未熟大蕉、辣木籽和脱脂芝麻饼干的营养评价

Q3 Agricultural and Biological Sciences

International Journal of Food Studies Pub Date : 2021-02-19 DOI:10.7455/IJFS/10.SI.2021.A6

M. Sodipo, M. Oluwamukomi, Zianab A. Oderinde, O. Awolu

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引用次数: 5

摘要

饼干在世界各地被广泛食用，可以带来重要的营养，尤其是对儿童。本研究采用芭蕉、辣木籽和芝麻复合粉生产饼干。响应面法被用于建立饼干的配方。蛋白质和纤维含量最好的样品是样品F（71.34%芭蕉、6.66%辣木和22.00%芝麻，14.08%蛋白质和3.02%纤维）和样品I（68.00%芭蕉、10.00%辣木和22.50%芝麻，14.35%蛋白质和2.29%纤维）。以100%小麦粉为原料制备饼干作为对照。配方饼干的蛋白质、脂肪、灰分和粗纤维含量显著高于对照组（p≤0.05），而碳水化合物含量较低。配方饼干和对照饼干在整体可接受性、香气和松脆度方面没有显著差异。与对照组相比，配方饼干表现出更高的生物价值、净蛋白质利用率、真消化率、蛋白质效率比、净蛋白质比率和蛋白质保留效率，导致大鼠生长发育显著增加。按照本研究获得的混合比例，含有未成熟车前草、辣木籽和脱脂芝麻的复合饼干显示出比对照饼干更好的营养质量。因此，这些复合饼干适合缓解儿童蛋白质能量营养不良。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Nutritional Evaluation of Unripe Plantain, Moringa Seed and Defatted Sesame Seed Cookies

Cookies are widely consumed all over the world and can bring important nutrients, especially to children. Composite flours consisting of plantain, moringa seed and sesame seeds were used to produce cookies in this study. Response surface methodology was employed in setting up the cookie's formulation. The samples with the best protein and fibre contents were sample F (71.34% plantain, 6.66% moringa and 22.00% sesame seed, with 14.08% protein and 3.02% fibre) and sample I (68.00% plantain, 10.00% moringa and 22.00% sesame seed, with 14.35% protein and 2.29% fibre). Cookies from 100% wheat flour were prepared as control. The protein, fat, ash and crude fibre contents of formulated cookies were significantly (p ≤ 0.05) higher than control, whereas carbohydrate content was lower. There was no significant difference between the formulated cookies and the control in terms of overall acceptability, aroma and crunchiness. The formulated cookies showed higher biological value, net protein utilization, true digestibility, protein efficiency ratio, net protein ratio and protein retention efficiency than control, resulting in a significant increase in rat growth and development. The composite cookies containing unripe plantain, moringa seed and defatted sesame, at the blending ratio obtained in this study showed better nutritional quality than control cookies. These composite cookies, therefore, would be suitable for mitigating protein-energy malnutrition in children.

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来源期刊

International Journal of Food Studies Agricultural and Biological Sciences-Food Science

CiteScore

2.10

自引率

0.00%

发文量

审稿时长

24 weeks

期刊介绍： he International Journal of Food Studies (IJFS), a journal of the ISEKI_Food Association, is an international peer-reviewed open-access journal featuring scientific articles on the world of Food in Education, Research and Industry. This journal is a forum created specifically to improve the international dissemination of Food Science and Technology knowledge between Education, Research and Industry stakeholders. Original contributions relevant to the following topics will be considered for publication: -Education methods, including Life Long Learning and e-learning; -Research and application in academia, research, industry; -Critical reviews of scientific literature by researchers, students, invited authors; -Exchange of views and opinions of a scientific nature including testimonies on career experiences in Food Industry/Research/Education (required skills, challenges and successes). Manuscripts focusing on Food related Education topics are particularly welcome.