微绿马沙拉混合物抗氧化性能评价及微绿马沙拉混合物合并产品感官性能评价

Sneha K. S., Anees Fathima Thabassum Z, M. Reddy, Shivakumara C. S., S. A
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摘要

本研究的目的是研制用微绿色masala混合物,评估加入微绿色masala混合物(MMM)制备的产品的感官特性,并比较最可接受的MMM变体与标准masala混合物(SMM)的抗氧化性能。四种微型蔬菜——菠菜、胡芦巴、香菜和苋菜——分别种植、收获、脱水和粉化。将各5 g的脱水粉末混合制成微绿混合物。采用不同的香料制备SMM。用分别为10、15和20%(即变异- 1、2和3)的MM代替SMM制备MMM。以SMM和MMM为原料制备了马沙拉米饭和马沙拉土豆炒饭。开发产品的感官属性由15名半训练小组成员使用9分享乐量表进行评估。标准稻和变异1的平均评分较高,分别为8.4±0.63和8.4±0.82。马萨拉薯片也有类似的趋势,标准和变异1的平均得分分别为8.13±0.74和7.9±1.33,表明总体可接受性较高。因此,对变异1的MMM进行了抗氧化性能分析,并与SMM进行了比较。MMM(变异1)总酚含量高(55.7 μ g没食子酸当量/ml),类黄酮含量基本相似(13.45 μ g /ml)。槲皮素/毫升)。变异1的自由基清除活性IC50值(99.0 ?g/ml)高于标准。微蔬菜是抗氧化剂的丰富来源,因此在日常食谱中加入微蔬菜以及其他香料和调味品将被证明对保持健康有益。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Evaluation of Antioxidant Properties of Microgreen Masala Mix and Assessment of Organoleptic Properties of Microgreen Masala Mix Incorporated Products
The study aimed to develop masala mix using microgreens, to assess the organoleptic properties of products prepared by incorporating Microgreen Masala Mix (MMM) and compare the antioxidant properties of the most acceptable variation of MMM with Standard Masala Mix (SMM). Four varieties of microgreens - Spinach, Fenugreek, Coriander and Amaranthus were cultivated, harvested, dehydrated and powdered separately. A microgreen mix (MM) was prepared by mixing 5 g each of the dehydrated powder. SMM was prepared using different spices.MMM was prepared by replacing the SMM with MM at 10, 15 and 20% (i.e Variation- 1,2 and 3) respectively. Masala rice and Masala potato fry were prepared by incorporating SMM and MMM. Sensory attributes of the developed products were evaluated by 15 semi-trained panellists using 9 point hedonic scale. Masala rice-Standard and variation 1 had a higher and similar mean score of 8.4±0.63 and 8.4±0.82 respectively. A similar trend was noticed for masala potato fry, where standard and variation 1 had a mean score of 8.13±0.74 and 7.9±1.33 respectively indicating a high overall acceptability. Hence, the antioxidant properties of MMM (variation 1) were analysed and compared with SMM. MMM (variation 1) had high total phenolic content (55.7 ?g of gallic acid equivalent/ml) and essentially similar flavonoid content (13.45 ? Quercetin/ml). The free radical scavenging activity IC50 value of variation 1 was higher (99.0 ?g/ml) than the standard. Microgreens are rich source of antioxidants hence incorporating microgreens in regular recipes along with other spices and condiments will prove useful to maintain health.
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