发芽和发酵对豇豆粉理化性质和营养成分的影响,以及由其制成的复合甜甜圈的消费者接受度

IF 5 Q1 Agricultural and Biological Sciences
Legume Science Pub Date : 2025-08-19 DOI:10.1002/leg3.70045
Nazir Kizzie-Hayford, Jerry Ampofo-Asiama, Rosemond Godbless Dadzie, Salifu Seidu-Larry, Vivianne Geraldo, Claudia Asantewaa Gyimah, Baffour Kyei-Asante, Godfred Inkoom, Bernice Hayford, Christiana Odumah Hood, Jesse Adu Kwasi Baidoo, Aaron Tettey Asare
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引用次数: 0

摘要

加纳和西非对豇豆的广泛需求不仅需要开发适应气候变化的品种,以提高产量并确保可持续供应,而且还需要消除限制其用于食品的各种限制,例如沉重的香气。本研究通过发芽(S)、发酵(F)和发芽与发酵(S + F)相结合的处理方法,对豇豆的浓香进行了降低。为此,使用了一种先进的气候智能型豇豆育种品系UCC15-03。制备了由小麦和对照或处理过的豇豆粉组成的复合面粉,用于制作甜甜圈,并对其营养质量和消费者接受度进行了评估。S + F工艺面粉的蛋白质含量最高(35.65±0.25 g/100 g),其次是S(32.26±0.06 g/100 g)、F(31.03±0.03 g/100 g)和对照(24.91±0.02 g/100 g)。正己醛含量从对照组的44.41±0.67 μg/100 g (S)、19.52±0.18 μg/100 g (F)和14.40±0.66 μg/100 g (S + F)显著降低。所有处理均降低了草酸、单宁、黄酮类化合物和多酚含量,降低了结晶和分解温度。感官评价显示,与对照组相比,由发酵豇豆制成的甜甜圈更受青睐,前者具有颗粒状、粗糙和棕色的特征,而后者具有厚重、甜美和坚韧的特征。这证明了利用发酵来降低豆味,提高豇豆在新产品中的利用率的潜力。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Effects of Sprouting and Fermentation on the Physicochemical Properties and Nutritional Composition of Cowpea Flour, and Consumer Acceptability of Composite Doughnuts Made Thereof

Effects of Sprouting and Fermentation on the Physicochemical Properties and Nutritional Composition of Cowpea Flour, and Consumer Acceptability of Composite Doughnuts Made Thereof

The widespread demand for cowpea in Ghana and West Africa warrants not only the development of climate-resilient varieties to enhance yield and ensure sustainable supply but also to remove limitations, such as the beany aroma, that restricts its use for food. In this study, various processing methods: sprouting (S), fermentation (F), and a combination of sprouting and fermentation (S + F), were assessed for reducing the beany aroma of cowpea. For this, an advanced climate-smart cowpea breeding line, UCC15-03, was used. Composite flour comprising wheat and the control or treated cowpea flours were prepared, used to make doughnuts, and the nutritional quality and consumer acceptability assessed. The flour from the S + F process showed the highest protein content (35.65 ± 0.25 g/100 g), followed by the S (32.26 ± 0.06 g/100 g), F (31.03 ± 0.03 g/100 g), and the control (24.91 ± 0.02 g/100 g). Processing significantly decreased the content of hexanal, which contributes to the beany flavor, from 44.41 ± 0.67 μg/100 g (control) to 24.36 ± 2.40 μg/100 g (S), 19.52 ± 0.18 μg/100 g (F), and 14.40 ± 0.66 μg/100 g (S + F). All the treatments decreased the oxalate, tannins, flavonoids, and polyphenolic contents as well as the crystallization and decomposition temperatures. Sensory evaluation revealed a higher preference for doughnuts made from the fermented cowpea, which had particulate, rough, and brown characteristics than the control, which showed beany, sweet, and gritty attributes. This demonstrates the potential for using fermentation to decrease the beany flavor, to enhance the utilization of cowpea in novel products.

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来源期刊
Legume Science
Legume Science Agricultural and Biological Sciences-Plant Science
CiteScore
7.90
自引率
0.00%
发文量
32
审稿时长
6 weeks
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