scholarly journals Effects of Soy and Water Chestnut Flour on the Quality of Cookies

2021 ◽  
Author(s):  
Chhavi Sharma ◽  
Amita Devi
Keyword(s):  
Sensory Evaluation ◽  
Wheat Flour ◽  
Nutritional Quality ◽  
Research Work ◽  
Micronutrient Deficiencies ◽  
Spread Ratio ◽  
Physical Chemical ◽  
Water Chestnut ◽  
Flour Blends ◽  
Chestnut Flour

Background: Protein deficiency and micronutrient deficiencies lead to growth problems, mental and physical development. To tackle these deficiencies issue, fortification is the best tool which improves public health and best suited for present lifestyle. So, aim of this research paper is to develop soy and water chestnut flour fortified cookies and to examined influence of soy and water chestnut flour on physical, chemical and sensory properties of cookies.Methods: To develop cookies with improved nutrition, flat cookies were prepared using soy and water chestnut flour blends replacing wheat flour at different proportions i.e. 20%, 25%, 30%, 35% and 40%. Physical, chemical and sensory evaluation was done to analyze the acceptability of cookies. Cookies were prepared with these blends and analyzed for physical properties such as diameter, thickness and spread ratio. To study the nutritional improvement in fortified cookies, chemical analysis was performed for protein content, fat content, ash and moisture values. Furthermore, sensory evaluation was done for crispiness, taste, colour and overall acceptability.Result: In this research work, it was found that increasing percentage of soy and water chestnut blends in wheat flour, improved the nutritional quality. Cookies baked with soy and water chestnut flour blends were higher in protein and micro nutrients. Cookies prepared with 30% blend of soy and water chestnut flour were observed the most acceptable with improved nutritional quality and better taste.

scholarly journals Quality Characterization of Biscuits from Blends of Bambara Groundnut (Vigna subterranea), Ground Bean Seed (Macrotyloma) and Moringa Seed (Moringa oleifera) Flour

2019 ◽  
pp. 1-12 ◽  
Author(s):  
Justina Y. Talabi ◽  
Babawande A. Origbemisoye ◽  
Beatrice O. Ifesan ◽  
Victor N. Enujuigha
Keyword(s):  
Protein Content ◽  
Wheat Flour ◽  
Moringa Oleifera ◽  
Pasting Properties ◽  
Bambara Groundnut ◽  
Vigna Subterranea ◽  
Bean Seed ◽  
Spread Ratio ◽  
Seed Flour ◽  
Flour Blends

The nutrient composition and the acceptability of biscuit from composite flours of wheat, Bambara groundnut (Vigna subterranea), Ground bean seed (Macrotyloma) and Moringa seed (Moringa oleifera) were evaluated. Bambara groundnut (Vigna subterranea), Ground bean seed (Macrotyloma) and Moringa seed (Moringa oleifera) were dried, and processed into flour. The flour blends developed was used as a substitute for wheat flour as composite flour. The resulting mixtures were then used to produce biscuits at different ratios of wheat flour to flour blends; 100:0, 90:10, 80:20 and 70:30 level of the flour blends. The pasting properties, proximate composition, minerals, physical (spread ratio, weight, thickness and colour) and sensory properties of the composite biscuit were evaluated. The pasting properties of the flours showed that pasting temperature ranged from 68.50°C - 70.0°C and the peak viscousity range from 101.17 RVU – 207.17 RVU, while Break down (43.0 RVU) was highest in 90% wheat: 10% (Bambara- groundnut-ground bean seed- moringa seed flour) (WFF1). The protein content increased from 12.50% in the control (100% wheat flour) to a range of 14.40% - 16.19% in the biscuits; crude fibre decreased from 2.83 to 2.40 - 1.84%, ash content increased from 1.26% to a range of 1.53 - 2.01%, while carbohydrate and energy value reduced from 69.20 to 65.54 - 63.36% and 384.04 Kcal/100 g to 391.34 - 391.55 Kcal/100 g respectively. As the ratio of blends level increase, the thickness, diameter and weight increased but the spread ratio decreased. In conclusion incorporation of bambara groundnut, ground bean seed and moringa seed flour blends played important role in enhancing the nutritional properties of biscuits through improving their protein content, energy value and mineral elements especially calcium and potassium.

scholarly journals Physico-Nutritional and Sensory Properties of Cookies Formulated with Quinoa, Sweet Potato and Wheat Flour Blends

2018 ◽  
Vol 6 (3) ◽  
pp. 798-806
Author(s):  
NIDHI CHOPRA ◽  
BHAVNITA DHILLON ◽  
RUPA RANI ◽  
ARASHDEEP SINGH
Keyword(s):  
Sweet Potato ◽  
Wheat Flour ◽  
Partial Replacement ◽  
Physical Parameters ◽  
Equal Proportion ◽  
Overall Acceptability ◽  
Spread Ratio ◽  
Hedonic Scale ◽  
Flour Blends ◽  
Quinoa Flour

The study was conducted to formulate cookies with and without partial replacement of wheat flour (W) with sweet potato (SP) and quinoa flour (Q) blends. Sweet potato flour and quinoa flour were blended in equal proportion and then incorporated at the levels of 20, 40 and 60% by replacing wheat flour to prepare cookies. The cookies formulations were: CI(Control, 100W), CII (80W+10Q+10SP), CIII (60W+20Q+20SP) and CIV (40W+30Q+30SP).The three flour types and the prepared cookies were accessed for their nutritional properties. The prepared cookies were also evaluated for their physical parameters and sensory characteristics. The nutritional profile of cookies increased with increased level of addition of sweet potato and quinoa flour. The protein, fat, fibre and ash content of cookies prepared with 60% replacement of wheat flour with sweet potato and quinoa flour blend were found to be29.3, 71.6, 51.8 and 108.3% respectively, higher than those of control cookies. The spread ratio and the thickness of cookies decreased with the addition of blended flour of sweet potato and quinoa. All the cookies were found acceptable on the hedonic scale in terms of appearance, colour, texture, flavour, taste and overall acceptability. The CII cookies were most preferred by the sensory panel with overall acceptability score of 7.8, only next to control cookies (CI) with a score of 8.

scholarly journals Studies on suitability of wheat flour blends with sweet potato, colocasia and water chestnut flours for noodle making

LWT ◽  
2014 ◽  
Vol 57 (1) ◽  
pp. 352-358 ◽  
Author(s):  
Baljeet S. Yadav ◽  
Ritika B. Yadav ◽  
Manisha Kumari ◽  
Bhupender S. Khatkar
Keyword(s):  
Sweet Potato ◽  
Wheat Flour ◽  
Water Chestnut ◽  
Flour Blends

scholarly journals Quality Evaluation of Cookies Produced from Wheat, Sorghum and Defatted Coconut Flour Blends

2020 ◽  
pp. 11-21
Author(s):  
Mustapha O. Alebiosu ◽  
Badiu A. Akinbode ◽  
Iyanuoluwa S. Oni ◽  
John O. Oladele
Keyword(s):  
Wheat Flour ◽  
Quality Evaluation ◽  
Reference Sample ◽  
Value Added ◽  
Overall Acceptability ◽  
Spread Ratio ◽  
Sorghum Flour ◽  
Laboratory Procedures ◽  
Flour Blends ◽  
Value Added Products

The use of wheat, sorghum and defatted coconut flour blends in the production of whole meal cookies was investigated with the aim of encouraging the use of sorghum and coconut flour in producing value-added products. Enriched cookies were produced from the blends of wheat flour (WF) and sorghum flour (SF) in varying proportions of 100:0, 90:5, 85:10, 80:15, 75:20, 70:25, 65:30, 60:35 with 5% of defatted coconut flour (CF) added to each sample and were labelled AMUS, BMUS, CMUS, DMUS, EMUS, FMUS, GMUS, HMUS respectively. Cookies with 100% wheat flour (AMUS) served as a reference sample. The proximate, physical, mineral and sensory properties of the cookies samples were examined using standard laboratory procedures. The proximate results of the cookies showed that protein, ash, fat, crudefibre, moisture and Carbohydrate ranged from (9.18–12.25%), (0.88–1.15%), (9.59–11.19%), (2.77–3.74%), (7.10–10.89%) and (64.20–66.71%) respectively. The physical characteristics of the cookies; weight (9.69–18.20 g), diameter (272.0–333.0 mm), thickness (7.72–11.40 mm), spread ratio (23.87–41.09) differed significantly (p < 0.05). However, the sensory results showed that the cookies varied in colour (6.85–7.80), taste (6.90–8.15), aroma (7.10–7.75), crispness (6.65–7.75) and overall acceptability (7.25–8.45). The reference sample had the highest sensory scores for all the attributes except for aroma and crispiness, while cookies with 15% sorghum flour (SF) and 5% defatted coconut flour (CF) incorporation had highest score for crispness and 30% sorghum had highest score for aroma respectively. Based on the parameters evaluated 15% sorghum flour and 5% defatted coconut flour incorporation could be utilized for cookies production owing to its baking potential abilities. However, the high protein, ash and fibre contents of the cookies made with sorghum and defatted coconut flour substitution is very important as this could make a great contribution to the nutrient intake by consumers.

scholarly journals Wheat-water chestnut flour blends: effect of baking on antioxidant properties of cookies

2016 ◽  
Vol 53 (12) ◽  
pp. 4278-4288 ◽  
Author(s):  
Musarat Shafi ◽  
Waqas N. Baba ◽  
Farooq Ahmad Masoodi ◽  
Rafiya Bazaz
Keyword(s):  
Antioxidant Properties ◽  
Water Chestnut ◽  
Flour Blends ◽  
Chestnut Flour

scholarly journals Development of Sliced Bread with Better Nutritional Quality: Optimization of Wheat Flour Replacement with Germinated Pseudocereals for Doughs with Better Rheological Properties

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 12
Author(s):  
Luz María Paucar-Menacho ◽  
Williams Esteward Castillo-Martinez ◽  
Wilson Daniel Simpalo Lopez ◽  
Lourdes Esquivel-Paredes ◽  
Cristina Villaluenga
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Nutritional Quality ◽  
Rheological Parameters ◽  
Total Phenolic ◽  
Gamma Aminobutyric Acid ◽  
Increasing Trend ◽  
Health Promoting ◽  
Flour Blends ◽  
Stability Time

The incorporation of germinated grains in food formulation is an increasing trend, due to its superior nutritional quality and health-promoting properties as compared to their ungerminated counterparts. The aims of this study were: (1) to improve the nutritional properties of sliced bread by the replacement of wheat flour (WF) with germinated quinoa (GQF), kiwicha (GKF), and cañihua (GCF) flours; and (2) to optimize composition of flour blends using a Simplex Centroid Mixture Design (SCMD), the desired function methodology and performing the screening of rheological parameters in bread doughs (development time, stability time, resistance to extension, gelatinization temperature, and maximum gelatinization). Bioactive compounds (total phenolic compounds, TPC; gamma-aminobutyric acid, GABA) and antioxidant activity (oxygen radical absorbance capacity, ORAC) of flours from germinated grains was performed. A total of 14 flour blends formulations based on GQF (5–15%), GCF (5–15%), and WF (80–90%) blends or GKF (5–15%), GCF (5–15%), and WF (80–90%) were included in the SCMD to determine the optimal dough that guarantees a sliced bread with technological and sensory quality. TPC, GABA, and ORAC in flours of germinated pseudocereals ranged from 72–134 mg gallic acid equivalents/100 g, 100–217 mg/100 g, and 448–3395 mg trolox equivalents/100 g, respectively. The results indicated that the substitution levels influence the rheological properties of WF doughs (control). Highest desirability values were observed for doughs produced from the following two flour blends: 87.6% (WF), 5% (GKF), and 7.4% (GCF); and 84.6% (WF), 5% (GQF) and 10.4% (GCF). This investigation clearly indicates that germinated pseudocereal grains could be used to produced sliced breads with higher nutritional quality and acceptable technofunctional properties.

scholarly journals Nutritional and Technological Optimization of Wheat-Chickpea- Milk Powder Composite Flour and Its Impact on Rheological and Sensorial Properties of Leavened Flat Bread

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1843
Author(s):  
Aouatif Benali ◽  
Youness En-nahli ◽  
Younès Noutfia ◽  
Adil Elbaouchi ◽  
Mohammed Rachid Kabbour ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Nutritional Quality ◽  
Milk Powder ◽  
Composite Flour ◽  
Bread Making ◽  
Chickpea Flour ◽  
Significant Difference ◽  
Sensorial Attributes ◽  
Flour Blends ◽  
Flour Blend

Flour quality is influenced by the nature of the gluten and its various components. Gluten free flour made of pulses is known to enhance the nutritional quality of wheat flour. However, its addition can compromise the rheological and sensorial attributes of the bread. We used mixture design to optimize nutritional and technological qualities of a wheat–chickpea flour blend by adding milk powder as a natural organoleptic improver. A total of thirteen flour blends were prepared by incorporating 10 to 30% chickpea flour and 10 to 20% milk powder to wheat flour. Our results showed that the optimal flour blend consisted of 60% wheat, 24% chickpea, and 16% milk powder. Farinographic parameters of the optimal dough blend remained on par with those of the control dough (100% wheat flour), thereby preserving its bread-making quality. Sensory analysis of breads made from the optimal flour blend revealed no significant difference (p ≤ 0.05) from wheat flour for crumb and chewiness. Appreciation was brought to the appearance, crust, aroma, and taste in the optimized bread. This study suggests that chickpea flour can be suitably incorporated into bread wheat flour up to a percentage of 24% with 16% milk powder to produce bread with optimal nutritional quality while improving its sensory attributes and consumer acceptability.

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