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首页> 外文期刊>Advance journal of food science and technology >Nutritional Evaluation of Complementary Food Gruels Formulated from Blends of Soybean Flour and Ginger Modified Cocoyam Starch
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Nutritional Evaluation of Complementary Food Gruels Formulated from Blends of Soybean Flour and Ginger Modified Cocoyam Starch

机译：大豆粉和生姜改性的可可淀粉混合制成的补充食品粥的营养评价

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摘要

The use of ginger modified starch and soybean flour blends in the formulation of low-cost, nutritive complementary food gruels were studied. The complementary food samples were analyzed for their nutritional, functional, anti-nutritional and sensory properties. The nutritional composition of the samples showed that the protein content increased with increased supplementation with the soybean flour from 2.68% in sample A (10:90) to 3.97% in sample D (40:60). The functional properties of the samples showed an increase in the swelling index and water absorption capacities from samples A to sample D while the bulk densities were relatively constant. The complementary food samples also showed low levels of oxalate and phytate in the range of 0.03 to 0.06% for oxalate and 0.04 to 0.07% for phytate. The sensory evaluation carried out on the complementary food samples after reconstituting into gruel with warm water, milk and sugar showed that all the samples were well accepted by the judges.
机译：研究了姜改性淀粉和大豆粉混合物在配制低成本营养补充食品粥中的用途。分析了补充食品的营养，功能，抗营养和感官特性。样品的营养成分表明，随着大豆粉添加量的增加，蛋白质含量也从样品A的2.68％（10:90）增加到样品D的3.97％（40:60）。样品的功能特性显示了从样品A到样品D的溶胀指数和吸水能力的增加，而堆积密度相对恒定。补充食品样品中草酸盐和肌醇六磷酸的含量也很低，草酸盐为0.03至0.06％，植酸盐为0.04至0.07％。在用温水，牛奶和糖制成稀饭后，对补充食品样品进行了感官评估，结果表明所有样品都被评委良好接受。

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  • 来源
    《Advance journal of food science and technology》 |2013年第10期|1325-1330|共6页
  • 作者

    M.C. Ojinnaka; C.S. Ebinyasi; A. Ihemeje; S.U. Okorie;

  • 作者单位

    Department of Food Science and Technology, Imo State University, Owerri, PMB 2000, Owerri Imo State, Nigeria;

    Department of Food Science and Technology, Imo State University, Owerri, PMB 2000, Owerri Imo State, Nigeria;

    Department of Food Science and Technology, Imo State University, Owerri, PMB 2000, Owerri Imo State, Nigeria;

    Department of Food Science and Technology, Imo State University, Owerri, PMB 2000, Owerri Imo State, Nigeria;

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  • 原文格式 PDF
  • 正文语种 eng
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  • 关键词

    Cocoyam; complementary food; soybean;

    机译：可可粉;辅食;大豆;

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