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首页> 外文期刊>International Journal of Science and Qualitative Analysis >Effect of Nutritional, Sensory and Texture Properties of Jackfruit Seed (iArtocarpus Heterophyllus Lam./i) Flour Burfi
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Effect of Nutritional, Sensory and Texture Properties of Jackfruit Seed (iArtocarpus Heterophyllus Lam./i) Flour Burfi

机译：菠萝蜜波罗蜜种子的营养，感官和质地特性的影响

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摘要

The study was conducted to effect of nutritional, sensory and textural properties of jackfruit seed flour burfi. The jackfruit seed flour use in different proportion to find out the based composition for preparing burfi with khoa. The percentage of jackfruit seed flour used in the burfi are 60%, 70%, 80%. For different formulation of burfi BC (100:30), B1(60:60:36), B2(70:60:39), B3(80:60:42) were generated. They were evaluated of nutrients properties sensory attributes like in taste, color, texture, flavour, mouth feel, after taste and overall acceptability of burfi. Physical parameters were also monitor including cohesiveness, springiness, gumminess, chewiness, adhesiveness and stiffness among textural properties show wide variation among all types of burfi. Statistical analysis of the data was carried out using single factor one-way analysis of variance (ANOVA). The finding show that 60% jackfruit seed flour was more acceptable in term overall evaluations. Basing on texture profile analysis, sensory attributes analysis, and more preferable composite is recommended which can be possibly further applied to daily diets.
机译：这项研究是为了影响菠萝蜜种子面粉burfi的营养，感官和质地特性。菠萝蜜籽粉以不同的比例使用，以找出用于与khoa一起制作burfi的基础成分。 Burfi中使用的菠萝蜜籽粉的比例分别为60％，70％和80％。对于Burfi BC（100：30）的不同配方，生成了B1（60:60:36），B2（70:60:39），B3（80:60:42）。他们对营养成分的感官属性进行了评估，例如口味，颜色，质地，风味，口感，后味和Burfi的总体可接受性。还监测了物理参数，包括内聚性，弹性，胶质性，耐嚼性，粘合性和刚度，其质地特性在所有类型的Burfi中显示出很大的差异。使用单因素单因素方差分析（ANOVA）进行数据的统计分析。该发现表明，在学期总体评价中，60％的菠萝蜜籽粉更为可接受。基于质构特征分析，感官属性分析以及更优选的复合材料，建议将其进一步应用于日常饮食。

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