• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>International Journal of Food Science and Biotechnology >Production of Healthy Chips Ready to Eat Using Potato, Green Pea and Lupine Flour for Malnourished Children
【24h】

Production of Healthy Chips Ready to Eat Using Potato, Green Pea and Lupine Flour for Malnourished Children

机译：营养不良儿童使用马铃薯，豌豆和羽扇豆粉生产可食用的健康薯条

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

摘要

Potato chips are the most popular snack consumed especially by children. These chips are considered unhealthy due to high levels of fat and salt content. This study was conducted to produce healthy chips from potato, lupine and green pea flour and enhance the nutritional value of chips. The chips were prepared using Potato, lupine and green pea flour at different ratios (100%:0%:0%, 90%:10%:0%, 85%:15%:0%, 90%:0%:10%, 85%:0%:15%, 80%:10%:10% and 70%:15%:15% respectively). Proximate analysis, minerals content, amino acids composition, physicochemical analysis, biological active compounds analysis and sensory evaluation were carried out on the product chips samples. It showed that moisture content ranged between (7.43-8.77), protein content (7.89-16.07), crude ether extract content (3.90-6.31), ash content (3.00-3.75), crude fiber (2.75-4.12) and carbohydrate content (74.77-61.66). The Minerals analysis revealed that sample G (70% potato flour and 15% lupine flour and 15% green pea flour) was the highest in potassium, iron, calcium and zinc content with low sodium content. The amino acids composition was found that the sample G contained the highest percentage of the essential amino acids including (lysine, phenylalanine threonine and valine). Physicochemical analysis revealed the following ranges: bulk density (0.74-0.91g/ml), water absorption (1.70-1.94g/g), swelling capacity (1.12-1.95ml/g) and pH (5.44-5.89). Biological active compounds analysis reported the following ranges (mg/100g): total phenolic content (790.84-1783.64) and antioxidant activity (82.78%-97.16%). While, sensory evaluation results showed that no significant difference between the products of the seven chips samples. Conclusively healthy chips can be prepared successfully from each potato, green Pea as well as lupine Flour as a nutritious snack to children suffering from malnutrition.
机译：薯片是最受欢迎的零食，尤其是儿童食用。这些薯片由于脂肪和盐分含量高而被认为不健康。进行这项研究的目的是用马铃薯，羽扇豆和绿豌豆粉生产健康的薯片，并提高薯片的营养价值。使用不同比例的马铃薯，羽扇豆和绿豌豆粉（100％：0％：0％，90％：10％：0％，85％：15％：0％，90％：0％：10 ％，85％：0％：15％，80％：10％：10％和70％：15％：15％）。对产品碎片样品进行了近距分析，矿物质含量，氨基酸组成，理化分析，生物活性化合物分析和感官评估。结果表明，水分含量介于（7.43-8.77），蛋白质含量（7.89-16.07），粗醚提取物含量（3.90-6.31），灰分含量（3.00-3.75），粗纤维（2.75-4.12）和碳水化合物含量（ 74.77-61.66）。矿物分析表明，样品G（70％的土豆粉，15％的羽扇豆粉和15％的豌豆粉）的钾，铁，钙和锌含量最高，而钠含量低。发现氨基酸组成，样品G含有最高百分比的必需氨基酸，包括（赖氨酸，苯丙氨酸苏氨酸和缬氨酸）。理化分析显示以下范围：堆积密度（0.74-0.91g / ml），吸水率（1.70-1.94g / g），溶胀能力（1.12-1.95ml / g）和pH（5.44-5.89）。生物活性化合物分析报告了以下范围（mg / 100g）：总酚含量（790.84-1783.64）和抗氧化剂活性（82.78％-97.16％）。同时，感官评估结果表明，这七个芯片样品的产品之间没有显着差异。结论是，可以成功地从每个土豆，豌豆和羽扇豆粉中制备健康的薯条，作为营养不良儿童的营养小吃。

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