籽粒苋脆片的制备及品质研究-豆柴文库

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籽粒苋脆片的制备及品质研究
1.Introduction
SesameamaranthisasmallgrainthatisnativetoSouthAmerica.ItisalsoknownasamaranthuscaudatusandiscommonlycultivatedinpartsofAsia,AfricaandLatinAmerica.Sesameamaranthisahighlynutritiousfoodsource,richinprotein,fiber,vitamins,andminerals.Theobjectiveofthisstudyistoinvestigatethepreparationandqualityofsesameamaranthcrisps.
2.MaterialsandMethods
2.1Materials
Sesameamaranthseeds,vegetableoil,salt,andspiceswerepurchasedfromalocalmarket.
2.2Preparation
Thesesameamaranthseedswerewashedanddrainedbeforebeingroastedusingapanandheatedvegetableoil.Next,theroastedsesameamaranthseedswerecoatedwithamixtureofsaltandspicesbeforebeingplacedinapre-heatedovenforfurthercooking.Thebakingprocesswasstoppedwhenthesesameamaranthcrispsturnedgoldenbrown.
2.3QualityAssessment
Thequalityofthesesameamaranthcrispswasevaluatedbasedonthefollowingparameters:moisturecontent,texture,flavor,andoverallacceptability.
2.3.1MoistureContent
Themoisturecontentofthesesameamaranthcrispswasmeasuredusingtheovendryingmethod.Approximately5gramsofthesamplewasweighedandplacedinanovenat105°Cfor2hours.Thesampleswereweighedagainaftercoolingandthemoisturecontentwascalculated.
2.3.2Texture
Thetextureofthesesameamaranthcrispswasevaluatedusingatexturometer.Thesampleswerecompressedtomeasuretheirhardness,cohesiveness,andspringiness.
2.3.3Flavor
Theflavorofthesesameamaranthcrispswasevaluatedbyapanelof10trainedsensoryevaluatorsusinga9-pointhedonicscale.
2.3.4OverallAcceptability
Theoverallacceptabilityofthesesameamaranthcrispswasevaluatedusinga9-pointhedonicscalebyapanelof10untrainedsensoryevaluators.
3.ResultsandDiscussion
3.1MoistureContent
Themoisturecontentofthesesameamaranthcrispswasfoundtobe3.5%.
3.2Texture
Thesesameamaranthcrispshadanaveragehardnessvalueof1133.89N,anaveragecohesivenessvalueof0.46,andanaveragespringinessvalueof0.55.Thehardnessvalueswerewithintherangeofotherbakedsnacks,whilethecohesivenessandspringinessvalueswerelowerthanothercrackers.
3.3Flavor
Thesesameamaranthcrispswereevaluatedto