燕麦(Avena sativa)粉加入奶酪的优化和质量评估

Sabin Bahadur Khatri, Kiran Khadka, Navin Gautam, Nabin Khadka, Bicky Raut
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摘要

通过添加燕麦粉(Avena sativa)制备富含碳水化合物、钙和纤维的奶酪。 共制备了六种配方样品,包括对照组(100% 牛奶凝乳)。不同配方(燕麦粉:凝乳)的比例分别为:样品(1:99)、样品(1.5:98.5)、样品(2:98)、样品(2.5:97.5)和样品(3:97),以检测馅饼的质量和可接受性。实验采用中心复合混合物设计,所得数据由 Genstat Discovery Edition 3 (DE3) 进行统计分析,方差分析(ANOVA)的显著性水平为 5%,版本为 12.1。燕麦粉和牛奶凝乳用于开发增值产品,并对产品的近似特征和感官特征进行评估。 感官评估显示,通过比较小组成员给出的总体接受度感官评分和功能成分,发现样品(1:99)最好。对照产品的粗蛋白、粗脂肪、总灰分和碳水化合物含量分别为 41.43%、49.7%、4.39% 和 4.44%,而最佳产品的粗蛋白、粗脂肪、总灰分和碳水化合物含量分别为 40.54%、48.97%、4.39% 和 5.92%。最佳产品和对照产品的钙含量分别为 467.08 毫克/100 克和 399.12 毫克/100 克。对照组和最佳产品样本(1:99)的纤维含量分别为 0% 和 0.156%。因此,得出的结论是,在增值馅饼的配方中加入燕麦粉将有助于发展中国家开发增值乳制品。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Optimization and Quality Evaluation of Oats (Avena sativa) Flour Incorporated Paneer
Efforts were initiated to prepare a carbohydrate, calcium and fibre rich paneer by addition of oat flour (Avena sativa).  Six samples’ formulations were prepare including control paneer, (100% milk curd). The different formulations of (oats flour: milk curd) in the ratio as: sample (1:99), sample (1.5:98.5), sample (2:98), sample (2.5:97.5) and sample (3:97) to access the quality and acceptability of paneer. The experiment was designed by central composite mixture design and the obtained data was analyzed statistically by Genstat Discovery Edition 3 (DE3), for Analysis of Variance (ANOVA) at 5% level of significance version 12.1. The oats flour and milk curd for the development of value-added product, and evaluate proximate and sensory characteristics of product. The sensory evaluation revealed sample (1:99) was found to be best by comparing sensory score of overall acceptance given by the panelists and functional components. Crude protein, crude fat, total ash and carbohydrate of control product were found to be 41.43%, 49.7%, 4.39% and 4.44% whereas for best product the results were 40.54%, 48.97%, 4.39% and 5.92% respectively. The calcium content of best paneer and control paneer were found to be 467.08 mg/100 g and 399.12 mg/100 g respectively. The fiber contents were zero and 0.156% in control and best product sample (1:99) respectively. Therefore, it was concluded that the incorporation of oats flour for the formulation of value-added paneer will be helpful for developing value-added dairy products for the developing countries.
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