辣木叶粉配伍辅食的功能和感官品质

Selemani Yustus Salha, I. Abdulsudi, C. M. Lucy
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引用次数: 0

摘要

采用标准方法评价了辣木叶粉与珍珠粟、红薯、枣混合制成的补粥的功能品质和感官品质。珍珠粟粉、辣木叶粉和红枣分别以90:2.5:7.5 [PmMD1]、95:2.5:2.5 [PmMD2]、88:3:9 [PmMD3]的比例混合。珍珠粟粉、辣木叶粉和橙肉甘薯粉的混合比例分别为955:2:2.5 [PmMP1]、88:2:10 [PmMP2]、95:2.5:2.5 [PmMP3]。这些比率是根据1-2岁儿童的每日推荐摄入量(RDA)计算的。对照样品分别以50:15:35 [PmDP]的比例与珍珠粟、红枣和橙瓤甘薯混合。两组间吸水能力差异有统计学意义(p0.05)。感官评价结果显示,颜色、香气强度、厚度和粗度差异有统计学意义(p0.05)。各样品甜度差异显著(p<0.05),平均值在4.2 ~ 1.9之间。对照样品[PmDP]的甜度强度值最高,因为它含有甜瓜果肉和红枣,两者都是甜的。绘制PCA双标图来表示样本和属性之间的关联。本研究中使用的各种成分对粥的功能品质和感官品质都有不同的贡献。橘皮甘薯和红枣普遍改善了粥样的感官品质。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Functional and Sensory Quality of Complementary Food Blended with Moringa Leaf Powder
Functional and Sensory Quality of Complementary porridge made from Moringa Leaf Powder blended with Pearl millet, Orange-Fleshed Sweet Potato, Dateswas evaluated using standard methods. The Pearl millet grain flour, Moringa leaf powder and dates were blended in ratios of 90:2.5:7.5 [PmMD1], 95:2.5:2.5 [PmMD2], 88:3:9 [PmMD3] respectively.  Also, Pearl millet grain flour, Moringa leaf powder and Orange fleshed sweet potato were blended in ratios of 95.5:2:2.5 [PmMP1], 88:2:10 [PmMP2], 95:2.5:2.5 [PmMP3], respectively. The ratios were calculated based on Recommended Daily Allowances (RDA) for children aged 1-2 years. Control sample was blended with Pearl millet, Dates and Orange fleshed sweet potato in a ratio of 50:15:35 [PmDP], respectively. A significant difference (p<0.05) in bulk density and viscosity were observed due to the difference in amounts of Orange fleshed sweet potato and Dates. No significant difference (p>0.05) in water absorption capacity was observed. Sensory evaluation showed significant difference (p<0.05) between all samples and in all sensory parameters namely aroma, taste, color and overall acceptability. The sample PmDP was the most accepted in terms of colorwhereas PmMP2 was the most accepted in terms of aroma, taste and overall acceptability. Quantitative descriptive analysis was conducted to determine the intensity of color, aroma, sweetness, thickness and grittiness among the samples. No significant difference (p>0.05) in the intensity of color, aroma, thickness and grittiness. There was a significant difference in the intensity of sweetness among the samples (p<0.05) and the mean values ranged from 4.2-1.9. The control sample [PmDP] had the highest value in sweetness intensity as it contained Orange fleshed sweet potato and Dates which are both of a sweet nature. A PCA biplot was drawn to indicate the association between the samples and the attributes. All ingredients used in this study had a different contribution in the functional quality of the porridge together with the sensory quality.Orange fleshed sweet potato and Dates generally improved the sensory quality of the porridge samples.
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