论文部分内容阅读
Abstract ［Objectives］ This study was conducted to develop a health-care product with smooth taste and high nutrition.
［Methods］With natural wheat germ powder as the main raw material and maltodextrin, white sugar, compound stabilizer and other materials as auxiliary materials, the formula of wheat germ solid beverage was optimized using sensory evaluation value as an index, through the mixture experiment method and fuzzy mathematical analysis.
［Results］ The optimal formula of wheat germ solid beverage was: sugar 11.51%, maltodextrin 37.89%, wheat germ powder 50%, compound stabilizer 0.6% (arabic gum 0.3%, xanthan gum 0.3%), soya bean lecithin 0.2%, ethyl maltol 0.002%, and vanillin 0.003%.
［Conclusions］This study provides a theoretical basis for expanding the market-oriented production and application of wheat germ.
Key words Wheat germ; Sensory evaluation; Mixture experiment; Fuzzy mathematical analysis
Received: January 23, 2021 Accepted: March 29, 2021
Teng HOU (1990-), female, P. R. China, master, devoted to research about food nutrition and processing.
*Corresponding author.
Wheat germ is a by-product in the milling flour industry, as well as the essence of wheat, with a content of only 1.4% to 3.9%［1］. As a nutritional healthy food raw material, wheat germ also has certain degrees of anti-oxidation, immune activity-improving, anti-cancer and blood pressure-lowering effects［2］.
At present, there is little research and development on wheat germ solid beverages at home and abroad, and related research mainly focuses on the preservation of wheat germ, wheat germ oil, wheat germ protein［3］ and so on. Wheat germ is rich in nutrition and has received more and more attention from researchers in recent years, and the related research fields have been expanding and deepening. Solid beverages are convenient to carry, easy to store, and simple to drink［4］. This study was aimed to develop a nutritional product with smooth taste and health-care function using wheat germ as the main raw material, so as to expand the market production and application of wheat germ.
Materials and Methods
Materials
Wheat germ, Shandong Fada flour mills; arabic gum (food grade), Henan Siyuan Biotechnology Co., Ltd.; soybean lecithin (food grade), Zhejiang Gaomao Biotechnology Co., Ltd.; vanillin ,Yangjiang Baiyun Flavor-chemistry Co., Ltd.
Methods
Wheat germ flour preparation Through preliminary research on the sensory effects of different baking time, baking temperature and wheat germ particle size on wheat germ solid beverages, wheat germ powder with a particle size of 140 mesh oven-baked at 120 ℃ for 120 min was selected as the basic raw material.
Mixture design
In the early stage, the effects of four different stabilizers, arabic gum, xanthan gum, carrageenan and sodium alginate, on the suspension property of wheat germ solid powder were studied in the preliminary stage. Among them, arabic gum and xanthan gum had significant impacts on the stability of preparation, while carrageenan and sodium alginate had little impacts. Therefore, the two stabilizers of arabic gum and xanthan gum were finally selected and compounded into a composite stabilizer according to a ratio of 1∶1.
Through the Design Expert 8.0 statistical analysis software, the D-optimal mixture design in the mixture design was used to limit the proportions of wheat germ, maltodextrin, white sugar, compound stabilizer and other raw materials. The total weight percentage of various factors was 100%, and the specific ranges were as follows: 50%<wheat germ powder<70%, 10%<white sugar<30%, 15%<maltodextrin<37%, 1%<composite stabilizer<5%, soybean lecithin 0.2%, vanillin 0.003%, and ethyl maltol 0.002%. The mixture design of wheat germ powder solid beverage was finally determined.
Fuzzy comprehensive sensory evaluation
Referring to the QB/T 3623-1999 method, ten food industry staff and students in food major with sensory scoring experience were selected to evaluate the favor, smell, tissue state, mouthfeel and color following the scoring rules of the scoring inspection method in Table 1［5］.
Fuzzy mathematical model establishment
Establishment of factor set F and comment set E: factor set F={color F1, tissue state F2, mouthfeel F3, flavor F4}, and comment set E={poor E1, relatively poor E2, general E3, relatively good E4, good E5}. Specifically, poor is 1 point, relatively poor is 2 points, general is 3 points, relatively good is 4 points, and good is 5 points.
Establishment of weigh set X: The "0-4" evaluation method was adopted to determine the weight of each factor. First, 10 professionals are asked to compare the importance of each factor pairwise and score according to the relative importance of the two factors. Specifically, very important is 4 points; very unimportant is 0 points; more important is 3 points; not very important is 1 point; and equally important is 2 points. The 10 professionals performed scoring, and the total score of each factor obtained was divided by the sum of the total scores of all factors, and the result was the weight factor of each factor. Establishment of single-factor evaluation: A fuzzy relationship R from F to E was created for each evaluated factor, thereby obtaining the evaluation set of each factor. The matrix R was obtained after evaluating each factor, that is, based on Fi, the evaluation of each factor was got, constituting the ith row in R, that is, R=(rij), i =1, 2, …, 4; j =1, 2, …, 5.
Comprehensive evaluation: After obtaining R and X, fuzzy transformation B=X·R was performed, in which X is the weight set and R is the fuzzy matrix. X·R was the matrix composition, and the composition operation was based on the maximum membership principle. Then, B was normalized to obtain B′={b′1, b′2, b′3, b′4, b′5}. The B′ value was the set of comments made by the evaluators on the sensory quality of food. The evaluation of the sensory quality of the product was determined according to the maximum membership principle. Finally, the established model was verified.
In order to facilitate subsequent experiments, the comprehensive score of B′ could be calculated. Setting poor to 20 points, relatively poor to 40 points, general to 60 points, relatively good to 80 points, and good to 100 points, the comprehensive sensory score was calculated according to S= b′1×20 + b′2×40 + b′3×60 + b′4×80 + b′5×100.
According to the critical degrees of flavor and smell, tissue state, mouthfeel and color, evaluation was carried out in accordance with the established procedure of fuzzy evaluation, and the weights were obtained. The weight set X={0.31,0.28,0.31,0.10} was thus obtained, indicating that the flavor and smell and mouthfeel had greater impacts on the quality of wheat germ solid beverage, followed by tissue state, and color had the least impact.
Establishment of Fuzzy Mathematical Model and Analysis and Evaluation of Significance
The fuzzy evaluation matrices were determined according to the evaluation results of the evaluators, and the evaluation results were divided by the total number of people, giving 20 fuzzy matrices such as Rg:
Rg=r11r12…r1j
r21r12…r2j
…………
ri1ri2…rij
Wherein g is the number of samples 1, 2, 3, …, 20. Fuzzy mathematical analysis was performed as below taking sample No. 1 as an example:
R1=00.20.50.30
00.40.30.30
0.10.50.30.10
The comprehensive evaluation result was B=X·R, X={0.31,0.28,0.31,0.10}, and according to the maximum membership principle, B1 was determined. Let B1={b1, b2, b3, b4, b5}, b1=(0.31∧0) ∨(0.28∧0) ∨(0.31∧0.1) ∨(0.1∧0.1)=0.1, b2=(0.31∧0.2)∨(0.28∧0.4) ∨(0.31∧0.5) ∨(0.1∧0.2)=0.3, b3=(0.31∧0.5) ∨(0.28∧0.3) ∨(0.31∧0.3) ∨(0.1∧0.14)=0.31, b4=(0.31∧0.3) ∨(0.28∧0.3) ∨(0.31∧0.1) ∨(0.1∧0.2)=0.3, b5=(0.31∧0) ∨(0.28∧0) ∨(0.31∧0) ∨(0.1∧0)=0, therefore, B1={0.1,0.3,0.31,0.3,0}. Therefore, the comprehensive sensory score S1 of the first group of products was S1=b1×20+b2×40+b3×60+b4×80+b5×100=56.6. After normalization, the fuzzy mathematical value was 60.45. The sensory evaluation fuzzy mathematical values of the specific 1-20 groups of wheat germ solid beverages are shown in Table 3.
In order to verify whether the model was reasonable, Design-Expert 8.0 was used to perform linear regression analysis on the data in Table 3, obtaining the following regression equation: R1=21.93×A+31.49×B+48 197.93×C+5.16D-5.95×AB-4 911.33×AC+0.22AD-4 741.91BC-4.06BD-4 880.82CD. Quadratic polynomial regression fitting was performed on Table 3, obtaining the regression coefficient and significance of the regression model. It can be seen from Table 3 and Table 4 that the P value of the model was less than 0.001, indicating that the model regression was significant, and R2=92.97%, R2Adj=86.65%, indicating that the fitting degree between the experiment and the model was high, and the linear relationship between the independent variable and the response value was significant. Therefore, the model could be used for the theoretical analysis of the sensory quality of wheat germ solid beverage［6］.
The optimal raw material ratio of wheat germ solid beverage was obtained using the statistical analysis software Design-Expert 8.0 with the sensory evaluation as the response value, namely, sugar 11.51%, maltodextrin 37.89%, wheat germ powder 50%, compound stabilizer 0.6% (arabic gum 0.3%, xanthan gum 0.3%), soya bean lecithin 0.2%, ethyl maltol 0.002%, and vanillin 0.003%, which were adopted to verify the accuracy of the model prediction. It was determined that the sensory evaluation test value of wheat germ solid beverage was 78, which was 0.46 different from the predicted value 78.46, indicating that the model could better analyze and predict the sensory quality of wheat germ solid beverage.
Agricultural Biotechnology2021
Conclusions and Discussion
In this study, the formula of wheat germ powder solid beverage was optimized by D-mixture design and fuzzy mathematics［7］, finally obtaining the optimal formula of wheat germ solid beverage: sugar 11.51%, maltodextrin 37.89%, wheat germ powder 50%, compound stabilizer 0.6% (arabic gum 0.3%, xanthan gum 0.3%), soya bean lecithin 0.2%, ethyl maltol 0.002%, and vanillin 0.003%. This study provides a theoretical basis for expanding the market-oriented production and application of wheat germ, and production can be expanded and various benefits can be improved accordingly.
References
［1］ ZHAI AH. Ingredient and nutritions value and functional characteristics of wheat germ［J］. Food Research and Development, 2004, 4(25): 6-8. (in Chinese)
［2］ IRAKOZE PIERRE CLZVER, ZHOU HM. Enzymatic Hydrolysis of Defatted Wheat Germ by Proteases and the Effect on the Functional［J］. Journal of Food Biochemistry, 2005(29): 13-36.
［3］ CHEN CS. Study on the deep processing technology of wheat germ［J］. Science and Technology of Food Industry, 2004, 6(25): 139-141. (in Chinese)
［4］ CHEN L. The wheat germ product market is advancing broadly［N］. Cereal & Oil Market Newspaper, 2010, 11, 20(B03). (in Chinese)
［5］ GAO C, WANG CZ, SUN QY. The research progress of wheat germ protein extraction［J］. Journal of Shandong Institute of Light Industry, 2011(4): 8-10. (in Chinese)
［6］ SUN XH, ZHU KX, ZHOU HM. Protein extraction from defatted wheat germ by reverse micelles: Optimization of the forward extraction［J］. Journal of Cereal Science, 2008(48): 829-835.
［7］ YU WT. Research on backlog process of grain solid beverage and its rheological properties［D］. Shanghai: East China University of Science and Technology, 2014. (in Chinese)
［Methods］With natural wheat germ powder as the main raw material and maltodextrin, white sugar, compound stabilizer and other materials as auxiliary materials, the formula of wheat germ solid beverage was optimized using sensory evaluation value as an index, through the mixture experiment method and fuzzy mathematical analysis.
［Results］ The optimal formula of wheat germ solid beverage was: sugar 11.51%, maltodextrin 37.89%, wheat germ powder 50%, compound stabilizer 0.6% (arabic gum 0.3%, xanthan gum 0.3%), soya bean lecithin 0.2%, ethyl maltol 0.002%, and vanillin 0.003%.
［Conclusions］This study provides a theoretical basis for expanding the market-oriented production and application of wheat germ.
Key words Wheat germ; Sensory evaluation; Mixture experiment; Fuzzy mathematical analysis
Received: January 23, 2021 Accepted: March 29, 2021
Teng HOU (1990-), female, P. R. China, master, devoted to research about food nutrition and processing.
*Corresponding author.
Wheat germ is a by-product in the milling flour industry, as well as the essence of wheat, with a content of only 1.4% to 3.9%［1］. As a nutritional healthy food raw material, wheat germ also has certain degrees of anti-oxidation, immune activity-improving, anti-cancer and blood pressure-lowering effects［2］.
At present, there is little research and development on wheat germ solid beverages at home and abroad, and related research mainly focuses on the preservation of wheat germ, wheat germ oil, wheat germ protein［3］ and so on. Wheat germ is rich in nutrition and has received more and more attention from researchers in recent years, and the related research fields have been expanding and deepening. Solid beverages are convenient to carry, easy to store, and simple to drink［4］. This study was aimed to develop a nutritional product with smooth taste and health-care function using wheat germ as the main raw material, so as to expand the market production and application of wheat germ.
Materials and Methods
Materials
Wheat germ, Shandong Fada flour mills; arabic gum (food grade), Henan Siyuan Biotechnology Co., Ltd.; soybean lecithin (food grade), Zhejiang Gaomao Biotechnology Co., Ltd.; vanillin ,Yangjiang Baiyun Flavor-chemistry Co., Ltd.
Methods
Wheat germ flour preparation Through preliminary research on the sensory effects of different baking time, baking temperature and wheat germ particle size on wheat germ solid beverages, wheat germ powder with a particle size of 140 mesh oven-baked at 120 ℃ for 120 min was selected as the basic raw material.
Mixture design
In the early stage, the effects of four different stabilizers, arabic gum, xanthan gum, carrageenan and sodium alginate, on the suspension property of wheat germ solid powder were studied in the preliminary stage. Among them, arabic gum and xanthan gum had significant impacts on the stability of preparation, while carrageenan and sodium alginate had little impacts. Therefore, the two stabilizers of arabic gum and xanthan gum were finally selected and compounded into a composite stabilizer according to a ratio of 1∶1.
Through the Design Expert 8.0 statistical analysis software, the D-optimal mixture design in the mixture design was used to limit the proportions of wheat germ, maltodextrin, white sugar, compound stabilizer and other raw materials. The total weight percentage of various factors was 100%, and the specific ranges were as follows: 50%<wheat germ powder<70%, 10%<white sugar<30%, 15%<maltodextrin<37%, 1%<composite stabilizer<5%, soybean lecithin 0.2%, vanillin 0.003%, and ethyl maltol 0.002%. The mixture design of wheat germ powder solid beverage was finally determined.
Fuzzy comprehensive sensory evaluation
Referring to the QB/T 3623-1999 method, ten food industry staff and students in food major with sensory scoring experience were selected to evaluate the favor, smell, tissue state, mouthfeel and color following the scoring rules of the scoring inspection method in Table 1［5］.
Fuzzy mathematical model establishment
Establishment of factor set F and comment set E: factor set F={color F1, tissue state F2, mouthfeel F3, flavor F4}, and comment set E={poor E1, relatively poor E2, general E3, relatively good E4, good E5}. Specifically, poor is 1 point, relatively poor is 2 points, general is 3 points, relatively good is 4 points, and good is 5 points.
Establishment of weigh set X: The "0-4" evaluation method was adopted to determine the weight of each factor. First, 10 professionals are asked to compare the importance of each factor pairwise and score according to the relative importance of the two factors. Specifically, very important is 4 points; very unimportant is 0 points; more important is 3 points; not very important is 1 point; and equally important is 2 points. The 10 professionals performed scoring, and the total score of each factor obtained was divided by the sum of the total scores of all factors, and the result was the weight factor of each factor. Establishment of single-factor evaluation: A fuzzy relationship R from F to E was created for each evaluated factor, thereby obtaining the evaluation set of each factor. The matrix R was obtained after evaluating each factor, that is, based on Fi, the evaluation of each factor was got, constituting the ith row in R, that is, R=(rij), i =1, 2, …, 4; j =1, 2, …, 5.
Comprehensive evaluation: After obtaining R and X, fuzzy transformation B=X·R was performed, in which X is the weight set and R is the fuzzy matrix. X·R was the matrix composition, and the composition operation was based on the maximum membership principle. Then, B was normalized to obtain B′={b′1, b′2, b′3, b′4, b′5}. The B′ value was the set of comments made by the evaluators on the sensory quality of food. The evaluation of the sensory quality of the product was determined according to the maximum membership principle. Finally, the established model was verified.
In order to facilitate subsequent experiments, the comprehensive score of B′ could be calculated. Setting poor to 20 points, relatively poor to 40 points, general to 60 points, relatively good to 80 points, and good to 100 points, the comprehensive sensory score was calculated according to S= b′1×20 + b′2×40 + b′3×60 + b′4×80 + b′5×100.
According to the critical degrees of flavor and smell, tissue state, mouthfeel and color, evaluation was carried out in accordance with the established procedure of fuzzy evaluation, and the weights were obtained. The weight set X={0.31,0.28,0.31,0.10} was thus obtained, indicating that the flavor and smell and mouthfeel had greater impacts on the quality of wheat germ solid beverage, followed by tissue state, and color had the least impact.
Establishment of Fuzzy Mathematical Model and Analysis and Evaluation of Significance
The fuzzy evaluation matrices were determined according to the evaluation results of the evaluators, and the evaluation results were divided by the total number of people, giving 20 fuzzy matrices such as Rg:
Rg=r11r12…r1j
r21r12…r2j
…………
ri1ri2…rij
Wherein g is the number of samples 1, 2, 3, …, 20. Fuzzy mathematical analysis was performed as below taking sample No. 1 as an example:
R1=00.20.50.30
00.40.30.30
0.10.50.30.10
The comprehensive evaluation result was B=X·R, X={0.31,0.28,0.31,0.10}, and according to the maximum membership principle, B1 was determined. Let B1={b1, b2, b3, b4, b5}, b1=(0.31∧0) ∨(0.28∧0) ∨(0.31∧0.1) ∨(0.1∧0.1)=0.1, b2=(0.31∧0.2)∨(0.28∧0.4) ∨(0.31∧0.5) ∨(0.1∧0.2)=0.3, b3=(0.31∧0.5) ∨(0.28∧0.3) ∨(0.31∧0.3) ∨(0.1∧0.14)=0.31, b4=(0.31∧0.3) ∨(0.28∧0.3) ∨(0.31∧0.1) ∨(0.1∧0.2)=0.3, b5=(0.31∧0) ∨(0.28∧0) ∨(0.31∧0) ∨(0.1∧0)=0, therefore, B1={0.1,0.3,0.31,0.3,0}. Therefore, the comprehensive sensory score S1 of the first group of products was S1=b1×20+b2×40+b3×60+b4×80+b5×100=56.6. After normalization, the fuzzy mathematical value was 60.45. The sensory evaluation fuzzy mathematical values of the specific 1-20 groups of wheat germ solid beverages are shown in Table 3.
In order to verify whether the model was reasonable, Design-Expert 8.0 was used to perform linear regression analysis on the data in Table 3, obtaining the following regression equation: R1=21.93×A+31.49×B+48 197.93×C+5.16D-5.95×AB-4 911.33×AC+0.22AD-4 741.91BC-4.06BD-4 880.82CD. Quadratic polynomial regression fitting was performed on Table 3, obtaining the regression coefficient and significance of the regression model. It can be seen from Table 3 and Table 4 that the P value of the model was less than 0.001, indicating that the model regression was significant, and R2=92.97%, R2Adj=86.65%, indicating that the fitting degree between the experiment and the model was high, and the linear relationship between the independent variable and the response value was significant. Therefore, the model could be used for the theoretical analysis of the sensory quality of wheat germ solid beverage［6］.
The optimal raw material ratio of wheat germ solid beverage was obtained using the statistical analysis software Design-Expert 8.0 with the sensory evaluation as the response value, namely, sugar 11.51%, maltodextrin 37.89%, wheat germ powder 50%, compound stabilizer 0.6% (arabic gum 0.3%, xanthan gum 0.3%), soya bean lecithin 0.2%, ethyl maltol 0.002%, and vanillin 0.003%, which were adopted to verify the accuracy of the model prediction. It was determined that the sensory evaluation test value of wheat germ solid beverage was 78, which was 0.46 different from the predicted value 78.46, indicating that the model could better analyze and predict the sensory quality of wheat germ solid beverage.
Agricultural Biotechnology2021
Conclusions and Discussion
In this study, the formula of wheat germ powder solid beverage was optimized by D-mixture design and fuzzy mathematics［7］, finally obtaining the optimal formula of wheat germ solid beverage: sugar 11.51%, maltodextrin 37.89%, wheat germ powder 50%, compound stabilizer 0.6% (arabic gum 0.3%, xanthan gum 0.3%), soya bean lecithin 0.2%, ethyl maltol 0.002%, and vanillin 0.003%. This study provides a theoretical basis for expanding the market-oriented production and application of wheat germ, and production can be expanded and various benefits can be improved accordingly.
References
［1］ ZHAI AH. Ingredient and nutritions value and functional characteristics of wheat germ［J］. Food Research and Development, 2004, 4(25): 6-8. (in Chinese)
［2］ IRAKOZE PIERRE CLZVER, ZHOU HM. Enzymatic Hydrolysis of Defatted Wheat Germ by Proteases and the Effect on the Functional［J］. Journal of Food Biochemistry, 2005(29): 13-36.
［3］ CHEN CS. Study on the deep processing technology of wheat germ［J］. Science and Technology of Food Industry, 2004, 6(25): 139-141. (in Chinese)
［4］ CHEN L. The wheat germ product market is advancing broadly［N］. Cereal & Oil Market Newspaper, 2010, 11, 20(B03). (in Chinese)
［5］ GAO C, WANG CZ, SUN QY. The research progress of wheat germ protein extraction［J］. Journal of Shandong Institute of Light Industry, 2011(4): 8-10. (in Chinese)
［6］ SUN XH, ZHU KX, ZHOU HM. Protein extraction from defatted wheat germ by reverse micelles: Optimization of the forward extraction［J］. Journal of Cereal Science, 2008(48): 829-835.
［7］ YU WT. Research on backlog process of grain solid beverage and its rheological properties［D］. Shanghai: East China University of Science and Technology, 2014. (in Chinese)