马铃薯皮粉对油炸小麦片品质的影响

IF 4.6 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Quality Assurance and Safety of Crops & Foods Pub Date : 2021-02-20 DOI:10.15586/QAS.V13I1.844

Aysun Durmaz, F. Yuksel

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引用次数: 4

摘要

本研究的目的是研究6种不同浓度(0、2、4、6、8和10% w/w)下添加马铃薯皮粉(PPF)的小麦片的理化、生物活性、营养和感官特性。样品的脂肪含量在45.57 ~ 27.46 g/100 g之间，随着PPF的加入，切片的脂肪含量显著降低了40% (P < 0.05)。在对照样品和富含8 g/100 g PPF的芯片中测定的最小和最大硬度分别为13.32 kg和22.64 kg。切片总酚含量在364.7 ~ 1107.2 mgGAE/kg范围内，随PPF的增加而显著升高(P < 0.05)。此外，添加PPF后，样品的总膳食纤维含量显著提高了20% (P < 0.05)，体外血糖指数含量显著降低(P < 0.05)。感官评价显示，带有PPF(10%)的芯片更受青睐。本研究采用PPF制备替代芯片。

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Deep fried wheat chips added with potato peel flour—Effect on quality parameters

The aim of this study was to investigate some physicochemical, bioactive, nutritional, and sensory properties of wheat chips enriched with potato peel flour (PPF) at six different concentrations (0, 2, 4, 6, 8, and 10% w/w). Lipid content of the samples were in the range of 45.57–27.46 g/100 g and lipid content of chips decreased (by 40%) significantly (P < 0.05) with the incorporation of PPF. Minimum and maximum hardness levels were 13.32 kg and 22.64 kg, as determined in the control sample and the chips enriched with 8 g/100 g PPF, respectively. Total phenolic of the chips was in the range of 364.7–1107.2 mgGAE/kg and increased significantly (P < 0.05) with increasing of the PPF. In addition, total dietary fiber content of the samples also increased (by 20%) significantly (P < 0.05) by PPF incorporation while the in vitro glycemic index content of samples decreased (P < 0.05). Sensory evaluation revealed that the chips with PPF (by 10%) were more preferred. In this study, alternative chips were produced using PPF.

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来源期刊

Quality Assurance and Safety of Crops & Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

4.60

自引率

7.50%

发文量

审稿时长

1 months

期刊介绍： ''Quality Assurance and Safety of Crops & Foods'' is an international peer-reviewed journal publishing research and review papers associated with the quality and safety of food and food sources including cereals, grains, oilseeds, fruits, root crops and animal sources. It targets both primary materials and their conversion to human foods. There is a strong focus on the development and application of new analytical tools and their potential for quality assessment, assurance, control and safety. The scope includes issues of risk assessment, traceability, authenticity, food security and socio-economic impacts. Manuscripts presenting novel data and information that are likely to significantly contribute to scientific knowledge in areas of food quality and safety will be considered. ''Quality Assurance and Safety of Crops & Foods'' provides a forum for all those working in the specialist field of food quality and safety to report on the progress and outcomes of their research.