草莓粉替代对即食布丁感官的影响

Mia Srimiati, Putri Habibah, Annisa Dinya Zahra, Febry Harsanti, Alfisa R Ratu Maharani
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引用次数: 0

摘要

草莓是一种营养丰富的新鲜水果,但它们的使用受到限制,而且由于它们的高含水量,它们很快就会受损。因此,需要在草莓加工方面进行创新,使草莓加工产品的范围更广,保质期更长,例如速食布丁。本研究考察了用草莓粉替代速食布丁的效果,使其具有最高的营养和感官品质。本研究的试验设计包括4个处理,F1(2%)、F2(4%)、F3(6%)、F4(8%)和F0,每个处理含有不同剂量的草莓粉(对照)。这项研究是在茂物的Saraswati Indo基因技术实验室和Binawan大学的烹饪和营养学实验室进行的。采用Microsoft Excel 2019和SPSS对感官测试结果数据进行正态性检验(Kolmogorov Smirnov)和Kruskal-Wallis检验。Kruskal - Wallis检验结果显示有显著的影响;然后进行曼-惠特尼试验。结果显示,速溶布丁显著改变了颜色、味道、质地和气味。最受欢迎的产品是F4配方,含有8%的草莓粉。根据近似分析,速溶布丁的含水量为75.62%,灰分含量为0.72%,蛋白质含量为2.84%,脂肪含量为1.25%,碳水化合物含量为19.56%。速溶布丁的维生素C含量无法测定,因为它无法辨认。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Effect of Strawberry Powder Substitution on the Organoleptic of Instant Pudding
Strawberries are a nutrient-dense fresh fruit, but their use is restricted and they are quickly damaged due to their high water content. Therefore, innovation in strawberry processing is required so that the range of strawberry-processed goods is wider and has a longer shelf life, such as instant pudding. This study examined the effects of substituting strawberry powder to produce instant pudding with the highest nutritional and organoleptic qualities. The experimental design of the study includes four treatments, F1 (2%), F2 (4%), F3 (6%), F4 (8%), and F0, each of which contains a different dose of strawberry powder (control). The research was conducted at the Saraswati Indo Genetech laboratory in Bogor and the culinary and dietetics laboratory at Binawan University. Using Microsoft Excel 2019 and SPSS, the normality test (Kolmogorov Smirnov) and the Kruskal-Wallis test were applied to the organoleptic test results data. The results of the Kruskal Wallis test indicated a significant effect; the Mann-Whitney test was then conducted. The results revealed that instant pudding significantly altered color, flavor, texture, and odor. The most popular product is the F4 formulation, which contains 8% strawberry powder. The instant pudding has a water content of 75,62%, an ash content of 0,72%, protein content of 2,84%, a fat content of 1,25%, and carbohydrate content of 19,56%, according to an approximate analysis. It was impossible to determine the vitamin C content of the instant pudding because it was not recognizable. 
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