EFFECT OF SOY FRACTIONS ON SOME FUNCTIONAL AND RHEOLOGICAL PROPERTIES OF MAIZE-BANANA MIXTURES

被引：7

作者：

ADEYEMI, IA

AKANBI, CT

FASORO, OG

机构：

[1] Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife

来源：

JOURNAL OF FOOD PROCESSING AND PRESERVATION | 1991年 / 15卷 / 01期

关键词：

D O I：

10.1111/j.1745-4549.1991.tb00152.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Dehydrated maize-banana mix was prepared by drum drying a slurry containing maize grits, banana and soy fraction (soy bean flour, soy milk, or soy residue). A sample containing skim milk in place of the soy was used as a control. Moisture, protein, fat and ash contents of the products were 5.60-9.18%, 17.89-22.80%, 0.46-7.13% and 0.75-2.46%, respectively. The control sample containing skim milk gave the highest value of 0.46 g/mL for its bulk density while the range for other formulations was 0.30-0.41 g/mL. Rheological data showed that all the products were pseudo-plastic, however, the power law parameters were found to depend on the formulation. Comparative sensory evaluation showed that the most acceptable soy-maize-banana product contained soy milk.

引用

页码：31 / 43

页数：13

共 20 条

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