PDF(Pubmed)
Abstract：
UNASSIGNED: Teff [Eragrostis tef (Zucc.) Trotter] is an underutilised cereal crop grown mainly in Ethiopia and Eritrea. It is an excellent source of dietary fibre, vitamins, minerals and bioactive compounds. However, it also contains a high amount of phytic acid, which is an antinutrient and reduces the bioavailability of minerals and proteins. To improve the nutritional quality of teff, the phytic acid content should be reduced by an effective dephytinisation method.
UNASSIGNED: In this study, various dephytinisation methods (fermentation, autoclaving and phytase treatment) were used to dephytinise teff flour. Undephytinised and dephytinised teff flour was mixed into wheat flour (0-40 %) to improve the functional properties of cookies. Twenty different cookie formulations were prepared according to 4x5x2 factorial design. The physical, chemical, nutritional and sensory properties of the cookies were investigated.
UNASSIGNED: Among the dephytinisation methods, fermentation produced the most effective reduction in phytic acid mass fraction (181 mg/100 g), followed by phytase treatment (198 mg/100 g). The protein, fat, Fe and Zn content and antioxidant activity of cookies enriched with dephytinised teff flour were comparable to cookies fortified with undephytinised teff flour. Moreover, the dephytinised teff cookies had lower phytic acid mass fractions. The cookies containing 40 % teff flour had higher antioxidant activity and nutritional quality than the control wheat cookies. The use of dephytinised teff flour reduced the spread ratio and the a* and b* values of cookies compared to undephytinised flour. Cookies containing fermented and phytase-treated teff flour had a harder texture than cookies containing undephytinised flour. In addition, as the amount of teff flour increased, the spread ratio values of cookies gradually incrased while their hardness decreased. Overall acceptability scores of cookies containing 10-20 % teff flour were similar to the control.
UNASSIGNED: To the best of our knowledge, this is the first study to determine the quality of cookies containing dephytinised teff flour. The data highlight the potential of dephytinised (especially autoclaved and phytase-treated) teff flour (up to 20 %) as a functional ingredient to enrich the mineral content and antioxidant capacity of foods. Furthermore, this study shows that fermentation, autoclaving and phytase treatment can be used to improve the nutritional quality of grains.
UNASSIGNED: In this study, various dephytinisation methods (fermentation, autoclaving and phytase treatment) were used to dephytinise teff flour. Undephytinised and dephytinised teff flour was mixed into wheat flour (0-40 %) to improve the functional properties of cookies. Twenty different cookie formulations were prepared according to 4x5x2 factorial design. The physical, chemical, nutritional and sensory properties of the cookies were investigated.
UNASSIGNED: Among the dephytinisation methods, fermentation produced the most effective reduction in phytic acid mass fraction (181 mg/100 g), followed by phytase treatment (198 mg/100 g). The protein, fat, Fe and Zn content and antioxidant activity of cookies enriched with dephytinised teff flour were comparable to cookies fortified with undephytinised teff flour. Moreover, the dephytinised teff cookies had lower phytic acid mass fractions. The cookies containing 40 % teff flour had higher antioxidant activity and nutritional quality than the control wheat cookies. The use of dephytinised teff flour reduced the spread ratio and the a* and b* values of cookies compared to undephytinised flour. Cookies containing fermented and phytase-treated teff flour had a harder texture than cookies containing undephytinised flour. In addition, as the amount of teff flour increased, the spread ratio values of cookies gradually incrased while their hardness decreased. Overall acceptability scores of cookies containing 10-20 % teff flour were similar to the control.
UNASSIGNED: To the best of our knowledge, this is the first study to determine the quality of cookies containing dephytinised teff flour. The data highlight the potential of dephytinised (especially autoclaved and phytase-treated) teff flour (up to 20 %) as a functional ingredient to enrich the mineral content and antioxidant capacity of foods. Furthermore, this study shows that fermentation, autoclaving and phytase treatment can be used to improve the nutritional quality of grains.
摘要：
■Teff[Eragrostistef（Zucc。）Trotter]是一种未充分利用的谷类作物，主要生长在埃塞俄比亚和厄立特里亚。它是膳食纤维的极好来源，维生素,矿物质和生物活性化合物。然而,它还含有大量的植酸，这是一种抗营养素，降低矿物质和蛋白质的生物利用度。为了提高teff的营养质量，应通过有效的脱植酸方法降低植酸含量。
■在这项研究中，各种脱植方法(发酵，高压灭菌和植酸酶处理）用于对画眉草面粉进行脱菌。将未脱植酸和脱植酸的画眉面粉混入小麦粉（0-40％）中以改善饼干的功能特性。根据4x5x2阶乘设计制备二十种不同的饼干配方。物理，化学,研究了饼干的营养和感官特性。
■在脱植物学方法中，发酵产生最有效的降低植酸质量分数（181毫克/100克），其次是植酸酶处理（198毫克/100克）。蛋白质,脂肪，富含脱植酸画眉面粉的饼干的铁和锌含量以及抗氧化活性与用未脱植酸画眉面粉强化的饼干相当。此外，脱植酸的teff饼干的植酸质量分数较低。与对照小麦曲奇相比，含有40％teff面粉的曲奇具有更高的抗氧化活性和营养品质。与未加植酸的面粉相比，使用脱植酸的画眉草面粉降低了饼干的铺展率以及a*和b*值。含有发酵和植酸酶处理的画眉草面粉的饼干比含有未植酸面粉的饼干具有更硬的质地。此外,随着teff面粉量的增加，曲奇饼的扩散率值逐渐上升，而硬度下降。含有10-20%画眉面粉的饼干的总体可接受性评分与对照相似。
■据我们所知,这是第一项研究，以确定质量的饼干含有脱植物蛋白的面粉。数据突出了脱植酸（尤其是高压灭菌和植酸酶处理的）画眉面粉（高达20％）作为功能成分的潜力，可以丰富食品的矿物质含量和抗氧化能力。此外，这项研究表明，发酵，高压灭菌和植酸酶处理可用于改善谷物的营养品质。
■在这项研究中，各种脱植方法(发酵，高压灭菌和植酸酶处理）用于对画眉草面粉进行脱菌。将未脱植酸和脱植酸的画眉面粉混入小麦粉（0-40％）中以改善饼干的功能特性。根据4x5x2阶乘设计制备二十种不同的饼干配方。物理，化学,研究了饼干的营养和感官特性。
■在脱植物学方法中，发酵产生最有效的降低植酸质量分数（181毫克/100克），其次是植酸酶处理（198毫克/100克）。蛋白质,脂肪，富含脱植酸画眉面粉的饼干的铁和锌含量以及抗氧化活性与用未脱植酸画眉面粉强化的饼干相当。此外，脱植酸的teff饼干的植酸质量分数较低。与对照小麦曲奇相比，含有40％teff面粉的曲奇具有更高的抗氧化活性和营养品质。与未加植酸的面粉相比，使用脱植酸的画眉草面粉降低了饼干的铺展率以及a*和b*值。含有发酵和植酸酶处理的画眉草面粉的饼干比含有未植酸面粉的饼干具有更硬的质地。此外,随着teff面粉量的增加，曲奇饼的扩散率值逐渐上升，而硬度下降。含有10-20%画眉面粉的饼干的总体可接受性评分与对照相似。
■据我们所知,这是第一项研究，以确定质量的饼干含有脱植物蛋白的面粉。数据突出了脱植酸（尤其是高压灭菌和植酸酶处理的）画眉面粉（高达20％）作为功能成分的潜力，可以丰富食品的矿物质含量和抗氧化能力。此外，这项研究表明，发酵，高压灭菌和植酸酶处理可用于改善谷物的营养品质。
