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首页> 外文期刊>Journal of food quality >PHYSICOCHEMICAL PROPERTIES OF FORTIFIED CORN CHIPS WITH BROAD BEAN FLOUR, CHICKPEA FLOUR OR ISOLATED SOY PROTEIN
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PHYSICOCHEMICAL PROPERTIES OF FORTIFIED CORN CHIPS WITH BROAD BEAN FLOUR, CHICKPEA FLOUR OR ISOLATED SOY PROTEIN

机译：粗豆粉，鹰嘴豆粉或大豆分离蛋白强化玉米片的理化性质

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摘要

The effectiveness of substituting different concentrations (3, 6 or 9%) of broad beannflour (Bb), chickpea flour (Cp) or isolated soy protein (ISP) on the physiochemicalnand sensory properties of corn chips was evaluated. Fortification increasedn(P u0002 0.05) protein contents from 6.4 to 10.5%. Sensory and instrumental colornresults indicated that fortification at high levels (9%) increased (P u0002 0.05) chipnredness. Texture profile analysis results (TPA) indicated that, as fortification ratiosnincreased, texture measures of TPA measures decreased (P u0002 0.05). The raw andncooked corn flavor attributes decreased (P u0002 0.05) in chips fortifiedwith 9% Bb andnCp, and with 6 and 9% ISP. The descriptive texture indicated that 9% Bb and Cpndecreased hardness.The consumer intensity scale results showed that Bb,Cp and ISPnat 9% decreased (P u0002 0.05) crunchiness and hardness. It can be concluded that Bb,nCp or ISP can be added in corn chips.
机译：评估了用不同浓度（3％，6％或9％）的宽阔面粉（Bb），鹰嘴豆粉（Cp）或分离的大豆蛋白（ISP）替代玉米片的理化特性和感官特性的有效性。强化使（P u0002 0.05）蛋白质含量从6.4增加到10.5％。感官和仪器的色度结果表明，高浓度（9％）的强化会增加（P u0002 0.05）碎屑感。质地分布分析结果（TPA）表明，随着设防率的增加，TPA量度的质地量减少（P u0002 0.05）。在添加了9％Bb和nCp以及6％和9％ISP的强化芯片中，未经加工的未加工玉米风味属性降低（P u0002 0.05）。描述性质地表明9％的Bb和Cpn降低了硬度。消费强度标度结果显示9％的Bb，Cp和ISPnat降低了松脆性和硬度（P u0002 0.05）。可以得出结论，可以在玉米片中添加Bb，nCp或ISP。

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  • 来源
    《Journal of food quality》 |2012年第3期|p.200-206|共7页
  • 作者

    TAHA M. RABABAH16 SUSAN BREWER2WADE YANG3 MAJDI AL-MAHASNEH4 MUHAMMAD AL-U’DATT1 SHAFEAH RABABA5 and KHALIL EREIFEJ1;

  • 作者单位

    1Faculty of Agriculture, Jordan University of Science and Technology, PO Box 3030, Irbid 22110, Jordan2Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL3Department of Food Science and Human Nutrition, University of Florida, Gainesville, FL4Faculty of Engineering, Jordan University of Science and Technology, Irbid, Jordan5Ministry of Education, Amman, Jordan;

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