The quality characteristics of dough and toast bread prepared with wheat flour containing different levels of Portulaca oleracea leaf powder

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.

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QUALITY CHARACTERISTICS OF BREAD FROM WHEAT FLOUR OF A HIGH EXTRACTION RATE WITH DIFFERENT LEVELS OF MAGNESIUM IONS FROM LACTATE SALT ADDITION

18th International Multidisciplinary Scientific GeoConference SGEM2018, Nano, Bio and Green � Technologies for a Sustainable Future ◽

10.5593/sgem2018/6.2/s25.064 ◽

2018 ◽

Author(s):

Georgiana Codina

Keyword(s):

Wheat Flour ◽

Quality Characteristics ◽

Extraction Rate ◽

Magnesium Ions ◽

Salt Addition ◽

Different Levels

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Evaluation of quality characteristics of composite cake prepared from mixed jackfruit seed flour and wheat flour

Journal of the Bangladesh Agricultural University ◽

10.3329/jbau.v14i2.32697 ◽

2017 ◽

Vol 14 (2) ◽

pp. 219-227 ◽

Cited By ~ 2

Author(s):

SA Khan ◽

MN Saqib ◽

MA Alim

Keyword(s):

Wheat Flour ◽

Control Sample ◽

Quality Characteristics ◽

Composite Flour ◽

Crude Fibre ◽

Overall Acceptability ◽

Seed Flour ◽

Sensory Tests ◽

Different Levels ◽

Better Than

In this study, attempt was taken to increase the functionality of cake by substituting wheat flour with 10%, 20%, and 30% jackfruit seed flour (JSF). JSF contained 6.29% moisture, 13.23% protein, 3.09% crude fibre, 73.42% carbohydrates, 2.72% ash and 1.25% fat, and wheat flour contained 12.86% moisture, 1.2% ash, 10.76% protein, 1.32% fat, 1.4% crude fibre and 72.46% carbohydrate. Three cake samples were prepared with composite flour (JSF and wheat flour)mixed with other ingredients and compared with a control sample. The specific volume of cake for 20% substitution was higher than that of all other cakes. The crust and the crumb characteristics changed with the incorporation of JSF. Proximate composition of the cakes like carbohydrate, ash, fibre and protein increased with the substitution of JSF, butfat and protein decreased. Nutritionally, composite cakes with different levels of JSF were found better than control sample. In sensory tests, significant changes were found in color, flavour, texture and taste, and overall acceptability of cakes were observed with the increase of substitution. However, cake with 10% JSF incorporation got the highest acceptability by the panelists.J. Bangladesh Agril. Univ. 14(2): 219-227, December 2016

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Formulation of value added chicken meatball with different level of wheat flour

SAARC Journal of Agriculture ◽

10.3329/sja.v16i1.37435 ◽

2018 ◽

Vol 16 (1) ◽

pp. 205-213

Author(s):

MA Islam ◽

MA Haque ◽

MJ Ferdwsi ◽

MY Ali ◽

MA Hashem

Keyword(s):

Wheat Flour ◽

Value Added ◽

Storage Period ◽

Proximate Analysis ◽

Quality Characteristics ◽

Control Group ◽

Binding Agent ◽

Convenience Food ◽

Overall Acceptability ◽

Different Levels

The present study was undertaken to evaluate the effect of different levels of wheat flour on the quality characteristics of chicken meatball. Wheat flour which acts as a binding agent of meatball except for control group T1. The meatballs were formulated having 0%, 5%, 10% and 15% wheat flour. The sensory (colour, flavour, texture, juiciness, tenderness, overall acceptability), physicochemical (proximate analysis, pH, cooking loss), biochemical (TBARs, POV, FFA) were analyzed. Treatments were analyzed in a 4×3 factorial experiment in CRD replicated three times per cell. Wheat flour inclusion in meatballs increased cooking yield by reducing weight loss from 27.06 to 26.49%. Among four treatments most preferable colour, odour, tenderness, juiciness was observed significantly (p<0.05) at 15% wheat flour group and the less preferable colour was observed from the control group. The preferablecolourwas observed at 0 days and less preferable colour at 30 day. Meatballs made with the addition of 15% wheat flour had the highest tenderness, overall acceptability, raw pH, cooked pH and lower DM, ash, PV and TBA & showed significant value (p<0.05) The cooked pH was decreased with the increased storage period. Meatballs with wheat flour inclusions at 15% were most acceptable. It is recommended that further studies of the wheat flour inclusion in meatballs production be carried out to ensure the availability of cheaper, nutritious and acceptable convenience food in the Bangladeshi market.SAARC J. Agri., 16(1): 205-213 (2018)

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Utilization of soyflour as a source of isoflavone in wheat paratha

Asian Journal of Dairy and Food Research ◽

10.18805/ajdfr.dr-1256 ◽

2018 ◽

Author(s):

Shazia Husain Borah ◽

Vibha Bhatnagar

Keyword(s):

Chemical Composition ◽

G Protein ◽

Wheat Flour ◽

Nutritional Quality ◽

Quality Characteristics ◽

Sensory Attributes ◽

Nutrient Analysis ◽

Isoflavone Content ◽

Different Levels

The research was conducted to develop soyflour and evaluate the quality characteristics of soyflour enriched paratha. In this study, wheat flour was replaced with soyflour at different levels i.e. 10, 15, 20, and 25%. Developed products were evaluated for their sensory attributes and chemical composition. Results showed that paratha incorporated with 20% soyflour was the most acceptable. Nutrient analysis showed soyflour contained 44.07g protein, 198 mg calcium and 131.55 mg isoflavone, whereas most acceptable paratha contained 18.39 g protein, 43.33 mg calcium and 19.94 mg isoflavone.Thus, the results indicated that by incorporating soyflour, it is possible to enhance the sensory and nutritional quality as well as isoflavone content of wheat paratha.

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Nutritional and quality characteristics of wheat bread fortified with different levels of soaked–dehulled moth bean (Vigna aconitifolia) seeds powder

British Food Journal ◽

10.1108/bfj-06-2021-0697 ◽

2021 ◽

Vol ahead-of-print (ahead-of-print) ◽

Author(s):

Rehab F.M. Ali ◽

Sami A. Althwab ◽

Hani A. Alfheeaid ◽

Ayman Mohammed El-Anany ◽

Raghad M. Alhomaid ◽

...

Keyword(s):

Wheat Flour ◽

Functional Properties ◽

Proximate Composition ◽

Quality Characteristics ◽

Absorption Capacity ◽

Wheat Bread ◽

Moth Bean ◽

Content Type ◽

Different Levels ◽

Composite Bread

PurposeSoaked–dehulled moth bean seed (SDMBS) powder was incorporated into wheat flour and the paper aims to investigate its effects on the nutritional and quality properties of composite bread.Design/methodology/approachDifferent ratios of SDMBS powder (0%–12.5%) were mixed into wheat flour to prepare composite bread. Proximate composition, mineral content and functional properties of SDMBS powder and wheat flour were studied. The composite bread samples were assayed for proximate composition, mineral nutrients, amino acid composition, physical characteristics as well as sensorial properties.FindingsProtein and ash contents of SDMBS powder were found to be 2.15 and 5.69 fold higher than wheat flour. Water absorption capacity (WAC), oil absorption capacity (OAC), (FC) and emulsion activity (EA) values of SDMBS powder were also 1.63, 1.78, 4.43 and 1.58 times higher than wheat flour, respectively. The inclusion of different levels of SDMBS powder into wheat flour significantly (p = 0.05) increased the functional properties of composite flours. Bread samples fortified with SDMBS powder exhibited higher values of essential amino acids than the recommendations of World Health Organization/Food and Agriculture Organization/United Nations University (2007). The bread samples containing 10% and 12.5% of SDMBS powder provided 39.23% and 41.15% of the recommended lysine level, respectively. The addition of a higher proportion of SDMBS powder into wheat flour gradually increased the protein and ash contents of the bread samples. Control sample without SDMBS powder (0%) and samples fortified containing 2.5% and 5% of SDMBS powder received the highest scores of overall acceptance, whereas the bread sample with the highest SDMBS powder (12.5%) content received the lowest scores.Research limitations/implicationsThe main findings of the current investigation indicated that the addition of 2.5–5% of SDMBS powder into wheat flour enhanced the nutritional and quality characteristics of wheat bread.Originality/valueSDMBS powder could be incorporated into refined wheat bread to achieve functional bread with significantly higher protein content.

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