Effect of Texture Modifiers on the Physicochemical and Sensory Properties of Dried Fufu

2005 ◽  
Vol 11 (5) ◽  
pp. 373-382 ◽  
Author(s):  
A. A. Adebowale ◽  
L. O. Sanni ◽  
S. O. Awonorin
Keyword(s):  
Water Absorption ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Sensory Properties ◽  
Sensory Qualities ◽  
Pasting Temperature ◽  
Gelation Concentration ◽  
Different Levels ◽  
Powdered Form

Glycerol monostearate (GMS) and monoglyceride phosphate (MGP) were added to fufu flour at different levels (0.5%, 1.0% and 1.5%) in hydrated and powdered form. There were evaluated the effects of those additives on physicochemical and sensory properties of dried fufu. Addition of GMS and MGP had a significant effect on the swelling power, solubility, pasting properties and sensory quality of fufu flour. Results obtained were: Dispersibility (69%-70.33%), water absorption index (WAI, 47.7%-54.4%), least gelation concentration (LGC, 4.67%-6.67%) and water absorption capacity (WAC, 119.3%-136%) for the fufu flour treated with GMS and MGP. Solubility of the samples mixed with the powdered form of the modifier ranged between 23.2% and 31.7%, while that of the samples mixed with the hydrated form of GMS and MGP ranged between 5.3% and 12.7%. The pasting time varied between 8.25min and 18.50min, fufu flour mixed with 1.5% GMS powder had the lowest value while that mixed with 1.0% MGP powder and 0.5% hydrated MGP recording the highest value. Pasting temperature ranged from 67.00°C to 72.00°C, with flour mixed with 1.0% hydrated GMS and 0.5% GMS powder having the lowest and highest value, respectively. The highest value of peak viscosity (762.50BU) was recorded by fufu flour containing 1.0% hydrated GMS. The lowest value of starch stability (255.50BU) was recorded by fufu flour without modifier while the highest value (499.00BU) was recorded by fufu flour containing 0.5% GMS powder. There were significant differences ( p 0.05) in the sensory qualities except for colour of fufu flour samples. The overall quality index (OQI) comprised between 5.24 and 6.01, fufu sample containing 0.5% hydrated GMS had the lowest OQI and that containing 1.0% hydrated MGP the highest OQI. Addition of 0.5% texture modifier to dried fufu may be economically feasible according to the estimated cost of production.

scholarly journals Functional and pasting characteristics of pupuru and pupuru analogues from cassava (Manihot esculenta) and breadfruit (Artocarpus altilis) blends

2020 ◽  
Vol 13 (1) ◽  
pp. 51-68
Author(s):  
O. F. Akinyele ◽  
A. V. Ikujenlola ◽  
T. O. Omobuwajo
Keyword(s):  
Water Absorption ◽  
Manihot Esculenta ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Peak Time ◽  
Standard Methods ◽  
Artocarpus Altilis ◽  
Swelling Power ◽  
Pasting Characteristics ◽  
Pasting Temperature

Abstract Pupuru and pupuru analogues are fermented, smoked food products usually produced from cassava or cassava substituted with a varying ratio of breadfruit. This study aims at determining and comparing the functional and pasting characteristics of pupuru and pupuru analogues with a view to expanding the utilization of breadfruit as pupuru analogue. The functional properties (water absorption capacity (%), swelling power (g/g), solubility (%)) and pasting characteristics were determined using standard methods. The results showed that the yield of the products ranged between 24.66 and 29.65%, and it was not affected by the amount of breadfruit substituted. The water absorption capacities of the pupuru and pupuru analogues ranged between 216.0 and 449.0%; this parameter increased with temperature increase. Both swelling power and solubility had a rapid increase from 80 °C to 90 °C. Pasting temperature ranged between 73.15 and 83.66 °C, with peak time between 4.58 and 5.33 min. The final viscosity ranged between 94.08 and 391.83 RVU, and it decreased with increase in breadfruit substitution. The study concluded that adding breadfruit to cassava in pupuru analogue production improved some of the functional and pasting properties of the product.

scholarly journals Effect of Processing Methods on the Physicochemical, Antinutrient and Pasting Properties of Three Commonly Consumed Soup Thickeners in Nigeria

2019 ◽  
pp. 1-16
Author(s):  
J. Eke-Ejiofor ◽  
C. U. Awajiogak
Keyword(s):  
Treatment Time ◽  
Amylose Content ◽  
Pasting Properties ◽  
Antinutritional Factors ◽  
Absorption Capacity ◽  
Peak Time ◽  
Processing Methods ◽  
Appropriate Treatment ◽  
Pasting Temperature ◽  
Gelation Concentration

The effect of processing methods on the physicochemical, functional, anti-nutrient factors and pasting properties of Mucuna sloanei (ukpo), Brachystegia eurycoma (achi) and Daterium microcarpum (ofor) were assessed using standard methods. Flour from these seeds were produced after boiling and soaking at different time intervals.  The moisture and ash contents of the three soup thickeners ranged between 5.58- 8.92% and 1.14-5.59% with sample B1 (achi boiled for 15 min) and C4 (ofor soaked for 48 h) having the lowest while sample B2 (achi boiled for 30 min) and C1 (ofor boiled for 15 min) having the highest. Crude Fat and fibre contents ranged from 2.90-10.95% and 1.30-14.39% with samples C1 and A1 (ukpo boiled for 15 min) as the highest respectively. Crude protein and carbohydrate contents of soup thickeners ranged between 9.19 -21.31% and 45.01-71.38% with samples A3 (ukpo soaked for 24 h) and B4 (achi soaked for 48 h) as the highest. Sugar and starch contents ranged from 2.61-5.04% and from 69.00-74.27% respectively with sample C4 and A4 (ukpo soaked for 48 h) as the lowest and sample A3 and B3 (Achi soaked for 24 h) as the highest. Amylose content increased with boiling and decreased with soaking which was the reverse amylopectin. Functional properties showed bulk density and dispersibility to range between 0.56-0.76 g/ml and 32.50-48-00% with sample B3 (achi soaked for 24 h) as highest in both cases. Solubility and swelling power ranged from 32.56-107.51% and from 4.61-8.72 g/g with sample A2 (ukpo boiled for 30 min) and A1 having the highest respectively. Foam capacity ranged from 2.50-29.50% with sample C2 (ofor soaked for 48 h) having the lowest and sample A1 having the highest, while the least gelation concentration of the three soup thickeners recorded 2.00% for all the treatments. Water absorption capacity ranged between 0.67-10.46 ml/g with B1 having the lowest and sample C2 having the highest. Antinutritional factors showed that phytate recorded 0.01 g/kg for all the treatments, tannin ranged from 2.22-40.71 mg/kg, oxalate between 3.40-7.90mg/100g and saponin between 2.60-9.18% with different treatments affecting the antinutrients. Free fatty acid, peroxide value, saponification and acid values increased with an increase in treatment time while iodine value decreased as processing time increased. Pasting result showed that treatment and time affected pasting properties with the highest values as peak viscosity 16429RVU, trough viscosity 9231RVU, breakdown 7858RVU, final viscosity 19977RVU and set back viscosity 13004RVU respectively. Peak time and pasting temperature ranged between 1.60-6.10 min and between 50.25-76.18°C for the different treatments. This study shows the need for appropriate treatment and time combination for better nutrient availability and detoxification of these seeds as soup thickeners.

Proximate composition, pasting and functional properties of composite flour blends from cassava and chia seeds flour

2021 ◽  
pp. 108201322110694
Author(s):  
Ashura Katunzi-Kilewela ◽  
Leonard MP Rweyemamu ◽  
Lilian D Kaale ◽  
Oscar Kibazohi ◽  
Roman M Fortunatus
Keyword(s):  
Functional Properties ◽  
Proximate Composition ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Peak Time ◽  
Swelling Capacity ◽  
Pasting Temperature ◽  
Gelation Concentration ◽  
Flour Blends

The study established the proximate composition, pasting, and functional properties of cassava flour (CF) blended with chia seeds flour (CSF). Composite flour was prepared by blending CF with CSF in the ratios of 95:05, 90:10, 85:15, 80:20, and 75:25 with CF and CSF used as controls, respectively. The effect of blending significantly (p < 0.05) increased protein, fat, fibre, and ash contents as CSF increased. On other hand, moisture and carbohydrate contents decreased significantly. Pasting properties of composite flour blends decreased significantly (p < 0.05) as the incorporation of CSF increased and a noticeable change was observed for composite flour (75:25) except for peak time and pasting temperature. Functional properties of water absorption capacity (WAC) of CSF were significantly different with CF and composite flour blends. Oil absorption capacity (OAC) of CF and CSF were significantly different, while the composite flour blends had varied OAC due to the inclusion of the different amounts of CSF. The swelling capacity (SC) of CF and CSF were not significantly different, but composite flour blends were significantly different from both CSF and CF. The least gelation concentration (LGC) and bulk density (BD) increased significantly as chia seeds increased. Increased concentration of chia CSF in the composite flour blends showed to alter the functional properties. This study recommends composite flour 75:25 for processing semiliquid products like porridge due to reduced pasting properties values that may be associated with increased energy density compared to CF.

scholarly journals Pasting Properties of Composite Flour Made from Sorghum, Millet and African Yam Bean

2021 ◽  
pp. 23-35
Author(s):  
J. N. Okafor ◽  
J. N. Ishiwu ◽  
J. E. Obiegbuna
Keyword(s):  
Water Absorption ◽  
Bulk Density ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Water Absorption Capacity ◽  
African Yam Bean ◽  
Composite Flours ◽  
Gelation Concentration ◽  
Flour Blends

The aim of this research was to produce acceptable ‘fufu’ from a mixture of sorghum, millet, and African yam bean flours that will have a moderate carbohydrate and protein content with most optimized texture. The functional and sensory properties of flour blends produced from Sorghum, Millet and African yam bean was studied. Sorghum, Millet and African yam bean were processed into flour and mixed at different ratios to obtain composite flours. The flour formulations obtained were analyzed for water absorption capacity, bulk density, least gelation concentration , and viscosity .The  water absorption capacity ranged from 1.00 to 3.00,  the bulk density ranged from 0.56 to 0.82;the least gelation concentration ranged from 5.77 to 6.87,while the viscosity ranged from 0.956 to 9.30.Also proximate composition of the individual flours before formulation  was analyzed, it ranged from 6.13 to 8.46 moisture, 2.00 to 4.67 ash, 0.17 to 8.00 fiber,5.47 to 8.61 fat, 7.57 to 21.84 protein, 58.34 to 69.27 carbohydrate.The sensory values ranged from 5.60 to 6.45 for taste; 4.25 to 6.85  for colour; 5.15 to 6.80 for texture; 3.85 to 5.70 for aroma; 5.45 to 6.45 acceptability. Sample 10 (with the ratio of 40:70:20) had the highest rating for general acceptability. It was observed that sample 1(with the ratio of 60:50:60) had the lowest rating in taste and aroma. The mixture components that could produce optimum texture was determined through optimization plot. This work has demonstrated that acceptable ‘fufu’ with moderate protein and carbohydrate could be successfully produced using composite flours of sorghum, millet and African yam bean.

scholarly journals Effect of storage period on physical, chemical, microbial, and sensory qualities of instant masa flour produced from blends of rice and Bambara groundnut

2021 ◽  
Vol 66 (2) ◽  
pp. 165-179
Author(s):  
Mutiat Balogun ◽  
Samson Oyeyinka ◽  
Fausat Kolawole ◽  
Adegbola Dauda ◽  
Aisha Abdulmalik
Keyword(s):  
Storage Period ◽  
Absorption Capacity ◽  
Bambara Groundnut ◽  
Sensory Properties ◽  
Microbial Quality ◽  
Physical Chemical ◽  
Swelling Capacity ◽  
Sensory Qualities ◽  
L Value

Masa is a traditionally fermented meal usually made from cereals. The aim of this research was to produce an enriched meal from rice and Bambara groundnut. The colour, functional properties and microbial quality of composite blend of rice and Bambara groundnut flour, in the ratio of 100:0, 95:5, 90:10, 85:15, 80:20, were evaluated using standard methods. Sensory properties of freshly made masa and masa prepared from stored flours were also determined. The microbial load of the masa flour blend increased over the storage period. Water absorption capacity, swelling capacity and bulk densities increased, while the oil absorption capacity decreased with the storage period. The objective colour result showed a decrease in the lightness (L*) value. Sensory properties of masa were not substantially altered with Bambara groundnut inclusion, but the ratings reduced with storage. Instant masa may be prepared from flour stored for 4 weeks without considerable changes in quality.

scholarly journals Functional and Rheological Profile of LAB-fermented Bambara Groundnut (Vigna subterranean (L)) Flour

2021 ◽  
pp. 1-9
Author(s):  
C. O. Chude ◽  
C. C. Nwagbo ◽  
E. F. Okpalanma ◽  
B. O. Uba
Keyword(s):  
Particle Size ◽  
Water Absorption ◽  
Rheological Properties ◽  
Absorption Capacity ◽  
Bambara Groundnut ◽  
Water Absorption Capacity ◽  
Swelling Capacity ◽  
Flour Sample ◽  
Gelation Concentration

Lactic fermentation is commonly employed to improve protein digestibility and overall nutritional quality of grains foods. This study evaluated the functional and rheological properties of flour samples from Bambara groundnut fermented with Lactobacillus plantarum [NRRL B-4306] and Lactobacillus fermentum [NRRL B-1932] obtained from the United States Department of Agriculture. Functional profile such as particle size index, water absorption capacity, swelling capacity, and least gelation concentration of the flour were determined; as well, amylograph and maturograph evaluations were used to determine the rheological properties and the results presented as average, minimum, and maxi­mum values. Particle size determination observed that 150, 125, 105 µ orifice did not readily accommodate particles from the non-inoculated samples while the inoculated samples passed through 150 and 125 µ but did not readily pass through 105 µ orifice. Bioprocess with lactic acid bacteria increased the water absorption capacity of the flour samples from 346.5 to 386.4%, the least gelation concentration decreased from 5.3 to 4.1%, while swelling capacity increased from 14.9 to 23.2 mg/100 g for non-inoculated and inoculated flours, respectively. Rheological investigations show evaluations for amylograph and maturogram determinations. Values obtained for amylograph indicate that temperature at start of gelatinization was peak at 63.8 and 63.00C for non-fermented and LAB-fermented flour with no significant (p ˂ 0.05) difference, while temperature at maximum viscosity and maximum viscosity had significant (p ˂ 0.05) values of 92.1 and 76.00C, as well as 730 and 265 brabender units (BU), respectively. Thus, amylograph quality of the fermented flour sample was indicated by the maximum viscosity which is significantly higher in the case of non-inoculated flour sample. The maturograph evaluation also recorded the maturation behavior of the dough prepared from the test flours after the proofing time (fermentation rest) by means of a sensing probe which records the elasticity of the mature dough every 2 min and produces the typical zigzag form of the maturogram. This action was recorded in maturograph units (MU) on the strip-chart with values of 44 and 28 min for final proof time, 750 and 610 MU for dough level, 210 and 220 MU for dough elasticity, as well as 10 and 12 min for proofing stability, determined respectively for non-fermented and LAB-fermented flour samples. LAB-fermentation demonstrated to improve the functionality and rheology of Bambara groundnut flour and the production process could be further controlled to achieve products of optimal quality.

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 Effect of Watermelon Rind (Citrullus lanatus) Addition on the Functional, Pasting and Microbiological Quality of Sorghum Based Mumu

2019 ◽  
pp. 72-83
Author(s):  
Stephen T. Gbaa ◽  
Samuel A. Ahemen ◽  
Christiana O. Ameh
Keyword(s):  
Citrullus Lanatus ◽  
Microbiological Quality ◽  
Pasting Properties ◽  
Viable Count ◽  
Sorghum Flour ◽  
Watermelon Rind ◽  
Microbial Analysis ◽  
Pasting Temperature ◽  
Powder Addition

The effect of watermelon rind powder addition on the functional, pasting and microbiological quality of Sorghum based mumu was evaluated. Sorghum-based mumu was prepared from composite flours of 85:15, 75:15, 70:15 and 65:15% roasted sorghum flour and roasted partially defatted groundnut flour respectively and included with 0, 10, 15 and 20% watermelon rind powder respectively which were known as sample A, B, C and D accordingly. Subsequently, the functional, pasting properties and microbial quality was assessed. Functional properties values; Bulk density (0.89 to 0.80mg/100g), reconstitution index (4.99 to 4.89) and swelling index (2.35 to 2.20) decreased significantly (p < 0.05) with increase in watermelon powder addition while water absorption (10.36 to 10.97g/g), oil absorption (10.33 to 10.79) and foam capacities (12.46 to 13.85%) increased with increase in watermelon rind powder.  The pasting properties; peak (302.22 to 292.44 RVU), trough (156.44 to 150.00 RVU) and Final viscosities (412.69 to 400.76RVU), and breakdown (149.95 to 140.59RVU) decreased significantly (p < 0.05) with increased in watermelon rind powder while setback viscosity (101.05 to 115.59RVU), pasting temperature (59.32 to 62.02oC) and pasting time (4.93 to 5.13mins) increased. Microbial analysis revealed the following ranges: Total viable count, 0.5x102 to1.0x102 cfu/g, fungi count of 6.1x101- 9.9x101 cfu/g and no coliform was detected. Overall, addition of watermelon rind powder showed good functional, pasting and microbiological qualities of sorghum based mumu.

Pasting, Textural and Sensory Characteristics of the Kofter, A Fruit-Based Dessert: Effect of Molasses and Water Concentration

2015 ◽  
Vol 11 (3) ◽  
pp. 349-358 ◽  
Author(s):  
Onder Yildiz ◽  
Bayram Yurt ◽  
Omer Said Toker ◽  
Mehmet Murat Ceylan ◽  
Mustafa Tahsin Yilmaz ◽  
...  
Keyword(s):  
Sensory Analysis ◽  
Water Concentration ◽  
Textural Properties ◽  
Pasting Properties ◽  
Peak Time ◽  
Drying Temperature ◽  
Starch Concentration ◽  
Type Composition ◽  
Pasting Temperature

Abstract Kofter is a traditional product which is composed of water, molasses and starch. The quality of Kofter depends on many factors involving concentration of the ingredients, starch concentration and type, composition and type of the molasses and drying temperature and time. In the present study, the effect of molasses concentration (75–25%) on the pasting and textural properties of the Kofter samples was investigated. All pasting properties (peak viscosity, trough viscosity, breakdown viscosity, final viscosity, setback viscosity, peak time, pasting temperature) were significantly affected by molasses concentration used in the formula. The increase in water concentration generally caused increase in hardness, adhesiveness, gumminess and chewiness value of the Kofter samples. Sensory analysis was also performed to determine mostly preferred sample regarding appearance, color, texture, taste, odor and overall preference. According to the sensory results, Kofter sample including 40% molasses and 60% water was found to be mostly preferred sample.

scholarly journals Effect of Brachystegia Eurycoma Flour Addition on the Physicochemical Properties of Whole Millet Flour and the Sensory Attributes of its Gluten-Free Bread

2021 ◽  
Vol 25 (1) ◽  
pp. 43-52
Author(s):  
Emmanuel Anyachukwu Irondi ◽  
Yunus Temitayo Imam ◽  
Emmanuel Oladipo Ajani
Keyword(s):  
Physicochemical Properties ◽  
Water Absorption ◽  
Wheat Flour ◽  
Sensory Attributes ◽  
Absorption Capacity ◽  
Natural Source ◽  
Water Absorption Capacity ◽  
Gluten Free ◽  
Sensory Qualities

Abstract This study evaluated the effect of addition of Brachystegia eurycoma flour (BEF), a natural source of hydrocolloids, on the physicochemical properties of whole millet flour (WMF) and the sensory attributes of its gluten-free bread. BEF and sodium carboxylmethyl cellulose (a reference hydrocolloid) were added to WMF at 1.5 and 3% proportions, and breads were baked from the blends. Wheat flour (100%CWF) bread served as the control. Amylose level decreased significantly (p < 0.05), while water absorption capacity, peak and final viscosities of the blends increased with increasing proportion of BEF. The 100%CWF bread had better sensory qualities than WMF-BEF breads. Hence, BEF improved the physicochemical properties of WMF-BEF blend, but did not alter the sensory qualities of its gluten-free bread.

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