背景:安第斯紫色玉米(APM)是一种古老的作物,在传统的秘鲁美食中被广泛用作天然色素。然而,在食品工业中很少探索。本研究评估了APM如何影响早餐谷物的技术功能特性和感官接受度。用100、75、50和25%APM配制的挤出样品,并辅以黄色玉米粒(YCG),分析了它们的技术功能和感官特性。
结果:堆积密度增加,对于含有≥50%APM的挤出物,观察到膨胀和孔隙率的降低,伴随着紫色强度的增加。牛奶吸收指数增加,还观察到随着APM的增加,牛奶溶解度指数降低和谷物硬度降低。尽管如此,APM延长了谷物碗寿命。对于含有≥50%APM的挤出制剂,获得总体喜好(6)和颜色(7)的高感官评分,对于具有25%APM的挤出物,获得低值。香气,风味,和质地得分没有显着差异。
结论:APM是一种可能用于生产早餐谷物的成分,因为它可以改善其技术功能特征和感官接受度,同时,它导致健康的生产,营养丰富,可持续食品。©2022化学工业学会。
BACKGROUND: Andean purple maize (APM) is an ancient crop widely used as a natural coloring in traditional Peruvian cuisine. However, it has been little explored within the food industry. The present study assessed how APM impacts on techno-functional properties and sensory acceptance of breakfast cereals. Extruded samples formulated with 100, 75, 50, and 25% APM, and complemented with yellow corn grits (YCG), were analyzed for their techno-functional and sensory properties.
RESULTS: Increases in bulk density, as well as reduction in the expantion and porosity were observated for extrudates containing ≥ 50% APM, accompanied by an increase in purple color intensity. Increase in milk absorption index, reduction in milk solubility index and decrease in cereal hardness with increase in APM were also observed. Despite this, APM extented the cereal bowl-life. High sensory scores of overall liking (6) and color (7) were obtained for extruded formulations containing ≥ 50% APM and low values for extrudates with 25% APM. Aroma, flavor, and texture scores did not present significant differences.
CONCLUSIONS: APM is an ingredient with the potential to be used to produce breakfast cereals since it improves their techno-functional characteristics and sensory acceptance, at the same time, it leads to the production of healthy, nutritious, and sustainable food. © 2022 Society of Chemical Industry.