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Physical, nutritional, and sensory quality of rice-based biscuits fortified with safou (Dacryodes edulis) fruit powder.
Food Science & Nutrition ( IF 3.5 ) Pub Date : 2020-05-16 , DOI: 10.1002/fsn3.1622 Eliane-Flore Eyenga 1 , Erasmus Nchuaji Tang 1 , Mercy Bih Loh Achu 2 , Renaud Boulanger 3 , Wilfred F Mbacham 2 , Sali Atanga Ndindeng 4
Food Science & Nutrition ( IF 3.5 ) Pub Date : 2020-05-16 , DOI: 10.1002/fsn3.1622 Eliane-Flore Eyenga 1 , Erasmus Nchuaji Tang 1 , Mercy Bih Loh Achu 2 , Renaud Boulanger 3 , Wilfred F Mbacham 2 , Sali Atanga Ndindeng 4
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The reduction of postharvest losses in rice and safou is imperative to increase productivity in their respective value chains. In this study, fine broken rice grains were used to produce rice flour and subsequently rice‐based biscuits. The biscuits were further fortified with safou powder, and the physical, nutritional, and sensory quality and stability during storage of the different types of biscuits were analyzed using standard methods. Fine or nonsandy biscuits had peak particle size of 500 µm, while medium (slightly sandy) and large (sandy) biscuits had peak particle sizes of 1,000 µm and 1,400 µm, respectively. The hardness varied from 5.7 ± 2.3 N for biscuits with large particles to 16.1 ± 4.4 N for biscuits with fine particles. Fortification of biscuits with sour safou increased the protein and amino acid content of the biscuits. Tryptophan was absent in both safou and the biscuits produced. There was an increase in phosphorus, potassium, calcium, magnesium, copper, iron, manganese, and aluminum following fortification with safou. Nonsandy biscuits dissolved faster in the mouth (melt) during consumption than the other biscuits although most of the biscuits were perceived to be low in melting and buttery. Nonsandy biscuits were rated as “very good,” while slightly sandy and sandy were rated as “good.” Safou rice‐based biscuits were perceived as “very good,” while simple rice biscuits were perceived as “good.” Fortification of rice biscuits with safou increased the protein, essential amino acid, and mineral contents of the biscuits with very appreciable taste. These biscuits can be used to help fight protein, iron, and zinc malnutrition and in mitigating postharvest losses of underutilized broken rice and safou especially sour safou.
中文翻译：
添加 safou（Dacryodes edulis）果粉的大米饼干的物理、营养和感官品质。
减少稻米和萨福的收获后损失对于提高各自价值链的生产力至关重要。在这项研究中，细碎的米粒被用来生产米粉，然后生产大米饼干。饼干进一步添加了萨福粉，并使用标准方法分析了不同类型饼干的物理、营养和感官质量以及储存期间的稳定性。细饼干或非沙饼干的峰值粒径为 500 µm，而中型（轻微沙质）和大（沙质）饼干的峰值粒径分别为 1,000 µm 和 1,400 µm。硬度范围从大颗粒饼干的 5.7 ± 2.3 N 到细颗粒饼干的 16.1 ± 4.4 N。用酸萨福强化饼干增加了饼干的蛋白质和氨基酸含量。萨福和生产的饼干中均不含色氨酸。用萨福强化后，磷、钾、钙、镁、铜、铁、锰和铝的含量有所增加。尽管大多数饼干的融化程度和黄油味较低，但非沙质饼干在食用过程中在口中溶解（融化）速度比其他饼干更快。非沙质饼干被评为“非常好”，而轻微沙质和沙质饼干被评为“良好”。 Safou 大米饼干被认为“非常好”，而简单的大米饼干则被认为“好”。用萨福强化大米饼干，增加了饼干的蛋白质、必需氨基酸和矿物质含量，味道非常好。这些饼干可用于帮助对抗蛋白质、铁和锌营养不良，并减少未充分利用的碎米和萨福（尤其是酸萨福）的收获后损失。
更新日期：2020-05-16
中文翻译：
添加 safou（Dacryodes edulis）果粉的大米饼干的物理、营养和感官品质。
减少稻米和萨福的收获后损失对于提高各自价值链的生产力至关重要。在这项研究中，细碎的米粒被用来生产米粉，然后生产大米饼干。饼干进一步添加了萨福粉，并使用标准方法分析了不同类型饼干的物理、营养和感官质量以及储存期间的稳定性。细饼干或非沙饼干的峰值粒径为 500 µm，而中型（轻微沙质）和大（沙质）饼干的峰值粒径分别为 1,000 µm 和 1,400 µm。硬度范围从大颗粒饼干的 5.7 ± 2.3 N 到细颗粒饼干的 16.1 ± 4.4 N。用酸萨福强化饼干增加了饼干的蛋白质和氨基酸含量。萨福和生产的饼干中均不含色氨酸。用萨福强化后，磷、钾、钙、镁、铜、铁、锰和铝的含量有所增加。尽管大多数饼干的融化程度和黄油味较低，但非沙质饼干在食用过程中在口中溶解（融化）速度比其他饼干更快。非沙质饼干被评为“非常好”，而轻微沙质和沙质饼干被评为“良好”。 Safou 大米饼干被认为“非常好”，而简单的大米饼干则被认为“好”。用萨福强化大米饼干，增加了饼干的蛋白质、必需氨基酸和矿物质含量，味道非常好。这些饼干可用于帮助对抗蛋白质、铁和锌营养不良，并减少未充分利用的碎米和萨福（尤其是酸萨福）的收获后损失。
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