期刊名称：Current Journal of Applied Science and Technology
印刷版ISSN：2457-1024
出版年度：2018
卷号：25
期号：5
页码：1-15
语种：English
出版社：Sciencedomain International
摘要：The study investigated physiochemical, phytochemical composition and sensory qualities of acha-carrot flour blend biscuits. Flour blends were produced by substituting carrot flour into acha flour at 5, 10, 15, 20, and 25%. Pasting properties and functional properties of the flour blends were determined. Biscuits were produced from the flour blends and the physicochemical, phytochemical composition and sensory qualities of the biscuits were analysed. The protein and carbohydrate content decreased from 8.35±0.03 – 7.90±0.04 and 70.67±0.39 – 68.74±0.39%, respectively. The moisture content, crude fibre, fat and ash content increased from 5.33±0.10 to 6.39±0.01, 0.85±0.01 to 1.50±0.54, 13.80±0.33 to 14.24±0.06 and 1.85±0.00 to 2.73±0.01% respectively, with increase in the added carrot flour (5-25%). The carotenoids, saponnins, flavonoids, and anthocyannins increased from 4.68±0.04 – 7.87±0.05µg/g, 0.05±0.00 – 0.12±0.00, 0.01±0.00 – 0.03±0.00, and 0.05±0.00 – 0.07±0.00 mg/100 g, respectively. The water absorption capacity, oil absorption capacity, and swelling capacity increased from 2.32±0.19 – 3.24±0.08, 1.96±0.20 – 2.24±0.08, and 5.91±0.64 –7.6±00.85 ml/g, respectively, with increase in the added carrot (5-25%). Loosed bulk density, packed bulk density, emulsion activity, and foaming capacity decreased from 0.63±0.05 – 0.55±0.03 glcm3, 0.86±0.02 – 0.78±0.01 g/cm3, 56.50±0.71 – 54.50±0.71%, and 6.83±0.82 – 3.33±1.27%, respectively. Peak viscosity, trough viscosity, breakdown, final viscosity, and setback decreased from 216.83±0.06 – 143.21±0.05, 142.17±0.04 – 105.46±0.02, 74.67±2.60 – 37.75±2.72, 351.58±0.09 – 207.71±0.07, and 209.42±0.06 102.25±0.05RVU, respectively. The 85:15% acha-carrot biscuit sample was the most preferred with a corresponding increment of 2.5, 9.4, 25.4, 21.6 and 20% of protein, crude fibre, ash content, carotenoids, and anthocyanins, respectively. Addition of carrot to acha could be said to have greatly improve the quality of acha.
