The effect of pre-treatment on the

The effect of pre-treatment on the pasting and
sensory characteristics of plantain biscuit was
investigated. The plantain flour was produced using
different treatments; the use of sodium metabisulphite
(Na2S2O5
), blanching at 80°C for 10min and unblanched
plantain flour. The protein, fat and carbohydrate
content of the flour samples are significantly difference
(p

Results (English) 1:

The effect of pre-treatment on the pasting and sensory characteristics of plantain biscuit was investigated. The plantain flour was produced using different treatments; the use of sodium metabisulphite (Na2S2O5), blanching at 80°C for 10min and unblanched plantain flour. The protein, fat and carbohydrate content of the flour samples are significantly difference (p< 0.05) and the unblanched sample had the highestvalue (6.04%) in protein. Result showed that there were significant difference (P< 0.05) in the bulk densities and water absorption capacity. The plantain treated with sodium metabisulphite had the highest value (1.05mg/100g) in sodium content. Pasting time and the final viscosity are significantly difference. The sensory evaluation results showed a significance difference in the appearance, colour, taste, flavour, aroma, crispiness, and the overall acceptability, but plantain treated with sodium metabisulphite was rated the highest by the panelist.Index Terms-Pre-treatment, Pasting, Plantain biscuit, Sensory.

Results (English) 3:

预处理对糊化和
车前草饼干感官特性的影响进行了
。车前草粉是用不同的治疗产生的
；焦亚硫酸钠
使用（焦亚硫酸钠
），热烫80°C 10min和unblanched
车前草粉。蛋白质，脂肪和碳水化合物的
面粉样品含量差异有显著性（P＜0
。05）和unblanched样品具有最高的
值（6.04%）的蛋白质。结果表明：有
显著差异（P＜0.05）的体积密度和
吸水能力。车前草治疗
焦亚硫酸钠具有最高的价值
（1.05mg／100g）中的钠含量。糊化时间和
最终粘度差异有显著性。感觉
评价结果表明，在
外观，颜色，味道，风味，香，脆的差异，
和整体的接受程度，但
焦亚硫酸钠对车前草被评为最高的
专家。
指数的预处理，粘贴，车前草的饼干，
感觉。