{"title":"雪莲粉制甜饼干的理化及感官特性","authors":"Mónica Simanca-Sotelo, Claudia De Paula, Yina Domínguez-Anaya, Yenis Pastrana-Puche, Beatriz Álvarez-Badel","doi":"10.1016/j.nfs.2020.12.001","DOIUrl":null,"url":null,"abstract":"<div><p>Yacon (<em>Smallanthus sonchifolius</em>) is a sweet-tasting tuber, grown in the Andes Mountains and considered a functional food because of its fructooligosaccharide (FOS) content. The objective of the research was to characterize physicochemically and sensorially sweet biscuits made with a mixture of wheat flour and yacon flour. The selected yacon fruits were washed with sodium hypochlorite (200 ppm), peeled, sliced and dried at 55 °C/72 h in a forced convection tray dryer (Binder UDK 250) to obtain flour; then their approximate centesimal composition and color were determined, and subsequently sweet biscuits were made using three wheat/yacon flour mixtures in the following proportions (<em>w</em>/w): 100:00 (control), 70:30, 60:40 and 50:50; a completely randomized design with three repetitions was used. The biscuits were physicochemically characterized using AOAC (Association of Official Analytical Chemists) techniques; their caloric intake was calculated and an acceptance test was performed with 50 consumer tasters using a 9-point hedonic scale. The yacon flour presented a moisture and protein content lower than some references, and ethereal extract, fiber and ash were similar to those reported in the literature; in terms of color the flour presented a lower value than wheat flour, indicating that it is darker. Cookies with mixed wheat flour/yacon flour had a high content of ethereal extract, fiber, ash and carbohydrates, and statistical differences (<em>p</em> ≤ 0.05) when compared with the control; the caloric value of cookies was between 375.32 and 386.04 Kcal/g. The sensory acceptance test showed significant differences for all the attributes evaluated, highlighting the treatment with 70:30 wheat/yacon flour with the highest scores for the attributes of appearance, aroma, texture and flavor. Based on the results, it is concluded that obtaining flour and making cookies with mixtures of wheat flour/yacon flour can be an alternative use of the fruit.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"22 ","pages":"Pages 14-19"},"PeriodicalIF":4.1000,"publicationDate":"2021-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.nfs.2020.12.001","citationCount":"5","resultStr":"{\"title\":\"Physico-chemical and sensory characterization of sweet biscuits made with Yacon flour (Smallanthus sonchifolius)\",\"authors\":\"Mónica Simanca-Sotelo, Claudia De Paula, Yina Domínguez-Anaya, Yenis Pastrana-Puche, Beatriz Álvarez-Badel\",\"doi\":\"10.1016/j.nfs.2020.12.001\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Yacon (<em>Smallanthus sonchifolius</em>) is a sweet-tasting tuber, grown in the Andes Mountains and considered a functional food because of its fructooligosaccharide (FOS) content. The objective of the research was to characterize physicochemically and sensorially sweet biscuits made with a mixture of wheat flour and yacon flour. The selected yacon fruits were washed with sodium hypochlorite (200 ppm), peeled, sliced and dried at 55 °C/72 h in a forced convection tray dryer (Binder UDK 250) to obtain flour; then their approximate centesimal composition and color were determined, and subsequently sweet biscuits were made using three wheat/yacon flour mixtures in the following proportions (<em>w</em>/w): 100:00 (control), 70:30, 60:40 and 50:50; a completely randomized design with three repetitions was used. The biscuits were physicochemically characterized using AOAC (Association of Official Analytical Chemists) techniques; their caloric intake was calculated and an acceptance test was performed with 50 consumer tasters using a 9-point hedonic scale. The yacon flour presented a moisture and protein content lower than some references, and ethereal extract, fiber and ash were similar to those reported in the literature; in terms of color the flour presented a lower value than wheat flour, indicating that it is darker. Cookies with mixed wheat flour/yacon flour had a high content of ethereal extract, fiber, ash and carbohydrates, and statistical differences (<em>p</em> ≤ 0.05) when compared with the control; the caloric value of cookies was between 375.32 and 386.04 Kcal/g. The sensory acceptance test showed significant differences for all the attributes evaluated, highlighting the treatment with 70:30 wheat/yacon flour with the highest scores for the attributes of appearance, aroma, texture and flavor. Based on the results, it is concluded that obtaining flour and making cookies with mixtures of wheat flour/yacon flour can be an alternative use of the fruit.</p></div>\",\"PeriodicalId\":19294,\"journal\":{\"name\":\"NFS Journal\",\"volume\":\"22 \",\"pages\":\"Pages 14-19\"},\"PeriodicalIF\":4.1000,\"publicationDate\":\"2021-03-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://sci-hub-pdf.com/10.1016/j.nfs.2020.12.001\",\"citationCount\":\"5\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"NFS Journal\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2352364620300249\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"NFS Journal","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2352364620300249","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Physico-chemical and sensory characterization of sweet biscuits made with Yacon flour (Smallanthus sonchifolius)
Yacon (Smallanthus sonchifolius) is a sweet-tasting tuber, grown in the Andes Mountains and considered a functional food because of its fructooligosaccharide (FOS) content. The objective of the research was to characterize physicochemically and sensorially sweet biscuits made with a mixture of wheat flour and yacon flour. The selected yacon fruits were washed with sodium hypochlorite (200 ppm), peeled, sliced and dried at 55 °C/72 h in a forced convection tray dryer (Binder UDK 250) to obtain flour; then their approximate centesimal composition and color were determined, and subsequently sweet biscuits were made using three wheat/yacon flour mixtures in the following proportions (w/w): 100:00 (control), 70:30, 60:40 and 50:50; a completely randomized design with three repetitions was used. The biscuits were physicochemically characterized using AOAC (Association of Official Analytical Chemists) techniques; their caloric intake was calculated and an acceptance test was performed with 50 consumer tasters using a 9-point hedonic scale. The yacon flour presented a moisture and protein content lower than some references, and ethereal extract, fiber and ash were similar to those reported in the literature; in terms of color the flour presented a lower value than wheat flour, indicating that it is darker. Cookies with mixed wheat flour/yacon flour had a high content of ethereal extract, fiber, ash and carbohydrates, and statistical differences (p ≤ 0.05) when compared with the control; the caloric value of cookies was between 375.32 and 386.04 Kcal/g. The sensory acceptance test showed significant differences for all the attributes evaluated, highlighting the treatment with 70:30 wheat/yacon flour with the highest scores for the attributes of appearance, aroma, texture and flavor. Based on the results, it is concluded that obtaining flour and making cookies with mixtures of wheat flour/yacon flour can be an alternative use of the fruit.
NFS JournalAgricultural and Biological Sciences-Food Science
CiteScore
11.10
自引率
0.00%
发文量
18
审稿时长
29 days
期刊介绍:
The NFS Journal publishes high-quality original research articles and methods papers presenting cutting-edge scientific advances as well as review articles on current topics in all areas of nutrition and food science. The journal particularly invites submission of articles that deal with subjects on the interface of nutrition and food research and thus connect both disciplines. The journal offers a new form of submission Registered Reports (see below). NFS Journal is a forum for research in the following areas: • Understanding the role of dietary factors (macronutrients and micronutrients, phytochemicals, bioactive lipids and peptides etc.) in disease prevention and maintenance of optimum health • Prevention of diet- and age-related pathologies by nutritional approaches • Advances in food technology and food formulation (e.g. novel strategies to reduce salt, sugar, or trans-fat contents etc.) • Nutrition and food genomics, transcriptomics, proteomics, and metabolomics • Identification and characterization of food components • Dietary sources and intake of nutrients and bioactive compounds • Food authentication and quality • Nanotechnology in nutritional and food sciences • (Bio-) Functional properties of foods • Development and validation of novel analytical and research methods • Age- and gender-differences in biological activities and the bioavailability of vitamins, minerals, and phytochemicals and other dietary factors • Food safety and toxicology • Food and nutrition security • Sustainability of food production