Effect of Egg-Replacer and Composite Flour on Physical Properties, Color, Texture and Rheology, Nutritional and Sensory Profile of Cakes

2016 ◽  
Vol 39 (5) ◽  
pp. 425-435 ◽  
Author(s):  
Dipika Agrahar-Murugkar ◽  
Aiman Zaidi ◽  
Nachiket Kotwaliwale ◽  
Chetan Gupta
Keyword(s):  
Physical Properties ◽  
Sensory Profile ◽  
Composite Flour ◽  
Color Texture

scholarly journals Determining the effect of replacing composite flour mixture with cassava starch on nutritional and physical properties of chicken sausages

10.5219/1611 ◽  
2021 ◽  
Vol 15 ◽  
pp. 792-798
Author(s):  
Rakinahewage Kalpani Lakma Weerasinghe ◽  
Indira Wickramasinghe ◽  
Madame Arachchige Dulani Somendrika
Keyword(s):  
Physical Properties ◽  
Starch Content ◽  
Control Sample ◽  
Textural Properties ◽  
High Viscosity ◽  
Cassava Starch ◽  
Sensory Profile ◽  
Plate Count ◽  
Composite Flour ◽  
Microbial Analysis

Cassava starch extracted from cassava roots (Manihot esculanta) is a highly used ingredient for most commercial food products and has a high viscosity, water holding capacity, and binding abilities. The objective of this study was to determine the effect of replacing composite flour mixture with cassava starch on the nutritional and physical properties of chicken sausages. A scientific experiment was designed for the sausage formulation to incorporate 50% to 100% with cassava modified and native starch compared to the control sample. These samples were evaluated for sensory and textural properties. Nonparametric data obtained through sensory evaluation were analyzed using the Friedman ranking test. According to the test results, the best sample was analyzed for the nutritional toxicological composition and storage stability. According to the statistical analysis, the sample which was 50% replaced with native cassava starch showed the best sensory profile. The best sample showed average moisture, crude fat, crude protein, total solids, ash, and acid-insoluble ash content of 65.98, 7.19, 8.79, 34.02, 2.36, and 0.32 percent respectively. The starch content of the best-ranked sample was 3.12 and the cyanide content of that sample was 1.54 ppm on a dry basis. According to the microbial analysis results, the sausage sample was coliform negative and zero initial plate count was obtained. Besides, the best-ranked fresh chicken sausage was nutritionally acceptable and could keep for 14 days without adding preservatives.  

Quality evaluation of composite flour laddoo containing sprouted and malted ingredients

2016 ◽  
Vol 46 (4) ◽  
pp. 476-487
Author(s):  
Dipika Agrahar-Murugkar ◽  
Aiman Zaidi ◽  
Chetan Gupta
Keyword(s):  
New Product Development ◽  
Growth And Development ◽  
Nutritive Value ◽  
Radical Scavenging ◽  
Saturated Fat ◽  
Sensory Profile ◽  
Composite Flour ◽  
Food Groups ◽  
Content Type

Purpose Development of new products rich in nutrients required for growth and development along with acceptability can contribute in alleviating malnutrition. Laddoo, a traditional sweet, is well-accepted by people at large. However, traditional laddoos contain one or two food groups – sugar and saturated fat, which are not healthy. The aim of this research was to formulate a nutritious laddoo using different food groups and to study its nutritional, functional, textural and sensory profile. Design/methodology/approach Composite flour laddoo (TL) was formulated using a mix of cereals, sprouted legumes, malted millets, dairy ingredients, fruit, oil and jaggery and evaluated for particle size, colour, texture, nutritional, functional and sensory evaluation and compared with traditional wheat (CL-1) and chickpea (CL-2) flour laddoos (CL). Findings The TL’s were significantly softer in texture compared to CLs, resulting in ease in biting, chewing and swallowing. The nutritional quality of TL was significantly higher in terms of protein (24.6 g/100 g), fibre (3.8 g/100 g), iron (10.4 mg/100 g) and phosphorus (287.5 mg/100 g). The functional quality of TL was also higher in terms of phenolics (123.0 gallic acid equivalent mg/100 g), flavonoids (6.9 quercitin equivalent mg/100 g) and antioxidant activity (62.6 per cent radical-scavenging activity). Organoleptic evaluation also showed higher acceptability (eight) of TL against six for CL-1 and seven for CL-2. Originality/value Fortification of food products to enhance the nutritive value has become the major focus of the researchers in the field of new product development, owing to the consumer need for products having high nutritive and sensorial properties. Malnutrition is a serious matter of concern among the population of India, and the present situation demands development of products that are rich in nutrients required for growth and development and readily acceptable. Traditional laddoos made using a single ingredient does not provide sufficient nutrients, and sugar and saturated fat used for binding are not healthy options. No work on using composite flour along with sprouting/malting, jaggery and unsaturated fat to prepare laddoos with its nutritional, functional and textural properties has been reported.

scholarly journals Effects of Adding Legume Flours on the Rheological and Breadmaking Properties of Dough

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1087
Author(s):  
Tatiana Bojňanská ◽  
Janette Musilová ◽  
Alena Vollmannová
Keyword(s):  
Common Bean ◽  
Rheological Properties ◽  
Broad Bean ◽  
Sensory Profile ◽  
Considerable Proportion ◽  
Composite Flour ◽  
Bean Flour ◽  
Legume Flour ◽  
Starch Retrogradation ◽  
Legume Flours

The influence of the addition of four legume flours, chickpea, broad bean, common bean and red lentil (in amounts of 5%, 10% and 15% to a wheat-rye composite flour (50:50:0-control flour), in ratios of 50:45:5; 50:40:10; 50:35:15) was studied by analyzing the rheological properties of dough in order to further exploit the functionality of legume flours in bakery products. The rheological properties of dough were monitored using a Mixolab 2. A Rheofermentometer F4 was used to check the dough fermentation, and a Volscan was used for evaluating the baking trials. The addition of different legume flours in the mixtures resulted in different viscoelastic properties of the dough. The results showed a weakening of the protein network depending on the amount of legume flour added and on the specific legume flour. On the contrary, all samples with a higher proportion of legume flour showed an increased resistance to starch retrogradation. All flours had the ability to produce a sufficient volume of fermenting gases, with the exception of flours with a higher addition of broad bean flour, and the baking test confirmed a lower bread volume for bread with this addition. The results of the sensory evaluation indicated that legume flour additions resulted in breads with an acceptable sensory quality, in the case of additions of 5% at the same level as the bread controls, or even better. The aromas and flavors of the added non-cereal ingredients improved the sensory profile of wheat-rye bread. Breads with additions of chickpea, common bean and broad bean had a considerable proportion of darker colors in comparison to the control bread and bread with red lentil.

scholarly journals Nutritional Composition, Sensory Profile and Consumer Acceptability of Wheat-Jackfruit Seed Composite Buns

2021 ◽  
Vol 47 (3) ◽  
pp. 1154-1164
Author(s):  
Sarah S Ngwere ◽  
Richard J Mongi
Keyword(s):  
Wheat Flour ◽  
Control Sample ◽  
Nutritional Composition ◽  
Sensory Profile ◽  
Nutrition Status ◽  
Consumer Acceptability ◽  
Composite Flour ◽  
Mineral Contents ◽  
Whole Wheat ◽  
The People

Jackfruit seeds flour is very rich in nutrients and may be incorporated into wheat flour to develop nutrient dense baked products. Consumption of these products may improve the nutrition status of the people, hence fulfill sustainable development goal number two. In this study, nutritional composition, sensory profile, and consumer acceptability of wheat-jackfruit seeds composite buns (Mandazi) were investigated. Jackfruit seeds flour (JSF) was developed and incorporated into wheat flour (WF) at 10, 20, and 30% to produce composite flour used for bun preparation. Flours and buns were subjected to proximate, mineral, and sensory analyses with WF serving as a control sample. JSF had significantly (p < 0.05) higher protein, fibre and mineral contents than wheat flour. Proximate and mineral contents increased significantly (p < 0.05) in bun samples with increasing levels of WF substitution in the formulations. As for sensory analysis, whole wheat control buns and 10% composite buns had significantly (p < 0.05) higher crumb colour, softness, sweetness and consumer acceptability but lower colour intensity than 20 and 30% composite buns. Therefore, incorporation of JSF up to 10% into WF produces composite buns with enhanced nutritional contents and similar sensory profile and consumer acceptability to whole wheat flour. Keywords: Jackfruit seed; Nutritional composition; Sensory profile;  Composite buns

scholarly journals Flowability and physical properties of wheat-unripe plantain (Musa paradisiaca) composite flour

Food Research ◽  
2018 ◽  
Vol 3 (2) ◽  
pp. 151-156
Author(s):  
C.J. Etti ◽  
Y.A. Yusof ◽  
L.S. Chang ◽  
V.G. Ekanem
Keyword(s):  
Physical Properties ◽  
Composite Flour ◽  
Musa Paradisiaca

scholarly journals Evaluation and Quality Assessment of Pancakes Produced from Wheat (Triticum aestivum) and Germinated Tiger Nut (Cyperus esculentus) Composite Flour

2020 ◽  
pp. 82-89
Author(s):  
O. I. Ola ◽  
O. A. Amoniyan ◽  
S. O. Opaleye
Keyword(s):  
Physical Properties ◽  
Control Sample ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Cyperus Esculentus ◽  
High Fiber ◽  
Sensory Data ◽  
Ogun State ◽  
Substitution Level ◽  
Spread Factor

This study was aim to evaluate the physical properties of wheat-tiger nut flour mixes and physical, proximate and sensory attribute of pancakes developed from wheat-tiger nut flour mixes. Fresh yellow variety of tiger nut (Cyperus esculentus) tubers and other ingredients used for this research were purchased from the Isara market, Saapade, Ogun State, Nigeria. The tiger nut seed were sorted, soaked and germinated for 48 hrs, dried and processed into flour. Pancakes were prepared after incorporation of 10, 20, and 30% of germinated tiger nut flour. The water absorption capacity and solubility values ranged from 44.66 g/ml – 53.00 g/ml and 3.96-8.06% respectively. The result of the swelling power and bulk density varied from 295.00-337.66% and 497.51 kg/m3 - 555.55 kg/m3. The result of the proximate composition of the pancake showed that the protein, moisture, fat, ash and crude fiber increased significantly (p = 0.05) while the carbohydrate contents decreased significantly with an increase in the germinated tiger nut flour substitution. The protein values ranged from 11.91 – 21.75 with sample D having the highest value of protein at substitution level of 30% germinated tiger nut flour compared to the control sample A. The physical properties of the pancake viz thickness, diameter and spread factor ranged from 2.10-10.00 mm, 111.33-158.66 mm, 111.00-757.14 mm respectively. Sensory data indicated that the pancake produced from germinated tiger nut flour with 30% was acceptable. In conclusion, this study has shown that the use of tiger nut can be considered as a potential ingredient in baking and production of high protein and high fiber products. Nevertheless, it is important to consume snacks with other protein-rich diets to supplement the reduction resulted from substitution.

scholarly journals Quality Characteristics of Bread from Wheat and Garden Peas Flours

2019 ◽  
pp. 216-223
Author(s):  
M. T. Ukeyima ◽  
H. Agoh ◽  
P. O. Ochelle
Keyword(s):  
Physical Properties ◽  
Sensory Evaluation ◽  
Crude Protein ◽  
Control Sample ◽  
Quality Characteristics ◽  
Physical Parameters ◽  
Composite Flour ◽  
Garden Pea ◽  
Standard Methods ◽  
Significant Difference

The functional, physicochemical and sensory evaluation of bread from wheat and garden peas flours were investigated. Five (5) bread samples were produced from the proportion of wheat and garden pea flours as 90%:10% (B), 80%:20% (C), 70%:30% (D), 60%:40% (E) and 100% wheat was the control sample (A) using standard methods. All the functional parameters differed (p≤0.05) significantly. The moisture, crude protein, crude fat, Ash and crude fiber increased (p≤0.05) significantly while the carbohydrate content decrease (p≤0.05) significantly with corresponding increase in the percentage of the composite flour from 10-40%. The result of the physical properties showed that there was a significant difference in all the physical parameters. Also, sensory results showed that there were significant differences in all the sensory scores. However, consumers preferred the bread from 100% wheat flour and 90% and 10% (Sample B) of wheat and garden peas flours substitution.

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