• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Plant Foods for Human Nutrition >Chemical, sensory and rheological properties of porridges from processedsorghum (Sorghum bicolor, bambara groundnut (Vigna subterranea L. Verdc)and sweet potato (Ipomoea batatas) flours
【24h】

Chemical, sensory and rheological properties of porridges from processedsorghum (Sorghum bicolor, bambara groundnut (Vigna subterranea L. Verdc)and sweet potato (Ipomoea batatas) flours

机译：高粱（双色高粱），巴巴拉花生（Vigna subterranea L. Verdc）和甘薯（番薯）的粥的化学，感官和流变特性

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

The chemical, sensory and rheological properties of porridges made from blends of sprouted sorghum, bambara groundnuts and fermented sweet potatoes were examined. Sorghum and bambara groundnuts were sprouted for 48 h while sweet potatoes were fermented for the same period. Blends were formulated from the processed ingredients in the ratio of 60:40:0, 57:42:1, 55:44:1 and 52:46:2 (protein basis) of sorghum, bambara groundnuts and sweet potatoes. Porridges were prepared from the composite flours and the traditional sorghum complementary food. Standard assay methods were used to evaluate the flours for nutrient composition. The porridges were also tested for sensory properties and viscosity. Processing increased the levels of most of the nutrients evaluated. Relative to the sorghum traditional complementary food, the composite flours had higher levels of lipids, protein, ash, crude fiber and minerals (p < 0.05). The porridges from the composite flours were generally liked slightly by the panelists and were about seven times less viscous than the porridge from the traditional sorghum complementary food. Use of the composite flours, particularly the 52:46:2 blend, as a traditional complementary food should be encouraged in Nigeria especially with the increasing cost of commercial complementary foods.
机译：检查了发芽的高粱，班巴拉花生和发酵红薯的混合物制成的粥的化学，感官和流变特性。高粱和班巴拉花生的发芽时间为48小时，而甘薯的发酵时间为同一时间。从加工成分中以高粱，班巴拉花生和地瓜的比例为60：40：0、57：42：1、55：44：1和52：46：2（以蛋白质为基础）配制掺合物。用复合面粉和传统的高粱辅食制备粥。使用标准测定方法评估面粉的营养成分。还测试了粥的感官特性和粘度。加工过程增加了大多数营养素的含量。相对于高粱传统的辅食，复合面粉的脂质，蛋白质，灰分，粗纤维和矿物质含量较高（p <0.05）。专家们通常很喜欢复合面粉制成的粥，其粘度比传统高粱补充食品制成的粥低约7倍。在尼日利亚，应鼓励使用复合面粉，尤其是52：46：2混合粉作为传统的辅食，尤其是随着商业辅食成本的增加。

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