文章基本信息

标题：Physiochemical, Nutritional and Technological Properties of Instant Porridge Supplemented with Mung Bean
本地全文：下载
作者：Saad A. Mahgoub ; Amera T. Mohammed ; El-A. Mobarak 等
期刊名称：Food and Nutrition Sciences
印刷版ISSN：2157-944X
电子版ISSN：2157-9458
出版年度：2020
卷号：11
期号：12
页码：1078-1095
DOI：10.4236/fns.2020.1112076
语种：English
出版社：Scientific Research Publishing
摘要：The present study was undertaken to prepare instant porridge from some useful and available ingredients such as bulgur powder, potato, tomato, carrot, mung bean (unsoaked, soaked and germinated), then seasoned with onion, garlic, salt, black pepper, cumin and coriander to make B1, B2 and B3 formulas. Chemical, physical properties, amino acids and sensory evaluation of instant porridge formulas were determined. The data showed that B2 formula which contained soaked mung bean had the highest calories value, total essential amino acids, biological value and water absorption index (WAI) compared to the other formulas, also it is recorded the highest degree of lightness L* values (82.39 and 56.65), least redness a* values (0.98 and 1.45) and intermediate in yellowness b* values (25.91 and 24.45) before and after rehydrated, respectively. Regarding to sensory evaluation, there was a significant increase in color, taste and overall acceptability in B2 compared to the other formulas. Based on these results, revealed that the soaked mung bean was a good source of essential amino acid and calories to enhance nutritional and technological quality of the resultant porridge.
关键词：Mung Bean;Germination;Porridge;Nutritional Value;Sensory Evaluation