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首页> 外文期刊>Cogent Food & Agriculture >Functional and sensory properties of cookies prepared from wheat flour supplemented with cassava and water chestnut flours
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Functional and sensory properties of cookies prepared from wheat flour supplemented with cassava and water chestnut flours

机译：由小麦粉加木薯粉和菱角粉制成的曲奇的功能和感官特性

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Functional and sensory properties of cookies prepared by supplementing different proportions of cassava flour (CF) and water chestnut flour (WCF) blends (0–100%) to wheat flour (WF) were studied. Seven formulations of cookies were prepared from (a) Control (100% WF), (b) 30% WF, 35% WCF and 35% CF, (c) 27% WF, 37.5% WCF and 37.5% CF, (d) 20% WF, 40% WCF and 40% CF, (e) 15% WF, 42.5% WCF and 42.5% CF, (f) 10% WF, 45% WCF and 45% CF, and (g) 0% WF, 50% WCF and 50% CF. Cookies were subjected to physical analysis (cookie diameter, cookie thickness, spread ratio, bulk volume, bulk density, breaking strength, and color analysis) and evaluated for consumer acceptance by descriptive sensory analysis. Cookies prepared from water chestnut and cassava flour had low moisture content (5.63%), low fat (24.87%), higher spread ratio (8.148), decreased L , a and b values (dark color), and low breaking strength than control ones. Sensory evaluation established that cookies prepared from 50% WCF and 50% CF were more acceptable than cookies prepared from other formulations.
机译：研究了通过向小麦粉（WF）中添加不同比例的木薯粉（CF）和菱角粉（WCF）混合物（0-100％）制备的曲奇的功能和感官特性。从（a）对照（100％WF），（b）30％WF，35％WCF和35％CF，（c）27％WF，37.5％WCF和37.5％CF，（d）制备七种曲奇配方20％WF，40％WCF和40％CF，（e）15％WF，42.5％WCF和42.5％CF，（f）10％WF，45％WCF和45％CF，以及（g）0％WF， 50％WCF和50％CF。对曲奇进行物理分析（曲奇直径，曲奇厚度，涂抹比，堆积体积，堆积密度，断裂强度和颜色分析），并通过描述性感官分析评估消费者的接受程度。由菱角和木薯粉制成的饼干具有较低的水分含量（5.63％），较低的脂肪含量（24.87％），较高的涂抹比例（8.148）， L， a和 b值降低（深色），且断裂强度低于对照组。感官评估表明，由50％WCF和50％CF制备的曲奇比由其他配方制备的曲奇更容易接受。

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