两种维生素 A 玉米品种制成的部分产品的β-胡萝卜素保留率和消费者接受度

IF 2.7 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Science Pub Date : 2023-12-31 DOI:10.1155/2023/5575291

Victor Munkhuwa, Kingsley Masamba, W. Kasapila

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引用次数: 0

摘要

一项研究旨在确定马拉维种植的两个维生素 A 玉米品种（即 MH43A 和 MH44A）制成的精选产品的β-胡萝卜素保留率和可接受性。采用 "完全随机区组设计"（CRBD）确定维生素 A 玉米产品中的β-胡萝卜素保留率，即把玉米品种（重复）作为固定区组处理，每个区组采用类似的处理方法（分析测试）。采用横断面设计，测定 6 至 23 个月大的儿童及其看护人对维生素 A 玉米产品的接受程度。结果表明，在粥、玉米粉和发酵玉米饮料这三种玉米产品中，β-胡萝卜素都有所增加，MH43A品种的表观保留率分别为111.13%、170.27%和138.22%，MH44A品种的表观保留率分别为156.50%、207.13%和126.17%。用 MH43A 和 MH44A 玉米品种生产的预发芽玉米粉的结果显示，β-胡萝卜素表观保留值较低，分别为 63.3% 和 84.7%。可接受性结果显示，与 MH44A（30.6%）和对照品种（MH26-白玉米）（22.4%）相比，大多数护理人员（47.1%）更喜欢用 MH43A 面粉煮粥。至于烤玉米，与两种维生素 A 品种相比，烤白玉米粒（49.6%）更受青睐。关于儿童接受度的结果显示，大多数测试过 MH43A 和 MH44A 粥的儿童（分别为 63.5%和 53.7%）食用了所有粥品。研究结果表明，儿童对用 MH43A（55.5%）和 MH44A（51.9%）玉米品种熬制的维生素 A 玉米粥的接受度很高。因此，研究建议通过适当的制作方法推广维生素 A 玉米品种，确保β-胡萝卜素的高保留率，以解决维生素 A 缺乏问题。

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Beta-Carotene Retention and Consumer Acceptability of Selected Products Made from Two Provitamin-A Maize Varieties

A study was carried out to determine beta-carotene retention and acceptability of selected products made from two provitamin-A maize varieties grown in Malawi, namely, MH43A and MH44A. Beta-carotene retention in the provitamin-A maize products was determined by using a “completely randomised block design” (CRBD) whereby the maize varieties (replicates) were treated as fixed blocks, and similar treatments (analytical tests) were applied in each block. Acceptability of the provitamin-A maize products was determined in 6 to 23-month-old children and their caregivers using a cross-sectional design. Results showed that in three maize products, namely, porridge, maize meal, and fermented maize beverage, there was an increase in beta-carotene, with apparent retentions of 111.13%, 170.27%, and 138.22% for MH43A and 156.50%, 207.13%, and 126.17% for MH44A varieties, respectively. Results on pregerminated maize flour produced from MH43A and MH44A maize varieties showed lower beta-carotene apparent retention values of 63.3% and 84.7%, respectively. Results on acceptability showed that most of the caregivers (47.1%) preferred porridge prepared from MH43A flour compared to porridge prepared from MH44A (30.6%) and the control variety (MH26-white maize) (22.4%). For roasted maize, roasted white maize grains (49.6%) were more preferred compared to the two provitamin-A varieties. Results on acceptability with respect to children showed that most children (63.5% and 53.7%) who tested MH43A and MH44A porridge, respectively, consumed all the porridge. Results from this study have shown that there is a high acceptability of provitamin-A maize porridges amongst children prepared from MH43A (55.5%) and MH44A (51.9%) maize varieties. The study therefore recommends that provitamin-A maize varieties should be promoted through appropriate preparation methods that ensure high beta-carotene retention to address vitamin-A deficiency.

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来源期刊

International Journal of Food Science Agricultural and Biological Sciences-Food Science

CiteScore

6.20

自引率

2.50%

发文量

105

审稿时长

11 weeks

期刊介绍： International Journal of Food Science is a peer-reviewed, Open Access journal that publishes research and review articles in all areas of food science. As a multidisciplinary journal, articles discussing all aspects of food science will be considered, including, but not limited to: enhancing shelf life, food deterioration, food engineering, food handling, food processing, food quality, food safety, microbiology, and nutritional research. The journal aims to provide a valuable resource for food scientists, food producers, food retailers, nutritionists, the public health sector, and relevant governmental and non-governmental agencies.