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首页> 外文期刊>Nutrition & Food Science >Quality evaluation of ginger-flavoured soy-cassava biscuit.
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Quality evaluation of ginger-flavoured soy-cassava biscuit.

机译：姜味大豆木薯饼干的质量评估。

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摘要

The potential use of ginger-flavoured soy-cassava flour (meal) to produce high-protein biscuits was examined. Biscuits were prepared using soy-cassava flour blends of 0:100, 20:80, 30:70 and 40:60 w/w, and their physicochemical and sensory properties were evaluated. Biscuits prepared using 100% wheat flour serve as a control. Chemical analysis indicated that the substitution of soy flour into cassava flour augmented the nutrient content of the biscuit. The use of ginger powder as a flavouring agent effectively masked the beany flavour that is normally associated with soybean products. A sensory evaluation also confirmed good aroma and positive acceptability. These findings confirm the endless possibilities of protein enrichment of cassava flour for the production of biscuits as a potentially effective strategy for enhancing protein-energy balance in children, particularly in developing countries. The value of this study lies in its potential as a product development strategy in combating protein-energy malnutrition, thereby promoting good health, labour productivity and mental development.
机译：检查了生姜味的大豆木薯粉（粉）在生产高蛋白饼干中的潜在用途。使用0：100、20：80、30：70和40:60 w / w的大豆-木薯粉混合物制备饼干，并评估其理化和感官特性。使用100％小麦粉制备的饼干作为对照。化学分析表明，将大豆粉替代为木薯粉可增加饼干的营养成分。姜粉作为调味剂的使用有效地掩盖了通常与大豆产品相关的豆腥味。感官评估也证实了良好的香气和积极的接受度。这些发现证实了木薯粉富含蛋白质的生产饼干的无限可能性，作为增强儿童尤其是发展中国家儿童蛋白质能量平衡的潜在有效策略。这项研究的价值在于它可以作为一种产品开发策略来对抗蛋白质能量营养不良，从而促进身体健康，劳动生产率和智力发展。

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