Storage Stability of Dehydrated and Soy-Fortified Fermented Maize Meal

Dehydrated fermented maize meal samples fortified with soy flour at 0, 10, and 20% replacement concentrations were stored at 25, 35, 45 and 60°C. Selected samples were analyzed for nonenzymatic browning, lipid oxidation, available lysine loss, and change in pasting properties during storage. Production of browning pigments followed zero order kinetics with activation energies of 125-150 KJ/mole. Multi-phase loss of available lysine was observed in soy fortified maize meal but not in unfortified samples. Total carbonyl content of the samples increased during storage. Considerable changes in pasting properties of the samples occurred during the first 2 months of storage at 25 and 35°C. Nineteen weeks of storage at 35°C caused adverse changes in sensory quality of the 10% soy fortified sample, but not in the unfortified sample.     

营养玉米饺子粉配粉工艺及品质特性研究

研究以玉米粉-膨化玉米粉为主,添加活性谷朊粉和大豆蛋白制备营养玉米饺子粉的工艺。通过单因素和正交试验,获取最佳配比为玉米原粉：玉米膨化粉：活性谷朊粉：大豆蛋白为51：34：10：5。在此条件下营养玉米饺子粉的感官评分最佳,蒸煮损失率为6．45％,延伸性为10．612mm,回复性为0．287。     

In Vitro Estimation of Iron Availability from Meals and Beef: Effect of Processing and Fortification

The effect of meal composition, cooking, drying and fortification on in vitro iron availability from meals (50% meat, 50% vegetables) and meat was studied. Fortification was carried out with electrolytic iron powder. Unfortified samples were also studied. In fortified meals, iron availability (8.5% in raw sample) was not affected by cooking and drying processes. However, cooking and drying reduced chemical availability of iron in unfortified meals. Similar results were obtained with meat: upon cooking its iron availability showed a reduction of 26% and 4%, in unfortified and fortified samples, respectively. Therefore, fortification reduced losses due to processing. Presence of vegetables (50%) reduced dialyzable iron by 35%.     

大豆蛋白在面包中应用的研究

本课题对大豆蛋白在面包中的应用进行了研究,确定了将脱脂豆粉添加于面粉制作大豆蛋白强化面包的配方和工艺条件。所做强化面包体积增大,面包心无粘感,无豆腥味,其蛋白质含量比未强化前提高50％以上,并且面包重量增加、抗老化性提高,各项质量指标均符合我国面包质量标准。     

PALATABILITY OF PANCAKES AND COOKED CORN MEAL FORTIFIED WITH LEGUME FLOURS

Various types of laboratory preparations of navy and pinto beans and commercial soy flours were used as fortifying agents to improve the nutritional quality of some relatively low protein foods-corn meal products and pancake mixes. The detectable level of legume products in these foods by a trained laboratory panel varied from about 10–25%. Sensory evaluation of the fortified and unfortified foods by paired comparison and hedonic scale methods indicated that up to 50% of some legume products could be added without significant loss in palatability.     

2种铁营养强化剂对强化酱油感官影响的比较

该实验分别用乙二胺四乙酸铁钠(NaFeEDTA)和硫酸亚铁(FeSO4)与柠檬酸的混合物对低盐固态发酵酱油(虎王酱油)和高盐稀态发酵酱油(宽牌酱油)进行强化，强化剂量均为5mg铁／15mL酱油。室温静置ld后，对强化后酱油的色泽、香气、味道、体态、金属味等指标进行评价。结果表明，2种不同生产工艺的强化酱油中，NaFeEDTA强化酱油的感官评价得分较高，与空白酱油得分相似，明显高于FeSO4强化酱油，说明NaFeEDTA对2种工艺酱油的感官影响均低于FeSO4。     

The Effect of Nutrient Fortification of Sauces on Product Stability,Sensory Properties,and Subsequent Liking by Older Adults

There are potential nutritional and sensory benefits of adding sauces to hospital meals. The aim of this study was to develop nutrient fortified sauces with acceptable sensory properties suitable for older people at risk of undernutrition. Tomato, gravy, and white sauce were fortified with macro‐ and micronutrients using food ingredients rich in energy and protein as well as vitamin and mineral premixes. Sensory profile was assessed by a trained panel. Hedonic liking of fortified compared with standard sauces was evaluated by healthy older volunteers. The fortified sauces had higher nutritional value than the conventional ones, for example the energy content of the fortified tomato, white sauce, and gravy formulations were increased between 2.5‐ and 4‐fold compared to their control formulations. Healthy older consumers preferred the fortified tomato sauce compared with unfortified. There were no significant differences in liking between the fortified and standard option for gravy. There were limitations in the extent of fortification with protein, potassium, and magnesium, as excessive inclusion resulted in bitterness, undesired flavors, or textural issues. This was particularly marked in the white sauce to the extent that their sensory characteristics were not sufficiently optimized for hedonic testing. It is proposed that the development of fortified sauces is a simple approach to improving energy intake for hospitalized older people, both through the nutrient composition of the sauce itself and due to the benefits of increasing sensorial taste and lubrication in the mouth.     

Soy Protein Fortification Affects Sensory, Chemical, and Microbiological Properties of Dairy Yogurts

ABSTRACT: Chemical, microbiological, and sensory properties for low fat yogurts fortified with 0,1, 2.5, or 5% soy protein concentrate were determined through 1 mo storage at 5 °C. Yogurts were adjusted to equivalent total solids with nonfat dried milk. Microbiological counts, fermentation time, and final developed acidity were not affected by soy protein. Instrumental viscosity and sensory thickness, soy aroma, and soy flavor increased with soy protein addition (P 0.05). Soy flavor and aroma did not increase with storage time. Yogurt with 5% soy protein was darker, more chalky, and less sweet compared to control yogurt or yogurts with lower concentrations of soy protein (P 0.05). Yogurts with 1 or 2.5% soy protein were most similar to control yogurt.     

Soy Supplementation of a Maize Based Kenyan Food (Ugali)

The effects of soy-supplementation of maize meal on the nutritive value of Kenyan Ugali was determined by consideration of amino acids, available lysine, minerals, phytate, oligosaccharides, protein and in vitro protein digestibility. Supplementation at 10%, 20%, and 30% of soy flour resulted in (a) increased protein ranging from 12.6% to 19.6% (b) increased chemical score ranging from 74 to 87; (c) increase in available lysine of Ugali ranging from 2.61 to 5.11 g/ 16gN and, (d) increases in minerals, phytate, and oligosaccharides. The supplementation did not affect adversely the in vitro protein digestibility of Ugali prepared from the maize-soy blends. Supplementation up to 20% had no apparent effect on the taste preference of Ugali. The overall nutritional value of Ugali could be improved substantially by supplementation of the maize meal with 20-30% soy flour.     

甘氨酸螯合铁纳米脂质体对铁强化牛奶氧化稳定性和感官质量的影响

研究了以甘氨酸螯合铁纳米脂质体作为铁强化剂对牛奶氧化稳定性和感官质量的影响。通过反相蒸发法以蛋黄卵磷脂为主要壁材制备出了具有良好球形结构和均匀粒径分布的甘氨酸螯合铁纳米脂质体,将其加入牛奶中进行铁强化。分别用硫代巴比妥酸法、色差分析、粘度测定和浊度测定对牛奶铁强化前后及其贮藏期间的氧化稳定性和感官质量进行评价。结果表明:与以硫酸亚铁和甘氨酸螯合铁作为铁强化剂相比,以甘氨酸螯合铁纳米脂质体为铁强化剂的强化奶的脂质氧化程度更低,组织状态更稳定。     

The Nutritive Value of Humanized Milk Food Based on Buffalo Milk and Fortified with DL-Methionine

SUMMARY— The nutritive value of infant foods (prepared from buffalo milk) containing 10%, 12.5% and 15% protein and fortified with DL-methionine has been studied in experiments with albino rats. The mean weekly growth rate of rats receiving milk food II (10% protein and 20% fat) and fortified with DL-methionine was of the same order as those obtained with milk foods containing 12.5%, 15%, 22% and 26% protein. Milk food II containing 10% protein (not fortified with DL-methionine) promoted significantly less growth than the same food fortified with DL-methionine and other milk foods containing 12.5% to 28% protein.
The protein efficiency ratio of the milk food fortified with DL-methionine (4.0) was significantly higher than that (3.3) of the unfortified milk food at 10% level of protein in the diet. The results indicate that humanized milk food from buffalo milk containing about 12.0% protein and 20% fat and fortified with DL-methionine will be suitable for feeding infants in place of full cream milk powder in developing countries where milk is in short supply. Adoption of the above formula for infant milk food manufactured in the country will help to double the output of infant food from the same quantity of buffalo milk without appreciable increase in cost.     

Batch dry rendering: Influence of processing conditions on meat meal quality

A series of meat-and-bone meal samples was prepared during batch cycles in a commercial dry-rendering plant, in which offal was cooked to the usual end-point, then the cooker contents were held at high temperatures for prolonged periods. The expected decrease in nutritive value was not detected by chick assays even for meals that had been heated at 145 ºC for 2 h after end-point. An apparent increase in nutritive value was detected in meals heated at 115 ºC for up to 80 min after end-point. Since chick assays were carried out using diets similar to industrial formulations, it is concluded that the experimental processing conditions had no detrimental effect on the meals as feed additives. Available lysine values showed no trends with processing conditions and tended to confirm that the biological value of the meal protein had not suffered. Results of chemical analyses showed some variability, attributable mainly to sampling errors that are hard to avoid when obtaining a small sample representative of the 5 to 10-kg portions of meal used in chick assays.     

SPI与SPH及其复配产物对面团特性和面条品质的影响机制

为提高面制品的营养品质,研究并比较了添加大豆分离蛋白(soy protein isolate,SPI)、大豆水解蛋白(soy protein hydrolyzates,SPH,水解度为4.54%)以及SPI和SPH复配产物(SPI-SPH)的混合粉的面筋特性和粉质特性,面团的动态流变学特性、蛋白质组分、二硫键和非共价键变化,以及面条的品质变化。添加SPI后面粉的湿面筋含量升高,干面筋含量下降,面筋指数降低,粉质特性评价值升高;面团的醇溶蛋白和麦谷蛋白含量增加,黏弹性增大,弹性比例增加。添加SPI-SPH的面粉面筋特性和面团特性变化趋势与添加SPI的面粉一致,其粉质特性评价值增大。添加SPH的面粉中无面筋洗出,粉质特性评价值升高;面团盐溶蛋白含量显著增加(P<0.05),弹性比例降低。添加大豆蛋白的面团中二硫键含量均增加,疏水相互作用减弱,氢键增强。与原面粉面条相比,SPI面条的硬度增大10.82%,SPI-SPH和SPH面条的弹性分别减小7.23%和6.02%,且添加SPH后面条的蛋白质保留率由93.02%降至87.31%。研究表明,大豆蛋白与面筋蛋白通过二硫键交联以及非共价键相互作用,阻碍面筋网络形成,破坏了面筋网络的连续性。并且,SPI和SPH复配在一定程度上减弱了SPH对面筋的弱化作用。     

Development of extruded snacks using soy,sorghum, millet and rice blend – A response surface methodology approach

Response surface methodology (RSM) based on a five‐level‐three‐factor central composite rotatable design (CCRD) was employed for optimisation of formulation for production of a soy‐fortified millet‐based extruded snack. Effects of amount of ingredients such as ragi (40–50%), sorghum (10–20%) and soy (5–15%) on the physical properties like bulk density, expansion ratio, water absorption index and water solubility index of snacks were investigated. Significant regression models that explained the effects of different percentages of ragi, sorghum and soy on all response variables were determined. The coefficients of determination, R², of all the response variables were higher than 0.90. Based on the given criteria for optimisation, the basic formulation for production of millet‐based extruded snack with desired sensory quality was obtained by incorporating with 42.03% ragi, 14.95% sorghum, 12.97% soy and 30% rice.     

Development and Evaluation of Iron-fortified Extruded Rice Grains

ABSTRACT: Although rice can be fortified with iron by producing fortified extruded grains, achieving good sensory properties and high iron bioavailability is difficult. Our study aim was to develop iron-fortified rice with comparable sensory characteristics to natural rice using iron compounds of high bioavailability. We tested ferrous sulfate, NaFeEDTA, ferric pyrophosphate of different particle sizes (mean particle sizes: 20 (j,m, 2.5 μm, 0.5 μ-m) and electrolytic iron, as well as encapsulated forms of iron. Extruded rice grains containing 0.5 and 1 g Fe/ 100 g were produced using a single screw extruder and blended, respectively, with natural rice at a 1:100 or 1:200 ratio. Extruded rice grains were evaluated by color measurements and texture profile analysis, and iron loss during rinsing was measured. The sensory comparison between fortified and unfortified rice was performed using triangle tests. Color scores in a similar range to natural rice were obtained using ferric pyrophosphate as an iron fortification compound. The cooked extruded grains had comparable texture to cooked natural grains, and losses during rinsing were <3%. Fortification with all other compounds resulted in strong color changes. In the triangle tests, rice grains fortified with either of the 2 forms of micronized ferric pyrophosphate closely resembled unfortified rice in both uncooked and cooked form. Iron-fortified extruded rice grains with excellent sensory characteristics and potential high bioavailability can be produced using micronized ferric pyrophosphate.     

不同风干温度对风干草鱼品质特性的影响

研究2种风干温度对风干草鱼理化性质与食用品质的影响。以草鱼为原料,在5～6℃、20 mg/100g盐含量下腌制,然后分别在2种温度下风干,研究常温（22～25℃）风干与低温（6～10℃）风干对风干草鱼加工过程中鱼肉水分含量、盐含量、总挥发性盐基氮（total volatile base nitrogen,TVB-N）含量、pH值、硫代巴比妥酸反应物质（thiobarbituric acid reactive substances,TBARs）值和感官品质的影响。结果表明：在2种风干温度下,风干草鱼的水分含量呈下降趋势,盐含量、蛋白水解指数、TVB-N含量和TBARs值均呈上升趋势;常温风干草鱼的TVB-N含量与TBARs值在风干结束后明显高于低温风干草鱼,其最终TVB-N含量与TBARs值分别为35.61、2.46 mg/100g;低温风干草鱼的TVB-N含量与TBARs值在风干过程中无明显变化;2种风干草鱼pH值在风干过程中均呈上升趋势;低温风干草鱼的感官品质优于常温风干草鱼;除水分含量和TBARs值外,常温风干草鱼感官评分与其他理化指标均呈极显著负相关（P＜0.01）;低温风干草鱼感官评分与TVB-N含量、总氮含量、非蛋白氮含量呈显著正相关（P＜0.05）,与TBARs值、蛋白水解指数呈极显著正相关（P＜0.01）。     

不同干燥技术对核桃粕蛋白粉品质特性及微观结构的影响

以核桃粕为原料,采用热风干燥、热泵干燥、真空冷冻干燥和喷雾干燥4种干燥技术制备核桃粕蛋白粉,考察不同干燥技术对核桃粕蛋白粉品质特性及微观结构的影响.结果 表明:热风和热泵干燥制备的核桃粕蛋白粉吸水率较低,易贮藏,但色泽和品质较差,呈现大小不一的不规则块状结构,且表面结构租糙;真空冷冻干燥获得的核桃粕蛋白粉集粉率、蛋白质...