研究了不同处理对大豆粉的影响,以及燕麦和大豆粉混合饼干的质量和感官评价

Q1 Agricultural and Biological Sciences
Legume Science Pub Date : 2023-02-10 DOI:10.1002/leg3.181
Anusha Pokharel, Anish Dangal, Sunita Karki, Sujata Lamichhane, Prekshya Timsina, Anamika Bohara
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引用次数: 0

摘要

本研究分析了各种处理方法对大豆粉营养品质的影响,并研究了大豆粉和燕麦对制备的含燕麦大豆粉饼干理化和感官性能的影响。由设计专家设计了6种饼干配方,分别用豆粉、小麦粉和燕麦粉配制。采用蒸熟、发芽后再烘烤的豆粉、小麦粉和燕麦粉分别制备了6种饼干样品。大豆粉为5% ~ 20%,燕麦粉为5% ~ 15%。生大豆单宁含量为500 mgTAE kg - 1,植酸含量为13280 μg kg - 1。蒸熟、发芽和先发芽后烘烤的大豆单宁含量分别降低22%、38%和52%。蒸熟、发芽和先发芽后烘烤的大豆植酸含量分别降低30.6%、46.8%和59.3%。在两个优越样本(即D和D ')中,发现样本D是最好的(p < 0.05)。最佳产品水分1.6%,粗蛋白质23.2%,粗脂肪25.2%,总灰分1.3%,粗纤维5.6%,碳水化合物44.8%,植酸含量120 μg kg−1,单宁含量50 mgTAE kg−1。与蒸熟大豆粉制备的饼干相比,用发芽法烘烤大豆粉制备的饼干抗营养因子较低。因此,在复合面粉中,大豆加工后制备的面粉可用于制备营养丰富且具有消费者吸引力的饼干,且抗营养因子的数量显著减少。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Study on the effect of different treatments on soy flour, and quality and sensory evaluation of prepared biscuits incorporated with oats and soy flour

Study on the effect of different treatments on soy flour, and quality and sensory evaluation of prepared biscuits incorporated with oats and soy flour

This study analyzed the effect of various treatment methods on the nutritional quality of soybean flour, as well as the study on the impact of soy flour and oats on the physico-chemical and sensory properties of the prepared biscuit containing oats and soy flour. Six formulations of biscuit were designed using a design expert, prepared with soy flour, wheat flour, and oats flour. Autoclaved and germination followed by roasted soy flour were used differently with wheat and oats flour to prepare six samples of biscuit each. The soy flour was varied from 5% to 20% and oats flour from 5% to 15%, respectively. Raw soybean had tannin content of 500 mgTAE kg−1 and phytic acid content of 13,280 μg kg−1. Tannin content of autoclaved, germinated, and germination followed by roasted soybean was reduced by 22%, 38%, and 52%, respectively. The phytic acid content of soybean autoclaved, germinated, and germination followed by roasted was reduced by 30.6%, 46.8%, and 59.3% respectively. Sample D was found to be the best (p < 0.05) of the two superior samples (i.e., D and D′). The best product had 1.6% moisture, 23.2% crude protein, 25.2% crude fat, 1.3% total ash, 5.6% crude fiber, 44.8% carbohydrate, 120 μg kg−1 phytic acid, and 50 mgTAE kg−1 tannin content. The biscuit prepared from germination followed by roasted soybean flour had less anti-nutritional factor compared with biscuit prepared from autoclaved soybean flour. Thus, in a composite flour, flour prepared after processing of soybean can be used to prepare nutritious and consumer appealing biscuit, with significant reduction in the quantity of anti-nutritional factors.

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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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