| As a new type of nutritious and health food,dual protein food has been listed in the National Nutrition Plan(2017-2030).In order to intensify the innovation of basic research and processing technology,and carry out the transformation and promotion of key products of dual protein engineering.This research studied the effect of dual protein particle size,addition amount and addition method on cake quality and sensory,and optimized the sucrose and oil of cake.In addition,the nutrition value of the dual protein cake was evaluated,and the character change was explored during storage,which provided a new way for dual protein in the application field.The results were as follows:1.We studied particle size,addition amount,and addition method of dual protein on the effect of the baking characteristics,sensory evaluation and texture analysis of the cake.The results showed that when mesh number come to 140,the addition amount was 15 g,dispersing way was wet adding,the sensory evaluation and TPA was best.2.Insufficient temperature or baking time caused the excess moisture inside the cake to not evaporate and excessive temperature or baking time made the cake shrink and the outside crispy,which make the cake specific volume and sensory score shrink.Comprehensive analyzing,the best baking temperature is 180?/175?and the best baking time is 20 min.3.In order to reduce the calories and oils of the cake,maltitol and ?-glucan were used instead of sucrose and corn oil respectively.The optimum formula obtained through Orthogonal experiment:20g dual protein,30 g maltitol and 6.25 g ?-glucan.The order of factors addition on the sensory effect of dual protein nutritious cake was: dual protein>maltitol>?-glucan.4.The sensory evaluation score of the dual protein nutrient cake was slightly higher than that of the control group.The appearance and taste were better than the control group.The color and taste were similar to the control group.And the structural state score was lower than the control group.It was similar between Springiness and chewiness while hardness and cohesiveness were lower than the control group in TPA.The dual protein nutritious cake showed a softer feature.5.The protein content of the dual protein nutritious cake was 14.9g/100 g,49.6% higher than that of the ordinary commercial cake;its fat content is 12.6g/100 g,39.7% lower than the ordinary commercial cake;its carbohydrate was 33.9g/100 g,31.1% lower than the ordinary commercial cake;its calorie was 1156kJ/100 g,33.1% lower than the ordinary commercial cake.Dual protein nutritious cake was the type of food with high protein,low fat and low energy.6.The essential amino acid content of the dual protein nutritious cake is 4.7g/100 g and the essential amino acid species are complete.The total amount of essential amino acids is 42.1g/100 g pro,which is higher than the recommended mode of FAO/WHO.Its EAA/TAA=39%,EAA/NEAA=65.The AAS,CS,EAAI,BV,NI,SRCAA were 85.01,51.00,84.11,79.98,10.06,82.19 respectively,indicating that the amino acid composition pattern is good,balanced and fitted with the recommended model.The protein can be highly absorbed and utilized by the human body,and it had high nutritional value.7.During storage(4?,0-120h),the sensory score of the dual protein nutritious cake was always above 80,which was not significantly different from the control group.The result revealed that the addition of the dual protein was favorable by the analysis of hardness,chewiness and springiness,cohesiveness and moisture content of the cake during the storage.The addition of dual protein can keep the moisture in the cake,delay the aging of the cake,and keep the cake soft and delicate. |
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