通过添加蚕蛾(Gonimbrasia belina)面粉开发高蛋白饼干。

IF 1.8 4区 农林科学 Q3 CHEMISTRY, APPLIED
Mpho Edward Mashau, Thompho Ramalisa, Shonisani Eugenia Ramashia, Vusi Vincent Mshayisa
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引用次数: 0

摘要

Mopane 蠕虫(Imbrasia belina)具有较高的蛋白质含量、不饱和脂肪酸和矿物质。本研究的目的是确定在小麦粉饼干中添加莫班虫面粉对其营养质量、技术和感官特性的影响。部分小麦粉被 5%、10%、15%、20%、25% 和 30% 的木鳖虫粉替代。毛虫粉的蛋白质、脂肪和灰分含量均高于小麦粉。添加了蚯蚓粉的饼干的蛋白质、脂肪和灰分含量明显高于对照饼干。对照组饼干和添加了 5%至 20%的木鳖虫粉的饼干的水分没有明显差异(p > 0.05)。然而,添加 20% 至 30% 木鳖虫粉的饼干水分明显增加,从 3.92% 至 3.99% 不等。添加毛贝虫面粉后,饼干中的亮氨酸、苯丙氨酸和赖氨酸含量有所增加。色泽分析结果表明,添加毛贝虫面粉后,饼干的 L*(56.41-41.10)、a*(13.00-8.47)和 b*(31.35-24.17)值均有所下降。然而,富集饼干的直径、厚度和重量都有所下降。增味饼干的扩展率(2.70-5.87)和硬度(26.83-37.17 克)有所增加。感官评分显示,评委们接受添加了 5%-15%木鳖虫粉的饼干。这项研究的结果表明,木鳖虫粉提高了饼干的营养质量,因此应鼓励在烘焙产品中使用木鳖虫粉。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Development of high-protein biscuits by the enrichment with mopane worm (Gonimbrasia belina) flour.

Mopane worm (Imbrasia belina) has high protein content, unsaturated fatty acids and minerals. This study was carried out to determine the influence of incorporating mopane worm flour on the nutritional quality and technological and sensory properties of wheat flour biscuits. Wheat flour was partially replaced with 5%, 10%, 15%, 20%, 25% and 30% of mopane worm flour. The protein, fat and ash content of mopane worm flour was higher than wheat flour. Biscuits enriched with mopane protein flour had significantly higher protein, fat and ash content than the control biscuits. There was no significant difference (p > 0.05) between the moisture of control and biscuits added with 5% to 20% mopane worm flour. Nevertheless, the moisture of biscuits added with 20% to 30% mopane worm flour significantly increased, ranging from 3.92% to 3.99%. The incorporation of mopane worm flour increased the amounts of leucine, phenylalanine and lysine in biscuits. Results obtained for colour analysis showed that there was a decrease in L* (56.41-41.10), a*(13.00-8.47) and b* (31.35-24.17) values of biscuits with the addition of mopane worm flour. Nevertheless, the diameter, thickness and weight of enriched biscuits decreased. Spread ratio (2.70-5.87) and hardness (26.83-37.17 g) of enriched biscuits increased. Sensory scores showed that the panellists accepted biscuits enriched with 5% to 15% mopane worm flour. The results of this study show that mopane worm flour improved the nutritional quality of biscuits, and its usage in bakery products should be encouraged.

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来源期刊
Food Science and Technology International
Food Science and Technology International 工程技术-食品科技
CiteScore
5.80
自引率
4.30%
发文量
63
审稿时长
18-36 weeks
期刊介绍: Food Science and Technology International (FSTI) shares knowledge from leading researchers of food science and technology. Covers food processing and engineering, food safety and preservation, food biotechnology, and physical, chemical and sensory properties of foods. This journal is a member of the Committee on Publication Ethics (COPE).
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