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

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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Nutritional, Physico-Chemical and Mechanical Characterization of Vegetable Fibers to Develop Fiber-Based Gel Foods

Foods ◽

10.3390/foods10051017 ◽

2021 ◽

Vol 10 (5) ◽

pp. 1017

Author(s):

Ana Teresa Noguerol ◽

Marta Igual ◽

M. Jesús Pagán-Moreno

Keyword(s):

Ph Value ◽

Chemical Properties ◽

Absorption Capacity ◽

Gelling Agent ◽

Water Retention Capacity ◽

Physical Parameters ◽

Hydration Properties ◽

Retention Capacity ◽

Vegetable Fibers ◽

Physico Chemical

The aim of this research was to evaluate the nutritional and physico-chemical properties of six different vegetable fibers and explore the possibility of using them as a thickener or gelling agent in food. To determine the technological, nutritional and physical parameters, the following analyses were carried out: water-holding capacity, water retention capacity, swelling, fat absorption capacity, solubility, particle size, moisture, hygroscopicity, pH, water activity, bulk density, porosity, antioxidant activity, phenolic compounds and mineral content. Gels were prepared at concentrations from 4% to 7% at 5 °C and analyzed at 25 °C before and after treatment at 65 °C for 20 min. A back extrusion test, texture profile analysis and rheology were performed and the pH value, water content and color were analyzed. As a result, all the samples generally showed significant differences in all the tested parameters. Hydration properties were different in all the tested samples, but the high values found for chia flour and citrus fiber are highlighted in functional terms. Moreover, chia flour was a source of minerals with high Fe, Mn and Cu contents. In gels, significant differences were found in the textural and rheological properties among the samples, and also due to the heat treatment used (65 °C, 20 min). As a result, chia flour, citrus, potato and pea fibers showed more appropriate characteristics for thickening. Moreover, potato fiber at high concentrations and both combinations of fibers (pea, cane sugar and bamboo fiber and bamboo, psyllium and citric fiber) were more suitable for gelling agents to be used in food products.

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Chemical composition and functional properties of pumpkin pomace-incorporated crackers

Acta Chimica Slovaca ◽

10.1515/acs-2016-0009 ◽

2016 ◽

Vol 9 (1) ◽

pp. 54-57 ◽

Cited By ~ 5

Author(s):

Veronika Kuchtová ◽

Jolana Karovičová ◽

Zlatica Kohajdová ◽

Lucia Minarovičová

Keyword(s):

Chemical Composition ◽

Functional Properties ◽

Volume Index ◽

Hydration Properties ◽

Overall Acceptability ◽

Spread Ratio ◽

Baked Goods ◽

Swelling Capacity ◽

Sensory Parameters ◽

Water Holding

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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Effect of Extraction Method on Functional Properties of Dietary Fibre from Auricularia auricula

Applied Mechanics and Materials ◽

10.4028/www.scientific.net/amm.140.314 ◽

2011 ◽

Vol 140 ◽

pp. 314-318

Author(s):

Yong Jun Zhang ◽

Jie Min He ◽

Li Yun Zhu ◽

Hui Jin ◽

Jia Li

Keyword(s):

Functional Properties ◽

Dietary Fibre ◽

Extraction Method ◽

Crude Protein ◽

Binding Capacity ◽

Water Retention Capacity ◽

Retention Capacity ◽

Extraction Solvent ◽

Auricularia Auricula ◽

Water Holding

Extraction method by which auricularia auricula was treated affects the phytochemical composition and properties of the fibre-rich powders. Factor such as the solvent used was studied, and the significance of such changes was largely dependent on the alkali liquor. Among the auricularia auricula phytochemicals, crude protein, glucosamine, fat and carbohydrate were quantified. Crude protein ranged from 9.98% to 4.40%, and fat ranged from 2.51% to 3.71%, and carbohydrate ranged from 88.21% to91.66%, the content being affected by the solvent, in some cases. Dietary fibre (DF) from alkali liquor treatments had significantly higher amounts of glucosamine than samples extracted by water. The water-holding capacity (WHC), water retention capacity (WRC) and oil-binding capacity (OBC) of fibres from alkali liquor treatments were decreased by 51.4, 48.1, and-3.8%, respectively. The cation exchange capacities (CEC) was significantly lower from alkali liquor treatments, and CEC was only 0.02 meq/g fibres that decreased by 95.4%. The results showed that, in order to preserve the DF quality, the extraction solvent should be important. DF functional properties might be degraded or modified.

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Development, Physical and Sensory Evaluation of Chapathi (Indian Flatbread) Produced by Utilizing Minor Millet, Legumes, Nutri-Cereals and Wheat Flour

Current Journal of Applied Science and Technology ◽

10.9734/cjast/2020/v39i1830773 ◽

2020 ◽

pp. 68-76

Author(s):

Mekala Mounika ◽

T. V. Hymavathi ◽

Kuna Aparna ◽

M. Sreedhar

Keyword(s):

Sensory Evaluation ◽

Wheat Flour ◽

Absorption Capacity ◽

Water Retention Capacity ◽

Retention Capacity ◽

Overall Acceptability ◽

A Value ◽

Swelling Capacity ◽

Sensory Qualities ◽

Temperature Water

In this study, the development and physicochemical of MMFM (minor millet flour mix) and sensory qualities of MMFM chapathis (unleavened Indian flatbread) were evaluated at different proportions. Flour mixes were developed blending of minor millet flour and Nutri-cereals flours with wheat flour in different rations V1(75:25:0) (Millets: Other grains: Wheat flour), V2(60:25:15) V3 (50:25:25) V4(45:25:30), V5(30:25:45) V6(0: 75: 25) V7(100) and V8 (100 without gums) respectively and 100% wheat flour used as control. The functional properties of flours mixes were tested and results revealed that swelling capacity, water absorption capacity, oil absorption capacity, gelatinization temperature, water retention capacity and bulk density were increased with an increase in the incorporation of other flours with wheat flour. Further, the color values of millet-based chapathis showed significant changes when the level of millet flour substitution was increased. The L* and b* values decreased while a* value increased. Regarding sensory properties, control wheat chapathis had better acceptability than the composite chapathis. Sensory evaluation revealed that overall acceptability for millet and nutricereals flour-based chapathis was awarded the highest score for V6 followed by V5, V4, and V3 as compared to control Chapathi. All chapathis were coinciding the range of ‘like moderately’ to ‘like very much’ for control chapathis while ‘like slightly’ to like moderately’ for experimental chapathis. Based on the generated results, novel chapathis could be formulated by substituting wheat with more than 50% flour.

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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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Nutritional and Physicochemical Characterization of Vegetable Fibres in Order to Obtain Gelled Products

Proceedings ◽

10.3390/foods_2020-07686 ◽

2020 ◽

Vol 70 (1) ◽

pp. 23

Author(s):

Ana Teresa Noguerol ◽

Marta Igual ◽

Mª Jesús Pagán-Moreno

Keyword(s):

Physicochemical Characterization ◽

Textural Properties ◽

Cane Sugar ◽

Absorption Capacity ◽

Gelling Agent ◽

Water Retention Capacity ◽

Physical Parameters ◽

Hydration Properties ◽

Retention Capacity ◽

Before And After

The aim of this research was to evaluate the nutritional and physicochemical properties of two combinations of vegetable fibres (FBPC: bamboo, Psyllium, and citric fibre, and FPESB: pea, cane sugar, and bamboo fibre) and the possibility of using them as a thickener or gelling agent in food. To determine the technological, nutritional, and physical parameters the following analyses were carried out: water holding capacity, water retention capacity, swelling, fat absorption capacity, solubility, particle size, moisture, hygroscopicity, water activity, bulk density, porosity, antioxidant activity, phenolic compounds, and minerals content. In addition, gels were prepared at concentrations 1 to 7% at 5 °C and analysed at 25 °C before and after a treatment at 65 °C for 20 min. Back extrusion test, pH, and colour were carried out. As results, both samples showed significant differences in all tested parameters. Hydration properties of FBPC were higher than in FPESB, but at the functional level, high values were found in FPESB. Moreover, FPESB was a source of minerals with an important content of Fe. In gels, significant differences in textural properties were found between samples and also due to the treatment used but further studies are needed to explore their use in the development of functional food products.

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Chemical Composition and Functional Properties of Dietary Fibre Concentrates from Winemaking By-Products: Skins, Stems and Lees

Foods ◽

10.3390/foods10071510 ◽

2021 ◽

Vol 10 (7) ◽

pp. 1510

Author(s):

María Ángeles Rivas ◽

Rocío Casquete ◽

María de Guía Córdoba ◽

Santiago Ruíz-Moyano ◽

María José Benito ◽

...

Keyword(s):

Chemical Composition ◽

Functional Properties ◽

Dietary Fibre ◽

Water Retention ◽

Point Of View ◽

Water Retention Capacity ◽

Retention Capacity ◽

Oil Retention ◽

High Antioxidant Activity ◽

By Products

The objective of this study was to evaluate, from a technological and nutritional point of view, the chemical composition and functional properties of the industrial winemaking by-products, namely skins, stems and lees. The chemical and physical characteristics, as well as the functional properties (fat and water retention and swelling capacity, antioxidant capacity, and their prebiotic effect), of the dietary fibre of these by-products were studied. The results showed that the skins, stems, and lees are rich in fibre, with the stem fibre containing the highest amounts of non-extractable polyphenols attached to polysaccharides with high antioxidant activity and prebiotic effect. Lee fibre had the highest water retention capacity and oil retention capacity. The results reveal that winemaking by-products could be used as a source of dietary fibre with functional characteristics for food applications.

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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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Influence of temperature on vacuum drying characteristics, functional properties and micro structure of Aloe vera (Aloe barbadensis Miller) gel

Research in Agricultural Engineering ◽

10.17221/13/2014-rae ◽

2016 ◽

Vol 61 (No. 4) ◽

pp. 141-149 ◽

Cited By ~ 1

Author(s):

R.K. Jha ◽

P.K. Prabhakar ◽

P.P. Srivastav ◽

V.V. Rao

Keyword(s):

Experimental Data ◽

Functional Properties ◽

Operating Temperature ◽

Aloe Vera ◽

Vacuum Drying ◽

Water Retention Capacity ◽

Aloe Barbadensis ◽

Retention Capacity ◽

Drying Characteristics ◽

Solid Structure

Aloe vera possesses therapeutic, antioxidant and some other functional properties. These properties may be affected by processing operations. The present study investigated the influence of operating temperature on vacuum drying characteristics, functional properties and the inner solid structure of the fresh aloe vera gel. The gel was dried at a constant pressure of 720 mm Hg in the drying chamber at varying temperature of 30–60°C. The experimental data of moisture ratio of Aloe vera were used to fit different models and the effective moisture diffusion coefficients and activation energy were also calculated. The Page model was found to be the best fit to experimental data. The functional properties like water retention capacity, fat absorption capacity, and swelling of the dried product were studied and found to be decreased with increasing operating temperature. The damage to the inner solid structure was more pronounced at higher temperatures because of faster mass transfer through the pores of the solid. The best quality product was obtained when the temperature was maintained at 30°C.

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Effect of treatment with alkaline hydrogen peroxide associated with extrusion on color and hydration properties of oat hulls

Brazilian Archives of Biology and Technology ◽

10.1590/s1516-89132005000100010 ◽

2005 ◽

Vol 48 (1) ◽

pp. 63-72 ◽

Cited By ~ 9

Author(s):

Melicia Cintia Galdeano ◽

Maria Victória Eiras Grossmann

Keyword(s):

Hydrogen Peroxide ◽

Important Variable ◽

Extrusion Temperature ◽

Water Retention Capacity ◽

Alkaline Hydrogen Peroxide ◽

Hydration Properties ◽

Retention Capacity ◽

Oat Hulls ◽

Independent Variables ◽

Feed Moisture

An incomplete factorial design with three independent variables at three levels of variation was used to evaluate the effect of the treatment with alkaline hydrogen peroxide concomitant with extrusion on some properties of oat hulls. The independent variables were hydrogen peroxide level, feed moisture and extrusion temperature. The dependent variables were water retention capacity (WRC), swollen volume (SV) and color. The analysis of variance showed that temperature was the most important variable for the hydration properties. The highest values of WRC and SV were obtained when oat hulls were processed in the condition of 7% hydrogen peroxide, 32% feed moisture and 90ºC extrusion temperature. Modified hulls had a WRC 70% higher and SV 55% higher than the untreated material. The instrumental measure of color was conducted to analyze the modifications promoted due to the treatment in this parameter. The highest value of brightness was obtained with 7% hydrogen peroxide. The modifications in the fibers were accompanied indirectly through hydration properties.

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