Effect of fortification on physico-chemical and microbiological stability of whole wheat flour

2008 ◽  
Vol 110 (1) ◽  
pp. 113-119 ◽  
Author(s):  
Saeed Akhtar ◽  
F.M. Anjum ◽  
Salim-Ur Rehman ◽  
Munir A. Sheikh ◽  
Kalsoom Farzana
Keyword(s):  
Wheat Flour ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
Physico Chemical ◽  
Microbiological Stability

Analysis of Biscuits Enriched With Fibre by Incorporating Carrot and Beetroot Pomace Powder

2017 ◽  
Vol 54 (4) ◽  
pp. 403 ◽  
Author(s):  
Huma Parveen ◽  
Anita Bajpai ◽  
Sunny Bhatia ◽  
Shalu Singh
Keyword(s):  
Moisture Content ◽  
Wheat Flour ◽  
Calorific Value ◽  
Sensory Characteristics ◽  
Vacuum Drying ◽  
Whole Wheat Flour ◽  
High Fiber ◽  
Whole Wheat ◽  
Physico Chemical ◽  
Level Of Significance

The study was undertaken with a view to explore the use of carrot pomace powder as well as beetroot pomace powder with whole wheat flour in the preparation of high fiber biscuits, to study its effect on the physico-chemical and sensory characteristics of biscuits. The Carrot Pomace Powder (CPP) and Beetroot Pomace Powder (BPP) were prepared through the process of convective dehydration and vacuum drying. All the data obtained were analyzed statistically to determine the level of significance of variation in observations caused by the changes in the biscuits formulations. The carrot pomace and beetroot pomace fortified biscuits contained greater amount of ash, crude fiber and moisture content than control biscuits but lower carbohydrate, protein, calorific value and pH. After fortification of fiber, product was found to be more acceptable in terms of physico-chemical and sensory characteristics.

scholarly journals Physico-chemical and Sensory Evaluation of Biscuits Developed from Blends of Jowar (Sorghum), Organic Jaggery and Whole Wheat Flours

2022 ◽  
Author(s):  
P.V.K. Jagannadha Rao ◽  
P. Sreedevi ◽  
Y. Navaneetha ◽  
K. Kiranmayi ◽  
M. Bharathalakshmi
Keyword(s):  
Sensory Evaluation ◽  
Wheat Flour ◽  
Proximate Analysis ◽  
Physical Parameters ◽  
Process Technology ◽  
Crude Fibre ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
Physico Chemical ◽  
Spread Factor

Background: Jowar (Sorghum) is one of the most popular millet grown in tropical and semi-arid regions. The present study was aimed to design and develop the process technology for the preparation of biscuits from blends of jowar and jaggery by replacing wheat flour. Methods: The biscuits were analysed for physico-chemical and sensory properties. The proportions taken were 30:70:60, 40:60:60, 50:50:60, 60:40:60, 70:30:60 and 100:0:60 of jowar flour, whole wheat flour and jaggery respectively. Sensory evaluation was performed by using composite scoring test and means were evaluated by Krushkal Walli H-Test. Result: Sensory evaluation revealed that the ratio of 100:0:60 (SWJ 6) jowar, whole wheat flour and jaggery has highest acceptability and was considered for further studies. The physical parameters of biscuits such as mass (20 g), thickness (7 mm), spread factor (64.28), diameter (45 mm) and color values were determined. The texture analysis revealed that the biscuits held hardness (32.5 g), fracturability (8.60 mm) and cutting strength (3.390 kg). Proximate analysis was estimated as energy (583 kcal), carbohydrate (92.6 g), protein (10.8 g), fat (4.8 g), crude fibre (8.6 g), calcium (46 mg), zinc (58.3 mg), iron (16.1 mg) and potassium (420 mg) per 100 g for SWJ 6 proportion.

Physico-chemical and functional properties of gamma irradiated whole wheat flour and starch

LWT ◽  
2017 ◽  
Vol 76 ◽  
pp. 131-139 ◽  
Author(s):  
Khalid Bashir ◽  
Tanya L. Swer ◽  
Kumar S. Prakash ◽  
Manjeet Aggarwal
Keyword(s):  
Wheat Flour ◽  
Functional Properties ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
Physico Chemical ◽  
Gamma Irradiated

scholarly journals The Bread Making Qualities of Bread Dough Supplemented with Whole Wheat Flour and Treated with Enzymes

2017 ◽  
Vol 23 (3) ◽  
pp. 403-410 ◽  
Author(s):  
Koki Matsushita ◽  
Dennis Marvin Santiago ◽  
Tatsuya Noda ◽  
Kazumasa Tsuboi ◽  
Sakura Kawakami ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Bread Making ◽  
Bread Dough ◽  
Whole Wheat Flour ◽  
Whole Wheat

Extrinsic vs intrinsic labeling of the calcium in whole-wheat flour

1992 ◽  
Vol 55 (2) ◽  
pp. 452-454 ◽  
Author(s):  
C M Weaver ◽  
R P Heaney ◽  
B R Martin ◽  
M L Fitzsimmons
Keyword(s):  
Wheat Flour ◽  
Whole Wheat Flour ◽  
Whole Wheat

PRODUCTION AND PROPERTIES OF 2,3-BUTANEDIOL: IX. THE EFFECT OF VARIOUS NUTRIENT MATERIALS ON THE FERMENTATION OF STARCH BY AEROBACILLUS POLYMYXA

1946 ◽  
Vol 24f (1) ◽  
pp. 29-38 ◽  
Author(s):  
Sybil B. Fratkin ◽  
G. A. Adams
Keyword(s):  
Wheat Flour ◽  
Yeast Extract ◽  
Corn Steep Liquor ◽  
Wheat Gluten ◽  
Wheat Starch ◽  
Whole Wheat Flour ◽  
Beneficial Effects ◽  
Whole Wheat ◽  
Steep Liquor ◽  
Starch Medium

Wheat starch is a poor medium for fermentation by Aerobacillus polymyxa. The solubles recovered from the separation of starch and gluten in patent flour enhance the fermentation but not as effectively as the similar fraction from whole wheat flour. Addition of supplements is necessary for a satisfactory yield of products in a reasonable length of time. Wheat gluten has no stimulatory effect but bran and shorts are both effective, the latter being slightly superior. An 8% starch medium fortified with the solubles from whole wheat required a 2.5% supplement of shorts to bring fermentation by A. polymyxa to 90% completeness in 72 hr.Of the various supplements tested, a 1% addition of malt sprouts proved to be the most effective, fermentation being 90% complete in 72 hr. Shorts, bran, Cerogras (dehydrated young oats), alfalfa, soya beans, yeast extract, and corn-steep liquor follow in order of decreasing effectiveness.The solubles from whole wheat when ashed have no beneficial effects on the fermentation of starch by A. polymyxa.

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