THE EFFECT OF PARTIAL SUBSTITUTION OF WHEAT FLOUR WITH CHICKPEA FLOUR ON THE TECHNOLOGICAL, NUTRITIONAL AND SENSORY PROPERTIES OF COUSCOUS

2010 ◽  
Vol 33 (6) ◽  
pp. 728-741 ◽  
Author(s):  
BERAT DEMIR ◽  
NERMIN BILGIÇLI ◽  
ADEM ELGÜN ◽  
M. KÜRŞAT DEMIR
Keyword(s):  
Wheat Flour ◽  
Sensory Properties ◽  
Partial Substitution ◽  
Chickpea Flour

scholarly journals Effect of Processed Chickpea Flour Incorporation on Sensory Properties of Mankoushe Zaatar

Foods ◽  
2019 ◽  
Vol 8 (5) ◽  
pp. 151
Author(s):  
Sahar Dandachy ◽  
Hiba Mawlawi ◽  
Omar Obeid
Keyword(s):  
Wheat Flour ◽  
Nutritional Quality ◽  
Nutritional Composition ◽  
Sensory Properties ◽  
Bakery Products ◽  
Nutritional Values ◽  
Overall Acceptability ◽  
Chickpea Flour ◽  
The Impact

Chickpea flour is known to have good nutritional values. Nevertheless, it is commonly made from ground grains, and characterized by an “off-flavor”. Processing of chickpea grains before flour formation reduces the intensity of the off-flavor. Therefore, two experiments were conducted: first to examine the effect of conventional processing (soaking, boiling, and drying) on the nutritional composition of the chickpea flour; and second, to investigate the impact of processed chickpea flour incorporation with different ratios on the sensory properties of mankoushe zaatar, a popular Lebanese pastry, usually made up of refined wheat flour. Chickpea flour was found to be nutritionally superior compared to refined wheat flour, and conventional processing of the flour was found not to affect its content of protein, fats, carbohydrates, and phosphorus, while total dietary and crude fibers were significantly increased. The fatty acid profile was minimally affected, while magnesium and potassium were reduced. The sensory test conducted among panelists (n = 60) showed that the incorporation of processed chickpea flour into the dough of mankoushe zaatar with ratios of 30% and 50% provided an end-product with better taste and overall acceptability compared to the regular mankoushe. Hence, conventionally processed chickpea flour can be used as a fortifier to improve the nutritional quality of bakery products without negatively affecting their sensory properties.

scholarly journals Effect of Soybean, Sorghum and African Breadfruit Flours on the Proximate Composition and Sensory Properties of Chin-Chin

2020 ◽  
pp. 85-98
Author(s):  
Ruth Ginika Ugwuanyi ◽  
John Ikechukwu Eze ◽  
Ebele Christiana Okoye
Keyword(s):  
Wheat Flour ◽  
Proximate Composition ◽  
Control Sample ◽  
Sensory Properties ◽  
Crude Fiber ◽  
Partial Substitution ◽  
Nutrient Contents ◽  
Overall Acceptability ◽  
Crude Fiber Content ◽  
African Breadfruit

This work investigated the proximate and sensory properties of chin-chin from the flour blends of wheat, African breadfruit, soybean, and sorghum. Chin-chin was produced from the blends of wheat: African breadfruit (BWF), wheat: soybean (SWF) and wheat: sorghum (SGW) in the ratios of 80:20, 70:30 and 60:40 for each blend and coded as BWF1, BWF2, BWF3 and SWF1, SWF2, SWF3 and SGW1, SGW2, SGW3 respectively. The control was 100% wheat flour (100:0) coded as WF. The proximate composition and sensory properties were determined. The results obtained show that partial substitution of wheat flour with breadfruit, soybean and sorghum flours caused a significant (p < 0.05) increase in the proximate composition of the samples. The crude protein content of samples BWF, SWF and SGW ranged from 15.73 to 19.34%, 19.2 to 24.62% and 9.11 to 10.73% respectively. The ash content of the samples ranged from 0.68 to 1.27%, 0.95 to 2.16% and 1.06 to 1.26% respectively and the crude fiber content ranged from 0.42 to 0.91%, 0.25 to 0.91% and 0.43 to 3.73% respectively. While the control sample (WF) had 13.08% of protein, 1.96% of ash and 0.80% of crude fiber. In terms of the overall acceptability, the control sample (WF) had the highest score (8.10) when compared with fortified samples followed by BWF3 (7.00). Although the control sample (WF) had the least nutrient contents compared to the fortified samples, yet, it was the most preferred by the panelists.

QUALITY ASPECTS OF PAN BREAD PREPARED BY PARTIAL SUBSTITUTION OF WHEAT FLOUR WITH DEFATTED RICE BRAN

2019 ◽  
Vol 4 (3) ◽  
pp. 89-99
Author(s):  
A.S. Sallam ◽  
A.H. Khalil ◽  
M.M. Mostafa ◽  
A.A. El Bedawy ◽  
Aml A. Atef
Keyword(s):  
Wheat Flour ◽  
Rice Bran ◽  
Partial Substitution ◽  
Defatted Rice Bran ◽  
Pan Bread ◽  
Quality Aspects

scholarly journals Total and Partial Fat Replacement by Gelled Emulsion (Hemp Oil and Buckwheat Flour) and Its Impact on the Chemical, Technological and Sensory Properties of Frankfurters

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1681
Author(s):  
Carmen Botella-Martínez ◽  
Manuel Viuda-Martos ◽  
José Angel Pérez-Álvarez ◽  
Juana Fernández-López
Keyword(s):  
Emulsion Stability ◽  
Meat Products ◽  
Saturated Fat ◽  
Sensory Properties ◽  
Partial Substitution ◽  
Omega 3 ◽  
Promising Strategy ◽  
Total Fat ◽  
Hemp Oil ◽  
Buckwheat Flour

A gelled emulsion (GE) prepared with hemp oil and buckwheat flour was used to replace pork back fat in frankfurters. Five different formulations were prepared: control (with 35% pork back fat—SC), and the following four to achieve 25%, 50%, 75%, and 100% pork back fat substitution by GE (S1, S2, S3, and S4, respectively). Nutritional, technological, and sensorial characteristics of frankfurters were evaluated. Sausages containing GE presented a lower total fat content with a higher amount of polyunsaturated fatty acids, increased omega 3 content, and reduced saturated fat by up to 55%. The incorporation of GE did not significantly modify technological properties such as emulsion stability or lipid oxidation in spite of using vegetable oils highly susceptible to oxidation. The reformulation of the frankfurters presented a greater effect on the texture and sensory properties when GE was used as total substitution for the pork back fat (S4). When GE was used only as partial substitution for the pork back fat, sausages similar to control frankfurter were obtained. So this study demonstrated that the use of GE could be a promising strategy in the reformulation of healthier meat products.

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