scholarly journals Effect of partial substitution of wheat flour with tamarind seed flour on physical, chemical, antioxidant and sensory properties of noodles

2020 ◽  
Vol 20 (04) ◽  
pp. 16063-16084
Author(s):  
Narissara Uthai ◽  
◽  
L Chetyakamin ◽  
Keyword(s):  
Wheat Flour ◽  
Sensory Properties ◽  
Partial Substitution ◽  
Seed Flour ◽  
Tamarind Seed ◽  
Physical Chemical

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 Effect of Sacha Inchi Pressed-Cake (Plukenetia volubilis L.) on the Physical, Chemical and Sensory Properties of Tuiles

2021 ◽  
Vol 20 (2) ◽  
Author(s):  
Kultida Rungrot ◽  
Chatrapa Hudthagosol ◽  
Promluck Sanporkha
Keyword(s):  
Wheat Flour ◽  
Nutritive Value ◽  
Antioxidant Activities ◽  
Textural Properties ◽  
Sensory Properties ◽  
Total Phenolic ◽  
Antioxidant Efficiency ◽  
A Value ◽  
Physical Chemical ◽  
Sacha Inchi

The objective of this research was to study the effect of sacha inchi pressed-cake (SPC) on the physical, chemical and sensory properties of tuiles. The addition of SPC in tuiles can increase the nutritive value in terms of protein and antioxidant efficiency. The ratios of SPC to wheat flour varied from 50:50, 60:40 and 70:30 by weight. The color, textural properties and antioxidant activities of tuiles were determined. The sensory evaluation was conducted by 30 elderly with age between 60 to 70 years. Results showed that the moisture, protein and fat contents of the tuiles with sacha inchi pressed-cake (TSPC) significantly increased with increasing level of SPC. The color values (L*and b*) of tuiles also significantly decreased (P ≤0.05), while a* value significantly increased (P ≤0.05) when increasing SPC content. The textural properties showed that increased level of SPC resulted in increase of hardness and crispness of TSPC (P ≤0.05). Tuile with 50% SPC showed the highest sensory quality attributes of liking and JAR. In conclusion, the total phenolic content and antioxidant activities by DPPH, FRAP and ORAC assay of TSPC at the ratio of SPC to wheat flour of 50:50 were higher than tuile without SPC.

Nutritionally improved cookies from whole wheat flour enriched with processed tamarind seed flour

2021 ◽  
Author(s):  
Adewumi T. Oyeyinka ◽  
Joy O. Dahunsi ◽  
Olaide A. Akintayo ◽  
Samson A. Oyeyinka ◽  
Janet A. Adebiyi ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Whole Wheat Flour ◽  
Seed Flour ◽  
Whole Wheat ◽  
Tamarind Seed

scholarly journals Karakteristik Mi Kering Substitusi Tepung Terigu dengan Tepung Labu Kuning dan Tepung Ikan Tuna

2020 ◽  
Vol 9 (4) ◽  
pp. 181-187
Author(s):  
Meda Canti ◽  
Ivana Fransiska ◽  
Diana Lestari
Keyword(s):  
Wheat Flour ◽  
Chemical Properties ◽  
Expansion Ratio ◽  
Cooking Loss ◽  
Partial Substitution ◽  
Tuna Fish ◽  
Physical Chemical ◽  
Increase Protein Content ◽  
Physical And Chemical ◽  
And Chemical Properties

AbstrakMi kering merupakan produk yang digemari oleh masyarakat Indonesia. Hal ini menyebabkan penggunaan tepung terigu dan impor gandum meningkat. Oleh karena itu perlu adanya bahan untuk substitusi tepung terigu, yaitu dengan labu kuning dan ikan tuna.Tujuan dari penelitian ini untuk mensubstitusi sebagian tepung terigu dengan tepung labu kuning dan tepung ikan tuna terhadap sifat sensoris, fisik, dan kimia mi kering yang dihasilkan. Formulasi mi kering dibuat dengan rasio tepung terigu:tepung labu kuning: 100:0; 90:10; 80:20; 70:30; 60:40 dan tepung ikan tuna sebanyak 0–25%, serta analisis mi kering meliputi sensori, fisik, kimia. Hasil penelitian menunjukkan bahwa mi kering yang masih dapat diterima panelis, yaitu mi kering dengan rasio 80:20(tepung terigu:tepung labu kuning) dan penambahan tepung ikan tuna sampai dengan 20%. Penambahan tepung ikan tuna sebesar 10-25% pada mi kering dapat meningkatkan daya serap air, tingkat pengembangan, cooking loss, dan menurunkan nilai kekerasan sertatensile strength. Mi kering dengan penambahan tepung ikan tuna hingga 20% mampu meningkatkan kandungan protein hingga 2,53 kali dibandingkan mi kering kontrol (tanpa penambahan tepung ikan tuna) dengan kadar protein sebesar 23,74% db. Kesimpulannya, penggunaan tepung ikan tuna sebagai sumber protein pada mi kering dapat dilakukan sampai dengan 20%.Dry Noodles Characteristics of Substitution Wheat Flour with Pumpkin and Tuna FlourAbstractDry noodles are a product that is favored by the most people in Indonesia. That causes the use of wheat flour and wheat imports to increase. Therefore it is necessary to have materials to substitute wheat flour, namely with pumpkin and tuna.The purpose of this study was to determine the partial substitution of wheat flour with pumpkin and tuna flour on the sensory, physical, and chemical properties of the dried noodles produced. The stages of the research included the making of pumpkin and tuna flour, dry noodles formulation with the ratio of wheat flour: pumpkin flour of 100:0, 90:10, 80:20, 70:30, 60:40, and tuna flour at the concentration of 0–25%. The analysis of dried noodles was sensory, physical, chemical. The results showed that dry noodles were still acceptable to panelists, namely dry noodles with a ratio of 80:20 (wheat flour: pumpkin flour) and the addition of tuna flour up to 20%. The addition of tuna flour by 10-25% to dry noodles couldincrease water absorption, expansion ratio, cooking loss, and reduce the value of hardness and tensile strength. Dry noodles with the addition of tuna flour up to 20% could increase protein content up to 2.53 times compared to dry noodles control (without tuna fish flour) with 23.74% db. As conclusion, the use of tuna flour as a protein source in dried noodles could be done up to 20%. 

scholarly journals Sifat Fisik, Kimia, dan Sensori Mi Instant yang Terbuat dari Tepung Komposit Terigu dan Pati Kimpul Modifikasi

2019 ◽  
Vol 8 (4) ◽  
pp. 161
Author(s):  
I Nengah Kencana Putra ◽  
I Putu Suparthana ◽  
Anak Agung Istri Sri Wiadnyani
Keyword(s):  
Wheat Flour ◽  
Absorption Capacity ◽  
Cooking Time ◽  
Sensory Properties ◽  
Composite Flour ◽  
Water Absorption Capacity ◽  
High Moisture ◽  
Physical Chemical ◽  
Moisture Treatment ◽  
Instant Noodles

Pati kimpul modifikasi (PKM) merupakan pati yang dibuat dari umbi kimpul yang diberikan perlakuan fisik atau kimia sehingga mempunyai sifat fungsional lebih baik dibandingkan dengan pati kimpul alami. Pada penelitian ini, dievaluasi pengaruh komposisi tepung komposit (terigu-PKM) terhadap sifat fisik, kimia, dan sensori mi instant. PKM dibuat menggunakan metode high moisture treatment (HMT), yaitu pemanasan pati pada suhu 110˚C pada kadar air 30% selama 10 jam. Tepung komposit dibuat dengan menggunakan berbagai perbandingan terigu dan PKM (90:10, 80:20, 70:30, 60:40, 50, dan 50). Selanjutnya, tepung komposit ini diolah menjadi mi instan, dan kemudian sifat fisik, kimia, dan sensori mi instan yang dihasilkan dievaluasi. Hasil penelitian menunjukkan perbandingan terigu dan PKM pada tepung komposit berpengaruh nyata terhadap kadar air, kadar protein, kadar karbohidrat, waktu pemasakan, kehilangan padatan akibat pemasakan (KPAP), dan daya serap air mi instan. Berdasarkan hasil uji sensori, tepung komposit terigu-PKM (80:20) menghasilkan mi instan terbaik. Komposisi zat gizi mi instan yang dihasilkan adalah: kadar air (2,74%), lemak (29,19%), protein (7,68%), dan karbohidrat (58,91%). Mi instan terigu-PKM (80:20) memiliki aroma lebih baik, waktu pemasakan lebih singkat, dan daya serap air lebih baik dibandingkan mi terigu 100%, namum memiliki KPAP lebih tinggi. Kesimpulannya, PKM dapat digunakan sebagai pensubstitusi sebagian terigu dalam pembuatan mi instant.Physical, Chemical, and Sensory Properties of Instant Noodles Prepared from Wheat - Modified Tannia Starch CompositeAbstractModified tannia starch (MTS) is the starch made from tannia tuber, which is provided a physical or chemical treatment so that it has better functional properties compared to native tannia starch. In this study, the effect of the composition of the wheat flour-MTS composite on the physical, chemical, and sensory properties of instant noodles was evaluated. MTS was produced by using the high moisture treatment (HMT) method, which was heating the starch at the temperature of 110˚C and moisture content of 30% for 10 hours. The composite flour was made with various ratios of wheat flour and MTS (90:10, 80:20, 70:30, 60:40, 50, and 50). Subsequently, the composite flour was processed into instant noodles, and then the physical, chemical, and sensory properties of the noodles produced were evaluated. The results showed the ratio of wheat flour and MTS had a significant effect on the water content, protein content, carbohydrate content, cooking time, cooking loss, and water absorption capacity of the instant noodle. Based on the results of sensory evaluation, the composite of wheat flour-MTS (80:20) could produce the best instant noodles. The nutrition composition of the instant noodles produced, namely: water content (2.74%), fat content (29.19%), protein content (7.68%), and carbohydrate content (58.91%). If compared to the 100% wheat flour instant noodles, the wheat flour-MTS (80:20) instant noodles has a better aroma, better water absorption capacity, and shorter cooking time, but it has a higher cooking loss. In conclusion, MTS can be used as a partial substitute for flour in making instant noodles.

scholarly journals Preparation and Evaluation of Pan Bread Made with Wheat Flour and Psyllium Seeds for Obese Patients

2020 ◽  
pp. 1-13
Author(s):  
G. S. El- Hadidy
Keyword(s):  
Amino Acids ◽  
Wheat Flour ◽  
Mineral Elements ◽  
Partial Substitution ◽  
Loaf Volume ◽  
Bioactive Constituents ◽  
Overall Acceptability ◽  
Seed Flour ◽  
Pan Bread ◽  
Significant Difference

In this covenant of functional foods, the world seeks for new healthier food products with appropriate proportions of bioactive constituents such as fiber, mineral elements, amino acids and phenols. The psyllium seed has good nutritional and pharmaceutical properties; therefore, its incorporation in pan bread could be beneficial in improving human health. In the current study, partial substitution of wheat flour (WF) with psyllium seed flour (PSF) at levels of 5%, 10% and 15% were carried out to investigate the rheology properties of dough, baking performance, proximate compositions and physical properties of the pan bread. Partial substitution of WF with PSF increased the water absorption, arrival time and developing time of dough (P ≤ 0.05), while, the dough extensibility was reduced. Also, elasticity and energy were increased by addition of PSF. Pan bread supplemented with PSF resulted in a reduction in quality in terms of specific loaf volume, while, weight was increased. PSF up to 15% could partially replace WF in pan bread; increase its nutritional value in terms of fiber, amino acids content and minerals, with only a small depreciation in the bread quality. Sensory evaluation showed that pan bread supplemented up to 15% PSF were acceptable to the panelists and there was significant difference in terms of appearance, crumb texture, crumb grain, crust color, taste, odor and overall acceptability compared to the control. The incorporation of PSF increased the minerals contents, amino acids contents and nutritional properties compared to the control (for pan bread).

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