甜橙浆发酵粉掺入Akamu粉的质量评价

IF 0.9 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Culinary Science & Technology Pub Date : 2023-10-12 DOI:10.1080/15428052.2023.2269374

Peter Isah Akubor, Dorcas Owolagba, Ali Ikram

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引用次数: 0

摘要

摘要以玉米颗粒为原料，经50℃烘箱干燥至定重，制备了takamu。面粉由甜橙水果制成，自然发酵5天，在50℃下烘干，并过筛。用0、5、10、15%和20%发酵甜橙浆面粉(FOPF)代替Akamu粉。测定了akamu粉末、FOPF和共混物的近似成分、矿物成分和植物化学成分以及功能特性。采用共混物制备粥，并对粥的感官属性进行评价。与100%阿卡木粉相比，添加5% FOPF显著(p < 0.055)提高了混合料中黄酮类、酚类和类胡萝卜素的含量。最后，5% FOPF的掺入产生的akamu具有更可接受的感官属性，其近似和植物化学成分含量高于100%。作者感谢尼日利亚科吉州阿尼格巴的阿布巴卡尔王子奥杜大学和拉合尔大学开展本研究。披露声明作者未报告潜在的利益冲突。

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Quality Evaluation of Akamu Powder Incorporated with Fermented Sweet Orange Pulp Flour

ABSTRACTAkamu was prepared from maize grains and oven dried at 50 C to constant weight. Flour was prepared from sweet orange fruits, fermented naturally for 5 days, oven-dried at 50 C, and sieved. Akamu powder was replaced with 0, 5, 10, 15%, and 20% fermented sweet orange pulp flour (FOPF). The proximate, mineral and phytochemical compositions of the akamu powder, FOPF, and the blend as well as the functional properties, were determined. Blends were used to prepare porridges, and the sensory attributes of porridges were evaluated. The addition of 5% FOPF significantly (p < 0.055) increased the flavonoids, phenols, and carotenoids in the blend over those of the 100% akamu powder. Conclusively, the incorporation of 5% FOPF produced akamu with more acceptable sensory attributes with improved proximate and phytochemical contents over 100% akamu.KEYWORDS: Akamusupplementationphytochemicalsproximate evaluationsensory attributes AcknowledgementsThe authors are thankful to Prince Abubakar Audu University, Anyigba, Kogi State, Nigeria and the University of Lahore to conduct this study.Disclosure statementNo potential conflict of interest was reported by the author(s).

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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