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标题：Development and parameter optimization of maize flat bread supplemented with asparagus bean flour
其他标题：Development and parameter optimization of maize flat bread supplemented with asparagus bean flour
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作者：SHAH, Tajamul Rouf ; PRASAD, Kamlesh ; KUMAR, Pradyuman 等
期刊名称：Food Science and Technology (Campinas)
印刷版ISSN：0101-2061
电子版ISSN：1678-457X
出版年度：2018
卷号：38
期号：1
页码：148-156
DOI：10.1590/1678-457x.36616
出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
摘要：Abstract The purpose of this study was to develop maize flat bread supplemented with asparagus bean flour (ABF). Preliminary study was conducted for maximum supplementation of ABF on the basis of sensory attributes and it was found that 15% ABF can be supplemented. Further a composite flour containing 85% maize flour (MF) and 15% ABF was used for the preparation of flat bread. The effect of baking temperature (200 to 235 °C) and baking time [time 1 (surface 1) and time 2 (surface 2)] (70 to 120 sec) on product responses such as sensory characteristics (overall color, appearance, flavor, taste, mouth feel, overall acceptability), texture (shear value) and moisture content were studied. Results indicated that baking temperature and baking time had significant (p < 0.05) positive effect on sensory characteristics and shear value, while significant (p < 0.05) negative effect on moisture content. Numerical optimization resulted in baking temperature 225 °C, baking time 1 (120 sec) for surface 1 and time 2 (116 sec) for surface 2 to develop a flat bread with best quality.
其他摘要：Abstract The purpose of this study was to develop maize flat bread supplemented with asparagus bean flour (ABF). Preliminary study was conducted for maximum supplementation of ABF on the basis of sensory attributes and it was found that 15% ABF can be supplemented. Further a composite flour containing 85% maize flour (MF) and 15% ABF was used for the preparation of flat bread. The effect of baking temperature (200 to 235 °C) and baking time [time 1 (surface 1) and time 2 (surface 2)] (70 to 120 sec) on product responses such as sensory characteristics (overall color, appearance, flavor, taste, mouth feel, overall acceptability), texture (shear value) and moisture content were studied. Results indicated that baking temperature and baking time had significant (p < 0.05) positive effect on sensory characteristics and shear value, while significant (p < 0.05) negative effect on moisture content. Numerical optimization resulted in baking temperature 225 °C, baking time 1 (120 sec) for surface 1 and time 2 (116 sec) for surface 2 to develop a flat bread with best quality.
其他关键词：maize flat bread;asparagus bean;baking temperature;baking time;sensory;optimization