• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>African Journal of Food, Agriculture, Nutrition and Development >Effect of Fermentation Time and Leavening Agent on the Quality of Laboratory Produced and Market Samples of Masa (A Local Cereal Based Puff Batter)
【24h】

Effect of Fermentation Time and Leavening Agent on the Quality of Laboratory Produced and Market Samples of Masa (A Local Cereal Based Puff Batter)

机译：发酵时间和发酵剂对Masa（一种本地谷物膨化糊）的实验室生产和市场样品质量的影响

获取原文
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Evaluation of production techniques, quality of market samples and effects of fermentation times (6 and 8hrs), leavening agents (yeasts and baking powder) and shelf life (fresh and 24h) on the quality of masa were carried out through interviews, processing operations, laboratory analyses and sensory studies. Statistical analyses were carried out using the SPSS Statistical Package. Variations in processing techniques among masa producers were method of preparing the rice, soaking time for the rice (4 – 6h), the time paste was allowed to stay before baker’s yeast was added (3 – 4h), frying time (4 -5 minutes) and ratios of cooked rice to soaked rice (1: 2 and 1: 4). Uniform practices among masa producers were washing, wet-milling, fermentation time (overnight), addition of yeast, salts and sugars and dilution of fairly thick batter with trona (baking powder) before frying. Functional properties of rice were foam capacity (23.7%), foam stability (88.5%), water absorption capacity (0.02%), gelation capacity (20%), gelatinization temperature (82oC) and gelation time (20 minutes) Significant differences were observed between the masa samples for ash, moisture, protein, lipid and total bacterial counts (p ≤ 0.05). Their ranges for both laboratory-processed and market samples, respectively were; moisture (10.2 – 11.7% and 12.0 – 13.7%); protein (7.1 – 7.6% and 7.6 – 8.2%); lipid (1.9 – 2.4% and 2.4 – 2.6%); ash (0.4 – 0.7% and 0.6 – 0.8%) and total bacterial counts (1.2 x 101 – 1.6 x101 cfu/g). For the first day of their production, significant differences (p ≤ 0.05) were observed for all the sensory factors for both laboratory-processed and market samples of masa . Based on sensory scores, all the laboratory-produced masa samples were organoleptically acceptable without much significant difference (p ≥ 0.05) except for masa fermented for 8h without leavening agent. The mean sensory scores of all fresh market samples of masa were less than 4.0 on a 7-point Hedonic scale. Significant differences were observed between the market and laboratory processed samples of masa after the first day of production for all the sensory factors (P ≤ 0.05) and 50% of market and laboratory produced masa samples were not sensorially acceptable. Unlike freshly produced (for both market and laboratory) masa samples, it was found out that after the first day (24h) of production, the trend was not the same. This is because unlike market samples of masa , laboratory prepared masa samples without leavening agents, were as unacceptable as masa samples with leavening agents. Key words: Masa , quality, Fermentation, Leavening, processing
机译：通过访谈，加工操作，对生产技术，市场样品的质量以及发酵时间（6和8小时），发酵剂（酵母和发酵粉）和保质期（新鲜和24小时）对麻萨质量的影响进行了评估，实验室分析和感官研究。使用SPSS Statistics Package进行统计分析。麻辣酱生产商之间的加工技术有所不同，包括大米的制备方法，大米的浸泡时间（4 – 6h），在添加面包酵母之前保留糊状的时间（3 – 4h），油炸时间（4 -5分钟）。 ）以及煮熟的米饭与浸泡的米饭的比例（1：2和1：4）。马萨诸塞州生产者的统一做法是洗涤，湿磨，发酵时间（过夜），添加酵母，盐和糖以及在炸之前用天然碱（发酵粉）稀释相当稠的面糊。大米的功能特性是泡沫容量（23.7％），泡沫稳定性（88.5％），吸水能力（0.02％），胶凝能力（20％），糊化温度（82oC）和胶凝时间（20分钟）灰，水分，蛋白质，脂质和总细菌数之间的关系（p≤0.05）。它们分别适用于实验室处理样品和市场样品的范围;水分（10.2 – 11.7％和12.0 – 13.7％）;蛋白质（7.1 – 7.6％和7.6 – 8.2％）;脂质（1.9 – 2.4％和2.4 – 2.6％）;灰分（0.4 – 0.7％和0.6 – 0.8％）和细菌总数（1.2 x 101 – 1.6 x101 cfu / g）。在生产的第一天，在实验室处理的和麻萨样本中，所有感觉因素均观察到显着差异（p≤0.05）。根据感官评分，除了未经发酵剂发酵8小时的玛莎酒外，所有实验室生产的玛莎酒样品在感官上均可接受，无显着差异（p≥0.05）。在7点享乐主义量表上，所有新鲜的麻萨市场样品的平均感官评分均小于4.0。在生产后第一天，在所有感官因素上，市场和实验室处理的玛莎样品之间均存在显着差异（P≤0.05），而市场和实验室生产的玛莎样品的50％感官上不可接受。与新鲜生产的（针对市场和实验室）玛莎样品不同，发现在生产的第一天（24h）之后，趋势并不相同。这是因为与市场上的玛莎样品不同，没有膨松剂的实验室制备的玛莎样品与带有膨松剂的玛莎样品一样不可接受。关键词：Masa品质发酵发酵加工

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号