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首页> 美国卫生研究院文献>Journal of Food Science and Technology >Polenta-based snack development: from maize flour to final product by assessing structural mechanical and sensory properties
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Polenta-based snack development: from maize flour to final product by assessing structural mechanical and sensory properties

机译：基于玉米粥的零食开发：通过评估结构机械和感官特性从玉米粉到最终产品

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摘要

The aim of this paper was to study, step by step, the effect of ingredients and storage conditions on several properties of both the maize-based dough and the final product, during the new polenta-based snack food developing. Two different maize flours were characterized through water activity determination, particle size analysis, scanning electronic microscopy; then, dough made with different ratio of these were evaluated for mechanical properties and microstructure. According to the preliminary physicochemical characterization of both flour and dough, the final formulation was chosen for the polenta-based snacks. Thus, mechanical and sensory analyses, as well as microstructure determination, were performed on the final product. Results showed that the two maize flours presented different particle size distribution and gelatinization enthalpy, and affected the mechanical properties of intermediate products. The storage conditions dramatically affected the characteristics of the final products. Sensory results demonstrated that breading improves the crispness of external part but keeping creamy the product inside. The chosen approach was useful for understanding that flour particle size and storage are the critical factors that should be considered for this type of snack. The best formulation was made by mixing coarse and fine maize flours and by adding a batter.
机译：本文的目的是逐步研究在新的基于玉米粥的休闲食品开发过程中，成分和储存条件对玉米基面团和最终产品的几种性能的影响。通过水分活度测定，粒度分析，扫描电子显微镜对两种不同的玉米粉进行了表征。然后，评估以不同比例制成的面团的机械性能和微观结构。根据面粉和面团的初步物理化学特征，选择了最终的配方用于玉米粥基零食。因此，对最终产品进行了机械和感官分析以及微观结构测定。结果表明，两种玉米粉表现出不同的粒度分布和糊化焓，并影响中间产物的机械性能。储存条件极大地影响了最终产品的特性。感官结果表明，面包屑改善了外部部件的脆度，但使产品内部保持乳脂状。选择的方法有助于理解面粉的粒度和储存是此类小吃应考虑的关键因素。最好的配方是将玉米粗粉和细粉混合并加入面糊制成。

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