scholarly journals STUDY OF THE INFLUENCE OF NATIVE AND GERMINATED PUMPKIN AND WATERMELON SEEDS ON THE QUALITY OF DOUGH AND BREAD

2021 ◽  
Vol 15 (3) ◽  
Author(s):  
O. Gumenuk ◽  
Z. Zamay ◽  
S. Cibula ◽  
O. Hrebtan ◽  
R. Volkova
Keyword(s):  
Wheat Flour ◽  
Phosphorus Content ◽  
Reference Sample ◽  
Quality Parameters ◽  
Wheat Bread ◽  
Pumpkin Seed ◽  
Seed Flour ◽  
Pumpkin Seeds ◽  
Germinated Seeds

The paper examines the effect of native and germinated pumpkin and watermelon seeds on the quality of semi-finished and finished bread products. Native and germinated seeds, pre-dried and ground into flour, were used as an additive to bread in the amount 5%, 10%, 15% by weight of the flour. Pumpkin and watermelon seeds were added in order to enrich the bread with micronutrients. The influence of these additives on the quantity and quality of gluten has been analysed. It has been found that the addition of pumpkin seed flour in quantities of 5%, 10% and 15% by weight of wheat flour leads to a decrease in the gluten content and an increase in its elasticity. The study has shown that adding native pumpkin seeds does not have a significant effect on the moisture and acidity of semi-finished and finished products, and adding germinated seeds leads to a slight increase in these parameters. Thus, the moisture content of the crumb with native pumpkin and watermelon seeds added increased by 0.2–1.3%, as compared with the reference sample, and with germinated seed flour added, it increased by 0.5–2.2%. The acidity of the crumb changes slightly, within experimental error. According to the physicochemical quality parameters, the most practical amount of the additives is 5% by weight of wheat flour. A comparative analysis has been carried out to establish how addition of 5% of native and germinated pumpkin and watermelon seeds changes the organoleptic properties of bread. The analysis has shown that ready-made bread products containing native pumpkin seeds taste better and have better olfactory properties than products with germinated seeds. The nutritional and calorific values of the reference sample and of bread with 5% of pumpkin and watermelon seed flour have been compared and characterised. It has been found that the addition of native pumpkin seeds will increase the content of minerals: of iron by 230%, of magnesium by 116%, and of potassium by 118%. The addition of native watermelon seeds will increase the phosphorus content by 13%. As a result of this research, the prospects of using flour of native pumpkin and watermelon seeds to fortify wheat bread have been shown

scholarly journals IMPROVING THE QUALITY OF CONFECTIONERY WITH THE USE OF NON-TRADITIONAL RAW MATERIALS

2021 ◽  
Author(s):  
Valentina Zhukova ◽  
Vira Tarasenko
Keyword(s):  
Wheat Flour ◽  
Raw Materials ◽  
Physiological Activity ◽  
Sweet Taste ◽  
Optimal Dosage ◽  
Pumpkin Seed ◽  
Seed Flour ◽  
Local Plant ◽  
Pumpkin Seeds

The article develops a rational recipe composition and technology for the preparation of functional dairy cakes enriched with pumpkin seed flour, the quality of finished products is assessed. It is shown that the correction of traditional recipes of products of mass demand and daily nutrition in accordance with the nutritional needs of the population is one of the most relevant in the context of a healthy lifestyle. Local plant raw materials with preventive and functional properties are analyzed. It has been suggested that a part of wheat flour should be replaced in the recipe by pumpkin seed flour with a higher content of proteins, lipids, carbohydrates, fiber, vitamins, macro- and microelements. The relevance of scientific research is to solve the important problem of purposeful search for cheap local plant ingredients with high physiological activity and selection of their optimal dosage in recipes to increase biological and nutritional value, as well as taste properties of finished products. The aim of the research was to improve the technology of preparation of dairy cakes of high biological value with the use of non-traditional raw materials, as well as to study changes in the quality indicators of finished cakes. In the course of research, the dependence of the mass fraction of moisture of the finished cakes on the dosage of pumpkin flour was determined. It is established that at replacement of 5-20% of wheat flour on pumpkin humidity of products changes insignificantly and remains within norm. The degree of baking of cakes was determined by the difference in weight of the product before and after baking. It was found that with increasing the dose of pumpkin seed flour, the baking rate decreases. It is determined that at a content of 15% and above of pumpkin flour in the recipe of the cake have a pronounced taste and smell of pumpkin seeds. Organoleptic analysis showed that the optimal amount of pumpkin flour in dairy cakes is 10%. Experimental samples have a well-developed porosity, pleasant, sweet taste, with a slight tinge of pumpkin seeds. The results of the study may be useful for manufacturers of functional foods.

scholarly journals Physico-Chemical and Sensory Properties of Wheat Bread Supplemented With Mustard Flour

2018 ◽  
Vol 75 (1) ◽  
pp. 82
Author(s):  
Adriana PĂUCEAN ◽  
Simona MAN ◽  
Sevastiţa MUSTE ◽  
Anamaria POP ◽  
Simona CHIȘ ◽  
...  
Keyword(s):  
Protein Content ◽  
Sensory Evaluation ◽  
Wheat Flour ◽  
Ash Content ◽  
Wheat Bread ◽  
Mustard Seed ◽  
Bread Making ◽  
Overall Acceptability ◽  
Seed Flour ◽  
Physico Chemical

The aim of this investigation was to incorporate mustard flour into bread in order to improve its quality. For this purpose, wheat flour 650 type for bread making was replaced with mustard seed flour at the level of 5, 7 and 10%. Bread quality through physico-chemical and sensory characteristics was analyzed and compared to those of bread without mustard flour. The protein content of mustard flour bread increased with 5.03% as a result of mustard flour incorporation, coupled with an increase in ash content. Sensory evaluation results revealed that the sample containing 7% mustard flour scored highest in most of the attributes including overall acceptability. The study reveals that incorporation of 7% mustard flour gave desirable results in terms of phisyco-chemical and sensory caracteristics of mustard flour fortified bread.

scholarly journals The Quality of Wheat Bread With Ultrasonicated and Fermented By-Products From Plant Drinks Production

2021 ◽  
Vol 12 ◽  
Author(s):  
Elena Bartkiene ◽  
Vadims Bartkevics ◽  
Iveta Pugajeva ◽  
Anastasija Borisova ◽  
Egle Zokaityte ◽  
...  
Keyword(s):  
Food Industry ◽  
Nutritional Value ◽  
Quality Parameters ◽  
Wheat Bread ◽  
Overall Acceptability ◽  
Ph Values ◽  
Volume Porosity ◽  
Direct Incorporation ◽  
By Products

During plant-based drinks production a significant amount of valuable by-products (BPs) is obtained. The valorization of BPs is beneficial for both the environment and the food industry. The direct incorporation of the fermented and/or ultrasonicated almond, coconut, and oat drinks production BPs in other food products, such as wheat bread (WB) could lead to the better nutritional value as well as quality of WB. Therefore, in this study, various quantities (5, 10, 15, and 20%) of differently treated [ultrasonicated (37 kHz) or fermented with Lacticaseibacillus casei LUHS210] almond, coconut, and oat drinks preparation BPs were used in wheat bread (WB) formulations. Microbiological and other quality parameters (acidity, color, specific volume, porosity, moisture content, overall acceptability) as well as bread texture hardness during the storage and acrylamide content in the WB were evaluated. Among the fermented samples, 12-h-fermented almond and oat, as well as 24-h-fermented coconut drinks preparation BPs (pH values of 2.94, 2.41, and 4.50, respectively; total enterobacteria and mold/yeast were not found) were selected for WB production. In most cases, the dough and bread quality parameters were significantly (p ≤ 0.05) influenced by the BPs used, the treatment of the BPs, and the quantity of the BPs. The highest overall acceptability of the WB prepared with 20% fermented almond drink preparation by-product (AP), 15% fermented oat drink preparation by-product (OP), and 15% ultrasonicated OP was established. After 96 h of storage, the lowest hardness (on average, 1.2 mJ) of the breads prepared with 5% fermented AP, coconut drink preparation by-product (CP), and OP and ultrasonicated CP was found. The lowest content of acrylamide in the WB prepared with OP was found (on average, 14.7 μg/kg). Finally, 15% fermented OP could be safely used for WB preparation because the prepared bread showed high overall acceptability, as well as low acrylamide content.

scholarly journals The Contribution of Extruded and Fermented Wheat Bran to the Quality Parameters of Wheat Bread, Including the Profile of Volatile Compounds and Their Relationship with Emotions Induced for Consumers

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2501
Author(s):  
Elena Bartkiene ◽  
Ieva Jomantaite ◽  
Ernestas Mockus ◽  
Romas Ruibys ◽  
Aldona Baltusnikiene ◽  
...  
Keyword(s):  
Mass Loss ◽  
Volatile Compounds ◽  
Wheat Bran ◽  
Specific Volume ◽  
Quality Parameters ◽  
Wheat Bread ◽  
Strong Positive Correlation ◽  
Comparison Study ◽  
Overall Acceptability

The aim of this study was to evaluate the contribution of extruded and fermented wheat bran (WBex-f) to the quality of wheat bread (BR), including the volatile compounds (VC) profile and VC relationship with emotions induced for consumers. A comparison study of BR (prepared with 5%, 10%, and 15% untreated wheat bran (nWB) and WBex-f) quality parameters was performed. It was established that nWB increases dough hardness and reduces BR specific volume. The addition of 5% and 10% of WBex-f was not significant on BR porosity and led to the formation of a high number of large pores. nWB and WBex-f increases the mass loss of BR after baking (by 13.38%), and the control breads showed the highest crust darkness, yellowness, and redness. nWB and WBex-f reduces BR firmness during storage, and WBex-f increases the overall acceptability (OA) of BR (by 26.2%). A strong positive correlation was found between OA and the emotion ‘happy’ (r = 0.8696). In BR prepared with WBex-f, a higher content of pyrazine, methyl-; pyrazine, 2-ethyl-; pyrazine, 2-ethyl-6-methyl-; furfural; ethanone, 1-(2-furanyl)-; benzaldehyde; and 3-furanmethanol was found. Finally, it can be stated that WBex-f could prolong the shelf life of BR and leads to the formation of a specific VC profile, which is associated with a higher OA of the product.

scholarly journals Effect of coconut (Cocos nucifera) flakes substitution on some quality parameters of wheat bread

2021 ◽  
Vol 21 (07) ◽  
pp. 18349-18367
Author(s):  
Aminat Olabisi Adelekan ◽  
◽  
TA Alamu
Keyword(s):  
Wheat Flour ◽  
Dietary Fibre ◽  
Cocos Nucifera ◽  
Calcium Content ◽  
Quality Parameters ◽  
Pasting Properties ◽  
Wheat Bread ◽  
Microbial Counts ◽  
Substitution Level ◽  
Significant Difference

Coconut has a unique taste and aroma and excellent dietary fibre which has potential application in baked products and human nutrition. Bread was baked using wheat flour and coconut flakes at different substitution levels 100% wheat flour (AWB), 80% wheat and 20% coconut flakes (CWB8), 85% wheat flour and 15% coconut flakes (CWB8.5) and 90% wheat flour and 10% coconut flakes (CWB9). Some quality parameters such as proximate, mineral, pasting, sensory and microbiological analyses were determined to find out the most appropriate substitution level that can give better acceptability. The results showed that proximate contents of samples increased with substitution level. Protein content ranged from 12.63% to 10.26%, fat from 2.23% to 6.13% and fibre from 0.23% to 0.29% respectively. There was a significant difference (p< 0.05) in the Calcium content of the flour blends with 20% coconut flakes (CWB8) having the highest value of 16.94m/kg while the control had the lowest value of 10.93mg/kg. Same trend was observed in the magnesium and potassium contents. The pasting properties revealed that 20% blends (CWB8) had the highest peak viscosity, through breakdown and final viscosity. The peak viscosity ranged from 1681 RVU to 2580 RVU and final viscosity from 1689 RVU to 2645 RVU when compared with the control which has 1814 RVU. Sensory evaluation results showed that CWB8 is the most preferred for all attributes determined when compared with other samples. Microbiological study showed that microbial counts of CWB8 had the highest value of 2.66 x 105 cfu/g at ambient temperature which was higher than the permissible limit within one week while samples stored in the fridge and freezer had low microbial counts. From this study, enrichment with coconut flakes increased the nutritional benefits of the bread because of the increased protein and dietary fibre contents which acts as a prebiotic that helps probiotic bacteria thrive and encourages optimal digestion helping to prevent constipation.

scholarly journals Organoleptic Test of Boba Flour Substitution of Pumpkin Seeds High in Fiber and Protein

2021 ◽  
Vol 1 (1) ◽  
pp. 53-59
Author(s):  
Maurizka Sabrina Septia ◽  
Septa Katmawanti ◽  
Supriyadi Supriyadi
Keyword(s):  
Fatty Acids ◽  
Research Needs ◽  
Sugar Consumption ◽  
Pumpkin Seed ◽  
Obesity Rate ◽  
Seed Flour ◽  
Texture Parameters ◽  
Significant Difference ◽  
Fiber Consumption ◽  
Pumpkin Seeds

In 2013, the obesity rate in Indonesia for people over the age of 18 was 14.8 percent; by 2018, the obesity rate had risen to 21.8% (Riskesdas, 2018a). The significant number of fat people in Indonesia is caused by high sugar consumption and low fiber consumption regularly. One hundred grams of pumpkin seeds contain 6 grams of fiber, 30.23 grams of protein, 7.2 mg/100 zinc, polyunsaturated fatty acids, and phytosterols (Nurhasim, Tamrin, and Wahab, 2017). The purpose of this study is to identify the panelists' level of preference for four formulations of pumpkin seed flour boba using assessment factors such as taste, color, texture, and aroma. The procedural model was used in this research and development. This development study utilizes an opinion-based process (Borg and Gall, 1984), which is then modified based on research needs. Organoleptic testing on boba products without added milk drinks on untrained panelists revealed a significant difference in color and texture parameters. There was no significant difference in panelist acceptability of aroma and taste characteristics. The findings of the untrained panelist's appraisal of boba added to a milk companion drink were then presented, revealing significant changes in the color and texture parameters. Furthermore, there were no statistically significant changes in the aroma and taste indices.

scholarly journals Evaluation of the nutritional quality of wheat bread prepared with quinoa, buckwheat and pumpkin seed blends

2014 ◽  
Vol 59 (3) ◽  
pp. 319-328 ◽  
Author(s):  
Mirjana Milovanovic ◽  
Mirjana Demin ◽  
Biljana Vucelic-Radovic ◽  
Branka Zarkovic ◽  
Radmila Stikic
Keyword(s):  
Chemical Composition ◽  
Nutritional Quality ◽  
Sensory Quality ◽  
Cucurbita Pepo ◽  
Chenopodium Quinoa ◽  
Wheat Bread ◽  
Hydrothermal Preparation ◽  
Pumpkin Seed ◽  
Pan Bread

The purpose of this research was to blend quinoa (Chenopodium quinoa Willd.), buckwheat (Fagopyrum esculentum M?ench) and pumpkin (Cucurbita pepo L.) seed kernels at 40% level with wheat flour and to examine the effect of this blend on nutritional and sensory quality and also energy values of the pan bread. Hydrothermal preparation of these supplements is included. Chemical composition of the investigated materials, wheat bread and supplemented bread, was determined using relevant AOAC methods. Chemical composition of supplemented bread with an increase in protein, oil and crude fiber was superior in comparison with control wheat bread. Sensory properties of supplemented bread such as specific volume, appearance, crust and crumb texture, aroma-odor and color were evaluated and found excellent.

scholarly journals Influence of the Addition of Potato, Okara, and Konjac Flours on Antioxidant Activity, Digestibility, and Quality of Dumpling Wrappers

2018 ◽  
Vol 2018 ◽  
pp. 1-11 ◽  
Author(s):  
Yongli Jiang ◽  
Yimeng Zhao ◽  
Danfeng Wang ◽  
Yun Deng
Keyword(s):  
Antioxidant Activity ◽  
Wheat Flour ◽  
Evaluation Method ◽  
Industrial Applications ◽  
Quality Parameters ◽  
Konjac Flour ◽  
Index Value ◽  
Dumpling Wrappers ◽  
Synthetic Evaluation

To improve the antioxidant activity (AA), digestibility, and quality of fiber-rich dumpling wrappers, potato, okara, and konjac flours were added to wheat flour. The contents of these additional ingredients in the dumpling wrapper were optimized using the response surface methodology and the synthetic evaluation method. The dietary fiber content (DFC) and AA of blend flours and the optimized cooking time (OCT), cooking loss (CL), hardness, chewiness, firmness, color, and sensory evaluation (SE) of dumpling wrappers were evaluated as response quality parameters. The optimized flour was identified containing 17.5 g of potato flour, 8.5 g of okara flour, and 1.2 g of konjac flour per 100 g of blend flour, which resulted in a higher synthetic evaluation index value (0.71 compared with 0.68 for wheat flour). The qualities of the optimized flour dumpling wrappers were compared with those of wheat flour dumpling wrappers to verify the practicality of the optimized flour. The results showed that the optimized flour showed better comprehensive qualities, especially regarding DFC (9.59%, fourfold higher than that of wheat flour) and AA. Furthermore, the predicted glycemic index (GI) of the optimized flour (74.93%) was lower than that of the wheat flour (81.47%). Overall, the addition of potato, okara, and konjac flours can significantly (P<0.05) improve DFC, AA, and digestibility of wheat flour. The optimized flour not only maintains excellent dumpling wrapper quality but also increases the utilization of potato and okara flours, which has great potential for industrial applications.

scholarly journals Influence of Wheat Flour Milling Yield on Physicochemical, Microbial, and Antioxidant Properties of Korea Wheat (Triticum aestivum L. var. Jokyoung)

2020 ◽  
Vol 2020 ◽  
pp. 1-9
Author(s):  
Sang Sook Kim ◽  
Yang Soo Byeon ◽  
Mi Jeong Kim ◽  
Dabeen Lee ◽  
Han Sub Kwak
Keyword(s):  
Wheat Flour ◽  
Wheat Variety ◽  
Antioxidant Properties ◽  
Triticum Aestivum L ◽  
Quality Parameters ◽  
Retention Capacity ◽  
Solvent Retention ◽  
Milling Yield ◽  
Solvent Retention Capacity

The physicochemical, microbial, and antioxidant properties of a Korean wheat variety (Jokyoung) were measured according to milling yield (60–90%) by adding fractions from millstreams. As the milling yield increased, the wheat flour showed low quality on physicochemical properties in general. Significant differences in proximate analysis, color, solvent retention capacity, pasting property, and antioxidant activity were observed as the yield increased to maximize the production of wheat flour from wheat kernels. Adding clear flour and shorts did not significantly affect the quality of the wheat flour in comparison with straight flour samples. However, as brans were added to the flour portion, the wheat flour quality parameters decreased significantly in color, solvent retention capacity, and pasting properties. On the other hand, antioxidant properties increased as brans were added. Maximizing wheat flour yield is a key to minimizing the production cost of Korean wheat flour, which is approximately three times more expensive than imported wheat flour. Adding clear flour and a certain portion of shorts did not seem to significantly influence the overall quality of wheat flour from Korean domestic wheat variety.

scholarly journals The influence of the species on the quality, chemical composition and antioxidant activity of pumpkin seed oil

OCL ◽  
2020 ◽  
Vol 27 ◽  
pp. 40
Author(s):  
Ihssan Boujemaa ◽  
Sara El Bernoussi ◽  
Hicham Harhar ◽  
Mohamed Tabyaoui
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Seed Oil ◽  
Pumpkin Seed ◽  
A Value ◽  
Species Effect ◽  
Pumpkin Seeds ◽  
Antioxidant Potency ◽  
Pumpkin Seed Oil

Oilseed pumpkin seeds are known to be rich in oil and nutrients. Their content in bioactive components gives them some assets that make them beneficial for human health. Although commonly consumed as a snack, pumpkin seeds are ready to claim more uses. The identification of pumpkin species is a major resource in this study. Thus, we worked with three pumpkin species: Cucurbita maxima (CMa), Cucurbita moschata (CMo) and Cucurbita pepo (CP). The species effect on the chemical composition, the content of bioactive compounds and the antioxidant activity was studied. As a result, the analysis of pumpkin seed oil revealed a polyunsaturated fatty acids (PUFAs) content ranging from 52.23% to 57.65%. Our study also revealed that this oil was a good source of phenolic compounds, in particular CMa with a value of 27.52 mg gallic acid equivalents per gram of methanolic extract and 633.51 mg/kg of total tocopherols, which gives it a very strong antioxidant character. In addition, it showed a high antioxidant potency (126.20 ± 20.44) μg/ml for CMa. In this respect, it can be said that the species effect can be a very important factor influencing the nutritional quality of pumpkin seed oil.

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