利用响应面法优化木薯、绿豆和椰子渣粉在高纤维饼干生产中的用量

IF 0.9 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Culinary Science & Technology Pub Date : 2021-01-15 DOI:10.1080/15428052.2020.1871147

F. Bello, Victoria Imaobong Bassey, M. O. Edet

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引用次数: 3

摘要

摘要采用响应面法优化设计模型，对添加绿豆粉和椰子渣粉的木薯饼干的生产及化学评价进行了优化研究。变量是木薯粉、绿豆粉和椰子渣粉，而响应是感官和物理特性。感官和物理特性的方差分析、r平方和校正r平方结果均有显著性差异(p < 0.05)。从优化结果中选择3个饼干样品(run 6、run14和run 16)，并与对照(100%小麦粉饼干)进行比较。添加绿豆粉显著(p < 0.05)提高了饼干的粗蛋白质和热值(试验14)。更高百分比的椰子渣面粉增强灰分，粗纤维，碳水化合物和饼干的总膳食纤维含量(运行16)。饼干样品的抗营养成分含量显著高于对照，但在可接受范围内。

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Optimization of Cassava, Mungbean and Coconut Pomace Flour Levels in the Production of Fiber-Rich Cookies Using Response Surface Methodology

ABSTRACT Optimization of the production and chemical evaluation of cassava-based cookies supplemented with mungbean flour and coconut pomace flour using optimal design model of response surface methodology was investigated. The variables were cassava flour, mungbean flour, and coconut pomace flour while responses were sensory and physical properties. The results of the ANOVA, R-square and adjusted R-square for sensory and physical properties were significant (p < .05). Three cookie samples (run 6, run14 and run 16) were selected from optimization results and compared with control (100% wheat flour cookies). Mungbean flour supplementation significantly (p < .05) increased crude protein and caloric value of cookies (run 14). A higher percentage of coconut pomace flour-enhanced ash, crude fiber, carbohydrate and total dietary fiber contents of cookies (run 16). The anti-nutrient contents of cookie samples were significantly higher than control but within the acceptable limits.

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来源期刊

Journal of Culinary Science & Technology FOOD SCIENCE & TECHNOLOGY-

CiteScore

3.20

自引率

7.70%

发文量

期刊介绍： The Journal of Culinary Science & Technology aims to communicate the vital issues, latest developments, and thinking on the science and technology behind meal planning, preparation, processing, and service for a global consuming public. These issues relate to food management in a variety of settings that include culinary-related operations, food production, food product development, restaurant management and other foodservice ventures. It is the Journal''s intention to encourage an interchange among culinary professionals, food scientists and technologists, research chefs, foodservice managers, educators and researchers. Contributors are encouraged to identify the practical implications of their work for food operations, promoting and evaluating food knowledge, the science of alcohol, examining changing trends and attitudes, healthy eating lifestyles, innovation management, and enhancing and developing practical culinary skills. It is the Journal of Culinary Science & Technology''s policy to use a ''double-blind review'' procedure for the evaluation of all articles. Therefore, the reviewers and the author(s) are not identified to each other. Scope/Coverage: -Culinary innovation -Blurring lines between food technology and culinary arts -Issues and trends related to human nutrition -The collaboration between food science and culinary innovation -Techniques and technology and their role in quality of life/guest satisfaction associated with culinary, wine and food experiences -Trends in molecular gastronomy and its derivates -Annual review of trends in culinary science and technology -Applied research -Relevant research notes -Management styles, methods and principles -Techniques and innovations