Effects of Bambara groundnut and Butternut blending on functional and sensory properties of sorghum flour porridge

IF 1.9 Q2 AGRICULTURE, MULTIDISCIPLINARY

AIMS Agriculture and Food Pub Date : 2022-01-01 DOI:10.3934/agrfood.2022017

R. Kobue-Lekalake, G. Bultosa, Oduetse Daniel Gopadile, G. Haki, M. Molapisi, E. Seifu, Bonno Sekwati-Monang, John Gwamba, Kethabile Sonno, Boitumelo Mokobi

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引用次数: 1

Abstract

Food-to-food fortification to refined sorghum flour (SF) for porridge making has an influence on the desirable properties of the porridge. In view of this, the effects of Bambara groundnut (BG) (15%, 25%, 35%) and dried butternut (BU) powder (23%) blending on functional and sensory properties of porridge were investigated using 100%SF as a control. With the blending by BG and BU, water binding capacity (WBC), water solubility index (WSI), oil absorption capacity (OAC) and gel water solubility index (GSI) increased (p < 0.05), whereas swelling power (SP) and gel water absorption index decreased. Blended flours were characterized by low -WBC and -SP, high -WSI, -OAC and -GSI which are desirable for processing of less bulky, nutrient and energy dense, digestible porridge suitable as a weaning food. In the descriptive sensory properties evaluation, overall aroma and after-taste intensity were rated better for the control sorghum porridge (p < 0.05), while texture (roughness/smoothness, firmness, stickiness, and springiness) differences were insignificant (p > 0.05) and specks appearance is very low in all porridges. The porridges color varied significantly (p < 0.05) and less brownness and high yellowness was observed in the blended flours than for the control sorghum flour. Even though improvement in the functional properties with the blending levels at 25% and 35% BG to the sorghum flours was observed, porridge over all aroma and aftertaste was superior for the refined 100% sorghum flour porridge.

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班巴拉花生和冬胡桃混合对高粱粉粥功能和感官特性的影响

精制高粱粉在粥中的食品强化对粥的理想性能有影响。为此，以班巴拉花生(BG)(15%、25%、35%)和冬胡桃干(BU)粉(23%)为对照，研究了其对粥的功能和感官特性的影响。随着BG和BU的掺入，水结合力(WBC)、水溶性指数(WSI)、吸油能力(OAC)和凝胶水溶性指数(GSI)均增加(p < 0.05)，溶胀力(SP)和凝胶吸水指数降低(p < 0.05)。混合面粉具有低wbc和-SP，高wsi， -OAC和-GSI的特点，适合加工体积小，营养和能量密集，易消化的粥，适合作为断奶食品。在描述性感官性能评价中，对照高粱粥的整体香气和回味强度评分较好(p < 0.05)，而质地(粗糙度/光滑度、硬度、粘性和弹性)差异不显著(p < 0.05)，斑点外观很低。与对照高粱粉相比，混合粉的粥色变化显著(p < 0.05)，褐度降低，黄度高。虽然在25%和35%的混合水平下，高粱粉的功能性能有所改善，但100%高粱粉精制后的粥的香气和余味都优于精制后的粥。

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

AIMS Agriculture and Food AGRICULTURE, MULTIDISCIPLINARY-

CiteScore

3.70

自引率

0.00%

发文量

审稿时长

8 weeks

期刊介绍： AIMS Agriculture and Food covers a broad array of topics pertaining to agriculture and food, including, but not limited to:  Agricultural and food production and utilization  Food science and technology  Agricultural and food engineering  Food chemistry and biochemistry  Food materials  Physico-chemical, structural and functional properties of agricultural and food products  Agriculture and the environment  Biorefineries in agricultural and food systems  Food security and novel alternative food sources  Traceability and regional origin of agricultural and food products  Authentication of food and agricultural products  Food safety and food microbiology  Waste reduction in agriculture and food production and processing  Animal science, aquaculture, husbandry and veterinary medicine  Resources utilization and sustainability in food and agricultural production and processing  Horticulture and plant science  Agricultural economics.