文章基本信息

标题：Predictability of the Consistency of Porridges Using Mixtures of Different Flours
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作者：Irene S. T. de Carvalho ; Yvonne Granfeldt ; Ann-Charlotte Eliasson 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：2013
卷号：4
期号：9
页码：933-939
DOI：10.4236/fns.2013.49121
出版社：Scientific Research Publishing
摘要：The purpose of this study was to investigate the predictability of the consistency of blended porridges based on the volume fractions of separate porridges made from orange-fleshed sweet potato, cowpea, dehulled soybean, dehulled sorghum and maize flour (dehulled, commercial and germinated). Accurate predictions could be made for 13 of the 21 blends investigated. The consistency of porridge consisting of mixtures of cowpea with orange-fleshed sweet potato, and cowpea with dehulled soybean was lower than expected, and was attributed to the different size distributions of the swollen flour particles. Blends containing germinated maize showed significantly lower consistency than expected in both porridges with starchy continuous phase and porridges with proteinaceous continuous phase. It was thus concluded that both amylolytic and proteolytic activity are of importance in the ameliorating effects of germinated maize.
关键词：Back-Extrusion; Consistency; Flour; Mixtures; Porridge