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首页> 外文期刊>Nutrition & Food Science >Chemical and sensory properties of yam (Discorea alata) flour substituted with grain amaranth (Amaranthus cruentus) flour
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Chemical and sensory properties of yam (Discorea alata) flour substituted with grain amaranth (Amaranthus cruentus) flour

机译：grain菜粉代替山药粉的化学和感官特性

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摘要

Yam flour (YMF; yam meal) is an important staple food in the tropics but its utilization is limited by low nutrient and consumer acceptability. This study assessesed the chemical and sensory properties of YMF substituted with grain amaranth flour (GAF). YMF and GAF were prepared on a DM basis; GAF was mixed with YMF at ratio 1:3. All flour samples were subjected to chemical (moisture, protein, fat, ash, crude fibre, carbohydrate and minerals) evaluation and sensory evaluation of the stiff gel was conducted by a 10-member panel consisting of 5 adult males and 5 females. It was found that GAF increased the protein content of YMF significantly at P < 0.05 from 1.8 to 9.63%. There was a decrease in carbohydrate content of YAF when substituted with GAF. There was a significant increase (P < 0.05) in P and Na when YMF was substituted with GAF. There was no significant difference in acceptability of gel from grain amaranth and yam flour (GAF-YMF) compared with whole YMF gel on colour, texture, flavour and overall acceptability. These findings indicate that substitution of YMF with GAF improved nutrient composition without affecting the acceptability. This will further improve the nutritional status of people in YMF-consuming areas.
机译：山药粉（YMF;山药粉）是热带地区的重要主食，但由于营养成分低和消费者难以接受而受到限制。这项研究评估了用MF菜粉（GAF）代替的YMF的化学和感官特性。 YMF和GAF是根据DM编制的;将GAF与YMF以1：3的比例混合。对所有面粉样品进行化学（水分，蛋白质，脂肪，灰分，粗纤维，碳水化合物和矿物质）评估，并由5名成年男性和5名女性组成的10人小组对硬质凝胶进行感官评估。发现GAF在P ＜0.05时使YMF的蛋白质含量从1.8增加到9.63％。当用GAF取代时，YAF的碳水化合物含量降低。当用GAF代替YMF时，P和Na显着增加（P <0.05）。与谷物籽mar粉和山药粉（GAF-YMF）相比，凝胶的可接受性与YMF凝胶的整体在颜色，质地，风味和总体可接受性上没有显着差异。这些发现表明用GAF替代YMF改善了营养成分而不影响可接受性。这将进一步改善YMF消费地区人们的营养状况。

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