Effect of Replacing Partial of  Wheat Flour by Lentil Powder on Quality Properties of Laboratory Bread

This investigation was carried out to examine the effect of replacing partial of flour by dried Lentils (Lens culinaris) to white flour in different percentages on the chemical, sensory and storage properties of the Laboratory bread. The results revealed that replacing 0% than wheat flour by lentil powder (1) control was high significan than the replacing 25 and 35% than wheat flour by lentil powder ( 4 and 5) in flavor and chewiness . The results of sensory evaluation showed that replacing 4 were high significan different than that of replacing 1 in external layer colour. Other replacing percentages, however, did not show significant differences of in comparison with control . In regards with chemical analysis of Iron and copper, it was increased as replacing percentages increased of the bread. Regarding replacig 5% (2 ) than wheat flour by lentil powder gained higher score of overall acceptance than other replacing percentages . Replacing 5 gained higher score of overall acceptance than replacing 15% (3) and 4 . It can be concluded that the best replacing from the overall acceptance of bread was 5% than wheat flour by lentil powder ,and retained its softness and flavor at - 8°c for 7 days in comparison with replacing 1 . and replacing in 5 that the best from the overall acceptance in comparison with replacing in 3 and 4 . and in percentages of Iron and copper in comparison with other replacing percentages It may be concluded that anemia people can get from consumption of this bread which is acceptable when 35 % powders were added.

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Utilization of Jamun seed powder in composite cake formulation

Journal of the Bangladesh Agricultural University ◽

10.3329/jbau.v17i4.44632 ◽

2019 ◽

Vol 17 (4) ◽

pp. 599-605

Author(s):

Mushtari Akter Marufa ◽

Pabitra Chandra Das ◽

Abdullah Iqbal

Keyword(s):

Chemical Analysis ◽

Sensory Evaluation ◽

Wheat Flour ◽

Functional Properties ◽

Specific Volume ◽

Total Carbohydrate ◽

Nutritional Components ◽

Physical Attributes

The study is concerned with the evaluation of the nutritional and functional properties of Jamun seed powder (JSP) extracted from fresh Jamun and to develop cakes by incorporating JSP with wheat flour (WF). The chemical analysis showed that JSP had 6.30% moisture, 6.24% protein, 2.19% ash, 1.18% fat, 84.09% carbohydrate and 371.94 Kcal energy/100 g of powder whereas WF contained 12.90% moisture, 11.00% protein, 1.35% ash, 1.50% fat, 73.01% total carbohydrate and 349.54 Kcal energy/100 g of powder. Four cake samples were prepared by using different proportion combination of WF and JSP such as A (100% WF), B (90% WF and 10% JSP), C (80% WF and 20% JSP) and D (70% WF and 30% JSP). The nutritional components of four cake samples gave the range of moisture 16.92-25.56%, protein 6.34-8.56%, ash 1.50-2.60%, fat 16.01-22.42% and total carbohydrate 41.96-58.13%. Weight (g) of processed cakes were increased whereas other physical attributes such as volume, height, specific volume were decreased due to supplementation of JSP. The increased level of JSP powder substitution changed the crust color of cakes from light brown to blackish and also changed the crumb color from brownish to reddish. Sensory evaluation indicated that the sample B (10% JSP and 90% WF) was the most acceptable by the panelists than those of other cakes. Above all, the study gave an indication that Jamun seed powder can be used as a good replacement of wheat flour in production of cakes which can help to get higher energy, mineral and carbohydrate. J Bangladesh Agril Univ 17(4): 599–605, 2019

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FUNCTIONAL AND STORAGE PROPERTIES OF COWPEA POWDER-WHEAT FLOUR BLENDS IN BREADMAKING

Journal of Food Science ◽

10.1111/j.1365-2621.1977.tb12614.x ◽

1977 ◽

Vol 42 (3) ◽

pp. 828-833 ◽

Cited By ~ 81

Author(s):

JAMES C. OKAKA ◽

NORMAN N. POTTER

Keyword(s):

Wheat Flour ◽

Flour Blends ◽

And Storage ◽

Storage Properties

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Comparison of sensory evaluation and storage properties of weaning food formulated by locally available raw materials with commercial cerelac

Journal of Bioscience and Agriculture Research ◽

10.18801/jbar.210219.220 ◽

2019 ◽

Vol 21 (2) ◽

pp. 1799-1804

Author(s):

R. Begum ◽

M. S. Hoque ◽

S. H. Sarker ◽

M. Rahman ◽

S. K. Das ◽

...

Keyword(s):

Sensory Evaluation ◽

Raw Materials ◽

Weaning Food ◽

And Storage ◽

Storage Properties

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The chemical composition of some kinds of local soybean Glycine max and its utilization in manufacturing supporting cereal baby foods

Baghdad Science Journal ◽

10.21123/bsj.6.1.86-98 ◽

2009 ◽

Vol 6 (1) ◽

pp. 86-98

Author(s):

Baghdad Science Journal

Keyword(s):

Amino Acids ◽

Chemical Analysis ◽

Sensory Evaluation ◽

Wheat Flour ◽

Child Nutrition ◽

The Other ◽

Soybean Seeds ◽

Soybean Flour ◽

High Carbohydrate ◽

Powder Milk

This study was conducted on five kinds of local soybean seeds (Ibaa, Hawija, Taqa.2, Lee74 and Hassan). The chemical analysis results showed that Hawija soybean has the highest percent of protein which was 38-08%, The amino acid percent was also higher than the other kinds(lysine, Thereonine and Tryptopham), and being 389,250,81 mg/gm nitrogen respectively Both amino acids were important for child nutrition. Hawija was selected, being the best for proteins and basic amino acids, and was utilized in preparation of the adjunct baby food formula. Eighteen formulas had been prepared by using soybean flour kind(Hawija), wheat flour kind (Abu gharib) and full fat powder milk (NIDO). Each formula contained 20% protein as recommended by F.A.O, W.H.O and Iraqi standard. The chemical analysis results showed that formulas had low moisture content(3.18-3.60%) and high carbohydrate content (59.10-60.12%), The protein and fat content was 19.23-20.81 and 14-4.35% respectively. The content of ash of the formulas were(2.50-3.23%),the calorie value was 430.17-432.42 K.cal /100 gm sample.the sensory evaluation showed that, the formulas with high contain in whole cream powder of milk or wheat flour, obtained higher sensory evaluation grades.

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The use of irradiated potato flour as a partial replacement of wheat flour in producing biscuits

Czech Journal of Food Sciences ◽

10.17221/170/2020-cjfs ◽

2020 ◽

Vol 38 (No. 6) ◽

pp. 397-403

Author(s):

Amal Alshawi

Keyword(s):

Amino Acids ◽

Ascorbic Acid ◽

Chemical Composition ◽

Sensory Evaluation ◽

Wheat Flour ◽

Essential Amino Acids ◽

Partial Replacement ◽

Potato Flour ◽

White Flour ◽

Total Dietary Fibre

The study aimed to demonstrate how irradiation affects the chemical composition and amino acids of Spunta potato flour, and the sensory evaluation of biscuit samples partially composed of irradiated potato flour. The potato flour was irradiated with 50 and 150 Gy. Protein, fat, total dietary fibre, ash, carbohydrates, ascorbic acid, and amino acids were analysed. Sensory evaluation of biscuits was conducted after adding potato flour as a partial replacement for wheat flour at ratios of 5, 10, and 15%. The results showed that potato flour contained ascorbic acid, which was absent in wheat flour. Potato flour had less total protein and carbohydrate and more ash and fibres than wheat flour. Total essential amino acids appeared at the highest percentage, particularly lysine at 8.29 ± 0.02, compared with non-essential amino acids in the samples irradiated at a dose of 150 Gy. The biscuits were prepared with different ratios of the irradiated potato flour at dose 150 Gy to white flour. Sensory evaluation for biscuits with 10% of potato flour scored 8.61 ± 0.01, 8.33 ± 0.02, 8.77 ± 0.02, and 8.38 ± 0.00 for overall acceptance, colour, texture and appearance, respectively. This study recommends using 10% of irradiated potato flour at 150 Gy blended with wheat flour to produce biscuits.

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