Development of Black Rice-yam Pancake and its Quality Determination
In this experiment,flour,black rice flour,yam powder and white sugar were used as the main raw materials to develop black rice-yam pancakes,and their quality was also determined.Taking sensory score as evaluation index,the for-mula of black rice-yam pancake was optimized by single factor experiment and orthogonal experiment,and the texture charac-teristics,nutritional components and antioxidant activity of the pancake were determined.The results showed that the optimum formula of black rice-yam pancake was as follows:100 g flour,40 g black rice flour,20 g yam flour,24 g white sugar and 250 g water.Under this condition,the pancake had good chewing performance.Its moisture content was(46.20±0.98)％ ,protein content was(7.11±0.21)％ ,fat content was(0.54±0.02)％ ,total sugar content was(61.06±1.86)％ ,and polyphenol content was(0.155±0.007)mg/100 g.When the concentration of polyphenol extract was 0.027 mg/mL,the scavenging rates of DPPH radical and hydroxyl radical was 64.27％ and 88.48％ ,respectively.The black rice-yam pancakes were prepared in this study,and their quality was measured.The research results could provide a certain theoretical basis for practical development and application.
black riceyampancaketexturenutritional ingredientantioxidant activity
万方数据
