一种尼泊尔传统豆荚发酵食品Masyaura的感官、生化与营养特征(英文)

Masyaura是尼泊尔出产的一种以豆荚为原料的发酵食品,可以采用传统日光自然干燥以及控制发酵、机械干燥的方法生产,通过感官、生化和营养特征进行评价。结果表明采用控制发酵、机械干燥方式生产的Masyaura,质地脆,密度低,感官评价优于自然发酵的产品。对2种方式生产的产品进行了蛋白质和淀粉的体外消化试验,在自然干燥或控制发酵、机械干燥的Masyaura中,含硫氨基酸都是第一限制性氨基酸。

Sensory, Biochemical and Nutritional Characteristics of Masyaura-Legume Based Traditional Fermented Food of Nepal

Masyaura, a legume based traditional fermented food product of Nepal was prepared from blackgram dhal and colocosia tuber after traditional sun-drying as well as controlled fermentation and mechanical drying method to be evaluated for sensory, biochemical and nutritional characteristics. The results showed that under controlled fermentation and mechanical drying Masyaura was sensorily superior and nutritionally comparable to sun-dried Masyaura. Masyaura after controlled fermentation and mechanical drying was more friable in texture with low bulk density as compared to sun-dried Masyaura. The in vitro digestibility of protein and starch in controlled fermentation and mechanical drying of the Masyaura was comparable to sun-dried Masyaura. Sulphur amino acids were the first limiting amino acids in Masyaura prepared by sun-drying or controlled fermentation and mechanical drying methods.