研究马郁兰、罗勒、留兰香和脱脂奶粉强化米粉的最佳配方

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY
Siddharth Vishwakarma, Shubham Mandliya, Chandrakant Genu Dalbhagat, Hari Niwas Mishra
{"title":"研究马郁兰、罗勒、留兰香和脱脂奶粉强化米粉的最佳配方","authors":"Siddharth Vishwakarma,&nbsp;Shubham Mandliya,&nbsp;Chandrakant Genu Dalbhagat,&nbsp;Hari Niwas Mishra","doi":"10.1016/j.nfs.2023.100158","DOIUrl":null,"url":null,"abstract":"<div><p>This study aimed to create an optimal formulation of fortified rice noodles (FRNs), incorporating spearmint, marjoram, and basil powders in varying proportions, along with skim milk powder (SMP) as a common ingredient. The objective was to make iron, folate, and vitamin B<sub>12</sub> FRN with acceptable sensory quality. A panel of 28 experts evaluated the sensory quality of differently formulated noodles using fuzzy analysis and 9-point hedonic scale testing. Both sensory results rated the unfortified rice noodles highest and basil FRN lowest. The fuzzy analysis found spearmint FRN superior than marjoram FRN based on similarity value, but this finding was contradicted by the individual triplet values, overall sensory scores triplets, and overall membership function values. Instead, the 9-point hedonic test clearly indicated a preference for marjoram FRN, rating it between ‘liked slightly’ and ‘liked very much’. Overall, the results highlighted the superior sensory appeal of the marjoram FRN over the spearmint FRN, making it the recommended choice for FRN development. The optimal formulation consisted of 93.764 g of rice flour, 2.893 g of marjoram powder, and 3.434 g of SMP. The correlation analysis of sensory results showed meaningful correlations between color-appearance, stickiness-breakability, and taste-texture attributes of the noodles. The study's outcomes contribute to the development of nutritious fortified noodles using optimum formulation and utilization of marjoram powder, a rich source of iron and folate, thereby benefiting both consumers and the food industry.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"33 ","pages":"Article 100158"},"PeriodicalIF":4.1000,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2352364623000378/pdfft?md5=d23b408a785f10859b35eb91bf6aab2f&pid=1-s2.0-S2352364623000378-main.pdf","citationCount":"0","resultStr":"{\"title\":\"Investigation of optimum formulation for rice noodles fortified from marjoram, basil, spearmint, and skim milk powder\",\"authors\":\"Siddharth Vishwakarma,&nbsp;Shubham Mandliya,&nbsp;Chandrakant Genu Dalbhagat,&nbsp;Hari Niwas Mishra\",\"doi\":\"10.1016/j.nfs.2023.100158\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>This study aimed to create an optimal formulation of fortified rice noodles (FRNs), incorporating spearmint, marjoram, and basil powders in varying proportions, along with skim milk powder (SMP) as a common ingredient. The objective was to make iron, folate, and vitamin B<sub>12</sub> FRN with acceptable sensory quality. A panel of 28 experts evaluated the sensory quality of differently formulated noodles using fuzzy analysis and 9-point hedonic scale testing. Both sensory results rated the unfortified rice noodles highest and basil FRN lowest. The fuzzy analysis found spearmint FRN superior than marjoram FRN based on similarity value, but this finding was contradicted by the individual triplet values, overall sensory scores triplets, and overall membership function values. Instead, the 9-point hedonic test clearly indicated a preference for marjoram FRN, rating it between ‘liked slightly’ and ‘liked very much’. Overall, the results highlighted the superior sensory appeal of the marjoram FRN over the spearmint FRN, making it the recommended choice for FRN development. The optimal formulation consisted of 93.764 g of rice flour, 2.893 g of marjoram powder, and 3.434 g of SMP. The correlation analysis of sensory results showed meaningful correlations between color-appearance, stickiness-breakability, and taste-texture attributes of the noodles. The study's outcomes contribute to the development of nutritious fortified noodles using optimum formulation and utilization of marjoram powder, a rich source of iron and folate, thereby benefiting both consumers and the food industry.</p></div>\",\"PeriodicalId\":19294,\"journal\":{\"name\":\"NFS Journal\",\"volume\":\"33 \",\"pages\":\"Article 100158\"},\"PeriodicalIF\":4.1000,\"publicationDate\":\"2023-11-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.sciencedirect.com/science/article/pii/S2352364623000378/pdfft?md5=d23b408a785f10859b35eb91bf6aab2f&pid=1-s2.0-S2352364623000378-main.pdf\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"NFS Journal\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2352364623000378\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"NFS Journal","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2352364623000378","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0

摘要

本研究旨在创建强化米粉(FRNs)的最佳配方,将不同比例的留兰香、马郁兰和罗勒粉与脱脂奶粉(SMP)一起作为普通配料。其目的是制作出铁、叶酸和维生素 B12 可接受感官质量的 FRN。由 28 位专家组成的小组采用模糊分析法和 9 点享乐量表测试法对不同配方面条的感官质量进行了评估。这两种感官结果都将未强化米粉评为最高,将罗勒 FRN 评为最低。模糊分析发现,根据相似度值,留兰香 FRN 优于马郁兰 FRN,但这一结论与单个三联值、总体感官评分三联值和总体成员函数值相悖。相反,9 点享乐主义测试清楚地表明,人们更喜欢马郁兰 FRN,对它的评价介于 "略微喜欢 "和 "非常喜欢 "之间。总体而言,测试结果表明,马郁兰 FRN 的感官吸引力优于留兰香 FRN,因此被推荐用于 FRN 的开发。最佳配方包括 93.764 克米粉、2.893 克马郁兰粉和 3.434 克 SMP。感官结果的相关分析表明,面条的色泽-外观、粘性-断裂性和口感-质地属性之间存在有意义的相关性。这项研究的成果有助于利用最佳配方和马郁兰粉(铁和叶酸的丰富来源)开发营养强化面条,从而使消费者和食品行业受益。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Investigation of optimum formulation for rice noodles fortified from marjoram, basil, spearmint, and skim milk powder

This study aimed to create an optimal formulation of fortified rice noodles (FRNs), incorporating spearmint, marjoram, and basil powders in varying proportions, along with skim milk powder (SMP) as a common ingredient. The objective was to make iron, folate, and vitamin B12 FRN with acceptable sensory quality. A panel of 28 experts evaluated the sensory quality of differently formulated noodles using fuzzy analysis and 9-point hedonic scale testing. Both sensory results rated the unfortified rice noodles highest and basil FRN lowest. The fuzzy analysis found spearmint FRN superior than marjoram FRN based on similarity value, but this finding was contradicted by the individual triplet values, overall sensory scores triplets, and overall membership function values. Instead, the 9-point hedonic test clearly indicated a preference for marjoram FRN, rating it between ‘liked slightly’ and ‘liked very much’. Overall, the results highlighted the superior sensory appeal of the marjoram FRN over the spearmint FRN, making it the recommended choice for FRN development. The optimal formulation consisted of 93.764 g of rice flour, 2.893 g of marjoram powder, and 3.434 g of SMP. The correlation analysis of sensory results showed meaningful correlations between color-appearance, stickiness-breakability, and taste-texture attributes of the noodles. The study's outcomes contribute to the development of nutritious fortified noodles using optimum formulation and utilization of marjoram powder, a rich source of iron and folate, thereby benefiting both consumers and the food industry.

求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
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
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信