Effect of incorporation of soy flour to wheat flour on nutritional and sensory quality of biscuits fortified with mushroom

Ready to eat supplementary foods were made from different combinations of wheat flour, chickpea flour and full fat soy flour with and without fortification of 10% skimmed milk powder and subjected to sensory evaluation. The results ranged of 6.0 to 8.5 for without fortification of 10% skimmed milk powder. However, these values more or same with the product fortified with 10% skimmed milk powder. It showed that wheat flour with 20 per cent, soy flour could be considered the best because all the sensory quality characteristics of the product were acceptable. As compared to chickpea flour and combined product chickpea and soy flour, the soy flour product has higher consumer acceptability than others. At higher concentration of soy flour, there was a slight decrease in the sensory quality.

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Effect of the addition of soy flour on sensory quality of extrusion and conventionally cooked cassava complementary porridges

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.6820 ◽

2014 ◽

Vol 95 (4) ◽

pp. 730-738 ◽

Cited By ~ 5

Author(s):

Penina N Muoki ◽

Marise Kinnear ◽

Mohammad Naushad Emmambux ◽

Henriëtte L de Kock

Keyword(s):

Sensory Quality ◽

Soy Flour

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Evaluating the nutritional and sensory quality of bread, cookies and noodles made from wheat supplemented with root tuber flour

British Food Journal ◽

10.1108/bfj-09-2016-0414 ◽

2017 ◽

Vol 119 (4) ◽

pp. 895-908 ◽

Cited By ~ 4

Author(s):

Kwame Obeng Dankwa ◽

Yu-Jiao Liu ◽

Zhi-En Pu

Keyword(s):

Sweet Potato ◽

Wheat Flour ◽

Sensory Quality ◽

Global Market ◽

Crude Fiber ◽

High Price ◽

Content Type ◽

Root Tuber ◽

General Acceptability

Purpose Due to the rise in urbanization, demand for easily prepared foods such as pastries and noodles has risen. But the high price of wheat in the global market puts financial stress on low-income people, especially on those living in tropical regions, where wheat does not thrive well. They depend solely on imported wheat, which is expensive due to importation cost, or seek other relatively less-nutritious cereals. Therefore the purpose of this paper is to investigate the possibility of supplementing wheat flour with flour from relatively cheap and easy-to-produce root tuber, such as cassava, potato and sweet potato. Design/methodology/approach Strong-, medium- and weak-gluten wheat flours were supplemented with flour from cassava, potato and sweet potato at 10, 20 and 30 percent. Strong gluten composites were used to make bread, whereas medium and weak gluten composites were used for cookie and noodle production, respectively. Protein, ash, fat, crude fiber, moisture, carbohydrate, gluten, zeleny and energy contents of each composite were tested. Findings The nutritional and sensory quality of bread, cookies and noodles made from wheat flour supplemented with root tuber flour at 10, 20 and 30 percent was assessed. Results revealed that mixing wheat flour and root tuber flour has important effects on the moisture, protein, carbohydrate, fat, ash, gluten, zeleny sedimentation value and crude fiber content of the resulting mixture. Moisture and carbohydrate increased while protein and fat significantly (p<0.05) decreased with increasing root tuber flour levels in formulations. Gluten content also decreased significantly with rising root tuber flour concentrations. There was a mild reduction in bread’s general acceptability at 10 and 20 percent in potato composites; thus potato flour was still acceptable at 20 percent. Cassava flour composite also topped with a general acceptability score of 69.26 at 20 percent in cookies, whereas sweet potato composite achieved a score of 84.81 in noodles. Originality/value This work has successfully confirmed that wheat flour could be supplemented up to 20 percent with root tuber flour without compromising the nutritional and sensory quality of products. It has also demonstrated that different products require different root tuber flour substitution for optimum results. Potato at 10 percent substitution was found to be best for bread production. Cassava and sweet potato at 10 percent substitution were also best for cookies and noodles, respectively. With respect to protein content only, sweet potato substitution is better than cassava and potato.

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Baking and sensory quality of germinated and ungerminated flaxseed muffins prepared from wheat flour and wheat atta

Journal of the Saudi Society of Agricultural Sciences ◽

10.1016/j.jssas.2018.07.002 ◽

2020 ◽

Vol 19 (1) ◽

pp. 109-120 ◽

Cited By ~ 5

Author(s):

A. Kaur ◽

Ramneet Kaur ◽

Suresh Bhise

Keyword(s):

Wheat Flour ◽

Sensory Quality

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Effect of Mixing Pumpkin Puree With Wheat Flour on Physical, Nutritional and Sensory Characteristics of Biscuit

Journal of Food Science and Technology Nepal ◽

10.3126/jfstn.v9i0.13142 ◽

2016 ◽

Vol 9 ◽

pp. 85-89 ◽

Cited By ~ 2

Author(s):

Bina Gurung ◽

Pravin Ojha ◽

Dilip Subba

Keyword(s):

Vitamin C ◽

Bulk Density ◽

Wheat Flour ◽

Nutritional Quality ◽

Dry Matter ◽

Sensory Quality ◽

Quality Characteristics ◽

Crude Fiber ◽

Crude Fibre

Physical, nutritional and sensory quality characteristics of semi sweet type biscuit made by mixing wheat flour and pumpkin puree were studied. Wheat flour and pumpkin puree were mixed in the ratio of 100:0, 90:10, 80:20, 70:30 and 60:40. Diameter and thickness of biscuit decreased and bulk density increased as the amount of pumpkin increased. The nutritional quality of biscuit was positively influenced by the incorporation of pumpkin. Pumpkin increased protein, crude fibre, calcium, carotene and vitamin C of biscuit. The sensory quality of biscuit made from the mixed flour containing 70 parts of wheat flour and 30 parts of pumpkin puree was best. The biscuit made fromthe flour of this composition contained 2.53% moisture, 9.7% protein, 12% fat, 0.51% crude fiber, 0.81% total ash, 76.98% carbohydrate, 13.01 mg/100g carotene, 1.04 mg/100g Vitamin C, 1.88 mg/100g iron, 35.6 mg/100g calcium and energy value of 454.72 Kcal/100g dry matter.

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Characterizing the Rheological and Bread-Making Properties of Wheat Flour Treated by “Gluten FriendlyTM” Technology

Foods ◽

10.3390/foods10040751 ◽

2021 ◽

Vol 10 (4) ◽

pp. 751

Author(s):

Carmela Lamacchia ◽

Loretta Landriscina ◽

Carla Severini ◽

Rossella Caporizzi ◽

Antonio Derossi

Keyword(s):

Aqueous Solution ◽

Wheat Flour ◽

Sensory Quality ◽

Pasting Properties ◽

Innovative Technology ◽

High Ability ◽

Bread Making ◽

High Quality ◽

Gluten Proteins

After discovering an innovative technology for the reshaping of gluten proteins—the “Gluten FriendlyTM” system—that confers to wheat flour some unprecedented characteristics, such as reduced epitope antigenicity and a positive modulation of the gut microbiota, its effects on the production and quality of bread have been studied. Mainly, we have investigated the chemical, rheological and pasting properties of Gluten Friendly Flour (GFF) and of control flour (CF) with the aim of analyzing and interpreting potential differences. Furthermore, the bread made from GFF and CF was evaluated in terms of microstructure properties and sensory quality. The experiments demonstrated that GFF became soluble in aqueous solution, making it unfeasible to isolate using the Glutomatic apparatus. Although the water absorption of GFF increased by 10% compared to CF, dough elasticity was reduced, and dough stability decreased from 5 to 2 min. A significant increase in the alveograph index (P/L) from 0.63 to 6.31 was detected, whereas pasting properties did not change from the control flour. Despite these profound modifications in the rheological properties, GFF exhibited a high ability to shape dough and to produce bread with high quality and negligible differences from the control bread in terms of appearance, taste, aroma, color and texture.

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The effect of mung bean powder, and/or low fat soy flour as meat extender on the chemical, physical, and sensory quality of buffalo meat product

Biotechnology in Animal Husbandry ◽

10.2298/bah0906327k ◽

2009 ◽

Vol 25 (5-6-1) ◽

pp. 327-337 ◽

Cited By ~ 8

Author(s):

M.A. Kenawi ◽

R.R. Abdelsalam ◽

S.A. El-Sherif

Keyword(s):

Mung Bean ◽

Water Retention ◽

Sensory Quality ◽

Meat Product ◽

Soy Flour ◽

Low Fat ◽

Buffalo Meat ◽

Overall Acceptability ◽

Water Holding

The chemical, physical, and sensory evaluation of buffalo meat patties was evaluated in order to study the effect of adding low fat soy flour and/or mung bean powder as meat extenders. The results indicated that using low fat soy flour or mung bean powder as meat extenders at a level of 10% reduced the moisture and fat content, whereas increased the fiber and protein contents in the cooked samples. The reduction was greatest in the control (100% buffalo meat), and lowest in the sample containing 5% of both low fat soy flour and mung bean powder. The cooking treatment increased the expressible water for the control and 10% low fat soy flour samples, and increased the protein water coefficient for all samples. The Feder value for sample containing 5% of both low fat soy flour and mung bean powder was similar to the control one. The addition of mung bean powder increased the water holding capacity, whereas the addition of low fat soy flour and mung bean powder as meat extenders decreased the cooking loss in the formulated patties. The lowest value was in the sample containing 5% of both extenders. Samples containing 5% of both low fat soy flour and mung bean powder had the highest water retention value, whereas the sample with 10% low fat soy flour had the highest fat retention value. Samples containing 5% of both low fat soy flour and mung bean powder had the highest values for color, taste, odor, juiciness, and overall acceptability among the other samples.

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