奇亚籽-腰果酱的理化、质地、流变和感官特性

IF 0.9 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Culinary Science & Technology Pub Date : 2021-05-26 DOI:10.1080/15428052.2021.1929635

H. T. Olaleye, T. Oresanya, Biola Z. Bello

{"title":"奇亚籽-腰果酱的理化、质地、流变和感官特性","authors":"H. T. Olaleye, T. Oresanya, Biola Z. Bello","doi":"10.1080/15428052.2021.1929635","DOIUrl":null,"url":null,"abstract":"ABSTRACT The spread making potential of chia seed and cashew nuts was investigated. Chia seeds and Cashew nuts were processed into spread in ratios: 95:5% (CAC), 90:10% (CSF), 85:15% (SOD), 80:20% (TPS), and 100% (BAM). Physicochemical (over 4 weeks), rheological and sensory analysis of the spread was determined. Physicochemical analysis showed that SOD (85:15%) had the lowest chemical composition in terms of peroxide, acid, iodine and saponification values, which indicated that Chia seed can be used to control oxidation in nut spreads. Rheological analysis demonstrated that the spread blends had good rheological properties similar to the control sample. Sensory analysis revealed that acceptable spread can be produced up to 10% substitution level. Conclusively, nut spread with good chemical and rheological properties can be produced from chia seed and cashew nut pastes which can increase utilization of these crops.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":"131 6 1","pages":"264 - 274"},"PeriodicalIF":0.9000,"publicationDate":"2021-05-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"Physicochemical, Textural, Rheological and Sensory Properties of Chia Seed-Cashew Nut Spread\",\"authors\":\"H. T. Olaleye, T. Oresanya, Biola Z. Bello\",\"doi\":\"10.1080/15428052.2021.1929635\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"ABSTRACT The spread making potential of chia seed and cashew nuts was investigated. Chia seeds and Cashew nuts were processed into spread in ratios: 95:5% (CAC), 90:10% (CSF), 85:15% (SOD), 80:20% (TPS), and 100% (BAM). Physicochemical (over 4 weeks), rheological and sensory analysis of the spread was determined. Physicochemical analysis showed that SOD (85:15%) had the lowest chemical composition in terms of peroxide, acid, iodine and saponification values, which indicated that Chia seed can be used to control oxidation in nut spreads. Rheological analysis demonstrated that the spread blends had good rheological properties similar to the control sample. Sensory analysis revealed that acceptable spread can be produced up to 10% substitution level. Conclusively, nut spread with good chemical and rheological properties can be produced from chia seed and cashew nut pastes which can increase utilization of these crops.\",\"PeriodicalId\":46034,\"journal\":{\"name\":\"Journal of Culinary Science & Technology\",\"volume\":\"131 6 1\",\"pages\":\"264 - 274\"},\"PeriodicalIF\":0.9000,\"publicationDate\":\"2021-05-26\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Culinary Science & Technology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1080/15428052.2021.1929635\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Culinary Science & Technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1080/15428052.2021.1929635","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 1

摘要

摘要研究了奇亚籽和腰果的推广潜力。奇亚籽和腰果按95:5% (CAC)、90:10% (CSF)、85:15% (SOD)、80:20% (TPS)和100% (BAM)的比例加工成酱。测定扩散的物理化学(超过4周)、流变学和感官分析。理化分析表明，SOD(85:15%)在过氧化物、酸、碘和皂化值方面的化学成分最低，表明奇亚籽可用于控制坚果酱的氧化。流变学分析表明，扩散共混物具有与对照样品相似的良好流变特性。感官分析表明，可接受的扩散可以产生高达10%的替代水平。综上所述，利用奇亚籽和腰果酱可以生产出具有良好化学和流变性质的坚果酱，提高了这些作物的利用率。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文本刊更多论文

Physicochemical, Textural, Rheological and Sensory Properties of Chia Seed-Cashew Nut Spread

ABSTRACT The spread making potential of chia seed and cashew nuts was investigated. Chia seeds and Cashew nuts were processed into spread in ratios: 95:5% (CAC), 90:10% (CSF), 85:15% (SOD), 80:20% (TPS), and 100% (BAM). Physicochemical (over 4 weeks), rheological and sensory analysis of the spread was determined. Physicochemical analysis showed that SOD (85:15%) had the lowest chemical composition in terms of peroxide, acid, iodine and saponification values, which indicated that Chia seed can be used to control oxidation in nut spreads. Rheological analysis demonstrated that the spread blends had good rheological properties similar to the control sample. Sensory analysis revealed that acceptable spread can be produced up to 10% substitution level. Conclusively, nut spread with good chemical and rheological properties can be produced from chia seed and cashew nut pastes which can increase utilization of these crops.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

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