Diet Chocolates and Replacement of Cocoa Powder with Jackfruit Seed Powder

Chocolate is a very popular food product that is relished by millions of people for its unique, rich and sweet taste. The health benefits of chocolate are immense which is attributed to its high polyphenolic content. In the current study, the diet chocolates using natural and artificial sweeteners were developed. Also, the jackfruit seed powder after fermentation (anaerobic and aerobic) was used to replace cocoa powder by 10%. The physiochemical and glycemic index of the chocolates were analyzed. The physiochemical analysis of the chocolates indicated that substitution of jackfruit seed powder did not alter significantly the proximate composition. It was found out that the glycemic index and glycemic load of the chocolates were significantly lower than commercial milk chocolate, which makes it a suitable food product for diabetic and other groups. The samples were packed in pouches made of metallised polyester films laminated with polyethylene for storage studies. Instrumental textural studies were in concordance with sensory observation, indicating that the product remained stable for 3 months at room temperature (26°C ± 2°C). The color of the product remained similar throughout the storage period indicating stable structural and surface characteristics. Hence, the chocolates developed using natural and artificial sweeteners have low GI and will minimize the risk of several chronic diseases including diabetes and the use of jackfruit seed powder as a substitute for cocoa powder has not altered any of the characteristic features of chocolate.

超微粉碎对菠萝蜜超微全粉品质的影响

为了明确超微粉碎工艺对菠萝蜜粉品质的影响,本文以真空冷冻-变温压差膨化联合干燥的菠萝蜜粗粉为原料,研究了超微粉碎时间对菠萝蜜超微全粉的各项理化和营养品质的影响。实验结果表明,超微粉碎时间对菠萝蜜的粒径的影响较小,经5min粉碎后即可达到超微粉的要求;菠萝蜜粉的溶解性指数和持水力与超微粉碎时间呈上升趋势,类胡萝卜素和维生素C含量与超微粉碎时间呈下降趋势;通过真空冷冻-变温压差膨化联合干燥方法干燥法获得的菠萝蜜粉的流动性可满足实际生产的需要,产品的吸湿性较小,不易粘结。

响应面优化菠萝蜜果粉真空冷冻干燥工艺

研究旨在优化菠萝蜜果粉真空冷冻干燥工艺,在单因素实验的基础上,采用响应面分析法考察干燥温度、麦芽糊精添加量和料液比三个因素对菠萝蜜果粉含水率、溶解度和色差值ΔE的影响,确定最优干燥工艺参数组合。结果表明:优化得到菠萝果粉真空冷冻干燥工艺参数为干燥56℃、麦芽糊精添加量9%,料液比1∶2 g/m L,在此工艺参数下制备的菠萝蜜果粉的含水率为2.29%,溶解度为88.10%,色差值ΔE为5.86,具有较好的品质,可为菠萝蜜果粉的深入开发提供理论依据。

菠萝蜜籽粉曲奇饼干的研制

采用正交试验的方法,以感官评价为指标,探讨菠萝蜜籽粉添加量、黄油添加量、白砂糖添加量三因素对曲奇饼干质量的影响,得出菠萝蜜籽粉曲奇饼干的最佳配方。结果表明,菠萝蜜籽粉的添加量对各感官指标影响最大,其次是黄油、白砂糖的添加量。4种主要成分在曲奇饼干中的最佳组合比例是菠萝蜜籽粉:黄油:白砂糖:低筋面粉为4∶6∶3∶6。

菠萝蜜种子粉与小麦粉混合粉流变学特性研究

对菠萝蜜种子粉与小麦粉制成混合粉流变学特性研究发现,二者混合后对小麦粉的品质影响较大。当菠萝蜜种子粉添加量超过20%时面筋含量明显降低;添加量小于15%时,面筋指数出现先降低后增加的趋势,继续增大添加量,面筋指数会明显降低;混合粉面团的吸水率、弱化度随着菠萝蜜种子粉的添加而增大,形成时间、稳定时间及粉质质量指数则会降低;面团的拉伸特性随着菠萝蜜种子粉的添加呈现出劣化现象,当添加量继续增大时,最大拉伸阻力降低较为显著。

菠萝蜜种子海绵蛋糕的研制

将菠萝蜜种子粉加入传统海绵蛋糕中,制成菠萝蜜种子海绵蛋糕,通过单因素试验结合正交试验对菠萝蜜种子海绵蛋糕配方进行优化,确定该蛋糕最优配方为:菠萝蜜种子粉30 g,低筋粉70 g,鸡蛋180 g,细砂糖90 g,水10 g。烘烤温度为面火200℃,底火170℃,烘烤时间15 min,按此配方制作出的蛋糕组织均匀,口感柔软,香味浓郁。

菠萝蜜种子粉酥性饼干的研制

以低筋面粉和菠萝蜜种子粉为主要原料,加入糖粉、鸡蛋、黄油等辅料,经加工制成菠萝蜜种子粉酥性饼干,并通过单因素试验结合正交试验确定饼干最优配方为:以低筋面粉和菠萝蜜种子粉(6∶4)的质量百分比计,糖粉35%、黄油25%、鸡蛋16. 7%、饴糖4. 6%、食盐0. 3%、碳酸氢铵0. 3%、碳酸氢钠0. 07%、水2%,按此最优组合生产出的酥性饼干色泽均匀、外形完整、口感酥脆。