椰饼速食谷物的理化性质评价及特点

Z. Ishak, K. H. Khalid, F. Hussin, Nik Mohd Faiz Che Mohd Noor, M. F. Hashim
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引用次数: 0

摘要

以椰子饼、玉米粉和糙米粉为原料,采用混合设计研制了速溶椰子麦片。从膳食纤维、物理和营养分析等方面研究了椰饼速食谷物的特点和功能特性。基于单质心设计,椰子饼对总膳食纤维(TDF)、不溶性膳食纤维和可溶性膳食纤维均有显著改善作用,但对颜色的影响不显著。总膳食纤维、不溶性膳食纤维和可溶性膳食纤维的最佳配比为100%椰粕粉。TDF测定结果表明,纤维含量最高的前3位为谷物3.15.25%;其次是谷物7,占11.75%;谷物5,占10.05%。糙米粉的吸水指数高于全玉米粉和椰子粉。另一方面,与全玉米粉相比,椰子饼的添加显著提高了水溶性指数。速食谷物的容重在0.32 ~ 0.36 g/cm3之间。研究中10种谷物配方的水分含量均在推荐范围内。谷类蛋白质含量(g/100 g干物质)以谷类8最低(6.96),谷类3最高(8.83)。它还表明,椰子谷物的十种配方具有一系列营养特性,这些特性根据面粉的比例而变化。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Physico-chemical Properties Evaluation and Characteristics of Instant Cereal from Coconut Cake
The instant coconut cereal was developed using a mixture design and ten formulations of cereal were produced using coconut cake, corn flour and brown rice flour. The characteristics and functional properties of instant cereal from coconut cake on dietary fiber, physical and nutritional analysis were studied. Based on the simplex-centroid design, coconut cake had an improving effect significantly on the total dietary fiber (TDF), insoluble dietary fiber, and soluble dietary fiber but, not significantly in colour. The best mixture giving optimal total dietary fiber, insoluble dietary fiber, soluble dietary fiber was that containing 100% coconut cake flour. The result for TDF showed that the top three with the highest fibre content were cereal 3, 15.25%; followed by cereal 7, 11.75% and cereal 5, 10.05%. The addition of brown rice flour showed the highest water absorption index compared to whole corn flour and coconut flour. On the other hand, addition of coconut cake significantly increased the water solubility index compare to whole corn flour. The bulk density of the drum-dried instant cereal ranged between 0.32 and 0.36 g/cm3. The moisture content of ten formulations of cereal in the study was within the recommended range. The protein content of the cereal (g/100 g of dry matter) was the lowest in cereal 8 (6.96) and the highest in cereal 3 (8.83). It also shows that the ten formulations of coconut cereal has an array of nutritional properties that varied according to flour proportion.
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