scholarly journals Use of wheat flour and spent coffee grounds in the production of cookies with high fiber and antioxidant content: Effects of spent coffee grounds ratio on the product quality

2021 ◽  
Vol 947 (1) ◽  
pp. 012044
Author(s):  
Trấn Thi Thu Trà ◽  
Lê Nguyên Phúc ◽  
Võ Thi Ngoc Yến ◽  
Lê Thánh Sang ◽  
Nguyễn Thi Anh Thu ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Wheat Flour ◽  
Composite Flour ◽  
Spent Coffee Grounds ◽  
High Fiber ◽  
Overall Acceptability ◽  
Antioxidant Content ◽  
Coffee Grounds ◽  
Sensory Score ◽  
Spent Coffee Ground

Abstract Spent coffee ground (SCG) is the main by-product of the instant coffee industry. In this study, wheat flour and dried SCG powder were used in the production of cookies with high fiber and antioxidant content. The objective of the study was to evaluate the effects of SCG ratio in the cookie formulation on nutritional quality, physical properties and sensory overall acceptability of the product. SCG is a rich source of dietary fiber. In 100 g dry weight of SCG, the total fiber and phenolic contents were 76.6 ± 0.58% and 3828±12 mg GAE/100g dry basis, respectively. When the SCG ratio increased from 0 to 0.25 of the composite flour weight, the dough had increased hardness and reduced adhesiveness, cohesiveness and springiness. An increase in the SCG ratio in the cookie formulation also decreased the diameter and thickness of the product but enhanced its hardness. Cookie samples supplemented with SCG had higher dietary fiber and phenolic content as well as a higher antioxidant activity than the control sample. Cookie samples were considered as high fiber food when the SCG ratio was 0.1 or higher. The use of SCG reduced the overall acceptability of cookies. When the ratio of SGC powder varied from 0.1 to 0.2, a sensory score of the obtained cookies was acceptable.

scholarly journals Addition of brewing spent grains from malt and rice adjunct to the formulation of high fiber biscuit: effects of particle size of brewing spent grains on the product quality

Food Research ◽  
2020 ◽  
Vol 4 (5) ◽  
pp. 1480-1486
Author(s):  
T.T.T. Tran ◽  
N.M.N. Ton ◽  
N.D.D. Le ◽  
V.V.M. Le
Keyword(s):  
Particle Size ◽  
Dietary Fiber ◽  
Wheat Flour ◽  
Phenolic Content ◽  
Control Sample ◽  
Partial Replacement ◽  
Recovery Yield ◽  
High Fiber ◽  
Spent Grains ◽  
Sensory Score

Brewing spent grains are considered as a dietary fiber source in the making of many food products. In this study, brewing spent grains from malt and rice adjunct were dried, sieved and mixed with wheat flour in the making of high fiber biscuit. The impacts of particle size of brewing spent grains to the proximate composition, the physical properties and the sensory score of the obtained biscuit were investigated. When the pore size of the brewing spent grains sieve was reduced from 0.60 to 0.21 mm, the protein content of the biscuit sample was enhanced, the total fiber content was decreased while the lipid, ash and phenolic content was similar to that of the control sample. Reduction in particle size of brewing spent grains also led to increased thickness and sensory score of the product; however, the biscuit hardness remained constant. With the recovery yield of 85.6%, the brewing spent grains passed through 0.40 mm sieve were an appropriate dietary fiber source for partial replacement of wheat flour in the high fiber biscuit production.

3D printing of spent coffee ground derived biochar reinforced epoxy composites

2021 ◽  
pp. 002199832110022
Author(s):  
Ahmed Alhelal ◽  
Zaheeruddin Mohammed ◽  
Shaik Jeelani ◽  
Vijaya K Rangari
Keyword(s):  
3D Printing ◽  
Flexural Modulus ◽  
Flexural Properties ◽  
Direct Write ◽  
Thermal And Mechanical Properties ◽  
Spent Coffee Grounds ◽  
Coffee Grounds ◽  
Spent Coffee Ground ◽  
Coffee Ground ◽  
3D Printed

Semi-crystalline carbon biochar is derived from spent coffee grounds (SCG) by a controlled pyrolysis process at high temperature/pressure conditions. Obtained biochar is characterized using XRD, SEM, and TEM techniques. Biochar particles are in the micrometer range with nanostructured morphologies. The SCG biochar thus produced is used as reinforcement in epoxy resin to 3 D print samples using the direct-write (DW) method with 1 and 3 wt. % loadings. Rheology results show that the addition of biochar makes resin viscous, enabling it to be stable soon after print; however, it could also lead to clogging of resin in printer head. The printed samples are characterized for chemical, thermal and mechanical properties using FTIR, TGA, DMA and flexure tests. Storage modulus improved with 1 wt. % biochar addition up to 27.5% and flexural modulus and strength increased up to 55.55% and 43.30% respectively. However, with higher loading of 3 wt. % both viscoelastic and flexural properties of 3D printed samples drastically reduced thus undermining the feasibility of 3D printing biochar reinforced epoxies at higher loadings.

scholarly journals Wheat flour as dietary fiber on fresh and preserved beef meatballs

2017 ◽  
Vol 46 (1) ◽  
pp. 35-43
Author(s):  
SI Jamaly ◽  
MA Hashem ◽  
S Akhter ◽  
MA Hossain
Keyword(s):  
Dietary Fiber ◽  
Wheat Flour ◽  
Proximate Analysis ◽  
Cooking Loss ◽  
Treatment Groups ◽  
Overall Acceptability ◽  
Randomized Design ◽  
Tbars Values ◽  
Sensory Tests

Effects of different levels of wheat flour as dietary fiber on the quality of fresh and preserved beef meatballs during storage were explored in this study. Ground beef (Batter) samples were divided into four treatment groups and treated with different level of wheat flour as T1 (control, 0%), T2 (5%), T3 (10%) and T4 (15%). Proximate analysis (dry matter, ash, ether extract and crude fat), sensory tests (color, flavor, tenderness, juiciness, overall acceptability), biochemical analysis (free fatty acids, Thiobarbutiric acid values and peroxide value) and microbiological examination were carried out as responses at the interval of 0, 30 and 60 days during storage at -200C. The experimental design was a 4 × 3 factorial in Completely Randomized Design replicated three times per cell. DM content was increased significantly (p<0.05) with the advancement of storage intervals. CP and EE content of all the treatments were decreased significantly (p<0.05) among the different treatment groups. FFA and TBARs values were differed significantly (p<0.05) at different treatment levels. PVs were decreased significantly (p<0.05) at different treatment levels. Color, cooking loss and overall acceptability were differed significantly (p<0.05) at different treatment levels. Raw and cooked pH were increased significantly (p<0.05) at different treatment levels. The juiciness at different treatment levels were decreased significantly(p<0.05).TVC (logCFU/g), TCC (logCFU/g) and TYMC (logCFU/g) were differed significantly (p<0.05) at different treatment levels. In conclusions, meatballs having 5% wheat flour was better in terms of color, odor, tenderness, juiciness and overall acceptability, cooking loss and microbial qualities.Bang. J. Anim. Sci. 2017. 46 (1): 35-43

scholarly journals Development of Buckwheat Cookies Supplemented with Wheat Flour

2017 ◽  
Vol 60 (1) ◽  
pp. 27-35
Author(s):  
Nisar Hussain ◽  
Javid Ullah ◽  
Ehsan Elahi ◽  
Sajjad Ahmad ◽  
Muhammad Zakaria ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Crude Protein ◽  
Fibre Content ◽  
Composite Flour ◽  
Crude Fibre ◽  
Mineral Contents ◽  
Overall Acceptability ◽  
C 50 ◽  
Crude Fibre Content ◽  
Buckwheat Flour

The present study was conducted to develop buckwheat cookies supplemented with wheat flour.Buckwheat and wheat flour were examined for their proximate composition. Buckwheat flour contained11.6% moisture, 15.79% crude protein, 1.81% crude fat, 1.83% ash, 0.70% crude fibre content and 68.27%NFE, while wheat flour contained moisture content 13.12%, crude fibre content 1.93%, crude fat 1.42%,crude protein content 12.53%, ash content 1.57% and 69.43% NFE, respectively. Wheat flour was incor-porated into buckwheat flour at 10, 20, 30, 40 and 50% ratio to make composite flour and the developedcookies were analysed for quality evaluation. Supplementation of wheat flour significantly influenced theproximate and mineral composition of buckwheat flour based cookies. Moisture contents, crude fibrecontents and NFE (Nitrogen Free Extract) increased, whereas crude fat, crude protein and ash contentsdecreased. Mineral contents (Fe, Ca, K, Zn and Mg) of developed buckwheat cookies decreased withincrease in wheat flour supplementation levels. Sensory characteristics of supplemented cookies increasedwith increase in supplementation levels of wheat flour and were acceptable by judges in terms of test,colour, texture and overall acceptability. Cookies developed from C 50% C supplementation level of wheatflour got maximum scored points while C0 control C0 was found to be more nutritious and gluten freehaving more crude protein and mineral contents when compared to supplemented cookies.

scholarly journals Production of value-added broiler nugget enriched with dietary fiber from oat meal

2020 ◽  
Vol 49 (1) ◽  
pp. 71-82
Author(s):  
A Akhter ◽  
MM Hossain ◽  
M Habib ◽  
MA Hashem ◽  
MS Ali
Keyword(s):  
Dietary Fiber ◽  
Wheat Flour ◽  
Crude Protein ◽  
Dry Matter ◽  
Storage Time ◽  
Storage Period ◽  
Broiler Meat ◽  
Overall Acceptability ◽  
A Value ◽  
And Storage

An experiment was conducted to find out the effect of oat meal as a source of dietary fiber to formulate enriched broiler nugget. For this purpose, nuggets were prepared into four different groups such as treatment 1: 10% wheat flour nugget, treatment 2: 20% wheat flour nugget, treatment 3:10% oat meal nugget and treatment 4: 20% Oat meal nugget. All parameters were analyzed at 0, 15th and 30th days of storage period. The proximate composition of different nuggets batter was analyzed and highly significant differences were found in dry matter (%) and pH. Dry matter was lower, while pH was higher in control nugget (Treatment 1). Significant differences were found in crude protein (%), ether extract (%) among different nuggets, as well as among different storage time. Significantly higher DM (%), Ash (%) and EE (%) was found in broiler meat with 20% oat meal, while higher crude protein (%) were found in broiler meat+10% wheat flour. Crude protein (%) and DM (%) increased, while Ash (%) and EE (%) decreased with increase of storage time.  The storage period had significant effect on different biochemical (FFA, POV and TBARS value) and microbial (TVC, TCC and TYMC) tests. In all cases, the values were increased with increase of storage time. The surface color (CIE L*, a*, b*) of nuggets of different treatments at different storage period were measured.  No significant differences in b* value were found among broiler meat nuggets and storage time. On the other hand, different types of nuggets and storage period had a significant effect on L* and a* value. Significantly higher a* value was found in broiler meat with 10% wheat flour (T1). In sensory analysis, no significant differences were found in flavor, off-flavor, juiciness, tenderness and overall acceptability among four types of sausages. It could be concluded that addition of oat meal as a source of dietary fiber did not differ the overall acceptability of broiler meat nuggets compare to broiler meat nuggets with wheat flour. Bang. J. Anim. Sci. 2020. 49 (1): 71-82

scholarly journals Preparation of wheat-potato-peanut composite flour cakes

2018 ◽  
Vol 16 (2) ◽  
pp. 315-321 ◽  
Author(s):  
N Akter ◽  
Md Abdul Alim
Keyword(s):  
Wheat Flour ◽  
Room Temperature ◽  
Storage Stability ◽  
Single Layer ◽  
Peanut Flour ◽  
Composite Flour ◽  
Chemical Compositions ◽  
Potato Flour ◽  
Moisture Uptake ◽  
Overall Acceptability

This study reports on the suitable formulation of cake using potato and peanut flour with wheat flour. Fresh potato and peanut were analyzed for their chemical compositions and then dried in cabinet dryer. Four samples of cake: containing wheat flour only; containing 70% wheat flour, 5% potato flour and 25% peanut flour; containing 70% wheat flour, 15% potato flour and 15% peanut flour; and containing 70% wheat flour, 20% potato flour and 10% peanut flour were analyzed for proximate compositions. The properties of cakes were evaluated in terms of volume, moisture content, weight, and crumb and crust characteristics. The prepared cake samples were also judged in categories of color, flavor, texture and overall acceptability. Among the formulations, cake sample containing 70% wheat flour, 15% potato flour and 15% peanut flour secured the highest score with respect to color, texture and overall acceptability. Finally, the storage stability of the composite cake, packaged with single layer polythene, was evaluated in terms of moisture uptake by storing it in room temperature (25°C).J. Bangladesh Agril. Univ. 16(2): 315-321, August 2018

scholarly journals Addition of Broad Bean Hull to Wheat Flour for the Development of High-Fiber Bread: Effects on Physical and Nutritional Properties

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1192 ◽  
Author(s):  
Qianqian Ni ◽  
Viren Ranawana ◽  
Helen E. Hayes ◽  
Nicholas J. Hayward ◽  
David Stead ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Wheat Flour ◽  
Specific Volume ◽  
Broad Bean ◽  
Textural Properties ◽  
Volume Density ◽  
Fiber Content ◽  
Enzyme Linked Immunosorbent Assay ◽  
Secondary Product ◽  
High Fiber

The seed coat (hull) of broad bean (Vicia faba) (BBH) is a significant secondary product of processing with a promising nutritional profile. Bean hull has a high fiber content (49%), yet it remains underexploited as an ingredient by the food industry. This study investigated the potential of this secondary product to partially replace wheat flour for the development of high-fiber breads. Bread formulations with a range of supplementation levels (0%, 11%, 21% and 31%) were developed and tested for their nutritional and physical properties. The proximate composition of breads revealed that at 31% replacement, the fiber content was 19.19 g/100 g bread, which was significantly higher (p < 0.05) than control breads (3.62 g/100 g bread). The physical (specific volume, density and color) and textural properties of breads were affected by the addition of bean hull. Specific volume and hardness of breads were significantly reduced at ≥21% replacement compared to the control, which may reduce acceptability of the product by some consumer groups. Enzyme-linked immunosorbent assay (ELISA) showed that the gluten content of breads was significantly reduced with bean hull addition (62% depletion for 31% replacement). At 11%, 21% and 31% replacement, one portion (80 g of bread) contains 6.8 g, 11.6 g and 15.3 g of dietary fiber, respectively, which contributes 23%, 38% and 51% of the recommended daily fiber intake (30 g/day). In conclusion, bean hull can be a valuable source of dietary fiber in bread formulations. The study showed BBH could be used to replace up to 21% of the wheat flour without significantly impacting on bread texture and volume.

scholarly journals Chemical Composition and Organoleptic Properties of Bread Produced From Composite Flower Mix of Triticum aestivum and Manihot esculenta Crantz (P04-023-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Too-Chukwu Okere ◽  
Patrick Ogbonna ◽  
Obinna Adumanya ◽  
Chidimma Ajuru ◽  
Charles Nkwoala ◽  
...  
Keyword(s):  
Triticum Aestivum ◽  
Chemical Composition ◽  
Manihot Esculenta ◽  
Composite Flour ◽  
Chemical Compositions ◽  
Organoleptic Properties ◽  
Crude Fibre ◽  
Manihot Esculenta Crantz ◽  
Overall Acceptability ◽  
Sensory Score

Abstract Objectives This work evaluated the chemical composition and organoleptic properties of bread produced from composite flour of wheat (Triticum aestivum) (W) and yellow cassava (Manihot esculenta Crantz) (Yc). Methods Raw yellow cassava from Imo State Polytechnic farm was processed into flour using the method of Singh (2008) while already processed plain wheat flour (Golden Penny brand) and other ingredients were purchased from relief Market Owerri. Standard recipe was used in making the bread in different ratios. Standard methods were used to assay the chemical compositions while organoleptic attributes were determined using a 9-point hedonic scale on the bread produced from composite mix of wheat (W) and yellow cassava (Yc) flours at varied ratios. The chemical components evaluated were moisture, ash, fat, crude fibre, protein, carbohydrate and pro-vitamin A, while the organoleptic properties assayed were crust colour, flavor, taste, crumb texture and overall acceptability. The W: Yc flours mix ratios were 70%: 30%, 80%: 20%, 90%: 10% and 100% wheat respectively as the control, while data collected were analyzed using one way ANOVA. Results The results (Table 1) revealed that carbohydrate value ranged from 61.83% to 63.27%, protein 2.83% to 3.92%, fat 14.86% to 17.86% while crude fibre was 1.01% to 1.99%. Protein value was highest (3.92%) in sample D (100%) while sample B (80%W: 20% Yc) had the least fat content (14.86%). Crude fibre content differed significantly (P˂0.05) among the samples. The provitamin A values (Table 1) increased with increased levels of yellow cassava flour with highest value (0.23%) found in sample A (70%W: 30% Yc). Sensory properties were significantly different (P < 0.05) on all attributes and overall acceptability, while sensory score for crust colour of the bread samples varied insignificantly (P > 0.05) (Table 2). Generally, sample C (90%W: 10% Yc) having 8.10 score for overall acceptability was most preferred (Table 2). Conclusions The results showed that bread produced from wheat and yellow cassava composite flour mix had improved nutritional and organoleptic properties. Funding Sources Self funded by authors.

scholarly journals Effect of Substituting Purple Rice Flour for Wheat Flour on Physicochemical Characteristics, In Vitro Digestibility, and Sensory Evaluation of Biscuits

2018 ◽  
Vol 2018 ◽  
pp. 1-8 ◽  
Author(s):  
Warinporn Klunklin ◽  
Geoffrey Savage
Keyword(s):  
Wheat Flour ◽  
Antioxidant Activities ◽  
Protein Digestibility ◽  
Rice Flour ◽  
Physicochemical Characteristics ◽  
Antioxidant Compounds ◽  
In Vitro Digestibility ◽  
High Fiber ◽  
Overall Acceptability

Purple rice flour contains high levels of a number of antioxidant compounds; however, it has seldom been used as an ingredient in bakery products. The aim was to increase the nutritional value of biscuits by adding purple rice flour to a basic wheat flour biscuit. The substitution of purple rice flour in place of wheat flour modified the characteristics of the biscuits in terms of increasing the nutritional values. They contained high fiber, antioxidants, and antioxidant activities, while slightly changing the physical properties such as hardness and spread ratio. The study showed that the protein digestibility increased as the content of the purple rice flour was increased in the biscuit mix. The 100% purple rice flour biscuits had the lowest predicted glycemic index (pGI) of all the biscuits. Sensory analysis showed that the overall acceptability of the blended flour biscuits at 25 and 50% substitution levels was slightly less than that of the control biscuits with only 9%; however, the scores were above 5 which means the panelists still liked the biscuits a lot. Overall, the inclusion of purple rice flour in biscuits mix increased crude protein content, protein digestibility, and bioactive compounds with acceptable sensory scores from consumers up to 50% substitution of purple rice.

scholarly journals Assessment of dough rheological characteristics and soft bread roll quality of wheat flour incorporated with seaweed powder

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Hasmadi Bin Mamat ◽  
Yeoh Wan Chen ◽  
Mansoor Abdul Hamid ◽  
Jahurul Md Haque Akanda ◽  
Arif Kamisan Pusiran ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Proximate Composition ◽  
Kappaphycus Alvarezii ◽  
Composite Flour ◽  
Tolerance Index ◽  
Rheological Characteristics ◽  
Crude Fibre ◽  
Content Type ◽  
Overall Acceptability ◽  
Stability Time

PurposeThis study aims to investigate the effects of incorporating seaweed composite flour on soft roll dough rheological characteristics and quality.Design/methodology/approachIn this study, wheat flour was substituted with seaweed powder obtained from red seaweed (Kappaphycus alvarezii) at varying proportions (100:0; 99:1; 98:2; 97:3; 96:4; 95:5, 94:6, 93:7 and 92:8) and applied in soft roll production. The effects of seaweed composite flour were evaluated in terms of rheological characteristics, proximate composition and physical properties. The sensory characteristics of the soft rolls was evaluated by 40 untrained panellists by using a hedonic scale.FindingsFarinograph analysis of the soft roll doughs showed that the incorporation of seaweed powder promoted an increase in water absorption, development time and mixing tolerance index, whereas it decreased stability time. Analysis of the proximate composition of the soft rolls showed that protein and carbohydrate contents decreased, but moisture, ash and crude fibre contents substantially increased. Dietary fibre increased with the increase in the proportion of seaweed powder added. The specific volume, bulk density and firmness of the soft rolls ranged from 3.01 to 5.48 cm3/g, 0.18 to 0.33 g/cm3 and 1.86 to 20.63 N, respectively. Sensory evaluation results showed that the mean score of sensory attributes decreased as the proportion of seaweed powder added was increased in the formulations. With regard to the overall acceptability, the panellists preferred the soft rolls with the least amount of seaweed powder added. The results of hedonic tests revealed that the panellists' acceptance decreased as higher amounts seaweed powder were added in the formulations.Originality/valueThis study showed that the seaweed powder of K. alvarezii can be utilised as an ingredient to improve the nutrient composition of baked products.

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