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首页> 外文期刊>Nutrition & Food Science >Quality characteristics and acceptability of cookies from sweet potato - maize flour blends
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Quality characteristics and acceptability of cookies from sweet potato - maize flour blends

机译：红薯-玉米粉混合物中曲奇的质量特征和可接受性

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摘要

Purpose - This study aims to assess the quality characteristics and acceptability of cookies from sweet potato-maize flour blends and to determine nutritional quality, color and palatability traits and to compare the effects with that of wheat cookies, so as to suggest a cost-effective production method to bakers and retailers. This would ensure food security, enhanced health, combat malnutrition problems and improve the production of the crops.Design/methodology/approach - Cookies were prepared by the method reported by Okaka and Isieh (1990), Abayomi et al. (2013), Onabanjo and Ighere (2014) with modification. Flour (200 g) from each sample of different flour blends was used for the experiment. Sugar (80 g) was creamed with margarine (100 g) until light and fluffy constituency was obtained using Kenwood chef with initial minimum speed, and the speed increased stepwise until the mark of 6 on the chef indicator was attained. Whole egg (60 g) was added, then followed by flour (200 g), powdered milk (20 g), baking powder (0.1 g) and salt (1 g) were added and mixed until a stiff paste (batter) was obtained. The batter was rolled on a floured board using a rolling pin to a thickness of 0.2-0.3 cm. The rolled batter was cut into circular shapes with a cutter and arranged on a greased tray and baked at 1500°C for 20 minutes. The cookies were brought out, cooked and packaged in cellophane bag until used for laboratory analysis. Findings - The results revealed that substitution of sweet potato flour with maize flour significantly (p < 0.05) reduced the protein from 6.8-4.4 per cent, moisture from 5.3-5.0 per cent, crude fibre from 3.4-2.5 per cent and fat from 9.8-8.5 per cent of the composite flours and the cookies. The ash and sugar contents were increased from 4.3-5.8 per cent for ash and 2.1-3.9 per cent for sugar with increase in sweet potato flour substitution. The calorific value of the cookies decreased from 457-397 cal/100 g as the percentage of sweet potato flour increased in the maize flour cookies. Sensory evaluation results showed that the colour, texture, taste and overall acceptability changed significantly (p < 0.05) with increase in sweet potato flour substitution. The optimum substitution level was 40 per cent; above this, the product becomes less acceptable to the consumer.Research limitations/implications - Fabrication and production processing machines that use sweet potato will be a great challenge.Originality/value - This research is of value to the bakery industry or retailers. The optimum substitution level of sweet potato flour was 40 per cent, and it appears to be a promising measure from the view of practicability. The relative ease of getting sweet potato flour makes it superior to other imported flour like wheat and in reducing cost of importation of wheat to Nigeria.
机译：目的-这项研究旨在评估甘薯-玉米粉混合物中曲奇的质量特征和可接受性，确定营养品质，颜色和适口性状，并将其与小麦曲奇的效果进行比较，以表明具有成本效益面包师和零售商的生产方法。这将确保粮食安全，增强健康，战胜营养不良问题并提高农作物的产量。设计/方法/方法-曲奇饼是由Okaka和Isieh（1990），Abayomi等人报道的方法制备的。 （2013），Onabanjo和Ighere（2014）进行了修改。来自不同面粉混合物的每个样品的面粉（200克）用于实验。用人造黄油（100 g）将糖（80 g）涂成奶油，直到使用Kenwood厨师以最小的初始速度获得轻盈蓬松的成分，然后逐步提高速度直至厨师指标上达到6的标记。添加全蛋（60 g），然后添加面粉（200 g），奶粉（20 g），发酵粉（0.1 g）和盐（1 g）并混合直至获得坚硬的糊状物（糊状物） 。使用a面杖将面糊在面粉板上滚动至0.2-0.3厘米的厚度。用切割机将轧制的面糊切成圆形，并布置在涂有油脂的托盘上，并在1500℃下烘烤20分钟。取出饼干，煮熟并包装在玻璃纸袋中，直到用于实验室分析为止。研究结果-结果显示，用玉米粉替代红薯粉的比例显着（p <0.05），蛋白质含量从6.8-4.4％降低了，水分降低了5.3-5.0％，粗纤维降低了3.4-2.5％，脂肪降低了9.8 -8.5％的复合面粉和饼干。随着甘薯粉替代的增加，灰分和糖分从灰分的4.3-5.8％和糖分的2.1-3.9％增加。随着玉米粉饼干中甘薯粉比例的增加，饼干的热值从457-397 cal / 100 g降低。感官评估结果表明，随着甘薯粉替代量的增加，其颜色，质地，味道和总体可接受性发生了显着变化（p <0.05）。最佳替代水平是40％;在此之上，产品变得不为消费者所接受。研究的局限性/意义-使用甘薯的制造和生产加工机器将是一个巨大的挑战。原创性/价值-该研究对烘焙业或零售商具有价值。甘薯粉的最佳替代水平为40％，从实用性的角度看，这似乎是一个有前途的措施。红薯粉相对容易获得，使其优于其他进口面粉（如小麦），并降低了向尼日利亚的小麦进口成本。

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