期刊名称：Croatian Journal of Food Science and Technology
印刷版ISSN：1847-3466
出版年度：2018
卷号：10
期号：2
页码：145-156
DOI：10.17508/CJFST.2018.10.2.01
语种：English
出版社：Prehrambeno-tehnološki fakultet Osijek
摘要：Fonio starch was enriched with defatted moringa seed flour with the objective of determining the best blend that would give good quality attributes. A Central Composite Rotatable Design (CCRD) from the Response Surface Methodology was used for the process optimization. The independent variables were the proportions of the fonio starch powder (70-100 g) and the Defatted moringa seed flour (0-30 g) , while the responses were protein, moisture, crude fibre, fat, ash, vitamin C, riboflavin, thiamine, calcium, phosphorous, iron, potassium, sodium and overall acceptability. Data obtained from the study were analysed using ANOVA. The protein, moisture, crude fibre, fat, ash, vitamin C, riboflavin, thiamine, calcium, phosphorous, iron, potassium, sodium and overall acceptability ranged between 9.50-17.70%, 5.70-13.10% , 2.34-2.67% , 1.22-1.58% , 64.0-129.0%, 30.4-46.1 mg/100 g, 26.0-27.0 mg/100 g, 88.49-190.46 mg/100 g, 168.4-282.08 mg/100 g, 19.11-28.25 mg/100 g, 455.0-224.01 mg/100 g, 120.5-150.36 mg/100 g and 5.1-7.4 mg/100 g, respectively. The combined effect of the blends ratios significantly influenced all responses (p
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