scholarly journals Effects of Blending Ratio and Processing of Lupine Bean On Nutritional Quality and Sensory Evaluation of Wheat-Lupine Bread

2021 ◽  
Author(s):  
Tsehay Alemu ◽  
Wubetu Woyraw ◽  
Habtamu Temesgen ◽  
Shimels Abate
Keyword(s):  
Wheat Flour ◽  
Nutritional Quality ◽  
Mineral Content ◽  
Block Design ◽  
Nutritional Factors ◽  
Overall Acceptability ◽  
White Lupine ◽  
Baked Products ◽  
Hedonic Scale ◽  
Level Of Significance

Abstract Background Bread is one of the most popular and widespread baked products in the world. It is an important staple food made of wheat flour, salt, and yeast. However, wheat protein is lower than that of proteins from pulses. White lupine is a good source of protein, fiber, minerals, and vitamins. It has some anti-nutritional factors which inhibit its consumption. The use of lupine as human food, specifically in baked products has been limited. Objective This study was conducted to investigate the effect of blending ratio and processing of lupine bean on nutritional quality and sensory evaluations of wheat-lupine bread. Methods The study was done by factorial design. All white lupine bean was prepared in a randomized completely block design (RCBD). The quality characteristics of bread were analyzed by three-way ANOVA (Analysis of Variance) was carried out to determine the F-value and the level of significance, Duncan’s multiple range tests at 5% probability were used for the comparison between means using statistical tools of SPSS version 25. Result The effect of processing and blending ratio (140:10:15) had a high value in protein, fat, and mineral content. Sensory acceptance of wheat-lupine bread was affected by the interaction of blending ratio and processing. On a 5 point hedonic scale, the composite sample wheat flour with 5, 10, and 15% white lupine flour and supplementation had the highest scores were 4.60, 3.80, 3.80, 4.40, and 3.95 in color, taste, flavor, appearance, and overall acceptability respectively.

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 Application of Swertia Chirayita (Roxb. ex Fleming) Karst in Wheat Flour to Design Health Food

2018 ◽  
Vol 10 ◽  
pp. 1-6
Author(s):  
Ishwar Subedi ◽  
Tika Bahadur Karki
Keyword(s):  
Wheat Flour ◽  
Radical Scavenging ◽  
Chemical Properties ◽  
Functional Health ◽  
Health Food ◽  
Food Industries ◽  
Swertia Chirayita ◽  
Overall Acceptability ◽  
Level Of Significance ◽  
Herb Extract

Swertia Chirayita often known as Chiraito is a highly traded medicinal plant of Nepal. Its use in food industries is still under research. Application of the medicinal herb in bread prepared from wheat flour (550 types, 431 µm particle sized with moisture 12.5%) was assessed to evaluate sensory and physiochemical qualities. The antioxidant activity of the Chiraito was found to be 62% at 500 μg/ml and 15% at 100 μg/ml by radical scavenging method which shows Chiraito as the most significant antioxidants potential. Likewise, antibacterial activity of the herb extract also showed significantly inhibitory to selected pathogenic microorganism. Finding its functional properties, Chiraito powder (669 µm particle sized) with 1.0 %, 0.10%, 0.00% and 0.01% respectively were added in wheat flour to make four different type of bread and carried out sensory evaluation using 9-points (Hedonic Rating Test). The data were statistically analyzed using SPSS for Analysis of Variance (ANOVA) at 5% level of significance. The overall quality of the finished products also showed that Chiraito, as herb extract didn’t affect physico-chemical properties of the product which was measured in terms of dough yield, bread volume, elasticity, acid degree, water content, crumb porosity, texture, smell and taste. Overall acceptability showed that bread (Sample D) with 0.010% was superior and liked the most.  Since no entrance of Chiraito herb in modern food industries yet, the research would support production and commercialization of innovative functional health food globally.

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

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.

scholarly journals Evaluation of cookies produced from blends of wheat, cassava and cowpea flours

2014 ◽  
Vol 3 (2) ◽  
Author(s):  
Abiodun Adekunle Olapade ◽  
Mary Abimbola Adeyemo
Keyword(s):  
Protein Content ◽  
Wheat Flour ◽  
Manihot Esculenta ◽  
Pasting Properties ◽  
Composite Flour ◽  
Manihot Esculenta Crantz ◽  
Nutritional Factors ◽  
Cassava Flour ◽  
Overall Acceptability ◽  
Composite Flours

Cassava (Manihot esculenta Crantz) and cowpea (Vigna unguiculata L. Walp) were processed into flours and used to substitute wheat flour for preparation of cookies. The chemical, including proximate composition and anti-nutritional factors, and functional and pasting properties of the blends were determined. Cookies were produced from the blends with 100% wheat flour as a control. The anti-nutritional factors, physical properties and organoleptic attributes of the cookies were evaluated. An increase in the level of cassava flour substitution resulted in a decrease in the protein content of the composite flour. However, addition of cowpea flour resulted in an increase in the protein content. There were significant (p<0.05) reductions in the studied anti-nutritional factors after baking. Cookies from composite flours were not significantly (p>0.05) different from the control in overall acceptability. This indicates the feasibility of producing nutritious cookies with desirable organoleptic qualities from cassava, wheat and cowpea composite flour.

scholarly journals Sensory and nutritional evaluation of unleavened flat bread prepared by multigrain flour mixture

2016 ◽  
Vol 8 (3) ◽  
pp. 1168-1171
Author(s):  
Shikha Singh ◽  
Anisha Verma ◽  
Neeru Bala
Keyword(s):  
Wheat Flour ◽  
Nutritional Quality ◽  
Value Added ◽  
Food Product ◽  
Food Composition ◽  
Nutritional Composition ◽  
Nutritional Evaluation ◽  
Overall Acceptability ◽  
Flat Bread ◽  
Composition Table

The present study was undertaken to develop the value added food product using multigrain flour mixture and to assess its sensory and nutritional composition of unleavened flat bread (Chapatti). It was standardized as Control (T0). Along with control; three variations of Chapatti were prepared by replacing wheat flour with different ratio of multigrain flour mixture which referred as T1, T2, T3 and T4 respectively. They were tested for different attrib-utes (Taste and Flavour, Colour and Appearance, Body and Texture and Overall Acceptability). A food composition table given by Gopalan, et.al, 2007 was used to determine the nutritional composition of Chapatti. Appropriate statis-tical technique was opted for the analysis. The result revealed that the T1 (8.05±0.00) was found most acceptable with regards to its sensory attributes followed by T0 (7.70±0.42), T2 (7.55±0.08), T3 (7.22±0.98) and T4 (6.64±0.46) respectively. Energy (ranging from 388-436 Kcal), Protein (ranging from 22-28 g), fat (ranging from 13-21 g), cal-cium (ranging from145-192 mg), phosphorus (ranging from 466-501 mg), fiber (ranging from 3-4g) and iron (ranging from 6-7 mg) were increased in treatments as compared to control except carbohydrate. Thus, it can be concluded that value added product has good organoleptic and nutritional quality.

scholarly journals Comparative studies on nutritional quality of commercial wheat flour in Bangladesh

2015 ◽  
Vol 50 (3) ◽  
pp. 181-188 ◽  
Author(s):  
A Saeid ◽  
S Hoque ◽  
U Kumar ◽  
M Das ◽  
N Muhammad ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Nutritional Quality ◽  
Calcium Content ◽  
Ash Content ◽  
Absorption Index ◽  
Moisture Contents ◽  
Baked Products ◽  
Social Importance ◽  
Cereal Industry

Cereal industry and its derived products have a large economic and social importance worldwide. Baking industries are extensively using wheat flour to produce various baked products. Therefore, in this investigation it is intended to study and determine proximate, physicochemical, functional properties of six brand of wheat flour in Bangladesh. The entire brand had moisture contents: 9.90-12.48%, protein: 8.67-12.47%, fat: 0.893-1.387% and ash content: 0.387-0.707%. The ACI brand had the highest amount of protein of 12.47% whereas Romoni brand had highest fat of 1.387%, fiber: 0.26%, gluten content: 15.34% and water absorption index of 1.9 g/g as compared to other brands. In addition, sodium and calcium content were higher in ACI brand whereas potassium content was higher in Romoni brand. Results showed that wheat flour from all brand could be used to make various type of baked products.Bangladesh J. Sci. Ind. Res. 50(3), 181-188, 2015

scholarly journals Effect of Processed Chickpea Flour Incorporation on Sensory Properties of Mankoushe Zaatar

Foods ◽  
2019 ◽  
Vol 8 (5) ◽  
pp. 151
Author(s):  
Sahar Dandachy ◽  
Hiba Mawlawi ◽  
Omar Obeid
Keyword(s):  
Wheat Flour ◽  
Nutritional Quality ◽  
Nutritional Composition ◽  
Sensory Properties ◽  
Bakery Products ◽  
Nutritional Values ◽  
Overall Acceptability ◽  
Chickpea Flour ◽  
The Impact

Chickpea flour is known to have good nutritional values. Nevertheless, it is commonly made from ground grains, and characterized by an “off-flavor”. Processing of chickpea grains before flour formation reduces the intensity of the off-flavor. Therefore, two experiments were conducted: first to examine the effect of conventional processing (soaking, boiling, and drying) on the nutritional composition of the chickpea flour; and second, to investigate the impact of processed chickpea flour incorporation with different ratios on the sensory properties of mankoushe zaatar, a popular Lebanese pastry, usually made up of refined wheat flour. Chickpea flour was found to be nutritionally superior compared to refined wheat flour, and conventional processing of the flour was found not to affect its content of protein, fats, carbohydrates, and phosphorus, while total dietary and crude fibers were significantly increased. The fatty acid profile was minimally affected, while magnesium and potassium were reduced. The sensory test conducted among panelists (n = 60) showed that the incorporation of processed chickpea flour into the dough of mankoushe zaatar with ratios of 30% and 50% provided an end-product with better taste and overall acceptability compared to the regular mankoushe. Hence, conventionally processed chickpea flour can be used as a fortifier to improve the nutritional quality of bakery products without negatively affecting their sensory properties.

scholarly journals Nutritional potential of malted nutri flour against conventional flours used in Indian food products

2019 ◽  
Vol 11 (3) ◽  
pp. 694-697
Author(s):  
Jaya Tripathi ◽  
Janardan Singh
Keyword(s):  
Wheat Flour ◽  
Nutritional Quality ◽  
Value Added ◽  
Food Product ◽  
Food Products ◽  
Nutritional Factors ◽  
Whole Wheat ◽  
Indian Food ◽  
Food Product Development

The purpose of this study was to introduce nutri flour in the development of value-added food products. Nutri flour was developed using malted wheat, malted barnyard millet and malted pearl millet. The proximate composition, iron, some anti-nutritional factors (oxalates, phytates) and antioxidant activity were determined for developed nutri flour and conventional flours like whole wheat flour, refined wheat flour and Bengal gram flour. The results indicated that the developed nutri flour had the highest protein (18.68 g/100g) as well iron content (9.22 mg/100g) which was significantly higher than other conventional flours. The nutritional quality of the obtained nutri flour suggests that the flour can be considered as an alternative to conventional existing flours in process of food product development ensuring better nutritional quality of developed products.

scholarly journals Effect of Drying Temperature on Physiochemical Properties of Powder from Blanched and Unblanched Lemon Peel and Sensory Quality Evaluation of the Powder Fortified Biscuits

2021 ◽  
Vol 10 (1) ◽  
pp. 9-18
Author(s):  
Joysree Roy ◽  
Santo Roy ◽  
Md. Julfikar Ali ◽  
Md. Rubel Hossain ◽  
Md. Sazzat Hossain Sarker
Keyword(s):  
Wheat Flour ◽  
Fast Food ◽  
Fibre Content ◽  
Effect Of Temperature ◽  
Drying Time ◽  
Physiochemical Properties ◽  
Overall Acceptability ◽  
Lemon Peel ◽  
Sensory Parameters ◽  
Level Of Significance

Preparation of biscuit incorporating lemon peel powder can be a new approach in formulating fortified fast food. This investigation was made to evaluate quality of prepared biscuits with lemon peel powder. The effect of temperature on drying time and physiochemical properties of lemon peel powder and their effects on biscuits were also examined. Two drying temperatures (650C and 750C) were employed for both blanched and unblanched lemon peel. The formulated biscuit samples incorporating 1 % lemon peel powder were compared with control biscuits which were prepared with 100% wheat flour. It took longer time (18 hr) for drying of blanched sample at 65 0C whereas shorter time (8 hr) was required for that of blanched sample at 750C. There was a significant decrease in the physiochemical properties of lemon peel powder with the increase of temperature except protein and fibre content. In addition, moisture content of the unblanched sample was found to be lower than the blanched sample at the same temperature. Significantly higher ascorbic acid was obtained by the unblanched samples. Protein and fibre content for both unblanched and blanched sample at the same temperature were found to be higher. All the samples were significantly different at 5% level of significance for overall acceptability. Biscuits prepared with unblanched dried lemon peel powder (at 650C) sample secured the highest score in case of all the sensory parameters. Therefore, quality fortified biscuit can be prepared commercially by incorporating 1 % lemon peel powder in wheat flour for the fast food consumer.

scholarly journals Preparation and Evaluation of Pan Bread from Chia Seeds Powder as Substitute Wheat Flour

2021 ◽  
pp. 1-10
Author(s):  
G. E. Boriy ◽  
Eman A. Yousef ◽  
Eman A. A. Abd Rabou
Keyword(s):  
Amino Acids ◽  
Wheat Flour ◽  
Mineral Content ◽  
Amino Acid Content ◽  
Essential Amino Acids ◽  
Mineral Elements ◽  
Overall Acceptability ◽  
Pan Bread ◽  
Amino Acids Composition ◽  
Essential Amino Acid Content

As part of this functional food covenant, the world is searching for new healthy food products with ample quantities of bioactive components such as fibre, mineral elements, essential amino acids, and phenols. Since CHIA seeds powder has both nutritious and pharmaceutical  properties, integrating it into pan bread  may be  beneficial  to  human  health. The sensorial parameters of pan bread enriched with CSP, amino acids composition, and proximate  compositions  of the pan bread were investigated in this study by partially replacing  wheat  flour (WF) with  CHIA  seeds  powder  (CSP) at  levels  of  3  percent, 6  percent, 9 percent, and 12 percent. The addition of CSP to pan bread  improved  the mineral content of the bread. With  only  a minor depreciation in bread  quality, CSP could  partially replace  WF  72 percent extraction in pan bread, increasing its nutritional value in terms of  fibre, essential amino acids, and minerals. Sensorial evaluation revealed that pan bread supplemented with up to 12% CSP was acceptable to the panelists, with notable differences in crumb texture, appearance, crust color, crumb grain, taste, odor, and overall acceptability as compared to pan  bread   control. When compared  to  pan bread  without  CSP, the CSP  mixture  increased the mineral  content, essential  amino  acid  content, and nutritional   properties.

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