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首页> 外文期刊>Plant Foods for Human Nutrition >Proximate composition and selected functional properties of African breadfruit and sweet potato flour blends.
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Proximate composition and selected functional properties of African breadfruit and sweet potato flour blends.

机译：非洲面包果和地瓜粉混合物的近成分和选定的功能特性。

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摘要

Full-fat African breadfruit flour was used to replace 30, 40, 50, 60 and 70% of sweet potato flour. The chemical composition and functional properties of composite flours showed that they contain more protein, fat and ash and less carbohydrate thansweet potato flour. With increasing level of supplementation of breadfruit, ash, protein and fat contents increased while carbohydrate decreased. The composite flours possessed higher water absorption than sweet potato flour. The water absorption capacity increased from 20% for sweet potato flour to the range of 85-120% for composite flours. The oil absorption capacities for some composite flours were higher than that for sweet potato but less than that of breadfruit. Composite flours had good foaming capacity but lacked foaming stability. It is suggested that the low bulk density of the composite flours will be an advantage in the preparation of weaning food formulations.
机译：全脂非洲面包果粉被用来代替30、40、50、60和70％的甘薯粉。复合面粉的化学成分和功能特性表明，与甜薯粉相比，它们含有更多的蛋白质，脂肪和灰分，而碳水化合物却更少。随着面包果补给水平的提高，灰分，蛋白质和脂肪含量增加，而碳水化合物减少。复合粉的吸水率比红薯粉高。吸水率从红薯粉的20％增至复合粉的85-120％。某些复合面粉的吸油量高于红薯，但低于面包果。复合粉具有良好的发泡能力，但缺乏发泡稳定性。有人提出，复合面粉的低堆积密度将是制备断奶食品配方的一个优点。

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