Chemical composition and functional properties of pumpkin pomace-incorporated crackers

AbstractPumpkin pomace obtained from cultivar (Cucurbita moschata Duch) was analyzed for their chemical composition and functional properties. Pumpkin pomace powder contained more than 50 mass % of total dietary fibre and showed high hydration properties such as water holding capacity (5.70 g · g−1) and swelling capacity (10.26 cm3· g−1). The effect of pumpkin pomace incorporation to wheat dough by replacement of wheat flour with pumpkin pomace (5 or 7.5 %) on physical properties (volume, volume index, width, thickness, spread ratio) and sensory parameters (appearance, hardness, taste, odor, overall acceptability) of cracker were evaluated. The results indicated that the addition of higher amount (7.5 % mass) of pumpkin pomace powder negatively affected the volume, volume index, spread ratio and reduced their overall acceptance. Pumpkin pomace is a good source of ash and dietary fibres and may be incorporated into baked goods as a functional ingredient.

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FUNCTIONAL PROPERTIES AND INFLUENCES OF COCONUT FLOUR ON TEXTURE OF DOUGH AND COOKIES

Vietnam Journal of Science and Technology ◽

10.15625/2525-2518/55/5a/12184 ◽

2018 ◽

Vol 55 (5A) ◽

pp. 100

Author(s):

Lai Quoc Dat

Keyword(s):

Functional Properties ◽

Binding Capacity ◽

Absorption Capacity ◽

Water Retention Capacity ◽

Hydration Properties ◽

Retention Capacity ◽

Spread Ratio ◽

Swelling Capacity ◽

Alternative Material ◽

Size Of Particles

Coconut flour, a significant byproduct of coconut milk and oil productions, is rich in fiber and protein. It can be utilized as an alternative material for cookies products. This paper focused on the functional properties of coconut flour and effect of coconut flour supplement on texture of dough and cookies. Results indicated that hydration properties and oil binding capacity (OBC) were significantly influenced by size of particles in coconut flour. With increase in size of coconut flour, water absorption capacity (WAC) and swelling capacity (SC) values increased; whereas, OBC value decreased. Maximum value of water retention capacity (WRC) was observed at 0.20–0.25 mm of particle size. Adding coconut flour into dough caused enhancement of hardness, cohesiveness and adhesiveness; whereas, insignificantly influenced on springiness. In addition, adding coconut flour led to decrease in spread ratio and increase in hardness of cookies. The results can be applied for substitution of coconut flour for wheat flour in cookies processing.

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Effect of apple pomace powder addition on farinographic properties of wheat dough and biscuits quality

Chemical Papers ◽

10.2478/s11696-014-0567-1 ◽

2014 ◽

Vol 68 (8) ◽

Cited By ~ 19

Author(s):

Zlatica Kohajdová ◽

Jolana Karovičová ◽

Michal Magala ◽

Veronika Kuchtová

Keyword(s):

Dietary Fibre ◽

Apple Pomace ◽

Hydration Properties ◽

Spread Ratio ◽

Wheat Dough ◽

Swelling Capacity ◽

Apple Cultivars ◽

Powder Addition ◽

Dough Development Time ◽

Water Holding

AbstractIn the present study, dietary fibre rich powders obtained from two apple cultivars (Gala, Golden Delicious) were analysed for their chemical composition and functional properties. Apple powders contained more than 50 mass % of total dietary fibre and showed high values of hydration properties such as water holding (11.73–18.34 g g−1), water retention (11.31–11.68 g g−1) and swelling capacity (7.19–8.03 cm3 g−1). Incorporation of apple pomace powders (5 mass %, 10 mass %, and 15 mass %) to wheat dough resulted in a significant increase of water absorption (58.60–71.80 mass %), dough development time (from 3.43 min to 5.53 min) and dough stability (from 9.40 min to 10.90 min). The results also indicate that an addition of higher amounts (10 mass % and 15 mass %) of apple pomace powders negatively affects the volume, thickness, width, and spread ratio of biscuits and reduces their overall acceptance. Sensory analysis also showed that no significant differences between the control biscuits and biscuits containing 5 mass % of apple pomace powder from cultivar Gala were found.

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Quality assessment of flour and cookies from wheat, African yam bean and acha flours

Food Research ◽

10.26656/fr.2017.5(1).370 ◽

2021 ◽

Vol 5 (1) ◽

pp. 371-379

Author(s):

J.A. Adeyanju ◽

G.O. Babarinde ◽

B.F. Olanipekun ◽

I.F. Bolarinwa ◽

S.O. Oladokun

Keyword(s):

Physical Properties ◽

Functional Properties ◽

Absorption Capacity ◽

Composite Flour ◽

Overall Acceptability ◽

Spread Ratio ◽

African Yam Bean ◽

Bean Flour ◽

Swelling Capacity ◽

Calcium Magnesium

In this study, the suitability of wheat, acha and African yam bean composite flour in the development of cookies was investigated. Wheat, acha and African yam bean were blended into various proportions of flour mixes and used to produce cookies. The flour mixes were analyzed for the proximate, minerals composition, functional properties and anti-nutrients, while the cookies were evaluated for its sensory and physical properties. The proximate composition of the flours varied from 7.85-9.71%, 12.34-14.01%, 1.15- 1.86%, 1.21-1.49%, 1.65-1.92% and 70.01-76.11% for moisture, protein, fat, crude fiber, ash and carbohydrate content of the flour, respectively. The mineral content ranged from 10.11-13.12 mg/100 g, 52.65-61.76 mg/100 g, 130.71-211.76 mg/100 g, 111.97-130.84 mg/100 g and 14.81-20.43 mg/100 g for calcium, magnesium, potassium, phosphorus and sodium, respectively. The functional properties ranged from 0.76-0.80 g/cm3 ; 86.65- 188.11 g/g; 94.30-197.23 g/g; 569.23-699.54%; 5.68-6.44%; 61.50-125.50 sec, 73.75- 75.25% for bulk density, water absorption capacity, oil absorption capacity, swelling capacity, solubility, wettability and dispersiblity respectively. The anti-nutritional properties ranged from 37.67 to 46.73 mg/100 g, 5.27 to 5.57 mg/100 g and 32.91 to 35.10 mg/100 g for oxalate, phytate and tannin, respectively. The physical properties values ranged from 6.11-8.20 mm, 38.46-39.30 mm, 37.83-38.23 mm, 4.79-5.85, 5.35-7.49 g and 1.72-1.90 kg for thickness, diameter, height, spread ratio, weight and break strength respectively. Cookies from composite flours were not significantly (p>0.05) different from the control in overall acceptability. This shows the possibility of producing nutritious cookies with desirable organoleptic qualities from wheat, acha and African yam bean flour.

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Comparative Evaluation of Functional Properties of Some Commonly Used Cereal and Legume Flours and Their Blends

International Journal of Food and Allied Sciences ◽

10.21620/ijfaas.v1i2.12 ◽

2015 ◽

Vol 1 (2) ◽

pp. 67

Author(s):

Haq Nawaz ◽

Muhammad Aslam Shad ◽

Rabia Mehmood ◽

Tanzila Rehman ◽

Hira Munir

Keyword(s):

Bulk Density ◽

Functional Properties ◽

Protein Solubility ◽

High Water ◽

Water Holding Capacity ◽

Functional Score ◽

Chickpea Flour ◽

Significant Difference ◽

Swelling Capacity ◽

Water Holding

<p>Functional properties such as protein solubility, swelling capacity, water holding capacity, gelling ability, bulk density and foaming capacity of flours of some commonly used cereals and legume (wheat, refined wheat, maize and chickpea) and their blends were studied. Blends of flours were prepared by mixing equal proportions of selected floors. Statistically significant difference in studied functional properties except bulk density was observed among cereal flours and their blends. Chickpea flour was found to possess comparatively high water holding capacity, protein solubility index and swelling capacity. The functional properties of maize and wheat flours were found to be improved when blended with chickpea. Chickpea flour and its blends with cereal flours were found to possess good functional score and suggested as favorable candidates for use in the preparation of viscous foods and bakery products. The data provide guidelines regarding the improvement in functional properties of economically favorable cereal flours.<strong></strong></p>

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

Asian Food Science Journal ◽

10.9734/afsj/2020/v14i330130 ◽

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.

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Effect of Acha and Sprouted Soybeans Flour on the Quality of Wheat Based Cookies

Asian Food Science Journal ◽

10.9734/afsj/2019/v7i229969 ◽

2019 ◽

pp. 1-12

Author(s):

M. O. Eke ◽

D. Ahure ◽

N. S. Donaldben

Keyword(s):

Physical Properties ◽

Functional Properties ◽

Control Sample ◽

Absorption Capacity ◽

Crude Fibre ◽

Overall Acceptability ◽

Spread Ratio ◽

Significant Difference ◽

Triticum Spp ◽

Flour Blends

Cookies was produced from wheat (Triticum, spp), acha (Digitaria exilis), and sprouted soybeans (Glycine max) flour blends. The acha and soybeans were processed into flour and used to substitute wheat flour at different proportions with 100:0:0 wheat, acha and sprouted soybeans flour (WAS) as the control, 60:30:10, 50:40:10, 45:45:10, 40:50:10 and 35:55:10 (WAS). The functional properties of the wheat, acha and sprouted soybeans flour blends, physical properties and proximate compositions of the cookies were determined. The functional properties of the flour samples shows that the bulk density, wettability, water absorption capacity, oil absorption capacity and gelatinization temperature ranged from 0.63 g/ml-0.99 g/ml, 10.21-12.98 g/sec, 6.53-12.52 g/g, 0.52-0.66 g/g and 63.7-65.1ºC respectively. There were significant differences (p<0.05) in all the values. The proximate composition of cookies sample showed that crude protein, crude fat, crude fibre, ash, moisture and carbohydrate content ranged from 12.14-16.48 %, 2.10-3.74 %, 1.76-2.55 %, 2.75-8.55 %, 9.18-9.50 % and 59.37-72.06 % respectively. The physical properties of cookies showed that the weight, diameter, thickness and spread ratio ranged from 15.61-17.11g; 61.59-63.20mm; 9.88-11.99mm and 5.28-6.24 respectively. The control sample cookies from 100:0:0 (WAS), wheat, acha and sprouted soybeans flour blends sample had the highest sensory scores in terms of the taste, appearance, texture, aroma and overall acceptability. There was significant difference (p<0.05) in the colour, texture and aroma but there was no significant difference (p>0.05) in the taste and overall acceptability in 60:30:10, 50:40:10, 45:45:10, 40:50:10 and 35:55:10 (WAS) samples.

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Functional properties of germinated and non-germinated cereals : A comparative study

Bangladesh Journal of Scientific and Industrial Research ◽

10.3329/bjsir.v54i4.44573 ◽

2019 ◽

Vol 54 (4) ◽

pp. 383-390

Author(s):

A Siddiqua ◽

MS Ali ◽

S Ahmed

Keyword(s):

Functional Properties ◽

Ph Value ◽

Food Product ◽

Cereal Grains ◽

Maize Flour ◽

Sorghum Flour ◽

Germination Process ◽

Swelling Capacity ◽

Tapped Density ◽

Water Holding

Cereal grains play an important role in human nutrition which is useful both for infants and adults. The practice of germination of cereal grains has become popular now-a-days. The present research was carried out to study the functional properties of germinated and non-germinated cereal flours (wheat, maize, sorghum). Bulk density and tapped density were increased in germinated maize but decreased in germinated sorghum and wheat. In germinated wheat and sorghum flour, carr index, foaming capacity, foaming stability and swelling capacity were increased but decreased in germinated maize flour. The water holding capacity of germinated wheat (GW), germinated maize (GM) and germinated sorghum (GS) (0.93g/g, 1.91g/g and 2.06g/g respectively) was found as higher than the non-germinated wheat (NGW), non-germinated maize (NGM), non-germinated sorghum (NGS) (0.5g/g, 1.27g/g and 1.16g/g respectively). Germination process increased oil holding capacity, emulsion activity, emulsion stability and acidity of all three flour samples. The oil holding capacity of maize flour (1.75g/g) was increased which was higher than the other samples. Germinated sorghum had higher acidity (0.97%) than other germinated cereals. The pH value of germinated wheat, maize and sorghum flour was decreased due to germination. The observed functional properties indicated that germinated flours may have important functional ingredients for preparation of different snacks, baked products and other food product. Bangladesh J. Sci. Ind. Res.54(4), 383-390, 2019

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Effect of incorporating potato dietary fibre to wheat dough on the quality of baked rolls

Acta Chimica Slovaca ◽

10.1515/acs-2016-0003 ◽

2016 ◽

Vol 9 (1) ◽

pp. 14-18 ◽

Cited By ~ 2

Author(s):

Michaela Lauková ◽

Zlatica Kohajdová ◽

Jolana Karovičová

Keyword(s):

Dietary Fibre ◽

Dough Rheology ◽

Hydration Properties ◽

Overall Acceptability ◽

Wheat Dough ◽

Commercial Potato ◽

Swelling Capacity ◽

Dough Development Time ◽

Baked Rolls

AbstractThe effect of incorporation of commercial potato dietary fibre at different levels (1, 3, 5 and 10 %) on wheat flour dough rheology, qualitative and sensory properties of baked rolls was evaluated. Potato dietary fibre exhibits good hydration properties (water holding, water retention and swelling capacity). Its addition into wheat dough increased water absorption, prolonged dough stability and dough development time. Also, it was found that the potato fibre incorporation to wheat rolls negatively affects both volume and specific volume, and cambering of baked rolls. Sensory evaluation showed that rolls with the addition of potato dietary fibre at levels 1 and 3 % had high overall acceptability.

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Evaluation of meat quality of weaned rabbits administered different concentrations of probiotic strain (Saccharomyces boulardii)

Biotechnology in Animal Husbandry ◽

10.2298/bah1801095j ◽

2018 ◽

Vol 34 (1) ◽

pp. 95-105

Author(s):

Elisha Jiya ◽

Chiemela Chinma ◽

Ahmed Sanusi

Keyword(s):

Cell Count ◽

Meat Quality ◽

Probiotic Strain ◽

Saccharomyces Boulardii ◽

Overall Acceptability ◽

Significant Difference ◽

Rabbit Meat ◽

Sensory Parameters ◽

Water Holding

The meat quality and sensory properties of weaned rabbits administered different concentrations/cell count of probiotic Saccharomyces boulardii (flora norm) were investigated. A total of 36 mixed breeds of rabbits were randomly divided to four treatments with three replicates and three rabbits per replicate. The weaned rabbits were fed the same diet. Treatments T1, T2, T3 and T4 had zero (0) concentration/cell count of probiotic, 1ml each of 160 x106 it is%1.6 x 108 cfu/ml concentration of probiotic, 1 ml each of 80 x106cfu/ml =8.0 x 107 cfu/ml of probiotic and 1 ml each of 40 x 106cfu/ml concentration of probiotic, respectively. The administration of the probiotic was done once every 14 days. Results obtained showed that there was no significant difference in moisture and crude protein content of meat from rabbits while ether extract differed significantly (P<0.05). The physical properties, cooking yield, cooking loss and water holding capacity were not significantly (P>0.05) influenced by concentrations of probiotics while pH and thermal shortening were significantly (P<0.05) influenced. All the sensory parameters measured were significantly (P<0.05) different. It was found that oral administration of probiotic Saccharomyces boulardii (flora norm) at 4 mg/ml 80 x 106cfu/ml concentration improved meat qualities and overall acceptability of rabbit meat.

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