文章基本信息

标题：NUTRITIONAL, ANTIOXIDANT AND SENSORY PROPERTIES OF RICE-BASED MASA ENRICHED WITH GRAIN AMARANTH AND CARROT POWDER
本地全文：下载
作者：Olamide Abigeal Akande ; Olusola Samuel Jolayemi ; Ayo Familusi 等
期刊名称：Annals : Food Science and Technology
电子版ISSN：2065-2828
出版年度：2018
卷号：19
期号：4
页码：1-12
出版社：Valahia University Press
摘要：This study is aimed at enhancing the nutritional properties of a staple street vended snack (masa) in Nigeria, with locally available, nutrients-dense, inexpensive and relatively underutilized food substances (grain amaranth and carrot). The blends of rice, grain amaranth and carrot (RGC) were prepared. Response Surface Methodology (optimal mixture design) was used to obtain four optimum sample mixtures based on moisture, protein, ash and vitamin A as response variables. Physical properties, proximate compositions, amino acids profile, minerals, vitamins contents, antioxidant and sensory attributes of the enriched masas were determined and compared with a negative control (100% rice flour masa). Results revealed a significant (p < 0.05) increase in protein, fat, ash and fibre contents of the enriched masas. Similarly, essential amino acids distributions in the enriched samples were within or above recommended dietary allowance except for lysine. Also, there were remarkable (p < 0.05) increases in minerals and vitamins. Vitamin A and C contents of masa samples ranged between 0.25 – 3.56 and 0.66 – 2.33 mg/100g, respectively. In the same vein, enrichment had positive effects on total phenol contents and antioxidant properties of the samples. However, control sample (100% rice-masa) was sensorially preferred by consumers with a mean score above 7 in all the sensory parameters considered. The study revealed that enrichment of rice with grain amaranth and carrots have the potential of raising the nutritional status of a low-protein rice-based snack (masa).
关键词：Nutritional enrichment; Rice;based masa; Underutilized food substances; Optimal mixture design