先前的研究已经揭示了Awaze糊的微生物质量。然而,有限的报告描述了各种香料对Awaze糊状物质量的影响。使用混合物设计方法来确定合适的比例,有15个独立变量的实验点,包括RP(60-90%),GA(10-30%),RO(5-20%),和GI(5-10%)。技术功能特性,颗粒大小,抗氧化活性(DDPH自由基测定),近似组成,铁(Fe),锌(Zn)含量,粘度,硬度,并对Awaze糊的微生物质量进行了评价。所制备的Awaze糊状物表现出一系列的特性,抗氧化活性(DDPH自由基测定)范围从11.86%到62.5%,粗蛋白含量从6.18%到16.22%,粗脂肪从5.7%到12.6%,粗纤维从16.86%到29.06%,总灰分含量从6.32%到9.94%,总碳水化合物从41.79%到60.61%,能量从264.3到329.2千卡。,铁(Fe)含量从35.59到108.82mg/100g,锌(Zn)含量从1.72到26.93mg/100g,粘度从65.5到125.5cps,硬度从8.48到55.09克,酵母和霉菌计数从0.83到2.04logcfu/g,细菌总数从1.53到2.61logcfu/g。在近似组成中观察到显著差异(p<0.05),技术功能特性,颗粒大小,抗氧化活性,物理化学性质,和Awaze糊配方中的微生物学特性。与对照样品相比,所选择的配方显示出统计学上显著的差异(p<0.05)。该配方含74.79%RP,10%GA,10.2%RO,根据评估的参数,5.0%GI被确定为最佳配方,可取性为0.73。这种优选的Awaze糊状物的孔隙率为28.12%,粒度为16.49μm,抗氧化活性63.63%,粗蛋白含量为17.28%,铁(Fe)含量为98.06mg/100g,锌(Zn)含量为15.04mg/100g。因此,这种最佳的成分混合物可用于生产消费者接受的Awaze糊状物。
Previous studies have revealed the microbial quality of Awaze paste. However, limited reports describe the effect of individual spices on Awaze paste quality. A mixture design approach was used to determine the appropriate proportions, with 15 experimental points for independent variables including RP (60-90 %), GA (10-30 %), RO (5-20 %), and GI (5-10 %). The techno-functional properties, particle size, antioxidant activity (DDPH radical assay), proximate composition, iron (Fe), zinc (Zn) content, viscosity, hardness, and microbiological quality of Awaze paste were assessed. The prepared Awaze paste showed a range of characteristics, with antioxidant activity (DDPH radical assay) ranging from 11.86 % to 62.5 %, crude protein content from 6.18 % to 16.22 %, crude fat from 5.7 % to 12.6 %, crude fiber from 16.86 % to 29.06 %, total ash content from 6.32 % to 9.94 %, total carbohydrate from 41.79 % to 60.61 %, energy from 264.3 to 329.2 k cal. , iron (Fe) content from 35.59 to 108.82 mg/100g, zinc (Zn) content from 1.72 to 26.93 mg/100g, viscosity from 65.5 to 125.5 cps, hardness from 8.48 to 55.09 g, yeast and mold count from 0.83 to 2.04 log cfu/g, and total bacterial count from 1.53 to 2.61 log cfu/g. Significant differences (p < 0.05) were observed in proximate composition, techno-functional properties, particle size, antioxidant activity, physicochemical properties, and microbiological characteristics among the formulations of Awaze paste. The selected formula showed a statistically significant difference (p < 0.05) compared to the control sample. The formulation containing 74.79 % RP, 10 % GA, 10.2 % RO, and 5.0 % GI was determined to be the optimal formula with a desirability of 0.73, based on the evaluated parameters. This preferred Awaze paste had a porosity of 28.12 %, particle size of 16.49 μm, antioxidant activity of 63.63 %, crude protein content of 17.28 %, iron (Fe) content of 98.06 mg/100g, and zinc (Zn) content of 15.04 mg/100g. Therefore, this optimal blend of ingredients could be used to produce a consumer accepted Awaze paste.