基于Box-Behnken设计的杂粮汤棒的开发与评价

IF 0.9 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Culinary Science & Technology Pub Date : 2021-02-18 DOI:10.1080/15428052.2021.1884999

D. Wadikar, Sangram S. Wandhekar, G. Sharma, A. Semwal

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引用次数: 1

摘要

摘要采用响应面法对复合面粉制作杂粮汤棒进行了研究，并对复合面粉的用量进行了优化。白小麦粉、黄小米粉、大米粉等因素;感官评分、TPA和TBA的反应采用Box-Behnken Design进行研究。以30.11g白小麦粉为原料制备杂粮汤棒的最佳配方。优化后的杂粮汤条蛋白质含量为15.30±0.62v，脂肪含量为12.14±0.010%，碳水化合物含量为63.79±0.50%。综合化学特性和感官特性，优化后的杂粮汤棒的保质期为60天。

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Development and Evaluation of Multigrain Soup Sticks Based on Box–Behnken Design

ABSTRACT Development of multigrain soup-sticks using composite flours and optimization of levels of flours was done using Response Surface Methodology. The factors such as White wheat flour, Foxtail millet flour, and Great millet (Jowar) flour; while the responses Sensory score, TPA, & TBA were studied with the help of Box-Behnken Design. The formulation with 30.11g white wheat flour was found to be suitable for the preparation of the Multigrain soup sticks. The optimized Multigrain Soup Sticks had 15.30 ± 0.62v Protein, 12.14 ± 0.010% Fat, and 63.79 ± 0.50% Carbohydrates. The shelf-life of the optimized multigrain soup sticks was found to be 60 days based on chemical and sensory attributes.

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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