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, Shubham Mandliya, Chandrakant Genu Dalbhagat, 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, Shubham Mandliya, Chandrakant Genu Dalbhagat, 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}
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.
NFS JournalAgricultural 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