Effects of whole buckwheat flour on physical, chemical, and sensory properties of flat bread, Lavaş

The whole buckwheat flour (WBF) was used in Turkish flat bread, lavaş, up to 30% level without gluten, and up to 40% level with gluten and sodium stearoyl-2-lactylate (SSL) additions. Some physical, chemical, and sensory properties of lavaş bread samples were determined. While ash, crude fiber, phytic acid (PA), Fe, K, Mg, and P contents of lavaş breads increased with WBF addition, gluten supplementation caused an increase especially in protein and Ca contents. Leavening process decreased PA contents in the breads compared to raw material, but WBF substitution increased PA contents up to 729 mg/100 g. As a result, the utilisation of WBF in lavaş bread improved the nutrients contents of the bread except PA. The dark colour and slight bitter taste of the WBF affected the sensory score of lavaş bread negatively at 40% substitution level, but the overall acceptability values did not change significantly (P < 0.05) compared to control sample.

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The Evaluation of Pasting Properties of Whole Wheat and Whole Green Plantain Flour Blends and Quality Characteristics of Crackers Made from the Blends

European Journal of Agriculture and Food Sciences ◽

10.24018/ejfood.2020.2.5.111 ◽

2020 ◽

Vol 2 (5) ◽

Author(s):

U. E. Inyang ◽

V. P. Elijah

Keyword(s):

Wheat Flour ◽

Nutritive Value ◽

Control Sample ◽

Pasting Properties ◽

Crude Fibre ◽

Whole Wheat Flour ◽

Overall Acceptability ◽

Substitution Level ◽

Whole Wheat ◽

Flour Blends

The demand for food products with functional attributes is on the increase worldwide. The present study was aimed at evaluating the effect of supplementing whole wheat flour with 0, 10, 20, 30, 40 and 50% whole green plantain flour on pasting properties of the flour blends, proximate composition, minerals and sensory characteristics of crackers made from the blends. The 100% whole wheat flour served as the control sample. The result showed that the peak viscosity (PV), trough viscosity (TV), breakdown viscosity (BDV), final viscosity (FV) and setback viscosity (SBV) were significantly affected by the level of plantain flour substitution. The 20% plantain flour substitution level recorded the minimum PV (264.00RVU), TV (248.00RVU), FV (531.00RVU) and SBV (263.00RVU) while the 50% plantain flour substituted blend recorded the highest PV (362.00RVU), TV (328.00RVU) and FV (603.00RVU). The control sample recorded the highest SBV (312.00RVU) and least BDV (3.00RVU). The peak times for all the blended samples were the same (7 min) while the time for the control sample was 5 min. There was insignificant difference (P>0.05) in the pasting temperature which ranged from 91.30 – 92.80oC. The crude protein, fat and calcium contents progressively decreased while the ash, crude fibre, carbohydrate, K, Mg, Fe and Zn contents in the prepared crackers progressively increased with increase in the proportion of plantain flour substitution. Cracker prepared from the blend of 80% whole wheat and 20% whole green plantain flours was the most preferred by the sensory evaluation panellists in terms of taste, texture and overall acceptability. It is evident from the study that acceptable crackers of enhanced nutritive value could be produced from blend of 80% whole wheat and 20% whole green plantain flours. The use of flour from unpeeled plantain as ingredient in cracker production would eliminate waste generation and its associated environmental problems.

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Advanced Production Technology of Flour-Based Foods with Chlorella Concentrate

Food Processing Techniques and Technology ◽

10.21603/2074-9414-2020-2-212-221 ◽

2020 ◽

pp. 212-221

Author(s):

Zenfira Bochkareva ◽

Ekaterina Volshenkova

Keyword(s):

Amino Acid ◽

Amino Acid Composition ◽

Acid Composition ◽

Production Technology ◽

Control Sample ◽

Sensory Properties ◽

Raw Material ◽

Biological Value ◽

Advanced Production ◽

Industrial Samples

Introduction. Semi-finished products require various additives that increase shelf life, improve sensory properties, or decrease raw material costs. Unfortunately, most additives improve neither nutrition nor biological value of the finished product. The present research featured precooked thin pancakes fortified with a chlorella concentrate. This microalgal supplement with scientific-based healthy properties is a unique project of Russian developers. The chlorella concentrate possesses a balanced amino acid composition, vitamins, major nutrient elements, and dietary minerals. Therefore, it can improve the nutrient and biological value of the pancakes. Study objects and methods. The research featured laboratory and industrial samples of precooked pancakes. 3%, 6%, and 10% of the milk were replaced with chlorella concentrate. The quantitative ratio of the components was determined empirically to obtain pancakes of the optimal quality. The batter-making and baking technologies were traditional. The mixing of milk and chlorella concentrate caused no protein aggregation. Results and discussion. The obtained batter was similar with the control sample in viscosity. The sensory properties did not deteriorate. As the proportion of the concentrate increased, the color of the batter changed from pale green to bright green. The sample with 10% of chlorella concentrate had a distinct algae smell. After the milk was replaced with the chlorella concentrate in the amount of 3%, 6%, and 10%, the amino acid composition demonstrated the following changes. The amount of lysine increased by 4.36%, 8.54%, and 14.72%, respectively. The amount of tryptophan increased by 5.46%, 10.75%, and 18.37, respectively. The amount of methionine + cystine increased by 4.04%, 7.94%, and 13.61%, respectively. The introduction of chlorella concentrate raised the content of certain minerals and vitamins, e.g. iron, vitamins of β-carotene, and vitamin C. Conclusions. Chlorella concentrate improved the production technology of flour-based foods. Therefore, it helps to expand the range of this group of precooked products while improving their biological and nutrition value.

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To Assess the Nutritional Quality of Triticale Based Product Medicated and Non-Medicated Health Powder

Journal of Food Research ◽

10.5539/jfr.v7n4p120 ◽

2018 ◽

Vol 7 (4) ◽

pp. 120

Author(s):

Seema Sonkar ◽

Shraddha Yadav ◽

Rishi Bhel ◽

O. P. Bishnoi

Keyword(s):

Pearl Millet ◽

Nutritional Quality ◽

Rating Scale ◽

Female Parent ◽

Nutritional Composition ◽

Sensory Properties ◽

Diabetic Patients ◽

Overall Acceptability ◽

Sensory Score

Triticale is a more recent development in the field of cereals, that is a man made cereals created by crossing wheat and rye, compared to oats and barley, which have long histories, triticale is between 40 and 50 years old. Triticale is hybrid of wheat (Triticum) and rye (Scale) first bread in laboratories during the late 19th century in Scotland and Germany. When crossing wheat and rye, wheat is used the female parent and rye is the male parent. The resulting hybrid is sterile and must be treated with colchicines to induce polyoidy and thus the ability to reproduce itself. High quality grain, conditioning products with desirable properties and nutritional value, determines the use of triticale for consumption. Therefore, more and more attention is paid in triticale breeding for its quality, to obtain highly yielding, but also technologically advantageous varieties. The aim of this research was to evaluate nutritional quality and sensory properties of triticale based product that are – Medicated Health Powder which are made from germinated grain triticale, wheat, pearl millet, Beet root ashwagandha, safed musli and steavia powder and Non– Medicated Health Powder which are made from germinated grain triticale, wheat, pearl millet, and steavia powder. The result of the nutritional analysis indicated that the nutritional composition of Medicated health powder are moisture -8.5, ash -2.20, protein- 6.59 and iron-1.82 gm. Non-Medicated health powder are moisture -8.7, ash -1.89, protein- 6.36 and iron-1.71 gm. Regarding sensory properties, these products were evaluated on sensory parameters using nine point hedonic rating scale. Sensory score for Medicated Health Powder for appearance 9.0, texture 8.4 color 8.2, flavor 8.0 and overall acceptability is 9.0. and Non-Medicated Health Powder for appearance 9.0, texture 8.8 color 8.4, flavor 8.8 and overall acceptability is 9.0. A sensory quality of products (Medicated health powder and Non- medicated health powder) was monitored during storage and was found stable for 3 months. Medicated and Non- medicated health powder health powder is recommended for diabetic patients and in cronic heart disease.

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Chemical, Functional and Sensory Properties of Extruded Breakfast Strips Produced from a Blend of Orange-fleshed Sweet Potato, Soybean and Plantain Flour

Asian Food Science Journal ◽

10.9734/afsj/2019/v11i330062 ◽

2019 ◽

pp. 1-9

Author(s):

D. B. Kiin-Kabari ◽

O. M. Akusu ◽

U. A. Udoh

Keyword(s):

Sweet Potato ◽

Functional Properties ◽

Control Sample ◽

Absorption Capacity ◽

Sensory Properties ◽

Soybean Flour ◽

Carotene Content ◽

Overall Acceptability ◽

Ipomea Batatas ◽

Orange Fleshed Sweet Potato

Breakfast strips were produced from different blends of orange-fleshed sweet potato (Ipomea batatas), plantain (Musa paradisiaca) and soybean (Glycine max) flours with substitution ratios of 100:0:0, 90:10:0, 90:0:10, 80:10:10, 70:15:15, 60:20:20 and 50:25:25 and labelled as samples A, B, C, D, E, F and G, respectively. The blends were evaluated for functional properties, total carotene, vitamins (B2 and B6) and sensory properties of the breakfast strips with a commercial breakfast food (Flakes) as control (sample H) . For the functional properties, the water absorption capacity decreased while the oil absorption increased with an increase in substitution levels of the soybean flour. The bulk density, solubility, swelling power and swelling volume were higher in sample A. The least gelation capacity maintained a constant rate of 4% across the blends. The moisture content of the strips ranged from 7.25-9.40%. The Ash contents were below 3% for all the blends. The protein contents increased with an increase in substitution with soybean flour while sample A - breakfast strips from 100% orange-fleshed sweet potato flour showed the highest value for fats (5.62%). The fibre content ranged from 0.69 to 5.14% and carbohydrate content reduced with an increased substitution with soybean flour (72.25-78.70%). The energy value ranged from 351.90-384.80 Kcal/100 g which was within the limit recommended for breakfast foods. Total carotene content increased with increased substitution with orange-fleshed sweet potato (15.18-33.56 mg/kg) which is significantly higher than the control at 0.75 mg/kg. The result of the sensory evaluation showed that the overall acceptability of the samples produced compared favourably with the control. Sample A and B showed a vitamin B2 of 4.70 and 4.00 mg/kg, respectively. However, the values decreased with increase in the addition of soybean while vitamin B6 increased with increase in soybean.

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Development of a functional cake formulation with purple carrot powder dried by different methods

Food and Health ◽

10.3153/fh21025 ◽

2021 ◽

Vol 7 (4) ◽

pp. 242-250

Author(s):

Nezahat Olcay ◽

Mine Arslan ◽

Mustafa Kürşat Demir ◽

Nilgün Ertaş

Keyword(s):

Total Phenolic Content ◽

Phenolic Content ◽

Saturation Index ◽

Control Sample ◽

Volume Index ◽

Total Phenolic ◽

Overall Acceptability ◽

Substitution Level ◽

Hot Air ◽

Index Saturation

In this study, it was aimed to enhanced cake formula-tion with purple carrot pow-der (PCP) dried 3 different methods (hot-air (HPC), microwave (MPC) and vac-uum (VPC) dried) and used at 5 different ratios (0, 5, 10, 15, 20%). The effects of purple carrot powder (PCP) on chemical, physical and sensory properties of cake samples were investigated. HPC substituted cake sam-ples had lower batter densi-ty and weight values. PCP usage significantly affected the crust and crumb color value of cake samples (p<0.05). Samples contain-ing MPC had higher firm-ness and lower springiness than others. Lower firmness, volume index, saturation index and higher springiness values were determined with increasing PCP rate. The highest total phenolic content and antioxidant ac-tivity were found in cake samples containing HPC and VPC, respectively. When all cake samples evaluated, the higher overall acceptability scores were obtained with HPC added cake samples at 15 and 20% substitution level compared to control sample.

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Physicochemical, Oxidative Stability and Sensory Properties of Frankfurter-Type Sausage as Influenced by the Addition of Carrot (Daucus carota) Paste

Foods ◽

10.3390/foods10123032 ◽

2021 ◽

Vol 10 (12) ◽

pp. 3032

Author(s):

Faisal Eudes Sam ◽

Teng-Zhen Ma ◽

Richard Atinpoore Atuna ◽

Rafia Salifu ◽

Bilal-Ahmad Nubalanaan ◽

...

Keyword(s):

Oxidative Stability ◽

Sensory Quality ◽

Control Sample ◽

Principal Component ◽

Sensory Properties ◽

Total Polyphenol ◽

Overall Acceptability ◽

Peroxide Values ◽

Subsequent Storage ◽

Control Protein

This study examined the addition of carrot paste (CP) at levels of 3%, 5%, and 10% as a potential antioxidant in frankfurter-type sausages, denoted as F1, F2, and F3. F0, was a control sample with no addition of CP. All formulated samples were stored for 14 days during which their physicochemical, oxidative stability, and sensory properties were evaluated. Results showed that the pH of frankfurter-type sausages was not affected by the addition of CP, however, higher pH values were observed in CP-enriched samples on the first day of production and subsequent storage days. Cooking loss (CL) in frankfurter-type sausages was in the range of 2.20% to 2.87%, with the CP-enriched samples having a lower CL percentage, particularly F3 samples, compared to the control. Protein and fat content were lower in CP-enriched samples, but ash content increased. CP-enriched frankfurter-type sausages recorded significantly higher polyphenol contents compared to the control. Total polyphenol content in CP-enriched samples F1, F2, and F3 was higher throughout storage compared to the control. Lower peroxide values were also recorded in CP-enriched samples F1 (2.5 meq/kg), F2 (2.4 meq/kg), and F3 (2.2 meq/kg) compared to the control (2.9 meq/kg), demonstrating greater 2,2-Diphenyl-1-picrylhydrazyl (DPPH) antioxidant activity than the control samples. Formulations treated with 10% CP gained significantly higher scores for color, texture, and overall acceptability. Principal component analysis showed that higher inclusion levels of CP in formulation improved the sensory quality and oxidative stability. In conclusion, CP could be used to enhance the oxidative stability of frankfurter-type sausage without negatively influencing the sensory quality.

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Improvement of Texture, Nutritional Qualities, and Consumers’ Perceptions of Sorghum-Based Sourdough Bread Made with Pediococcus pentosaceus and Weissella confusa Strains

Fermentation ◽

10.3390/fermentation8010032 ◽

2022 ◽

Vol 8 (1) ◽

pp. 32

Author(s):

Ayoyinka O. Olojede ◽

Abiodun I. Sanni ◽

Kolawole Banwo ◽

Towobola Michael

Keyword(s):

Corn Starch ◽

Control Sample ◽

Gluten Free ◽

Pediococcus Pentosaceus ◽

Overall Acceptability ◽

Substitution Level ◽

Sorghum Flour ◽

Sourdough Bread ◽

Bread Production ◽

Weissella Confusa

Enriched gluten-free products are in high demand owing to increasing celiac disease worldwide. Sourdough fermentation can improve the quality of gluten-free cereals, rendering the resulting product beneficial as a functional food. This study produced sorghum bread (SB) using sourdough technology and evaluated the texture, nutrition profile, bioactive components, and sensory attributes of the product. The base formula was composed of sorghum flour and corn starch. Sourdough made with Pediococcus pentosaceus LD7 (PL7), P. pentosaceus SA8 (PS8), or Weissella confusa SD8 (WS8) was added at a 20% substitution level for bread production, while bread without sourdough addition was used as the control sample. The texture profiles of the SB were significantly (p ˂ 0.05) softer than that of the control. The sourdough breads possessed higher crude protein, ash, and dietary fibre contents than the control bread. Tannin and total phenol contents were significantly (p ˂ 0.05) higher in the sourdough breads compared to the control sample. The specific volume of the sample made with PS8 sourdough was the highest at 2.50 cm3/g compared to the other samples (2.17–2.46 cm3/g). The sourdough samples had higher scores for taste, texture, aroma, and overall acceptability than the control, with PL7 SB exhibiting the best overall acceptability (6.56). This study established promising use of sourdough with starters as an ingredient for baked products with improved technological and nutritional attributes as well as consumer acceptability.

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A Novel Dairy Fermented Frozen Dessert with Honey and Pomegranate Juice: Physicochemical, Rheological and Sensory Properties

Journal of Food Research ◽

10.5539/jfr.v9n6p52 ◽

2020 ◽

Vol 9 (6) ◽

pp. 52

Author(s):

Alexandros Petridis ◽

Dimitris Petridis ◽

Georgia Dimitreli

Keyword(s):

Lactic Acid ◽

Acid Concentration ◽

Control Sample ◽

Sensory Properties ◽

Pomegranate Juice ◽

Lactic Acid Concentration ◽

Color Intensity ◽

Low Fat ◽

Overall Acceptability ◽

Frozen Dessert

The effect of fat content and added yoghurt, honey and pomegranate juice concentration on the overrun, and the physicochemical, rheological and sensory properties of frozen yoghurt samples was investigated, aiming in the production of a novel low-fat and functional dairy fermented frozen dessert. For this purpose, the methodology of mixture experiment was applied to twenty samples, while a control sample (without using honey and pomegranate juice) was also produced. According to the results, the increase in yoghurt concentration resulted in increasing pH, overrun, brightness, elastic modulus (G´) determined at -2 °C and sensory hardness of the samples, while it reduced color parameters a* and b*, creaminess, sweetness and fattiness. Increasing honey concentration reduced lactic acid concentration, G´ at -2 °C, hardness, sensory acidity, and to a lesser extent pH, while increased color parameter b*, overrun, sensory color intensity, creaminess, sweetness, and fattiness of the samples. The increase in pomegranate juice concentration resulted in decreasing pH, brightness and b*, as well as increasing a*, color intensity, creaminess and sensory acidity. Finally, fat, by interacting with one or two of the three constituents (yoghurt, honey and pomegranate juice), decreased pH, creaminess and fattiness, while increased lactic acid concentration, b*, color intensity and to a lesser degree the overrun level of the samples. Overall acceptability of the samples indicated that it is possible to use honey and pomegranate juice in the production of low-fat frozen yoghurt with favorable sensory properties.

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Evaluation of Quality and Sensory Characteristics of Spaghetti made from Plantain and Wheat Flour blends

10.46619/fpns.2020.1-1008 ◽

2020 ◽

Vol 1 (1) ◽

pp. 93-104

Author(s):

Akinyemi TA ◽

◽

Akinsola AO ◽

Adedokun AF ◽

Segilola VO ◽

...

Keyword(s):

Wheat Flour ◽

Control Sample ◽

Zinc Content ◽

Study Finding ◽

Overall Acceptability ◽

Substitution Level ◽

Daily Allowance ◽

Pass Through ◽

Hedonic Scale ◽

Flour Blends

The world is tending towards fortification of cereal, root and tubers food products to increase and enhance its macro and micronutrients content for her teaming population. This study investigated the quality and sensory evaluation of spaghetti produced from plantain and wheat flour blends. The dried plantain chips were milled, sieved to pass through sieve number 60 BS and blends with wheat flour at levels of 100:00%, 85:15%, 80:20%, 75:25%, 70:30%, respectively. The five samples formulated were analyzed for nutritional properties and sensory attributes using a 9-point hedonic scale of preference. All data were subjected to analysis of variance while significant differences were determined at p<0.05, while Duncan multiple range test was used to separate the mean. The study finding shows that nutritionally improved spaghetti products could be produced from mixture of plantain and wheat flour within the range of 15% - 25% wheat flour substitution. The mineral profiles of the study show improvement in quality and quantity compare to the control sample. However, iron, sodium and zinc content of the spaghetti samples were far below recommended daily allowance, hence there is need to supplement such food with fruit- vegetables. The high mean score obtained for the overall acceptability showed that the plantain-based spaghetti samples were accepted by the panellists. Sample with 20% wheat flour substitution level had the highest mean score (6.77) than other wheat flour substituted samples. This might be the perfect blend to make spaghetti from plantainwheat flour blends.

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Proximate Composition and Sensory Properties of Complementary Food Formulated From Malted Pre-Gelatinized Maize, Soybean and Carrot Flours

Journal of Food Research ◽

10.5539/jfr.v7n2p17 ◽

2018 ◽

Vol 7 (2) ◽

pp. 17 ◽

Cited By ~ 1

Author(s):

Patience Chisa Obinna-Echem ◽

Lucretia I Barber ◽

Confidence I. Enyi

Keyword(s):

Proximate Composition ◽

Control Sample ◽

Sensory Properties ◽

Soy Flour ◽

Crude Fibre ◽

Overall Acceptability ◽

Hedonic Scale ◽

Flour Blends ◽

Crude Fibre Content ◽

Soy Flour Substitution

The nutrient and sensory properties of malted pre-gelatinized maize supplemented with varying amounts of soy and carrot flour was evaluated. The blends (Malted pre-gelatinized maize flour : Soy flour : Carrot flour) in grams were: A (80: 20: 0), B (73.125: 23.125: 3.75), C (66.250: 26.250: 7.50), D (65.625: 23.125:11.25), E (65: 20:15), F (63.125: 33.125: 3.75), G (63.125:25.625: 11.25), H (60: 25: 15) and I (100:0:0). There were significant (P ≤ 0.5) differences in the proximate composition of the blends. The moisture content ranged between 3.55 - 8.10%. The protein content of the samples increased (P ≤ 0.5) with the increase in soy substitution and varied from 11.61% for the control (sample I) to 21.53% for sample F. The fat, ash and crude fibre content of the blends varied from 1.68 - 10.86, 1.45 - 2.8 and 0.20 - 4.40% respectively. The control had significantly (P ≤ 0.5) the highest carbohydrate content of 75.61%, while it varied between 55.30 and 71.60 % for others. The energy values varied from 360.43 - 405.00 Kcal/g. The sensory scores were based on a 9-point hedonic scale, with 1 and 9 expressed as dislike extremely and like extremely. The assessors’ likeness for the sensory attributes (colour, texture, taste, aroma and general acceptability) was below neither like nor dislike. This study revealed that substitution with soybeans and carrot flours increased the nutrient composition of the malted pre-gelatinized maize, soybean and carrot flour blends. Particularly the soy flour as sample F with the highest soy flour substitution (33. 123g) had significantly the highest protein (21.53%), fat (10.86%) and energy (405 Kcal/g) values. This would be recommended for good quality porridge. Although, the sensory analysis revealed the need for further investigation on processing methods especially the malting process as to enhance the overall acceptability of the product.

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