Use of pitaya peel powder for partial replacement of wheat flour in cookie making: Effects of particle size of pitaya peel powder on the product quality

Pulse flours are commonly added to food products to improve the functional properties, nutritional profiles, product quality and health benefits. This study aimed at assessing the effects of the partial replacement (0–25%) of whole wheat flour with diversified whole pulse flours (yellow pea, green pea, red lentil, and chickpea) on dough properties and bread quality. The pulse flours had higher protein contents and ash, but lower moisture content and larger average particle size, compared to whole wheat flour. Increasing the substitution level of pulse flours decreased dough viscosity, stability, development time and bread volume, and accelerated bread retrogradation. The incorporation of 5% yellow pea flour led to a similar bread quality as that with only whole wheat flour. Among all the tested pulse flours, the composite flour containing yellow pea flour or chickpea flour had overall better potential for bread making by providing good dough handling properties and product quality. This study will benefit the development of more nutritious food products by combining cereal and pulse ingredients.

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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 ◽

10.26656/fr.2017.4(5).110 ◽

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.

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Nutritional, Sensory, Texture Properties and Volatile Compounds Profile of Biscuits with Roasted Flaxseed Flour Partially Substituting for Wheat Flour

Applied Sciences ◽

10.3390/app11114791 ◽

2021 ◽

Vol 11 (11) ◽

pp. 4791

Author(s):

Simona Maria Man ◽

Laura Stan ◽

Adriana Păucean ◽

Maria Simona Chiş ◽

Vlad Mureşan ◽

...

Keyword(s):

Wheat Flour ◽

Phenolic Content ◽

Control Sample ◽

Positive Influence ◽

Partial Replacement ◽

Total Phenolic ◽

Volatile Profile ◽

Texture Properties ◽

Flaxseed Flour ◽

Spread Factor

The study aimed at assessing effects of partial replacement (0–40%) of wheat flour with roasted flaxseed flour (RFSF) on the quality attributes of biscuits. Nutritional, antioxidative, volatile and sensory properties, as well as texture analysis and the contents of macroelements and microelement were studied. Increasing RFSF content in biscuits resulted in a significant increase (p < 0.05) in protein (from 8.35% to 10.77%), fat (from 15.19% to 28.34%) and ash (from 1.23% to 2.60%) while the hardness and spread factor of the biscuits decreased with the increased level of roasted flaxseed flour. Moreover, the addition of 40% RFSF registered a positive influence on the fibre content of the final baked biscuits, increasing its value about 6.7-fold than in the control sample. Total phenolic content, antioxidant activity and biscuits’ aroma volatile profile increased their amounts with RFSF addition. The nutritional, textural and sensorial results of the present study demonstrated that 25% RFSF could be added in the biscuits manufacturing without affecting the biscuits aftertaste, offering promising healthy and nutritious alternative to consumers.

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The Influence of Extruded Sugar Beet Pulp on Cookies' Nutritional, Physical and Sensory Characteristics

Sustainability ◽

10.3390/su13095317 ◽

2021 ◽

Vol 13 (9) ◽

pp. 5317

Author(s):

Sonja Simić ◽

Jovana Petrović ◽

Dušan Rakić ◽

Biljana Pajin ◽

Ivana Lončarević ◽

...

Keyword(s):

Particle Size ◽

Sugar Beet ◽

Dietary Fiber ◽

Wheat Flour ◽

Nutritional Quality ◽

Sugar Beet Pulp ◽

Sensory Characteristics ◽

Total Dietary Fiber ◽

Beet Pulp

Sugar beet pulp (SBP) is a by-product of the sugar industry in which the dietary fiber content ranges from 73% to 80%. Compared to cereal fibers mainly used in biscuit production, sugar beet fibers are gluten free and have a perfect ratio of 2/3 insoluble fiber. In this work, sugar beet pulp was extruded with corn grits (ratios of corn grits to sugar beet pulp in extrudates were 85:15, 70:30, and 55:45), and the obtained sugar beet pulp extrudates (SBPEs) were used for improving the nutritional quality of cookies. The wheat flour in cookies was replaced with SBPEs in the amount of 5, 10, and 15%. The influence of three factors (the percentage of sugar beet pulp in the SBPEs, the size of the SBPE particles, and the percentage of wheat flour substituted with SBPEs) and their interactions on the nutritional quality of cookies, as well as their physical and sensory characteristics are examined using the Box–Behnken experimental design. The addition of extruded sugar beet pulp (SBPEs) significantly increased the amount of total dietary fiber and mineral matter of cookies. On the whole, the addition of SBPEs increased cookie hardness, but the hardness decreased with an increase in extrudate particle size. Sensory characteristics (except for the taste) were the most influenced by extrudate particle size.

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Green Light Emission ofZnxCd1-xSeNanocrystals Synthesized by One-Pot Method

Journal of Nanomaterials ◽

10.1155/2013/526862 ◽

2013 ◽

Vol 2013 ◽

pp. 1-9 ◽

Cited By ~ 7

Author(s):

Shu-Ru Chung ◽

Kuan-Wen Wang ◽

Hong-Shuo Chen

Keyword(s):

Particle Size ◽

Optical Properties ◽

Light Emission ◽

Green Light ◽

Particle Size Effect ◽

Partial Replacement ◽

Face Centered Cubic ◽

One Pot ◽

Zn Content ◽

High Emission

We present a facile one-pot synthesis to prepare ternaryZnxCd1-xSe(x= 0.2, 0.5, 0.8, and 1) nanocrystals (NCs) with high emission quantum yield (QY, 45~89%). The effect of Zn content (x) ofZnxCd1-xSeNCs on their physical properties is investigated. The NCs have a particle size of 3.2 nm and face centered cubic structure. However, the actual compositions of the NCs are Zn0.03Cd0.97Se, Zn0.11Cd0.89Se, and Zn0.38Cd0.62Se when Zn content is 0.2, 0.5, and 0.8, respectively. In terms of the optical properties, the emission wavelength shifts from 512 to 545 nm with increasing Zn content from 0 to 0.8 while the QY changes from 89 to 45, respectively. Partial replacement of Cd by Zn is beneficial to improve the QY of Zn0.2and Zn0.5NCs. The optical properties of ternary NCs are affected by compositional effect rather than particle size effect.

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Effects of Milling Methods and Cultivars on Physicochemical Properties of Whole-Wheat Flour

Journal of Food Quality ◽

10.1155/2019/3416905 ◽

2019 ◽

Vol 2019 ◽

pp. 1-12 ◽

Cited By ~ 1

Author(s):

Min Jeong Kang ◽

Mi Jeong Kim ◽

Han Sub Kwak ◽

Sang Sook Kim

Keyword(s):

Particle Size ◽

Wheat Flour ◽

Water Solubility ◽

Principal Component ◽

Hammer Mill ◽

Particle Sizes ◽

Whole Wheat Flour ◽

Whole Wheat ◽

Milling Method ◽

Dough Extensibility

The aim of the present study was to investigate the influence of milling methods (jet mill (JM) and hammer mill (HM)) and wheat cultivars (Keumkang (K), Jokyung (J), and Anzunbaengi (A)) on physicochemical and dough properties of whole-wheat flour (WWF). The color, particle size, starch damage (SD), falling number (FN), water absorption index (WAI), water solubility index (WSI), pasting and Mixolab® properties, and dough extensibility of WWF were measured. Significant differences were observed in proximate compositions as well as in color, particle size, FN, and WAI between the distinct milling methods and cultivars (p<0.001). The particle sizes of each cultivar milled with a HM (K: 188.5 µm; J: 115.7 µm; A: 40.34 µm) were larger than those milled with a JM (K: 41.8 µm; J: 50.7 µm; A: 20.8 µm). The final viscosity of WWF milled with a HM (K: 1304 cP; J: 1249 cP; A: 1548 cP) was higher than that of cultivars milled with a JM (K: 1092 cP; J: 1062 cP; A: 994 cP). Dough extensibility and resistance to extension also differed among the cultivars, and the C2 Mixolab® parameter (an indicator of protein weakening) was influenced by the milling method. Overall, results from principal component analysis showed that, among the three cultivars, Keumkang WWF was the most affected by the milling method.

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Physico-Nutritional and Sensory Properties of Cookies Formulated with Quinoa, Sweet Potato and Wheat Flour Blends

Current Research in Nutrition and Food Science Journal ◽

10.12944/crnfsj.6.3.22 ◽

2018 ◽

Vol 6 (3) ◽

pp. 798-806

Author(s):

NIDHI CHOPRA ◽

BHAVNITA DHILLON ◽

RUPA RANI ◽

ARASHDEEP SINGH

Keyword(s):

Sweet Potato ◽

Wheat Flour ◽

Partial Replacement ◽

Physical Parameters ◽

Equal Proportion ◽

Overall Acceptability ◽

Spread Ratio ◽

Hedonic Scale ◽

Flour Blends ◽

Quinoa Flour

The study was conducted to formulate cookies with and without partial replacement of wheat flour (W) with sweet potato (SP) and quinoa flour (Q) blends. Sweet potato flour and quinoa flour were blended in equal proportion and then incorporated at the levels of 20, 40 and 60% by replacing wheat flour to prepare cookies. The cookies formulations were: CI(Control, 100W), CII (80W+10Q+10SP), CIII (60W+20Q+20SP) and CIV (40W+30Q+30SP).The three flour types and the prepared cookies were accessed for their nutritional properties. The prepared cookies were also evaluated for their physical parameters and sensory characteristics. The nutritional profile of cookies increased with increased level of addition of sweet potato and quinoa flour. The protein, fat, fibre and ash content of cookies prepared with 60% replacement of wheat flour with sweet potato and quinoa flour blend were found to be29.3, 71.6, 51.8 and 108.3% respectively, higher than those of control cookies. The spread ratio and the thickness of cookies decreased with the addition of blended flour of sweet potato and quinoa. All the cookies were found acceptable on the hedonic scale in terms of appearance, colour, texture, flavour, taste and overall acceptability. The CII cookies were most preferred by the sensory panel with overall acceptability score of 7.8, only next to control cookies (CI) with a score of 8.

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