Đánh giá các đặc tính dinh dưỡng, kết cấu và kích thước hạt của bột và bánh quy được làm từ bột hỗn hợp chứa nguyên liệu đã nảy mầm và ủ mạch nha

Springer Science and Business Media LLC - Tập 52 - Trang 5129-5137 - 2014
Dipika Agrahar-Murugkar1, Paridhi Gulati1, Nachiket Kotwaliwale1, Chetan Gupta1
1Central Institute of Agricultural Engineering, Bhopal, India

Tóm tắt

Bột hỗn hợp (CF) sử dụng ngũ cốc, đậu legume, hạt cao lương, tinh chất đạm đậu nành, thành phần sữa và trái cây mà không có bột tinh chế đã được sử dụng để chế biến bánh quy đa dưỡng chất. Bột và bánh quy được đánh giá về các thuộc tính vật lý, dinh dưỡng và kết cấu, kích thước hạt, màu sắc và đánh giá cảm quan, và so sánh với bánh quy làm từ bột tinh chế (C). Ảnh hưởng của quá trình ủ và nảy mầm đến chất lượng bánh quy cũng đã được phân tích. Kích thước hạt lớn nhất của CF là 140 μm lớn hơn so với bột C. Bánh quy CF có tỷ lệ trải và % mất trọng lượng thấp hơn một cách có ý nghĩa (p ≤ 0.05) so với bột C. Giá trị độ cứng, độ dính và độ kết dính của bột CF thấp hơn một cách có ý nghĩa (p ≤ 0.05) so với C, dẫn đến sức cắt thấp hơn và độ cứng tăng lên của bánh quy CF. Quá trình nảy mầm đã giảm thêm độ cứng của bột CF. Hàm lượng dinh dưỡng của bánh quy CF (đã nảy mầm và chưa nảy mầm) cao hơn một cách có ý nghĩa (p ≤ 0.05) so với bánh quy C. Đánh giá cảm quan cho thấy bánh quy CF, đặc biệt là với bột đã nảy mầm, có tính chấp nhận cao hơn và vượt trội hơn so với C.

Từ khóa

#bột hỗn hợp #bánh quy dinh dưỡng #tính chất vật lý #nảy mầm #ủ mạch nha #độ cứng #đánh giá cảm quan

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