摘要
对夏果饼粕中脂肪、蛋白质、灰分进行测定。得出夏果饼粕中脂肪质量分数为38.73%,蛋白质质量分数为20.76%,灰分质量分数为3.40%。将夏果饼粕粉以不同添加量添加到饼干配方中,并测定不同添加量饼干的硬度及脆度。得出随着添加量的增加,饼干的硬度和脆度都逐渐降低。最后对饼干进行感官评价,得出夏果饼粕粉添加量为50%时最受人们欢迎。
The content of fat, protein, and ash of macadamia nut cake were measured. The results showed that fat content about 38.73%, protein content about 20.76%, ash content about 3.40%. Adding macadamia nut cake into biscuits formula with different additive amount, then hardness and brittleness of the biscuit were determined. It was concluded that with the increase of adding amount, hardness and brittleness decreased. The result of sensory evaluation showed that biscuit with 50 macadamia nut cake was better.
出处
《粮食与饲料工业》
CAS
北大核心
2012年第9期32-34,共3页
Cereal & Feed Industry
关键词
夏果饼粕
营养成分
饼干
硬度
脆度
macadamia nut cake
nutrients biscuits hardness brittleness
