scholarly journals Partial replacement of wheat flour by pumpkin seed flour in the production of cupcakes filled with carob

2018 ◽  
Vol 38 (2) ◽  
pp. 250-254 ◽  
Author(s):  
Jaqueline Eduarda Rodrigues BATISTA ◽  
Lucas Pereira BRAGA ◽  
Renata Corrêa de OLIVEIRA ◽  
Edson Pablo SILVA ◽  
Clarissa DAMIANI
Keyword(s):  
Wheat Flour ◽  
Partial Replacement ◽  
Pumpkin Seed ◽  
Seed Flour

Partial replacement of wheat flour with pumpkin seed flour in muffins offered to children

2015 ◽  
pp. 1-8 ◽  
Author(s):  
Małgorzata Białek ◽  
Jaroslawa Rutkowska ◽  
Agata Adamska ◽  
Ewelina Bajdalow
Keyword(s):  
Wheat Flour ◽  
Partial Replacement ◽  
Pumpkin Seed ◽  
Seed Flour

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

Effect of Replacement of Refined Wheat Flour with Germinated Fenugreek Seed Flour on Quality Characteristics of Cookies

2017 ◽  
Vol 54 (1) ◽  
pp. 62
Author(s):  
R. S. Agrawal ◽  
H. M. Syed ◽  
P. N. Satwadhar
Keyword(s):  
Wheat Flour ◽  
Quality Characteristics ◽  
Ash Content ◽  
Partial Replacement ◽  
Fenugreek Seed ◽  
Seed Flour ◽  
Physical Chemical ◽  
Protein Fiber ◽  
Textural Parameters ◽  
Different Levels

The effect of partial replacement of wheat flour by different levels (5, 10 and 15%) of Germinated Fenugreek Seed Flour (GFSF) on the physical, chemical and sensory characteristics of cookies were studied. Also, these cookies were evaluated for textural parameters in terms of hardness and compared to control cookies (100% wheat flour). Results revealed that cookies processed from wheat flour supplemented by 10% of GFSF had higher acceptance scores for all sensory attributes than other blend cookies. Replacement of wheat flour with germinated fenugreek seed flour increased the protein, fiber and ash content proportionately to the level of substitution.

scholarly journals Development and Evaluation of Indian Traditional Sweet ‘Laddoo’ Supplemented with Germinated Pumpkin Seed Flour

2021 ◽  
pp. 48-55
Author(s):  
Neeta Kumari ◽  
Sangeeta C. Sindhu ◽  
Varsha Rani ◽  
Varsha Kumari
Keyword(s):  
Wheat Flour ◽  
Crude Protein ◽  
Research Work ◽  
Crude Fiber ◽  
Crude Fibre ◽  
Pumpkin Seed ◽  
Whole Wheat Flour ◽  
Insoluble Dietary Fiber ◽  
Seed Flour ◽  
Whole Wheat

Aim: The study was planned to evaluate Indian traditional sweet ‘Laddoo’ supplemented with germinated pumpkin seed flour. Study Design: The traditional recipe was supplemented by replacing the whole wheat flour and bengalgram flour with 10, 20 and 30% of germinated pumpkin seed flour. The developed products were subjected to organoleptic and nutritional evaluation. The results were subjected to statistical analysis using ANOVA. Place and Duration of Study: The study was carried in Department of Foods & Nutrition and was part of doctoral research work carried out between 2017-19. Methodology:  Sensory evaluation of developed products was carried out using 9-point hedonic scale.  The samples were further analysed for moisture, ash, crude fat, crude protein and crude fiber, total, soluble and insoluble dietary fiber, total and available minerals using standard methods. Results: The supplementation resulted in a significant (P≤0.05) increase in ash, crude fat, crude protein and crude fiber while total carbohydrates decreased. The supplemented product had crude protein ranging from 19.39-25.59 g; crude fibre 2.21 -3.24 g and ash 5.70-8.19 g/100 g at different levels of incorporation as against 16.53, 1,64 and 3.66 g/100 g respectively in control product. Significant increase was observed in mineral content also. The supplemented products had calcium, magnesium, zinc, iron, potassium and phosphorus ranging from 63.47-95.46, 132.63-133.58, 3.58-7.51, 6.49-11.33, 639.53-884.34 and 343.32-356.63 mg/100 g on dry matter basis. The developed products were acceptable to judges. Conclusion: Incorporation of germinated pumpkin seed flour significantly (P≤0.05) improved the nutrient and mineral profile of whole wheat flour Bengal flour Laddoo. Such developed products can be very useful in combating the macronutrient and micronutrients deficiency problem in population of all age groups.

scholarly journals Effect Of Incorporation Of Sunflower Seed Flour On The Chemical And Sensory Characteristics Of Cracker Biscuits

2017 ◽  
Vol 74 (2) ◽  
pp. 95
Author(s):  
Simona MAN ◽  
Adriana PĂUCEAN ◽  
Sevastiţa MUSTE ◽  
Anamaria POP ◽  
Alina STURZA ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Wheat Flour ◽  
Sunflower Seed ◽  
Crude Protein ◽  
Chemical Constituents ◽  
Quality Characteristics ◽  
Partial Replacement ◽  
Seed Flour ◽  
Physico Chemical ◽  
Control Samples

The effect of sunflower seed flour supplementation on the quality characteristics of wheat flour cracker biscuits was studied. For this purpose, four experimental variants obtained by substituting wheat flour with different proportions (0%, 15%, 25%, and 35%) of sunflower seed flour, were used. The cracker biscuits with sunflower seed flour and the control samples were subjected to physico-chemical and organoleptic analyses. The cracker biscuits, prepared with sunflower seed flour up to a 35% level of supplementation in wheat flour, were found to be acceptable with respect to all sensory attributes. In the present study, significant improvement in the chemical composition (ash, fat, and crude protein) of wheat-flour cracker biscuits supplemented with sunflower seed flour was observed. This reflects the potential for use of sunflower seed flour, as a partial replacement for wheat flour, for enhancement of these nutrients/chemical constituents

scholarly journals Effect of addition corn flour, millet flour and pumpkin seed flour on the properties of gluten-free gingerbread

2021 ◽  
Vol 845 (1) ◽  
pp. 012108
Author(s):  
P K Garkina ◽  
A A Kurochkin ◽  
D I Frolov ◽  
G V Shaburova
Keyword(s):  
Wheat Flour ◽  
Raw Materials ◽  
Control Sample ◽  
Gluten Free ◽  
Corn Flour ◽  
Pumpkin Seed ◽  
Complete Replacement ◽  
Seed Flour ◽  
Functional Orientation ◽  
Physicochemical Methods

Abstract This article presents the development of a recipe for gluten-free gingerbread using secondary raw materials and cereals that normalize the intestinal micro flora. The gluten-free gingerbread recipes included the following gluten-free raw materials: corn flour (CF), millet flour (MF), pumpkin seed flour (PSF). The formulation was used as gingerbread «Limon» of wheat dough as a control sample. Prescription gluten-free components and their ratio were selected based on the analysis of data from domestic and foreign sources, taking into account the functional orientation and consumer properties. Laboratory baking of gingerbread was carried out with a complete replacement of wheat flour in the recipe for a different ratio of gluten-free flour mixture CF:MF:PSF - 40:40:20 and 35:35:30. To evaluate the obtained gingerbread, organoleptic and physicochemical methods of analysis were used. The organoleptic properties and physicochemical properties of the control sample and samples of gluten-free mixtures were compared. It has been found that replacing wheat flour with a gluten-free flour mixture generally improves the properties of gingerbread. We determined the rational ratio of gluten-free flour ingredients for the production of gingerbread CF:MF:PSF - 35:35:30.

scholarly journals Production and Quality Evaluation of Local “Madiga” Bread Enriched with Defatted Fluted Pumpkin Seed Flour

2020 ◽  
pp. 29-38
Author(s):  
D. B. Kiin- Kabari ◽  
B. S. Chibor ◽  
S. D. Akpoebi
Keyword(s):  
Wheat Flour ◽  
Crude Protein ◽  
Quality Evaluation ◽  
Ash Content ◽  
Pumpkin Seed ◽  
Fluted Pumpkin ◽  
Overall Acceptability ◽  
Seed Flour ◽  
Crude Fiber Content ◽  
Flour Blends

The objective of this work was to produce local (Madiga) bread from the blend of wheat and fluted pumpkin seed flour and to evaluate the nutrient composition and sensory properties of enriched Madiga produced from these flour blends. Defatted fluted pumpkin seed flour was used to substitute wheat flour at the following; (Wheat to Fluted pumpkin seed flour ratio); 100:0 (control), 90:10, 80:20, 70:30, 60:40%, 50:50, and labelled as samples A, B, C, D, E, and F, respectively. The ash content ranged from 1.20 – 2.55%, with sample A given significantly lower ash content (1.20%) than those of the enriched Madiga. Significantly higher ash values of 2.55%, 2.44% and 2.39% were recorded in samples E, F and D, respectively. There was no significance in the fat content of samples A and B. Percentage protein ranged from 6.79% – 9.36%. The crude protein content of all the enriched Madiga samples were significantly higher than that of the control, Crude fiber content ranged from 0.91% – 1.82%, with sample C given significantly higher value of 1.82% followed by samples D and F. Control local Madiga gave significantly higher carbohydrate content of 74.31%. The energy value per kcal/100g for samples B, C, D, E and F were 258.62, 284.16, 296.07, 296.96 and 278.81, respectively. Samples B and C received significantly higher value of 4.70 and 4.05, respectively, keeping these samples in the ‘sweet’ to ‘very sweet’ range. Samples B and C received significantly higher overall acceptability and were scored 3.85 and 3.70, respectively. These values were however, not significantly difference from 3.33 and 2.93 as scored in samples D and E, respectively. Substitution of wheat flour with 10, 20 and 30% defatted fluted pumpkin seed flour was effective in producing enriched Madiga bread, thus recommended.

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 Brosimum alicastrum Sw. (Ramón): An Alternative to Improve the Nutritional Properties and Functional Potential of the Wheat Flour Tortilla

Foods ◽  
2019 ◽  
Vol 8 (12) ◽  
pp. 613 ◽  
Author(s):  
Rodrigo Subiria-Cueto ◽  
Alfonso Larqué-Saavedra ◽  
María L. Reyes-Vega ◽  
Laura A. de la Rosa ◽  
Laura E. Santana-Contreras ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Antioxidant Properties ◽  
Food Product ◽  
Quinic Acid ◽  
Ultra Performance Liquid Chromatography ◽  
Partial Replacement ◽  
Nutritional Properties ◽  
Seed Flour ◽  
Flight Mass Spectrometry ◽  
The Impact

The wheat flour tortilla (WFT) is a Mexican food product widely consumed in the world, despite lacking fiber and micronutrients. Ramón seed flour (RSF) is an underutilized natural resource rich in fiber, minerals and bioactive compounds that can be used to improve properties of starchy foods, such as WFT. The study evaluated the impact of partial replacement of wheat flour with RSF on the physicochemical, sensory, rheological and nutritional properties and antioxidant capacity (AC) of RSF-containing flour tortilla (RFT). Results indicated that RFT (25% RSF) had higher dietary fiber (4.5 times) and mineral (8.8%; potassium 42.8%, copper 33%) content than WFT. Two sensory attributes were significantly different between RTF and WFT, color intensity and rollability. RFT was soft and it was accepted by the consumer. Phenolic compounds (PC) and AC were higher in RFT (11.7 times, 33%–50%, respectively) than WFT. PC identification by ultra-performance liquid chromatography quadrupole time of flight mass spectrometry (UPLC-QTOF-MS) showed that phenolic acids esterified with quinic acid, such as chlorogenic and other caffeoyl and coumaroyl derivatives were the major PC identified in RSF, resveratrol was also detected. These results show that RSF can be used as an ingredient to improve nutritional and antioxidant properties of traditional foods, such as the WFT.

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