Effect of storage temperature and time on the microbial quality and sensory properties of extrudates produced from pearl millet (Pennisetum glaucum (L) Leake) and Bambara groundnut (Vigna subterranea) flour blends

IF 2.7 2区农林科学 Q1 ENTOMOLOGY

Journal of Stored Products Research Pub Date : 2024-10-07 DOI:10.1016/j.jspr.2024.102442

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Abstract

This study investigates the impact of storage conditions (temperature and time) on the microbial quality, moisture content, and sensory attributes of extruded puffed snacks formulated from blends of pearl millet flour and Bambara groundnut flour. Puffed snacks were prepared from seven flour blends made from pearl millet and Bambara groundnut in a proportion of 20:80, 30:70, 40:60, 50:50, 60:40, 70:30, and 80:20, respectively, while 100% pearl millet and 100% Bambara groundnut flours were used as control. The extrudates were processed using a twin screw extruder, packed in aluminium laminate, and stored at two separate temperatures (28 ± 2 and 37 ± 2°C). After that, microbial analysis was conducted biweekly for 5 months, moisture content and sensory analysis were conducted once a month for four months and five months respectively. Our findings revealed an increase in total bacterial counts over the storage period, ranging from 1.00 to 6.84 CFU/g and 1.00–7.11 CFU/g at 28 and 37 °C, respectively. Fungal counts varied from 0.00 to 4.08 spores/g and 0.00–4.48 spores/g for snacks stored at 28 and 37 °C, respectively. The mean moisture gains for snacks stored at 28 and 37°C were 0.86 and 0.89%, respectively. Furthermore, the sensory parameters decreased as the storage period progressed, with the snacks' overall acceptability ratings increasing from 2.38 to 7.71 as the pearl millet percentage increased. Extruded samples M₉ (100% pearl millet) and M₈ (80% pearl millet and 20% Bambara groundnut) have the fewest bacterial counts, while samples M₁ (100% Bambara groundnut) and M₂ (20% pearl millet and 80% Bambara groundnut) have the least fungal counts. The sensory evaluation showed a preference for snack M₉ followed by snack M₈. The findings of this study will offer valuable insights to the food industry regarding storage strategies aimed at improving the safety and sensory attributes of products made from pearl millet and Bambara groundnut.

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贮藏温度和时间对珍珠粟（Pennisetum glaucum (L) Leake）和班巴拉花生（Vigna subterranea）混合粉挤压物的微生物质量和感官特性的影响

本研究调查了贮藏条件（温度和时间）对用珍珠粟粉和班巴拉花生粉混合配制的挤压膨化点心的微生物质量、水分含量和感官属性的影响。用七种由珍珠小米和班巴拉花生粉制成的混合粉制备膨化点心，比例分别为 20:80、30:70、40:60、50:50、60:40、70:30 和 80:20，100% 珍珠小米和 100% 班巴拉花生粉作为对照。挤压物使用双螺杆挤压机进行加工，用铝制层压板包装，并分别储存在两个不同的温度下（28 ± 2°C 和 37 ± 2°C）。之后，每两周进行一次微生物分析，持续 5 个月；每月进行一次水分含量和感官分析，分别持续 4 个月和 5 个月。我们的研究结果表明，在贮藏期间，细菌总数有所增加，在 28 和 37 °C 温度下分别为 1.00 至 6.84 CFU/g，1.00 至 7.11 CFU/g。在 28 和 37 °C 下储存的零食的真菌数量分别为 0.00 至 4.08 个孢子/克和 0.00 至 4.48 个孢子/克。在 28 和 37 ℃ 下储存的小吃的平均增湿率分别为 0.86% 和 0.89%。此外，感官参数随着贮藏时间的延长而降低，随着珍珠粟比例的增加，小吃的总体可接受性评分从 2.38 上升到 7.71。挤压样品 M9（100% 珍珠米）和 M8（80% 珍珠米和 20% 班巴拉花生）的细菌数量最少，而样品 M1（100% 班巴拉花生）和 M2（20% 珍珠米和 80% 班巴拉花生）的真菌数量最少。感官评估显示，人们更喜欢 M9 点心，其次是 M8 点心。这项研究的结果将为食品工业提供有关贮藏策略的宝贵见解，这些策略旨在提高用珍珠粟和班巴拉落花生制成的产品的安全性和感官属性。

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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来源期刊

Journal of Stored Products Research 生物-昆虫学

CiteScore

5.70

自引率

18.50%

发文量

112

审稿时长

45 days

期刊介绍： The Journal of Stored Products Research provides an international medium for the publication of both reviews and original results from laboratory and field studies on the preservation and safety of stored products, notably food stocks, covering storage-related problems from the producer through the supply chain to the consumer. Stored products are characterised by having relatively low moisture content and include raw and semi-processed foods, animal feedstuffs, and a range of other durable items, including materials such as clothing or museum artefacts.