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标题：Physiochemical Properties of Rice- Soybean FlourBlends and Sensory Evaluation of Their CookedProducts
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作者：O. O. Olaleye ; T. A. Fasanu ; O. C. Ogunjirin 等
期刊名称：Current Journal of Applied Science and Technology
印刷版ISSN：2457-1024
出版年度：2018
卷号：30
期号：4
页码：1-8
语种：English
出版社：Sciencedomain International
摘要：Rice is a common cereal carbohydrate, while soya bean is a legume protein. World’s rice consumption estimates reflect unbalanced nutrition and health implications of nutrients deficiency. This study examines the nutritional impact of fortifying rice with soya beans. “Rice-soy flour blends”; a mixture of rice and soya beans flours was produced using the following ratios: 100:0, 90:10, 80:20, 70:30, and 60:40. Results obtained showed that, fortification of rice flour with soya beans flour significantly (p≤0.05) affected the physico-chemical qualities and sensory properties of the end product. While proximate composition of rice flour increased, carbohydrate content decreased (87.37 to 57.80%). The rice functional properties were also altered. The water absorption capacity decreased (3.20 – 2.00 g/cm) initially, followed by an increase (2.00 – 3.85 g/cm) as substitution levels increased from 10 to 20% and decreased (1.75 – 1.50 g/cm) from 20 to 40%. The bulk density decreased from 0.97 to 0.70%, while values of swelling index remained almost constant (3.0cm3) throughout the substitution. Organolepticaly, rice-soy ratio 20:80 was the most acceptable, followed by 100:00, 70:30, while 60:40 was the least acceptable. This study showed that fortifying rice flour with soya beans flour is a significant way of improving nutritive quality, especially the protein.
关键词：Rice flour;soya beans flour;rice-soy flour;proximate composition;fortification andnutrition