Physico-chemical and sensory characterization of sweet biscuits made with Yacon flour (Smallanthus sonchifolius)

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY
Mónica Simanca-Sotelo, Claudia De Paula, Yina Domínguez-Anaya, Yenis Pastrana-Puche, Beatriz Álvarez-Badel
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引用次数: 5

Abstract

Yacon (Smallanthus sonchifolius) is a sweet-tasting tuber, grown in the Andes Mountains and considered a functional food because of its fructooligosaccharide (FOS) content. The objective of the research was to characterize physicochemically and sensorially sweet biscuits made with a mixture of wheat flour and yacon flour. The selected yacon fruits were washed with sodium hypochlorite (200 ppm), peeled, sliced and dried at 55 °C/72 h in a forced convection tray dryer (Binder UDK 250) to obtain flour; then their approximate centesimal composition and color were determined, and subsequently sweet biscuits were made using three wheat/yacon flour mixtures in the following proportions (w/w): 100:00 (control), 70:30, 60:40 and 50:50; a completely randomized design with three repetitions was used. The biscuits were physicochemically characterized using AOAC (Association of Official Analytical Chemists) techniques; their caloric intake was calculated and an acceptance test was performed with 50 consumer tasters using a 9-point hedonic scale. The yacon flour presented a moisture and protein content lower than some references, and ethereal extract, fiber and ash were similar to those reported in the literature; in terms of color the flour presented a lower value than wheat flour, indicating that it is darker. Cookies with mixed wheat flour/yacon flour had a high content of ethereal extract, fiber, ash and carbohydrates, and statistical differences (p ≤ 0.05) when compared with the control; the caloric value of cookies was between 375.32 and 386.04 Kcal/g. The sensory acceptance test showed significant differences for all the attributes evaluated, highlighting the treatment with 70:30 wheat/yacon flour with the highest scores for the attributes of appearance, aroma, texture and flavor. Based on the results, it is concluded that obtaining flour and making cookies with mixtures of wheat flour/yacon flour can be an alternative use of the fruit.

雪莲粉制甜饼干的理化及感官特性
雪莲果是一种甜味块茎,生长在安第斯山脉,由于其低聚果糖(FOS)含量而被认为是一种功能性食品。本研究的目的是表征由小麦粉和雪莲粉混合制成的饼干的物理化学和感官甜味。选取的雪冬果用次氯酸钠(200 ppm)洗涤,剥皮、切片,在强制对流托盘干燥机(粘结剂UDK 250)中于55℃/72 h干燥,得到面粉;然后确定了它们的近似百分位数组成和颜色,随后使用三种小麦/雪糕粉混合物以以下比例(w/w)制作甜饼干:100:00(对照),70:30,60:40和50:50;采用三次重复的完全随机设计。采用AOAC(官方分析化学家协会)技术对饼干进行了理化表征;研究人员计算了他们的卡路里摄入量,并对50名品尝者进行了接受度测试,测试采用了9分制的快乐量表。所得雪莲粉的水分和蛋白质含量低于部分文献,提取物、纤维和灰分含量与文献相近;在颜色方面,面粉呈现出比小麦粉低的值,表明它是深色的。混合小麦粉/雪糕粉曲奇的空灵提取物、纤维、灰分和碳水化合物含量均高于对照组,差异均有统计学意义(p≤0.05);饼干的热值在375.32 ~ 386.04 Kcal/g之间。感官接受度测试结果显示,小麦/雪莲粉比例为70:30的处理在外观、香气、质地和风味方面得分最高。综上所述,用小麦粉和雪莲粉混合制成雪莲粉可以作为雪莲果的一种替代用途。
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来源期刊
NFS Journal
NFS Journal Agricultural and Biological Sciences-Food Science
CiteScore
11.10
自引率
0.00%
发文量
18
审稿时长
29 days
期刊介绍: The NFS Journal publishes high-quality original research articles and methods papers presenting cutting-edge scientific advances as well as review articles on current topics in all areas of nutrition and food science. The journal particularly invites submission of articles that deal with subjects on the interface of nutrition and food research and thus connect both disciplines. The journal offers a new form of submission Registered Reports (see below). NFS Journal is a forum for research in the following areas: • Understanding the role of dietary factors (macronutrients and micronutrients, phytochemicals, bioactive lipids and peptides etc.) in disease prevention and maintenance of optimum health • Prevention of diet- and age-related pathologies by nutritional approaches • Advances in food technology and food formulation (e.g. novel strategies to reduce salt, sugar, or trans-fat contents etc.) • Nutrition and food genomics, transcriptomics, proteomics, and metabolomics • Identification and characterization of food components • Dietary sources and intake of nutrients and bioactive compounds • Food authentication and quality • Nanotechnology in nutritional and food sciences • (Bio-) Functional properties of foods • Development and validation of novel analytical and research methods • Age- and gender-differences in biological activities and the bioavailability of vitamins, minerals, and phytochemicals and other dietary factors • Food safety and toxicology • Food and nutrition security • Sustainability of food production
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