scholarly journals Characterization of Old Nipah (Nypa fruticans Wurmb) Fruit Endosperm Flour and Its Application for Gluten-Free Cookies

2021 ◽  
Vol 41 (4) ◽  
pp. 354
Author(s):  
Risa Nofiani ◽  
Jorion Romengga ◽  
Titin Anita Zaharah
Keyword(s):  
Wheat Flour ◽  
Functional Properties ◽  
Absorption Index ◽  
Consumer Acceptability ◽  
The Sun ◽  
Gluten Free ◽  
Nypa Fruticans ◽  
Swelling Capacity ◽  
Different Types

Old nipah fruit endosperms (ONFEs) contain high carbohydrates that have a potency to be applied to make flour. In this study, we made flour from ONFEF and its cookies. This study aimed to characterize the functional properties of unbleached and bleached old nipah fruit endosperm flour (UONFEF and BONFEF) and to assess the consumer acceptability of ONFEF flour and gluten-free cookies made from UONFEF and BONFEF. UONFEF and BONFEF were prepared from the ONFEs. They were cut, dried and ground, and sieved to obtain the UONFEF. TheUONFEF was bleached using Na2S2O5 0.4% for 15 mins then filtered, and the precipitates were dried under the sun. The dried precipitates were sieved to obtain the BONFEF. Both of the flour types were analyzed in terms of their functional properties (bulk density, swelling power, solubility, swelling capacity, water absorption index, and viscosity) and were used to make gluten-free cookies. The following ingredients were prepared to make the the gluten-free cookies: 200 g of flour (each of the UONFEF, BONFEF, and commercial wheat flour (CWF, Segitiga Biru brand) as a control), 100 g of margarine, 60 g egg, 125 g of fine granulated sugar, and 2 g of vanillin. Margarine, egg, and fine granulated sugar were mixed using a hand mixer and added with the flour, blended, molded, then baked. Consumer’s acceptability of each type of flour and cookies from different types of flour was evaluated using semi-trained panelists. The bleached treatment (the BONFEF) caused differences of the flour, particularly in terms of the physical properties (particle size, color, and odor) from the unbleached treatment and rated thehighest score for the overall criteria. Besides, the functional properties of the UONFEF were significantly different (p < 0.05) from those of the BONFEF except for the rendement, SP, and viscosity. The gluten-free cookie made from the UONFEF was the most preferred by the panelists. Therefore, the UONFEF can be successfully used as a substitute flour of wheat flour to make cookies.

Manufacture and characterization of pasta made with wheat flour rendered gluten-free using fungal proteases and selected sourdough lactic acid bacteria

2014 ◽  
Vol 59 (1) ◽  
pp. 79-87 ◽  
Author(s):  
José Antonio Curiel ◽  
Rossana Coda ◽  
Antonio Limitone ◽  
Kati Katina ◽  
Mari Raulio ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Wheat Flour ◽  
Gluten Free

Functional Properties of Extrudates Prepared with Blends of Wheat Flour/Pinto Bean Meal with Added Wheat Bran

2007 ◽  
Vol 13 (4) ◽  
pp. 301-308 ◽  
Author(s):  
J.R. Hernández-Díaz ◽  
A. Quintero-Ramos ◽  
J. Barnard ◽  
R.R. Balandrán-Quintana
Keyword(s):  
Water Absorption ◽  
Response Surface ◽  
Wheat Flour ◽  
Functional Properties ◽  
Apparent Viscosity ◽  
Water Solubility ◽  
Protective Role ◽  
Absorption Index ◽  
Pinto Bean ◽  
Bean Meal

Blends made of wheat flour and bean meal at various levels of moisture and bran content, were subjected to extrusion cooking by varying temperature and screw speed. Extrudates were analysed for expansion index, bulk density, apparent viscosity, water absorption index and water solubility index using a second-order rotatable central composite design. Excepting water absorption index, functional properties were significantly affected ( p<0.05) by levels of moisture, bran or extrusion conditions. Expansion index decreased with increasing levels of moisture in the blends; for bran the effect was the inverse. Response surface solution for apparent viscosity was maximum at 24% levels of moisture, 209r.p.m., 180°C and 10% bran. For water absorption index the response surface solution was a saddle point, with a minimum at 29% levels of moisture, 232r.p.m., 177°C and 25% bran. The higher apparent viscosity and lower absorption index reflected minor damage to starch and proteins, which was attributed to a protective role of the added fibre.

scholarly journals Effect of inulin on dough and biscuit quality produced from different flours

2017 ◽  
Vol 6 (1) ◽  
Author(s):  
Maria S. Blanco Canalis ◽  
Alberto E. León ◽  
Pablo D. Ribotta
Keyword(s):  
Wheat Flour ◽  
Chemical Characterization ◽  
Retention Capacity ◽  
Baked Goods ◽  
Solvent Retention ◽  
Different Types ◽  
Dough Rheological Properties ◽  
Wheat Flours ◽  
Different Levels

One of the methods of improving the nutritional profile of baked-goods is the incorporation of dietary fibre (DF) to the formulation. However, DF retains more water than wheat flour, which affects dough rheological properties and thus the final product quality. Flour is the main ingredient in biscuits and contributes to the baked texture and shape of biscuits. There are large differences in quality among the flours from wheat cultivars and among non-wheat flours used for biscuit production. In previous works, different dietary fibres were tested and inulin was found to have a positive quality  effect on biscuits made from an all-purpose wheat flour without the need of introducing significant changes in dough properties. To know whether these results are extended to different types of flours that can be used for biscuit production, this paper aimed to analyse the effects of different levels of inulin incorporation on dough and biscuits quality made from three different wheat flours and one triticale flour. Chemical and physic-chemical characterization of the flour samples was performed and compared (moisture, ashes, gluten, solvent retention capacity (SRC) and protein content). Inulin was incorporated to biscuits formulation in two levels: 6 and 12% (wheat replacement). Dough and biscuits quality was measured by spread rate during baking and biscuit factor, texture and surface colour. Inulin incorporation increased dough spreading and biscuit factor and decreased biscuit hardness. The enhancing effect of inulin was observed in all flour. The results confirmed the effect of inulin on biscuits obtained with all flour assayed, despite the differences in flour quality that was tested.

scholarly journals The Effects of Watermelon Rind Flour on the Functional and Proximate Properties of Wheat Bread

2020 ◽  
Vol 45 (5) ◽  
Author(s):  
C. Imoisi ◽  
J.U. Iyasele ◽  
U.C. Michael ◽  
E.E. Imhontu
Keyword(s):  
Wheat Flour ◽  
Functional Properties ◽  
Absorption Capacity ◽  
Wheat Bread ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Watermelon Rind ◽  
Composite Flours ◽  
Swelling Capacity ◽  
Composite Bread

The present study was undertaken to develop bread from composite flours. Composite flours were prepared by blending wheat flour with watermelon rind flour in ratios of 100:0 (AB1), 90:10 (AB2), 80:20 (AB3), 70:30 (AB4) and 60:40 (AB5), respectively. This study was carried out to ascertain the effects of watermelon rind flour at different replacement levels (0%, 10%, 20%, 30%, 40%) on the proximate and functional properties of composite wheat bread. The results of proximate properties determination on wheat/flour blend gave low bulk densities of 0.54g/cm3 to 0.60g/cm3, high water absorption capacity of 2.389 to 3.044 g/g as well as a high swelling capacity of 5.764 to 7.610 g/g and a low oil absorption capacity of 1.608 to 2.150 g/g. The results of proximate composition of composite bread revealed an increase in % protein, % carbohydrate and % ash from 15.7% to 18.8%, 47.1% to 52.0% and 0.6% to 1.2% respectively and a subsequent decrease in % fat from 18.4% to 13.8. There was a reduction in energy density for composite bread. The functional properties of composite flours such as swelling capacity, water absorption capacity, oil absorption capacity and bulk density were increased with increase in the incorporation of watermelon rind flour with wheat flour. Thus, the results indicate that by incorporating watermelon rind flour, it is possible to enhance the nutritional quality, chemical and functional properties of bread.

scholarly journals Pasting, viscoelastic and rheological characterization of gluten free (cereals, legume and underutilized) flours with reference to wheat flour

2020 ◽  
Vol 57 (8) ◽  
pp. 2960-2966
Author(s):  
Sonal Patil ◽  
Sachin K. Sonawane ◽  
Manoj Mali ◽  
S. T. Mhaske ◽  
Shalini S. Arya
Keyword(s):  
Wheat Flour ◽  
Gluten Free ◽  
Rheological Characterization

scholarly journals Optimization and Characterization of Gluten-Free Formulation for the Development of Gluten Free Flatbread Using Underutilised Sources

2018 ◽  
Vol 6 (3) ◽  
pp. 678-689
Author(s):  
SONAL PATIL ◽  
Shalini S Arya
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Gluten Free ◽  
Dough Strength ◽  
Whole Wheat Flour ◽  
Sensory Acceptability ◽  
Whole Wheat ◽  
Sorghum Flour ◽  
Water Chestnut

This deals to study the effect of different underutilized, cheap and readily available flours from rice, sorghum, unripe banana, water chestnut and moong and their mixtures on dough, flatbread and sensory characteristic of gluten free flatbread. D-optimal mixture design approach was utilized for the study. Dough stickiness decreased with increasing concentration of unripe banana and sorghum flour. Dough strength was positively influenced by rice and moong flour. Tear force values were higher at higher sorghum concentration. Higher levels of sorghum and rice tend to possess higher scores for sensory acceptability. Optimum dough and flatbread qualities were obtained with the optimized sample (Gluten free formulation) containing flours from rice (60%), sorghum (10%), unripe banana (5%), water chestnut (15%) and moong (10%). Model was found to be valid statistically. Further, this mix was compared with whole wheat flour for pasting and rheological properties and found to possess comparable properties.

Electron microscopic characterization of diamond thin films and substrates for diamond heteroepitaxial growth

1989 ◽  
Vol 47 ◽  
pp. 592-593
Author(s):  
J.B. Posthill ◽  
R.P. Burns ◽  
R.A. Rudder ◽  
Y.H. Lee ◽  
R.J. Markunas ◽  
...  
Keyword(s):  
Thin Films ◽  
Wide Band ◽  
Deposition Process ◽  
Heteroepitaxial Growth ◽  
Electron Microscopic ◽  
Wide Band Gap ◽  
Lattice Matching ◽  
Different Types ◽  
Diamond Thin Films

Because of diamond’s wide band gap, high thermal conductivity, high breakdown voltage and high radiation resistance, there is a growing interest in developing diamond-based devices for several new and demanding electronic applications. In developing this technology, there are several new challenges to be overcome. Much of our effort has been directed at developing a diamond deposition process that will permit controlled, epitaxial growth. Also, because of cost and size considerations, it is mandatory that a non-native substrate be developed for heteroepitaxial nucleation and growth of diamond thin films. To this end, we are currently investigating the use of Ni single crystals on which different types of epitaxial metals are grown by molecular beam epitaxy (MBE) for lattice matching to diamond as well as surface chemistry modification. This contribution reports briefly on our microscopic observations that are integral to these endeavors.

Characterization of Different Types of Biomass Wastes Using Thermogravimetric and ICP-MS Analyses

2020 ◽  
Vol 70 (12) ◽  
pp. 4594-4600
Keyword(s):  
Thermogravimetric Analysis ◽  
Food Industry ◽  
Wood Waste ◽  
Biomass Ash ◽  
Minor Elements ◽  
Ms Analysis ◽  
Icp Ms ◽  
Different Types

The purpose of this study was to characterize some types of biomass wastes resulted from different activities such as: agriculture, forestry and food industry using thermogravimetric and ICP-MS analyses. Also, it was optimized an ICP-MS method for the determination of As, Cd and Pb from biomass ash samples. The ICP-MS analysis revealed that the highest concentration of metals (As, Cd, Pb) was recorded in the wood waste ash sample, also the thermogravimetric analysis indicated that the highest amount of ash was obtained for the same sample (26.82%). The biomass wastes mentioned in this study are alternative recyclable materials, reusable as pellets and briquettes. Keywords: ash, biomass, ICP-MS, minor elements, TG

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