Functional Properties of Non-Wheat Flour Substitutes in Composite Flours. I. The Effect of Non-Wheat Starches in Composite Doughs

Most snacks are prepared from basically cereal flours which are nutritionally inadequate. There is the need to complement the nutrient content of these snacks by varying the food sources. Chin-chin snacks were produced from composite flours of Maize, soybean and OFSP with the following formation; sample A (50%: 25%: 25%), B (25%: 25%: 50%), C (25%: 50%: 25%), D (0%: 50%: 50%) and E (50%: 50%: 0%). Wheat flour (100%) served as the control F. The flour bends were analysed for functional properties while the chin-chin snacks were analysed for their nutrient and sensory qualities. The result of functional properties of the flours showed that bulk density of wheat flour (F) was the highest (0.746 g/ml). OFSP flour enhanced the water absorption capacity of the flour blends. Flour blends with soybean recorded higher values in foam capacity (11.20 - 22.55%). In proximate composition, the moisture was low (3.80 – 4.80%) in the chin-chin. Higher fibre content (2.60 - 4.20%) was obtained in samples containing higher proportion (50%) of OFSP. Samples D (19.38%) and C (18.80%) with higher soybean, recorded higher protein values. The mineral and the vitamin contents of snacks from composite flours were higher than that of the control F. Vitamin B1, B2, B3 and β-carotene contents of the snacks were enhanced by OFSP. The sensory evaluation showed preference for snack F (100% wheat flour) followed by snack A (50% maize, 25% soybean and 25% OFSP). However, improved nutrient dense chin-chin snacks were produced from the composite flours.

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Technological Properties of Wheat/Trifoliate Yam (Dioscorea dumetorum) Hardened Tubers Composite Flours

Journal of Food Processing ◽

10.1155/2015/425121 ◽

2015 ◽

Vol 2015 ◽

pp. 1-8

Author(s):

Véronique Josette Essa’a ◽

Roger M. Mbanga Baleba ◽

Gabriel Nama Medoua

Keyword(s):

Wheat Flour ◽

Functional Properties ◽

Protein Quality ◽

Deformation Energy ◽

Falling Number ◽

Bread Making ◽

Homogeneous Cluster ◽

Composite Flours ◽

Rupture Pressure ◽

Hagberg Falling Number

The ability of trifoliate hardened-yam flours to partially substitute wheat flour in food formulations was assessed. Three varieties of hardened-yam flour were incorporated in wheat flour in proportions of 0, 10, 20, 30, 40, and 50% (w/w). Samples were evaluated for protein content, Zeleny sedimentation index, Hagberg falling number, functional properties (WAC, WSI, and OAC), and some rheological properties including dough rupture pressure (P), extensibility (L), stability (P/L), and deformation energy (W). Results showed that trifoliate hardened-yam flours do not have acceptable baking properties as pictured by the low Zeleny sedimentation index and the low Hagberg falling number. Protein quality (Zeleny index, 31) of wheat flour helped to compensate gluten deficit of yam flours, but the amylasic activity determined by the Hagberg falling number could not be adjusted, which resulted in a loss of extensibility (L) of the paste at 10% substitution. Multivariate analysis of experimental data regrouped wheat flour and all wheat/hardened-yam treated with kanwa composite flours in one homogeneous cluster. Although wheat/hardened-yam treated with kanwa composite flours had physicochemical and functional properties similar to wheat, the inadequate diastasic activity makes them inappropriate for bread making, marking the strongest influence of that parameter.

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The Effects of Watermelon Rind Flour on the Functional and Proximate Properties of Wheat Bread

Journal of Chemical Society of Nigeria ◽

10.46602/jcsn.v45i5.537 ◽

2020 ◽

Vol 45 (5) ◽

Author(s):

C. Imoisi ◽

J.U. Iyasele ◽

U.C. Michael ◽

E.E. Imhontu

Keyword(s):

Wheat Flour ◽

Functional Properties ◽

Absorption Capacity ◽

Wheat Bread ◽

Oil Absorption ◽

Water Absorption Capacity ◽

Watermelon Rind ◽

Composite Flours ◽

Swelling Capacity ◽

Composite Bread

The present study was undertaken to develop bread from composite flours. Composite flours were prepared by blending wheat flour with watermelon rind flour in ratios of 100:0 (AB1), 90:10 (AB2), 80:20 (AB3), 70:30 (AB4) and 60:40 (AB5), respectively. This study was carried out to ascertain the effects of watermelon rind flour at different replacement levels (0%, 10%, 20%, 30%, 40%) on the proximate and functional properties of composite wheat bread. The results of proximate properties determination on wheat/flour blend gave low bulk densities of 0.54g/cm3 to 0.60g/cm3, high water absorption capacity of 2.389 to 3.044 g/g as well as a high swelling capacity of 5.764 to 7.610 g/g and a low oil absorption capacity of 1.608 to 2.150 g/g. The results of proximate composition of composite bread revealed an increase in % protein, % carbohydrate and % ash from 15.7% to 18.8%, 47.1% to 52.0% and 0.6% to 1.2% respectively and a subsequent decrease in % fat from 18.4% to 13.8. There was a reduction in energy density for composite bread. The functional properties of composite flours such as swelling capacity, water absorption capacity, oil absorption capacity and bulk density were increased with increase in the incorporation of watermelon rind flour with wheat flour. Thus, the results indicate that by incorporating watermelon rind flour, it is possible to enhance the nutritional quality, chemical and functional properties of bread.

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Investigation of wheat - Anchote (Coccinia abyssinica (Lam.)) composite flours and baking temperature for cookies production

Food Research ◽

10.26656/fr.2017.5(1).315 ◽

2020 ◽

Vol 5 (1) ◽

pp. 252-265

Author(s):

A.D. Melese ◽

S. Abera ◽

D.H. Mitiku

Keyword(s):

Wheat Flour ◽

Functional Properties ◽

Sensory Acceptability ◽

Spread Ratio ◽

Randomized Design ◽

Composite Flours ◽

Acceptable Quality ◽

Two Factors ◽

Completely Randomized Design ◽

Hedonic Scale

A study was conducted on properties of Anchote (Coccinia abyssinica (Lam.)) flour and its application for cookie production by blending with wheat flour. The experiment was planned with two factors; Anchote blending ratios and baking temperatures. It consisted of nine combinations of treatments executed in a completely randomized design (CRD). The Anchote blending ratios were 10, 15 and 20% and the baking temperatures were 160,180 and 200°C. The functional properties such as water absorption, oil absorption, swelling power, solubility and dispersibility of Anchote flour were 2.44 g/g, 1.92 mL/g, 11.48%, 41.53% and 67.33% while those of the wheat flour was 1.84, 2.18, 9.08, 35.87 and 73.66, respectively with the relevant units indicated. Increasing the blending ratio of Anchote significantly (p<0.05) affected the functional properties of the composite flours. The physical properties of cookies of the composite flours such as spread ratio (6.87 to 10.07), specific volume (1.6 to 1.88 cm3 /g) and hardness (6.37 to 17.54 N) were significantly (p<0.05) affected by the blending ratios and baking temperatures. Sensory acceptability data of cookies showed that increasing the blending ratio resulted in reduced scores of all attributes. However, all the scores were above 5.00 on the 7-point hedonic scale indicating positive acceptance. With regard to baking temperature the highest score for each attribute was scored for cookies baked at 180°C. Thus, it can be concluded that Anchote flour can be blended with wheat flour up to 20% to produce cookies of good physical and sensorial acceptable quality.

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Functional properties of composite flour: a review

Food Research ◽

10.26656/fr.2017.4(6).419 ◽

2020 ◽

Vol 4 (6) ◽

pp. 1820-1831

Author(s):

Hasmadi M. ◽

Noorfarahzilah M. ◽

Noraidah H. ◽

M.K. Zainol ◽

M.H. Jahurul

Keyword(s):

Wheat Flour ◽

Functional Properties ◽

Review Paper ◽

Raw Materials ◽

Low Cost ◽

Food Products ◽

Composite Flour ◽

Oil Absorption ◽

Composite Flours ◽

Gelation Concentration

Incorporation of composite flour into wheat flour for bakery goods production is expected to produce an effect in the functional properties of the blended samples. Functional properties of composite flour have been studied in most of the developing countries which used and imported a large amount of wheat flour to fulfil the increasing number of consumers as the higher demand in the development of bakery and pastry products. In this review paper, the characteristics of composite flours were reviewed to determine the suitability of the raw materials to be used in the production of food products. The functional properties such as water and oil absorption capability, foam ability, emulsion capability, least gelation concentration, and particle size distribution might indicate the capability of the composite flour before proceeding to the development of food products were reviewed. The functionality of composite flour was found to be beneficial to enhance the variety of food products with acceptable appearance, organoleptic, nutrition, and low cost to fulfil consumer demands.

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