统计学意义（P < 0.05）。PDC 的 ICP-MS 分析结果显示，K、Na、Ca、Mg 和 Si 矿物质含量高于其他矿物质。OF薯片最受欢迎，而小组成员则认为DF薯片油腻。此外，PDC 中的南瓜与谷物粉和榛子之间也很协调。

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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来源期刊

International Journal of Food Engineering FOOD SCIENCE & TECHNOLOGY-

CiteScore

2.50

自引率

0.00%

发文量

审稿时长

3.5 months

期刊介绍： International Journal of Food Engineering is devoted to engineering disciplines related to processing foods. The areas of interest include heat, mass transfer and fluid flow in food processing; food microstructure development and characterization; application of artificial intelligence in food engineering research and in industry; food biotechnology; and mathematical modeling and software development for food processing purposes. Authors and editors come from top engineering programs around the world: the U.S., Canada, the U.K., and Western Europe, but also South America, Asia, Africa, and the Middle East.