Evaluation of Mineral, Microbial, and Sensory Properties of Gluten-Free-Ready-To-Eat Snacks Produced from Blends of Water Yam (Dioscorea Alata) and Lima Bean (Phaseolus Lunatus)

IF 0.9 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Culinary Science & Technology Pub Date : 2021-08-31 DOI:10.1080/15428052.2021.1946877

Dupe T. Otolowo, K. T. Araoye, M. Maderin, E. M. Ogunbusola

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引用次数: 1

Abstract

ABSTRACT Gluten-free-ready-to-eat snacks prepared by manual extrusion and baking from blends of water yam slurry and lima bean flour were subjected to standard analytical methods to determine the mineral composition and microbial load; sensory evaluation was done using the 9-point hedonic scale. Sodium (Na)-ranged 13.80–72.78 mg/100 g and potassium (K)-ranged 12.74–69.26 mg/100 g occurred as the most abundant elements with standard (<1) Na/K values of 0.85 and 0.81 in samples C and E, respectively. The highest concentration of calcium (92.7 mg/100 g) was observed in sample A; sample C was significantly (p < .05) highest (0.09 mg/100 g) in phosphorus. The TVBC ranged from 1.0 × 103–3.0 × 103 CFU/g implies the safety of the products. The mean score for sensory attributes were at acceptable ranges for color-(5.87–6.73), aroma-(5.73–7.00), texture-(6.27–7.13), taste-(5.53–6.60), and overall acceptability-(6.20–7.27) with sample C being the most preferred. The snacks are nutritious and will be a good alternative to wheat-based snacks for celiac-disease patients.

查看原文本刊更多论文

水山药(薯蓣)和利马豆(Phaseolus Lunatus)混合物制备的无麸质即食零食的矿物质、微生物和感官特性评价

摘要:以山药浆和利马豆粉为原料，采用手工挤压和烘烤法制备无麸质即食小吃，测定其矿物成分和微生物负荷;感官评价采用9分快乐量表。样品C和E中含量最高的元素为钠(Na) 13.80 ~ 72.78 mg/100 g和钾(K) 12.74 ~ 69.26 mg/100 g，标准(<1)Na/K值分别为0.85和0.81。样品A中钙含量最高，为92.7 mg/100 g;样品C中磷含量显著(p < 0.05)最高(0.09 mg/100 g)。TVBC在1.0 × 103 ~ 3.0 × 103 CFU/g范围内表示产品的安全性。感官属性的平均得分在颜色(5.87-6.73)，香气(5.73-7.00)，质地(6.27-7.13)，味道(5.53-6.60)和总体可接受性(6.20-7.27)的可接受范围内，样品C是最受欢迎的。这些零食营养丰富，对于乳糜泻患者来说是小麦零食的一个很好的替代品。

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 Culinary Science & Technology FOOD SCIENCE & TECHNOLOGY-

CiteScore

3.20

自引率

7.70%

发文量

期刊介绍： The Journal of Culinary Science & Technology aims to communicate the vital issues, latest developments, and thinking on the science and technology behind meal planning, preparation, processing, and service for a global consuming public. These issues relate to food management in a variety of settings that include culinary-related operations, food production, food product development, restaurant management and other foodservice ventures. It is the Journal''s intention to encourage an interchange among culinary professionals, food scientists and technologists, research chefs, foodservice managers, educators and researchers. Contributors are encouraged to identify the practical implications of their work for food operations, promoting and evaluating food knowledge, the science of alcohol, examining changing trends and attitudes, healthy eating lifestyles, innovation management, and enhancing and developing practical culinary skills. It is the Journal of Culinary Science & Technology''s policy to use a ''double-blind review'' procedure for the evaluation of all articles. Therefore, the reviewers and the author(s) are not identified to each other. Scope/Coverage: -Culinary innovation -Blurring lines between food technology and culinary arts -Issues and trends related to human nutrition -The collaboration between food science and culinary innovation -Techniques and technology and their role in quality of life/guest satisfaction associated with culinary, wine and food experiences -Trends in molecular gastronomy and its derivates -Annual review of trends in culinary science and technology -Applied research -Relevant research notes -Management styles, methods and principles -Techniques and innovations

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