以高粱(Sorghum bicolor L)、面包果(Artocarpus communis)、花生(Arachis hypogaea L.)复合粉为原料的饼干配方优化

IF 0.2 Q4 AGRONOMY
agriTECH Pub Date : 2023-06-01 DOI:10.22146/agritech.73467
Hasnelly Hasnelly, W. Cahyadi, Peggie Haly Al-Fatihah
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引用次数: 0

摘要

本研究调查了使用小麦粉作为主要原料制作饼干所面临的挑战。由于该地区难以种植小麦种子,因此需要探索高粱、面包果和花生等面粉的替代来源,以使食物供应多样化。因此,本研究旨在利用Design-Expert程序和D-optimal混合物方法,评估高粱、面包果和花生面粉饼干的组合所达到的期望特性水平。为了评估反应,要检查化学、感官和物理性质,包括含水量、蛋白质含量、脂肪含量、碳水化合物含量、颜色、香气、质地、味道和硬度。程序生成的最优配方中,高粱含量为23.298%,面包果含量为7.869%,花生粉含量为18.843%,精度值为0.653。结果表明,以该复合面粉为基础的最佳饼干配方具有理想的性能,符合SNI标准2973-1992和2973-2011。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Optimization of Cookies Formulation Based on Composite Flour of Sorghum (Sorghum bicolor L), Breadfruit (Artocarpus communis), and Peanut (Arachis hypogaea L.)
This study investigates the challenges associated with making cookies using wheat flour as the primary raw material. Due to the difficulty in cultivating wheat seeds in the region, alternative sources of flour, such as sorghum, breadfruit, and peanuts, need to be explored to diversify the food supply. Therefore, this study aims to assess the level of the desired characteristics achieved from the composite of sorghum, breadfruit, and peanut flour cookies using the Design-Expert program and the D-optimal Mixture method. To evaluate the responses, chemical, organoleptic, and physical properties are examined, including water content, protein content, fat content, carbohydrate content, color, aroma, texture, taste, and hardness. Furthermore, the optimal formula, generated by the program, contains 23.298% sorghum, 7.869% breadfruit, and 18.843% peanut flour, with an accuracy value of 0.653. The results show that the optimal formula for cookies based on the composite flour has the desired characteristics and complies with the SNI standards 2973-1992 and 2973-2011.
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来源期刊
agriTECH
agriTECH AGRONOMY-
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24 weeks
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