芝麻(Sesamum indicum L.)油饼对通心粉理化特性的影响

IF 2.3 4区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Ashraf M. Al-khamaiseh, Mohammad Saleh
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引用次数: 0

摘要

本研究旨在评估芝麻(Sesamum indicum L.)油饼对面食加工和最终产品功能特性的影响。用添加了 5、7.5、10、12.5 和 15%(重量比)芝麻油饼的小麦粉生产的面食显示,随着芝麻油饼添加量的增加,总蛋白质(即 12.3 和 16.0 克/100 克)、脂质(即 3 倍)和粗纤维(即 0.58 至 0.91 克/100 克)含量显著增加。一致性测试表明,在小麦粉中添加 15%(重量比)芝麻油饼后,压力最大值从小麦粉面团(对照组)的 267.2 千帕明显降低到 157.6 千帕。在 250 秒和 450 秒后,对照样品的下降压力低于含有 5、7.5、10、12.5 和 15%(重量比)芝麻油饼的样品。对照组面团的弹性值为 500.1 Pa,在小麦粉中添加 15%(重量比)芝麻油饼后,弹性值降至 392.3 Pa,延展性也显著降低。用芝麻油饼含量高达 10%(重量比)的混合面粉生产的面食的风味和粘性的感官评价令人满意,建议为这种有价值和营养的副产品的工业利用打开大门。芝麻成分和面筋网络的相互作用被认为在改变面食的功能特性方面起着关键作用,需要进行更多的研究。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Impact of Sesame (Sesamum indicum L.) Oil Cake on Pasta Physicochemical Properties
This study was carried out to evaluate the effects of sesame ( Sesamum indicum L.) oil cake on pasta processing and the functional characteristics of the end product. The pasta produced from wheat flour fortified with 5, 7.5, 10, 12.5, and 15% ( w/w ) sesame oil cake showed a significant increase in total protein ( i.e. , ranging from 12.3 and 16.0 g/100 g), lipid ( i.e. , 3-fold) and crude fiber ( i.e. , 0.58 to 0.91 g/100 g) contents with the increasing addition of sesame oil cake. Consistograph tests showed that the pressure maximum decreased significantly from 267.2 kPa for the wheat flour dough (control) to 157.6 kPa upon the addition of 15% ( w/w ) sesame oil cake to wheat flour. Drop-in pressure after 250 and 450 s was lower for the control sample than for those containing 5, 7.5, 10, 12.5, and 15% ( w/w ) sesame oil cake. The elasticity value for the control dough was 500.1 Pa, and it was reduced to 392.3 Pa with the addition of 15% ( w/w ) sesame oil cake to wheat flour resulting also in a significant reduction in the extensibility. The pasta from the flour blend with 7.5% ( w/w ) sesame oil cake exhibited the highest cooking loss, at 5.40 g/100 g. Sensorial evaluation of the flavor and stickiness of pasta produced from the flour blends containing up to 10% ( w/w ) of sesame oil cake was satisfactory and recommended to open the door for industrial utilization of such valuable and nutritious by-products. Sesame components and gluten network interactions are believed to play a key role in modifying pasta’s functional characteristics and require more investigation.
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来源期刊
CiteScore
4.30
自引率
12.50%
发文量
25
审稿时长
20 weeks
期刊介绍: The Polish Journal of Food and Nutrition Sciences publishes original, basic and applied papers, reviews and short communications on fundamental and applied food research in the following Sections: -Food Technology: Innovative technology of food development including biotechnological and microbiological aspects Effects of processing on food composition and nutritional value -Food Chemistry: Bioactive constituents of foods Chemistry relating to major and minor components of food Analytical methods -Food Quality and Functionality: Sensory methodologies Functional properties of food Food physics Quality, storage and safety of food -Nutritional Research Section: Nutritional studies relating to major and minor components of food (excluding works related to questionnaire surveys) -“News” section: Announcements of congresses Miscellanea
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