基于模糊数学的蒲公英脆片微波真空膨化工艺的优化

为使蒲公英的食用不受季节和地域的限制,本研究以蒲公英为主要原料,辅以淀粉和豆粉等成分后重构定型,并采用微波真空膨化技术将其制成一种蒲公英脆片新产品。在建立模糊数学感官评价体系的基础上,采用模糊数学感官评价体系评分和产品脆度为指标,经过单因素和响应曲面优化设计蒲公英脆片配方。结果表明,确定蒲公英脆片最佳配方(以50.00 g蒲公英浆糊为标准)为:马铃薯淀粉8.6 g,食盐添加量0.5 g,豆粉添加量7 g,白砂糖添加量7.5 g;蒲公英脆片最佳制备工艺:脆片厚度为2 mm,膨化功率1513 W,膨化时间38 min,此时所得的脆片模糊数学感官评分为96分,脆度值为1.67 mm。在此条件下制得的蒲公英脆片有较好的感官特性,组织状态、色泽、滋味、气味、膨化效果均较佳,可为蔬果脆片加工业提供参考。     

模糊数学法在不同方式处理的台式烤肠感官评价中的应用

应用模糊数学综合评判法对水煮、油炸、电烤3种处理的台式烤肠进行了感官评价,结果表明,3种不同方式处理的台式烤肠的综合感官评定级别从高到低为:电烤处理的台式烤肠﹥油炸处理的台式烤肠﹥水煮处理的台式烤肠。     

基于均匀设计和模糊数学的香菇菌汤制备工艺

为优化香菇菌汤辅料的配方,拟用均匀试验设计原理,以感官评定为指标,采用模糊数学原理建立系统的感官评价方法,确定最优的香菇菌汤配方。通过试验确定的回归方程,经检验分析显著,得出最优配方为：每40g香菇中加入0.01g柠檬酸、2.4g生姜、2.4g枸杞、1.2g谷氨酸钠+I+G、0.05g陈皮、1.2g茴香。     

模糊评判结合响应面法优化小米太谷饼配方

小米营养价值高,通过将其加入到太谷饼中开发出小米太谷饼,建立小米太谷饼模糊数学感官评价体系,在单因素实验中,以感官评分和硬度为指标对其进行评价,最后通过响应面优化出小米太谷饼最佳配方。结果表明:各因素对小米太谷饼感官评分影响由大到小为:小米粉添加量>白砂糖添加量>植物油添加量。小米太谷饼最佳配方为:小麦粉74 g、小米粉26 g、白砂糖25 g、植物油30 g、淀粉糖浆12.5 g、水17.5 g、食用小苏打0.8 g、食用碱0.3 g、鸡蛋10 g,此时感官评分为85.46±2.12分,与模型预测值85.11分相符,此配方下小米太谷饼感官评分高,色泽黄色,香气突出,口感酥松可口。     

模糊数学法优化复合型无花果饮料配方的研究

以无花果叶、无花果鲜果和无花果树皮为原料,制作复合型无花果饮料。以感官评分为评价指标,确定复合原汁最佳比例,采用模糊数学评价法优化了复合型无花果饮料的配方。结果表明:无花果复合原汁的最佳质量比为鲜无花果汁:无花果叶提取液:无花果树皮提取液=3∶1∶1;复合型无花果饮料最佳配方为无花果复合原汁15 g,50%糖浆8 g,5%柠檬酸1.8 g,蜂蜜1.2 g。通过该配方制备出的复合饮料色泽鲜亮,口感良好,具有无花果特有的清香。     

基于模糊综合感官评价法研究海带猪肉丸加工工艺

以猪肉和海带为原料,通过单因素和正交试验,结合模糊数学感官评价法,研究海带猪肉丸的加工工艺。结果表明:海带猪肉丸的最佳配方为海带25g,肥膘25g,冰水20g,淀粉16g。     

模糊数学综合评价优化清热利咽袋泡茶配方及加工工艺

结合临床用药配方,以连翘叶、薄荷、大枣为原料开发研究一款清热利咽功能性袋泡茶.采用模糊数学综合评价法建立原料配方与感官品质之间的回归模型,经响应优化器优化,确定袋泡茶的最佳配方.通过正交试验设计,以模糊数学感官评价值和水浸出物含量为指标,确定袋泡茶最佳冲泡工艺.以茶汤沉淀物、色泽扩散速度和感官评价值为指标,筛选适宜的包...     

速食苦荞小米方便粥的制备工艺研究

试验主要以小米和苦荞米为主要原料,研究一种营养而方便的速食型方便粥的制备方法。结果表明,当小米蒸煮20 min,中高火微波干燥20 min;苦荞米蒸煮12 min,140℃下焙烤20 min时,方便粥复水率和黄酮含量最高。方便粥的最佳配方为:每百克小米中添加30 g苦荞米,10 g麦芽糊精,10 g魔芋胶,8 g蔗糖,20 g红枣,此条件下制备的方便粥具有良好的感官品质,拥有较高的黄酮含量。     

花生蛋白饮料中复配稳定剂的研究

优化花生蛋白饮料的复配稳定剂配方,评价添加稳定剂后饮料的感官特性。试验采用均匀设计优化配方,对结果进行回归分析,通过模糊评价法分析饮料的感官特性。结果表明：在试验水平范围内,100mL 花生乳中黄原胶用量0.06g、卡拉胶用量0.08g、蔗糖酯用量0.38g 时,花生蛋白饮料表现出良好的稳定性,蔗糖酯用量对稳定性的影响最大,黄原胶影响最小,添加最优稳定剂配方后的花生蛋白饮料隶属于“喜欢”等级。     

蜜桃藏茶调味茶的研制

为改善茶叶风味,提高藏茶的市场接受度,以适应更多消费群体的感官需要,该研究以藏茶为主要原料,配以甜叶菊、水蜜桃浓缩汁、食用香精等辅料,通过单因素试验和二次旋转正交试验,以感官审评结果为评价指标并结合模糊数学综合评价法对配方进行评价,研究蜜桃藏茶的最佳配方。结果表明：蜜桃藏茶最佳配比为每100 g藏茶中添加水蜜桃浓缩汁3 mL、甜叶菊0.85 g、复合食用香精0.6 mL,在此配方条件下,制成的蜜桃藏茶滋味甜醇、蜜桃香浓郁持久,风味优于传统藏茶。     

Amaranth,millet and buckwheat flours affect the physical properties of extruded breakfast cereals and modulates their potential glycaemic impact

Three non‐traditional pseudo‐cereal flours (amaranth, buckwheat and millet) were used in the manufacture of extruded breakfast cereal products as a replacement for wheat and maize flour. The use of these flours altered the physical and nutritional quality of extruded breakfast cereals. Extruded products made using the flours exhibited an increased product and bulk density. However the extruded products were not significantly different compared to the control sample in terms of expansion ratio (excepting Amaranth at the 65% inclusion rate). All of the extruded products made with the inclusion of pseudo‐cereals showed a significant reduction in readily digestible carbohydrates and slowly digestible carbohydrates compared to the control product during predictive in vitro glycaemic profiling. The results illustrate the potential use of these non‐traditional cereal flours in lowering the glycaemic response to the ingestion of extruded breakfast cereals.     

The contribution of food groups to the nutrient intake and food pattern among pre-school children

A pre-school-based dietary survey, using 7-day records, was carried out in Sweden in the Stockholm area at 12 pre-schools; the survey included 109 of 131 participating children. The present study was designed to describe weekday and weekend food patterns, i.e. the frequency of consumption of food items and the contribution of energy and nutrient intake from different food groups, and to explore how foods are related in pre-school children's diet. At pre-school, all children except one ate vegetables and fruits about once a day, and all children consumed, on average, milk and cheese, meat products, bread and breakfast cereals and fats more than once a day. Milk and cheese products, bread and breakfast cereals and meat products were the primary source of energy and protein. The main source of dietary fibre was bread and breakfast cereals, potatoes and fruits. The “low-nutrient foods”, e.g. confectionery, buns, and soft drinks, contributed 20% of the energy during the weekdays and 33% during the weekend days. When all food groups (g/MJ) were analysed simultaneously in a Principal Components Analysis (PCA), 52% of the variation was explained. The food consumption data were described using four food clusters: milk and cheese products; bread and breakfast cereals; meat, potatoes and cooked cereals; confectionery, buns and soft drinks. In conclusion, the PCA seems to be a useful visual tool for elucidating how foods are related in the diet.     

Micronised-roasted coffee from unripe fruits improves bioactive compounds and fibre contents in rice extruded breakfast cereals

Unripe green coffee is one of the by-products from coffee processing that does not have many applications in higher value-added food products. This study aimed to evaluate the chemical, technological, and sensory properties of rice-based breakfast cereal made with micronised-roasted coffee (MRC) from green coffee fruits. The products were elaborated with different MRC concentrations (2, 5 and 9%) and manufactured in a single screw extruder. Data were analysed by analysis of variance and Tukey's test (p < 0.05). The increase in MRC concentration improved the contents of caffeine, chlorogenic and caffeic acids in the breakfast cereals, and reduced the luminosity and expansion index due to the presence of brown colour and fibres from coffee beans. The cereal made with 5% of MRC was more accepted by consumers. Thus, MRC has proven to be a potential source of bioactive compounds, fibres and natural brownish colour for breakfast cereals.     

Study on ochratoxin A in cereal-derived products from Spain

A study on ochratoxin A (OTA) in cereal-derived products was carried out. Cereal-based baby foods, breakfast cereals and beers were analyzed for mycotoxin OTA using an in-house developed high-performance liquid-chromatographic method.OTA was detected in 19 of the 21 samples of breakfast cereals (limit of detection 0.066 μg/kg), in 14 of the 20 samples of cereal-based baby foods (limit of detection 0.035 μg/kg) and in 24 of the 31 samples of beer (limit of detection 0.012 μg/l). The mean concentrations of OTA found were the following: 0.265 μg/kg in breakfast cereals, 0.187 μg/kg in cereal-based baby food and 0.044 μg/l in beer. The influence of different factors, such as the fibre content in breakfast cereals, type of cereals used in cereal-based baby food and alcohol content in beer, on the OTA levels was studied.     

Liquid chromatographic method for fumonisin B1 in sorghum syrup and corn-based breakfast cereals.

The fungus Fusarium verticillioides has been found on corn and sorghum, so it is possible that one or more of these toxins may be found in corn products such as breakfast cereals and syrup prepared from sorghum. Published methods when applied to syrups spiked with fumonisins gave low recoveries, less than 50%. A method was therefore developed which would be applicable to the syrup and breakfast cereals as well. Test samples were extracted with methanol-0.1 M sodium phosphate buffer (pH3) (1 + 1). The extract was diluted with water and applied to a 1 g C18 column. The column was washed with acetonitrile-water (2 + 8). Fumonisin B1 (FB1) was eluted with acetonitrile-trifluoroacetic acid (1000 + 1). The purified extract was evaporated and the toxin was derivatized with ophthaldialdehyde mercaptoethanol. The reaction mixture was resolved on a C18 liquid chromatographic column using acetonitrile-water-acetic acid (500 + 550 + 10.5) as the mobile phase at 37 degrees C, and FB1 measured with a fluorescence detector (excitation 335 nm, emission 440 nm). Recoveries of FB1 added to samples of sorghum syrup at levels ranging from 0.1 to 1.0 microgram/g were 94-132%. Recoveries of FB1 added to samples of breakfast cereal (corn flakes) at levels ranging from 0.2 to 1.6 micrograms/g were 96-100%. The method was applied to the analysis of 35 samples of sorghum syrup collected from 15 states in the US. One sample was found to contain FB1 at 0.12 microgram/g. A total of 32 samples of breakfast cereals collected by the Food and Drug Administration inspectors from grocery stores around the Kansas City area were analysed; no FB1 was found in the breakfast cereals (< 0.01 microgram/g). Results of this study indicated that FB1 possibly is not a problem in sorghum syrup and corn-based breakfast cereals in the US.     

Occurrence of acetic acid and formic acid in breakfast cereals

Breakfast cereals are usually manufactured by extrusion followed by drying and toasting steps in which thermal treatments are applied. In addition, owing to the low water activity and the content in cereals of proteins and carbohydrates, precursors of the Maillard reaction, this reaction and degradation of sugars are favoured during processing. Acetic and formic acids have been identified as final products of Maillard reaction (MR) and sugar caramelisation. Acetic and formic acid contents have been determined by ion exchange high‐performance liquid chromatography in 56 commercial breakfast cereals. Results were evaluated taking into account the sample formulation. Acetic and formic acids were detected in all samples, and significant variations were observed for acetic acid depending on the protein and fibre content. Acetic acid, originating from 1‐deoxyglucosone cleavage during MR, proved to be a good indicator of processing in cereals enriched with or based on wheat flour because of their high protein content. Fibre addition increased acetic acid concentration. The application of acetic acid as a chemical marker of processing in breakfast cereals and its possible generation pathways are discussed. Copyright © 2006 Society of Chemical Industry     

Recent Trends in Ready-to-eat Breakfast Cereals in the U.S

Data in the USDA National Nutrient Database for Standard Reference (SR) were examined to discern trends in ready- to-eat breakfast cereals resulting from manufacturers’ reformulations, many in response to public health concerns and consumer demand. The majority of the nutrient data for breakfast cereals in SR are supplied by manufacturers. Nutrient data and ingredients for Kellogg and General Mills ready-to-eat cereals within SR were examined, as those brands represent 62% of the U.S. market. Mean values for total sugar, total dietary fiber, and sodium were calculated for those manufacturers’ breakfast cereals within SR releases 18 through 24 (2005-2011). Values from SR18 (n=120 products) were compared to those from SR24 (n=151 products) using unpaired Student's t-tests. Sugar levels fell from 27.5 to 24.8 g/100 g and sodium from 511 to 438 mg/100 g, a reduction of 10% (not significant; p=.057) and 14% (p<.05), respectively. Fiber levels rose from 7.1 to 9.4 g/100 g, a 32% increase (p<.05). Nutrient comparisons were made using paired t-tests on a subset of 83 products, which excluded cereals that had been added or dropped between SR18 and SR24. From 2005 to 2011, sugar and sodium levels decreased by 7.6% and 11.2%, respectively, while fiber levels increased by 13.4% (all p<.0001). Whole grain ingredients were found in at least 2/3 of the cereals examined in SR24. Trends observed in this important breakfast category demonstrate positive changes in the nutrient composition which may have an important impact on public health.     

Determination of deoxynivalenol in wheat-based breakfast cereals marketed in Portugal.

Deoxynivalenol (DON), also known as vomitoxin, is one of a group of closely related secondary fungal metabolites--the trichothecenes--and is produced predominantly by several species of the genus Fusarium, especially Fusarium graminearum. The present study was carried out to evaluate the natural occurrence of DON in different kinds of wheat-based breakfast cereals widely consumed by the population. A total of 88 commercially available samples of wheat-based breakfast cereals were randomly collected from different supermarkets in Lisbon, Portugal. The samples were analyzed using immunoaffinity column, and DON was quantified by liquid chromatography. Detection limit was 100 microg/kg. Average recovery of DON was 80%. Of 88 analyzed samples, 72.8% contained levels of DON between 103 and 6,040 microg/kg, with mean level of 754 microg/kg, and 24 samples (27.2%) were not contaminated (< 100 microg/kg). These results indicate an incidence of this mycotoxin in these products, and the authors suggest a monitoring for the prevention of molds and mycotoxins. This is the first report in Portugal on natural contamination with DON in wheat-based breakfast cereals.     

Effect of digestive process on Maillard reaction indexes and antioxidant properties of breakfast cereals

Extrusion, drying and toasting are the most representative manufacturing processes suffered by breakfast cereals, conjugating thermal/moisture conditions that allow the Maillard reaction (MR) and caramelisation development, as well as the destruction of thermally labile antioxidant compounds. However, other compounds – like Amadori products and hydroxymethylfurfural (HMF) – are originated from the MR and caramelisation, showing different biological activities, as the antioxidant activity. But breakfast cereals are ingested and then affected by the digestive process, and so that the aim of this work was to analyse the effects of the digestion on the bioaccessibility of certain MR products (Amadori compound and HMF) and on the antioxidant activity of corn-based breakfast cereals, using a standardized in vitro gastrointestinal digestion. After digestion approx. 90% HMF remained soluble, but in some cases HMF distribution between soluble/insoluble fractions was higher than the initial HMF measured in the raw cereal, suggesting a release of initially bound Amadori products and its conversion to HMF during the digestion process. The Amadori compound was uniformly distributed between both fractions. The antioxidant activity of the soluble fraction was always higher than that from the raw cereal in any of the antioxidant method employed; therefore the digestion increased the solubility of the antioxidant compounds.     

Effect of home and industrial processing on protein quality of baby foods and breakfast cereals.

The effect of home and industrial processing on the protein quality of baby foods and breakfast cereals, commonly consumed in Pakistan, was studied. The nutritive value of baby foods and breakfast cereals was determined chemically (including amino acid analyses) and biologically in N-balance experiments with growing rats. Lysine and threonine were found to be the limiting amino acids in home and industrially produced baby foods whereas lysine was the limiting amino acid in all the breakfast cereals. The lysine contents of home-prepared baby foods were damaged to a great extent at 150–160°C compared with 100–110°C. The levels of lysine (35–76%) and arginine (10–41%) were in all the breakfast cereals reduced by the industrial processing. The net protein utilisation (NPU) of home-prepared baby foods ranged from 51–81% as compared to 57–60% for industrially produced baby foods. The net dietary protein calorie per cent (NDp cal%) of home and industrially produced baby foods varied between 2.6 and 7.3% and between 7.0 and 7.1% respectively. The industrial processing reduced significantly the true digestibility (4–20%), biological value (13–34%) and net protein utilisation (17–41%) of all the breakfast cereals.