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.

scholarly journals Effects of Fermented Maize Residue Addition on the Physico-chemical and Sensory Properties of Chin-Chin

2021 ◽  
pp. 65-73
Author(s):  
Owuno Friday ◽  
Achinewu Simeon Chituru
Keyword(s):  
Proximate Composition ◽  
Protein Digestibility ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Crude Fibre ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Significant Difference ◽  
Pasting Temperature

Chin-Chin, a traditional Nigerian snack was prepared utilizing wheat-fermented maize residue composite flour at 0 – 30% replacement levels. Effects of this addition on the functional and pasting properties of the flour composite was evaluated. The snack produced was also evaluated for its sensory attributes, proximate composition and invitro-protein digestibility (IVPD). Functional properties results showed an increase in water absorption capacity (WAC), a decrease in oil absorption capacity (OAC), decrease in Bulk Density (BD), swelling power and solubility index with residue addition. Pasting property results showed a drop in the value of peak, trough, breakdown and final viscosity with substitution while set back viscosity increased.Peak temperature decreased, but values for pasting temperature showed no significant difference between the control and the blends. Results for sensory evaluation showed equal preference for overall acceptability. Proximate composition results showed residue addition led to an increase in crude fibre and protein content with a drop in the carbohydrate value. Residue addition did not increase protein digestibility. Addition of fermented maize residue in chin-chin production can be another way of utilizing the fibre rich by-product of the production of fermented maize starch.

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 QUALITY ATTRIBUTES OF PANCAKES FROM PEELED AND UNPEELED SWEETPOTATO FLOURS WITH CASSAVA STARCH

2020 ◽  
Vol 18 (1) ◽  
pp. 88-102
Author(s):  
A. T. OMIDIRAN ◽  
O. A. ADERIBIGBE ◽  
O. P. SOBUKOLA ◽  
O. O. AKINBULE
Keyword(s):  
Functional Properties ◽  
Proximate Composition ◽  
Control Sample ◽  
Quality Attributes ◽  
Cassava Starch ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Crude Fibre ◽  
Overall Acceptability ◽  
Flour Blends

This study evaluated some quality attributes of pancakes from peeled and unpeeled sweetpotato flours and cassava starch. Cassava starch was substituted up to 30% of the total composite flour. The proximate composition, colour, carotenoid and functional properties of the different flour blends were determined. The flour blends were processed into pancakes and the proximate composition and sensory acceptability of the pancakes were determined. Data obtained were subjected to analysis of variance. The result showed that they were significant differences (p<0.05) in the functional properties of the flour blends. Bulk density, Water absorption capacity, Oil absorption capacity, swelling capacity ranged from 0.70 to 0.78 g/ml, 1.87 to 2.30 g/ml, 1.02 to 1.40 g/ml and 5.18% to 6.66%  respectively. There were significant differences (p<0.05) in the proximate composition of the pancake samples. The values ranged from 42.76 to 45.53%, 2.13 to 3.98%, 9.06 to 10.34%, 5.01 to 7.18%, 3.75 to 6.01% and 29.19 to 35.33% for moisture, ash, fat, protein, crude fibre and carbohydrate contents, respectively. Pancake produced from 100:0 peeled and unpeeled sweetpotato flour had the highest score for overall acceptability which can compare favorably, with pancakes from wheat flour which is the control sample. In conclusion, sweetpotato flour blended with cassava starch at different ratio gave good proximate and functional properties which resulted in pancakes of good quality attributes.    

scholarly journals Evaluation of quality characteristics of composite cake prepared from mixed jackfruit seed flour and wheat flour

2017 ◽  
Vol 14 (2) ◽  
pp. 219-227 ◽  
Author(s):  
SA Khan ◽  
MN Saqib ◽  
MA Alim
Keyword(s):  
Wheat Flour ◽  
Control Sample ◽  
Quality Characteristics ◽  
Composite Flour ◽  
Crude Fibre ◽  
Overall Acceptability ◽  
Seed Flour ◽  
Sensory Tests ◽  
Different Levels ◽  
Better Than

In this study, attempt was taken to increase the functionality of cake by substituting wheat flour with 10%, 20%, and 30% jackfruit seed flour (JSF). JSF contained 6.29% moisture, 13.23% protein, 3.09% crude fibre, 73.42% carbohydrates, 2.72% ash and 1.25% fat, and wheat flour contained 12.86% moisture, 1.2% ash, 10.76% protein, 1.32% fat, 1.4% crude fibre and 72.46% carbohydrate. Three cake samples were prepared with composite flour (JSF and wheat flour)mixed with other ingredients and compared with a control sample. The specific volume of cake for 20% substitution was higher than that of all other cakes. The crust and the crumb characteristics changed with the incorporation of JSF. Proximate composition of the cakes like carbohydrate, ash, fibre and protein increased with the substitution of JSF, butfat and protein decreased. Nutritionally, composite cakes with different levels of JSF were found better than control sample. In sensory tests, significant changes were found in color, flavour, texture and taste, and overall acceptability of cakes were observed with the increase of substitution. However, cake with 10% JSF incorporation got the highest acceptability by the panelists.J. Bangladesh Agril. Univ. 14(2): 219-227, December 2016

scholarly journals Effect of Carrot Powder Addition on the Quality Attributes of Cookies Produced from Wheat and Soy Flour Blends

2019 ◽  
pp. 1-13
Author(s):  
M. T. Ukeyima ◽  
T. A. Dendegh ◽  
P. C. Okeke
Keyword(s):  
Wheat Flour ◽  
Proximate Composition ◽  
Absorption Capacity ◽  
Soy Flour ◽  
Composite Flour ◽  
Oil Absorption ◽  
Overall Acceptability ◽  
Spread Ratio ◽  
Powder Addition ◽  
Flour Blends

Aim: To evaluate effect of carrot powder addition on the quality attributes of cookies produced from wheat and soy flour blends. Study Design: Cookies were produced from wheat flour, soy flour and carrot powder composite blends. Functional (bulk density, foam capacity, oil absorption capacity, water absorption capacity and swelling index) properties, Proximate (crude protein, ash, moisture, crude fibre, crude fat, carbohydrate and energy value) composition, Physical (weight, diameter, thickness and spread ratio) and sensory (appearance, flavour, taste, texture and overall acceptability) attributes were determined. Results: The functional properties showed that Bulk Density ranged from 0.82 – 0.92, Foam capacity ranged 3.92 – 5.00, Oil Absorption Capacity ranged from 0.60 – 0.97%, Water Absorption Capacity ranged from 1.05 – 1.45% and Swelling Index ranged from 2.37 – 2.75. Results of percentage proximate composition showed that moisture content ranged from 4.70 – 7.57, protein content ranged from 10.61 – 21.60, fat content ranged from 8.89 – 15.85, fibre content ranged from 1.39 – 4.30, ash content ranged from 0.70 – 1.23 and carbohydrate content ranged from 52.34 – 70.84. The physical properties showed that weight of the cookies ranged from 17.85 – 21.60, diameter ranged from 57.50 – 60.50, thickness ranged from 20.50 – 24.00 and spread ratio ranged from 2.40 – 2.91. The sensory attribute showed that cookies produced from wheat flour, soy flour and carrot powder compared well with cookies produced with wheat flour. The wheat flour cookie sample (A) was most preferred by the panellist. Conclusion: The functional properties of the composite flour produced from wheat, soybean and carrot powder show potential quality that when properly harnessed could be used for the production of baked product like biscuits, pastry etc. The proximate composition shows that the composite flour cookies were the most preferred sample to the 100% wheat flour cookies. This is due to its high protein, fat, ash and fibre content to that of thee 100% wheat cookies. However, in terms of proximate composition, the composite cookies were most acceptable. The physical property of the cookies indicates that the composite flour cookies were most preferred to the 100% wheat cookie. This could be seen from the high values it’s had in weight, diameter and spread ratio. However, the sensory score of the overall acceptability shows that the 100% wheat cookies were most acceptable. Though, the composite flour cookies compete very closely with 100% wheat cookies.

Nutritional evaluation and utilisation of composite whole flours for making functional cookies rich in β-glucan and isoflavones

2017 ◽  
Vol 119 (4) ◽  
pp. 909-920 ◽  
Author(s):  
Jaspreet Kaur ◽  
Amarjeet Kaur ◽  
Jaspreet Singh
Keyword(s):  
Protein Digestibility ◽  
Quality Parameters ◽  
Crude Fibre ◽  
Content Type ◽  
Overall Acceptability ◽  
Spread Ratio ◽  
Whole Wheat ◽  
Physical Attributes ◽  
Oat Flour

Purpose The purpose of this paper is to assess the bioactive ingredients of whole flours of oat, maize and soyabean, utilise them for developing functional cookies and evaluate their physical and nutritional quality parameters. Design/methodology/approach Cookies were prepared from blends of whole flours of wheat, oats, maize and full fat soyabean. Whole wheat and oat flours were blend in different proportions (100:0, 80:20, 60:40, 40:60 and 20:80 and 0:100, wheat:oat, w/w) and supplemented with quality protein maize (QPM) and full fat soyabean flours, at 10 per cent (w/w) each, of the total blend. Cookies were studied for their physical attributes, proximate and nutritional compositions. A significant (p=0.05) increase in spread ratio, crude protein, crude fat and crude fibre contents of the cookies was observed with increase in the proportion of oat flour in the blend. Findings Cookies prepared from blend containing QPM and soyabean flours had higher antioxidant activity than control whole wheat cookies. An increase in extractable β-glucan content and in-vitro protein digestibility was also observed with the increase in the proportion of oat flour. The highest overall acceptability was observed for cookies prepared from blends having a wheat–oat proportion of 60:40. These cookies also had a 17.5 per cent higher genistein content as compared to their raw flour blend. Higher genistein levels were observed in the composite cookies. Originality/value The cookies prepared from composite whole flours rich in isoflavones and β-glucan reflect their potential as a new functional food for the prevention and management of diseases such as cancers, diabetes and cardiovascular disorders.

scholarly journals Quality Evaluation of Ogi from Acha (Digitaria exilis), Soybean (Glycine max) and Carrot (Daucus carota L.) Composite Flour

2019 ◽  
pp. 1-11
Author(s):  
Moses Terkula Ukeyima ◽  
Israel Okpunyi Acham ◽  
Comfort Temitope Awojide
Keyword(s):  
Functional Properties ◽  
Proximate Composition ◽  
Control Sample ◽  
Sensory Characteristics ◽  
Composite Flour ◽  
Soybean Flour ◽  
Overall Acceptability ◽  
Significant Difference ◽  
Constant Addition ◽  
Milk Flavor

Ogi was produced from composite flour of fermented Acha, roasted Soybean and Carrot.  The raw materials were blended in varying proportions. Proximate composition, functional properties and sensory characteristics of the formulated Ogi samples were evaluated. The results of the proximate composition showed a significant increase in moisture (5.36% to 9.94%), protein (3.94% to 16.98%), fat (1.89% to 10.23%), crude fiber (1.80% to 3.12%) and ash (0.35% to 0.99%); while a decrease was observed in carbohydrate (86.66% to 58.74%) with increase in supplementation with roasted Soybean flour and constant addition of carrot flour along with the milk flavor. The functional properties showed significant increase in foam capacity (5.99% to 7.97%), Swelling index (2.46 v/v to 3.08 v/v) and Least gelation capacity (8.10% to 14.0%); while a decrease was observed in bulk density (0.84 g/mL to 0.72 g/mL), water absorption capacity (1.40% to 1.10%) and foaming stability (3.39% to 2.79%). Sensory characteristics result revealed that there was no significant difference (p<0.05) in aroma and overall acceptability with increasing incorporation of roasted Soybean flour and constant addition of Carrot flour with milk flavor. Aside the control sample (containing 100% fermented Acha flour) there was preference for Sample C (70% fermented Acha flour: 15% roasted Soybean flour: 10% Carrot flour: 5% Milk flavor) and Sample D (60% fermented Acha flour: 25% roasted Soybean flour: 10% `Carrot flour: 5% Milk flavor) in terms of color (6.65 and 6.25), taste (6.95 and 6.35), aroma (6.45 and 6.30), mouth feel (6.10 and 6.35) and overall acceptability (6.50 and 6.50) respectively, among the blend formulations. Supplementation of fermented Acha with roasted Soybean and Carrot flour considerably increased the protein and fat contents of the blend; hence Soybean should be used for supplementation of cereal based product in order to improve their nutritional composition.

scholarly journals The Evaluation of Pasting Properties of Whole Wheat and Whole Green Plantain Flour Blends and Quality Characteristics of Crackers Made from the Blends

2020 ◽  
Vol 2 (5) ◽  
Author(s):  
U. E. Inyang ◽  
V. P. Elijah
Keyword(s):  
Wheat Flour ◽  
Nutritive Value ◽  
Control Sample ◽  
Pasting Properties ◽  
Crude Fibre ◽  
Whole Wheat Flour ◽  
Overall Acceptability ◽  
Substitution Level ◽  
Whole Wheat ◽  
Flour Blends

The demand for food products with functional attributes is on the increase worldwide. The present study was aimed at evaluating the effect of supplementing whole wheat flour with 0, 10, 20, 30, 40 and 50% whole green plantain flour on pasting properties of the flour blends, proximate composition, minerals and sensory characteristics of crackers made from the blends. The 100% whole wheat flour served as the control sample. The result showed that the peak viscosity (PV), trough viscosity (TV), breakdown viscosity (BDV), final viscosity (FV) and setback viscosity (SBV) were significantly affected by the level of plantain flour substitution. The 20% plantain flour substitution level recorded the minimum PV (264.00RVU), TV (248.00RVU), FV (531.00RVU) and SBV (263.00RVU) while the 50% plantain flour substituted blend recorded the highest PV (362.00RVU), TV (328.00RVU) and FV (603.00RVU). The control sample recorded the highest SBV (312.00RVU) and least BDV (3.00RVU). The peak times for all the blended samples were the same (7 min) while the time for the control sample was 5 min. There was insignificant difference (P>0.05) in the pasting temperature which ranged from 91.30 – 92.80oC. The crude protein, fat and calcium contents progressively decreased while the ash, crude fibre, carbohydrate, K, Mg, Fe and Zn contents in the prepared crackers progressively increased with increase in the proportion of plantain flour substitution. Cracker prepared from the blend of 80% whole wheat and 20% whole green plantain flours was the most preferred by the sensory evaluation panellists in terms of taste, texture and overall acceptability. It is evident from the study that acceptable crackers of enhanced nutritive value could be produced from blend of 80% whole wheat and 20% whole green plantain flours. The use of flour from unpeeled plantain as ingredient in cracker production would eliminate waste generation and its associated environmental problems.

scholarly journals Quality Characteristics of Biscuits Produced from Composite Flour of Sweet Potato and Cashew Nut Flour Blends

2020 ◽  
pp. 11-22
Author(s):  
O. O. Tanko ◽  
T. O. Hussaina ◽  
N. S. Donaldben
Keyword(s):  
Sweet Potato ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Crude Fibre ◽  
Overall Acceptability ◽  
Spread Ratio ◽  
Cashew Nut ◽  
Significant Difference ◽  
Swelling Capacity ◽  
Flour Blends

The research is aimed at adding value to sweet potato based biscuits using underutilized crops such as cashew nuts. The objective of the study was to add value to sweet potato based biscuits, the sweet potato was processed into flour; while the cashew nuts was unroasted cashew nuts were sorted to remove the stones, dirt’s and unwholesome cashew nuts, roasted, shelled, dried, peeled and processed into flour and sieved. The cashew nuts flour was substituted at 20, 30, 40 and 50% into sweet potato flour to produce sweet potato and cashew nuts composite flour were  used for the production of biscuits. Functional, proximate composition of the biscuits, physical and sensory properties of composite biscuits were determined. Significance difference (P<0.05) was observed Bulk density, water absorption capacity, oil absorption capacity, swelling capacity, emulsion activity, foaming stability and gelatinization temperature increased from 0.62 to 0.73 g/cm3, 1.31 to 1.81 g/g, 2.10 to 2.22 g/g, 6.42 to 7.18 ml, 59.71 to 60.51%, 6.19 to 6.43% and 68.20 to 72.10ºC, respectively with an increase in the addition of cashew nuts flour. The crude protein, crude fat, crude fibre and ash increase from 14.65 to 18.31%, 7.88 to 10.21%, 3.21 to 3.51% and 4.10 to 4.76% respectively; while the moisture and carbohydrate content of the biscuits decreased from 13.77 to 13.31% and 56.39 to 49.89%, respectively with increase in the addition of the cashew nuts flour. The physical properties of the composite biscuits such as the weight, thickness, diameter and spread ratio ranged from 16.09 to 17.45 g, 10.87 to 10.96 mm, 38.94 to 40.02 mm and 3.56 to 3.60 respectively. The average means scores for the appearance, crispness, taste, aroma and overall acceptability increase were observed. There was a significant difference (p<0.05) in the appearance, taste and aroma while there was no significant difference (p>0.05) in the crispness and overall acceptability.

Texturization of deoiled cake of sunflower, soybean and flaxseed into food grade meal and its utilization in preparation of cookies

2014 ◽  
Vol 44 (6) ◽  
pp. 576-585 ◽  
Author(s):  
Suresh Bhise ◽  
A. Kaur ◽  
Preeti Ahluwali ◽  
S. S. Thind
Keyword(s):  
Wheat Flour ◽  
Water Solubility ◽  
Standard Procedure ◽  
Protein Digestibility ◽  
Absorption Capacity ◽  
Content Type ◽  
Defatted Meal ◽  
Overall Acceptability ◽  
Spread Ratio ◽  
Texturized Protein

Purpose – The purpose of the present study was to plan with the objectives to optimize and find out the best level of texturized protein from sunflower, soybean and flaxseed on the basis of quality and overall acceptability of the cookies. Design/methodology/approach – Defatted meal from sunflower, soybean and flaxseed was texturized using extruder. Texturized defatted meal of sunflower, soybean and flaxseed was blended at 10, 20, 30 and 40 per cent levels with wheat flour for making cookies using standard procedure. Findings – Functional properties such as water absorption index, foaming capacity and protein digestibility were increased, while water solubility index and fat absorption capacity decreased with increased levels of texturized defatted meal in wheat flour. Spread ratio, sensory, colour and overall acceptability of cookies were negatively affected when level of texturized flour increased as compared with the control. The force required for breaking cookies decreased with increased level of texturized defatted meal of sunflower, soybean and flaxseed incorporation. Cookies with 10 per cent texturized sunflower, soybean and flaxseed flour received the highest sensory scores. The result showed that texturized defatted meals serve as good substitute to wheat flour with increased protein content in cookies production and utilization. Originality/value – The study demonstrated that deoiled cake, a byproduct obtained from sunflower, soybean and flaxseed oil industry, offers great potential for supplementation of proteins in food products.

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