With 94 spring wheat cultivars as experimental materials, the correlations between the content of resistant starch （RS） in uncooked flour and cooked flour, and the apparent amylose content （AAC）, protein, lipid we...With 94 spring wheat cultivars as experimental materials, the correlations between the content of resistant starch （RS） in uncooked flour and cooked flour, and the apparent amylose content （AAC）, protein, lipid were investigated. The results showed that RS contents in both the uncooked flour and cooked flour assumed significantly positive correlation with AAC, and significantly negative cor- relation with protein content; and they were proved to be not significantly correlated with lipid content. RS content in uncooked flour was significantly correlated with that in cooked flour. These results provided references for the genetic improvement of wheat cultivars.展开更多
Work assessed ＂Pringles＂ as an imitate snack produced from composite flour of cocoyam and wheat. This was carried out in order to exploit the nutritional and aesthetic value of cocoyam （Colocasia escullenta Vat.） ...Work assessed ＂Pringles＂ as an imitate snack produced from composite flour of cocoyam and wheat. This was carried out in order to exploit the nutritional and aesthetic value of cocoyam （Colocasia escullenta Vat.） to improve the overall quality of the Pringles as against its production from potato and wheat composite flour. Composite flour （100%：0%, 90%：10%, 80%：20%, 70%：30%, 60%：40% and 50%：50%） of cocoyam and wheat respectively as the major raw materials were adopted and used for the production of the Pringles. Physicochemical analysis （pH, water absorption capacity （WAC）, bulk density （BD） and swelling capacity （SC））; proximate analysis （protein, fats, ash, moisture and carbohydrate content） and sensory evaluation （colour, texture, taste and overall acceptability） were carried out on the samples produced using standard methods. Physicochemical analysis showed the pH of 5.48 to 6.61, WAC （12.00 to 17.50）, BD （1.43 to 1.56） and SW （1.03 to 1.38）. However, sample with 10% cocoyam and 90% wheat composite flour gave the best physicochemical properties of pH （5.98）, WAC （14.00）, BD （1.56） and SC （1.38）. The proximate analysis showed that carbohydrate content ranging between 53.36 to 61.12, and protein content （8.17 to 12.29）, fat content （16.67 to 23.97）, ash content （3.49 to 45.53）, fiber content （1.71 to 2.83） and moisture content （8.76 to 14.54）. Sample B equally gave the nutrient proximate combination of appreciable percentage on the average. The result of the sensory evaluation showed that there is no significant difference between the samples produced in terms of aroma. There is a significant different between samples A, B and the remaining samples in terms of colour and taste. On the overall acceptability, samples A, C and D showed no significant difference but the highest mean score was found with sample B. Conclusively, acceptable snack （Pringles） can be produced from cocoyam and wheat in ratio 90%： 10%, respectively.展开更多
文摘With 94 spring wheat cultivars as experimental materials, the correlations between the content of resistant starch （RS） in uncooked flour and cooked flour, and the apparent amylose content （AAC）, protein, lipid were investigated. The results showed that RS contents in both the uncooked flour and cooked flour assumed significantly positive correlation with AAC, and significantly negative cor- relation with protein content; and they were proved to be not significantly correlated with lipid content. RS content in uncooked flour was significantly correlated with that in cooked flour. These results provided references for the genetic improvement of wheat cultivars.
文摘Work assessed ＂Pringles＂ as an imitate snack produced from composite flour of cocoyam and wheat. This was carried out in order to exploit the nutritional and aesthetic value of cocoyam （Colocasia escullenta Vat.） to improve the overall quality of the Pringles as against its production from potato and wheat composite flour. Composite flour （100%：0%, 90%：10%, 80%：20%, 70%：30%, 60%：40% and 50%：50%） of cocoyam and wheat respectively as the major raw materials were adopted and used for the production of the Pringles. Physicochemical analysis （pH, water absorption capacity （WAC）, bulk density （BD） and swelling capacity （SC））; proximate analysis （protein, fats, ash, moisture and carbohydrate content） and sensory evaluation （colour, texture, taste and overall acceptability） were carried out on the samples produced using standard methods. Physicochemical analysis showed the pH of 5.48 to 6.61, WAC （12.00 to 17.50）, BD （1.43 to 1.56） and SW （1.03 to 1.38）. However, sample with 10% cocoyam and 90% wheat composite flour gave the best physicochemical properties of pH （5.98）, WAC （14.00）, BD （1.56） and SC （1.38）. The proximate analysis showed that carbohydrate content ranging between 53.36 to 61.12, and protein content （8.17 to 12.29）, fat content （16.67 to 23.97）, ash content （3.49 to 45.53）, fiber content （1.71 to 2.83） and moisture content （8.76 to 14.54）. Sample B equally gave the nutrient proximate combination of appreciable percentage on the average. The result of the sensory evaluation showed that there is no significant difference between the samples produced in terms of aroma. There is a significant different between samples A, B and the remaining samples in terms of colour and taste. On the overall acceptability, samples A, C and D showed no significant difference but the highest mean score was found with sample B. Conclusively, acceptable snack （Pringles） can be produced from cocoyam and wheat in ratio 90%： 10%, respectively.
