scholarly journals Use of Clerodendrum volubile in wheat bread: impact on antioxidant, proximate, minerals and sensory properties

2021 ◽  
Vol 25 (2) ◽  
pp. 233-242
Author(s):  
Kayode Olayele Karigidi ◽  
Emmanuel Sina Akintimehin ◽  
Faith Esther Ogunbameru ◽  
Foluso Olutope Adetuyi
Keyword(s):  
Wheat Flour ◽  
Antioxidant Properties ◽  
Mineral Elements ◽  
Wheat Bread ◽  
Consumer Acceptability ◽  
Bread Making ◽  
Crude Fibre ◽  
Sensory Acceptability ◽  
Level 1 ◽  
Dose Dependent

Abstract This study is designed to evaluate the effect of wheat flour substitution with Clerodendrum volubile at different level (1, 3, 5 and 10%) on antioxidant, proximate, mineral and sensory acceptability of wheat bread. The wheat flour was substituted with CVLP at different level (1, 3, 5, and 10%) in the baking of the wheat bread. The inclusion of CVLP led to significant (p < 0.05) and dose dependent increases in the polyphenol contents and antioxidant properties of the CVLP-substituted bread. Also, there were significant (p < 0.05) increments in the crude fibre, crude ash and many mineral elements of the CVLP-substituted breads. Antinutrient (tannins and oxalate) contents of the wheat bread substituted with 10% CVLP were significantly higher (p < 0.05) than the wheat bread. Consumer acceptability of the substituted breads showed that wheat bread with 5% CVLP inclusion has the best acceptance. Therefore, 5% CVLP inclusion is recommended as a suitable level in the bread making.

scholarly journals Physical, Textural, Rheological, and Sensory Characteristics of Amaranth-Based Wheat Flour Bread

2020 ◽  
Vol 2020 ◽  
pp. 1-9
Author(s):  
Sahreen Nasir ◽  
Farhana Mehraj Allai ◽  
Murtaza Gani ◽  
Shaiq Ganaie ◽  
Khalid Gul ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Loss Modulus ◽  
Antioxidant Properties ◽  
Rheological Parameters ◽  
Wheat Bread ◽  
Total Phenolic ◽  
Water Retention Capacity ◽  
Loaf Volume ◽  
Crude Fibre ◽  
Amaranth Flour

In this study, the chemical composition, colour analysis, and antioxidant properties of flour and bread were analysed. We also examined the rheological properties of dough and proximate, colour, textural, and organoleptic properties of amaranth wheat bread. Wheat flour was replaced by amaranth flour (AF) at 0-15% levels (100 : 0, 95 : 5, 90 : 10, and 85 : 15, respectively). AF supplementation increased the moisture (31.06 to 33.24%), ash (0.92 to 1.51%), protein (12.17 to 13.11%), fat (2.16 to 2.77%), and crude fibre content (1.11 to 1.72%) of the bread while the nitrogen-free extract and alkali water retention capacity decreased from 52.58 to 47.65% and 136.00 to 112.02%, respectively. The antioxidant activity evaluated by DPPH, FRAP, and total phenolic content was reduced with increased levels of AF. A significant impact on the physical properties like the weight of bread (increased from 474.00 to 489.30 g), height (went down from 80.00 to 74.33 cm), loaf volume (decreased from 1580.00 to 1518.30 cm3), and specific volume (reduced from 3.32 to 3.10 cm3 g-1) was observed with the replacement of wheat flour. Textural measurement depicted that hardness, chewiness, gumminess, springiness, and cohesiveness increased with the substitution of amaranth flour. Rheological parameters like complex viscosity, loss modulus, and storage modulus were also observed in all dough samples. Bread samples with 5%, 10%, and 15% of AF showed lower yellowness ( b ∗ ) and higher lightness ( L ∗ ) and redness ( a ∗ ) values for crust colour while lower L ∗ and higher a ∗ and b ∗ values for crumb colour. The bread prepared by replacing 5% and 10% of AF is nutritionally as well as sensorially acceptable.

scholarly journals Physico-Chemical and Sensory Properties of Wheat Bread Supplemented With Mustard Flour

2018 ◽  
Vol 75 (1) ◽  
pp. 82
Author(s):  
Adriana PĂUCEAN ◽  
Simona MAN ◽  
Sevastiţa MUSTE ◽  
Anamaria POP ◽  
Simona CHIȘ ◽  
...  
Keyword(s):  
Protein Content ◽  
Sensory Evaluation ◽  
Wheat Flour ◽  
Ash Content ◽  
Wheat Bread ◽  
Mustard Seed ◽  
Bread Making ◽  
Overall Acceptability ◽  
Seed Flour ◽  
Physico Chemical

The aim of this investigation was to incorporate mustard flour into bread in order to improve its quality. For this purpose, wheat flour 650 type for bread making was replaced with mustard seed flour at the level of 5, 7 and 10%. Bread quality through physico-chemical and sensory characteristics was analyzed and compared to those of bread without mustard flour. The protein content of mustard flour bread increased with 5.03% as a result of mustard flour incorporation, coupled with an increase in ash content. Sensory evaluation results revealed that the sample containing 7% mustard flour scored highest in most of the attributes including overall acceptability. The study reveals that incorporation of 7% mustard flour gave desirable results in terms of phisyco-chemical and sensory caracteristics of mustard flour fortified bread.

Valorisation of the Brewers’ Spent Grain Through Sourdough Bread Making

2017 ◽  
Vol 13 (10) ◽  
Author(s):  
Iuliana Aprodu ◽  
Alina Beatrice Simion ◽  
Iuliana Banu
Keyword(s):  
Antioxidant Properties ◽  
Wheat Bread ◽  
Total Phenolic ◽  
Bread Making ◽  
Sourdough Bread ◽  
Spent Grain ◽  
Starch Gel ◽  
Starch Retrogradation ◽  
The Stability ◽  
Dough Development Time

AbstractThe effect of brewers’ spent grain addition on the thermo-mechanical properties of white and wholemeal wheat flour was investigated. The possibility to improve bread quality and antioxidant properties by using the sourdough fermentation was also considered. Increasing the level of brewers’ spent grain caused the increase of water absorption from 58.1 to 65.2% and from 63.8 to 73.6% in case of white and wholemeal flour, respectively. Similarly, the dough development time increased from 1.27 to 6.18 min, and from 3.37 to 5.42 min. Starch gelatinization significantly increased (p<0.05), while the stability of starch gel, starch retrogradation, and cooking setback significantly decreased (p<0.05) with the level of brewers’ spent grain. The specific volume of the wheat bread significantly decreased (p<0.05) and crumb hardness increased (p<0.05) by incorporation of brewers’ spent grain. Sourdough addition improved bread characteristics and the total phenolic content and antioxidant activity of the bread with brewers’ spent grain.

scholarly journals Physicochemical, antioxidant and sensory characteristics of cookies supplemented with different levels of spent coffee ground extract

Food Research ◽  
2020 ◽  
Vol 4 (4) ◽  
pp. 1181-1190
Author(s):  
A.A. Azuan ◽  
Z. Mohd Zin ◽  
Hasmadi M. ◽  
N.D. Rusli ◽  
M.K. Zainol
Keyword(s):  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Water Extract ◽  
Total Phenolic ◽  
Crude Fibre ◽  
Antioxidant Power ◽  
Sensory Acceptability ◽  
Antioxidant Content ◽  
Spent Coffee Ground

Spent coffee grounds (SCG) are the primary by-product of coffee production which still contains functional properties with high natural antioxidant components. It can be extracted using ultrasonic-assisted techniques and then integrated into baking products such as cookies. This research is aimed to measure the physicochemical and sensory acceptability of cookies incorporated with SCG extract. Extraction of SCG was done using water through ultrasonic extraction following incorporated SCG water extract into cookies. Six different formulations were developed using different amount of SCG extract (A-control 0%, B-0.27%, C-0.52%, D-0.80%, E-1.07% and F-1.33%). Physicochemical properties (antioxidant properties, colour profile, texture, moisture, sugar, fat, protein, ash, calorie and texture profile) and the sensory acceptability of SCG extract cookies was observed. Total phenolic content (TPC) was used to quantify the antioxidant content while the antioxidant activity was measured using 2,2-diphenyl-2-picrylydrazyl radical scavenging activity assay (DPPH) and ferric reducing antioxidant power (FRAP) assays. Results show that decreasing in lightness (L*) and yellowness (b*) with the increasing percentage of SCG extract were observed. In contrast with L* and a* value, the b* value of cookies was increased with the increasing percentage of SCG extract. Formulation E (1.07% SCG extract) showed the highest percentage in almost all proximate analysis such as 6.49±0.39 moisture, 2.11±0.22 ash, 20.42±0.74 crude fat, 8.13±0.05 crude protein and 4.37±0.04 crude fibre content. The highest amount of antioxidant content was depicted by the formulation D cookie (1.72±0.04 mg GAE/g). The best antioxidative activity was found in formulation E (7.80±0.27 DPPH inhibition and 0.02 abs by FRAP analysis). Sensory acceptance revealed that formulation E (1.33%) cookies were more accepted by the panellists. It is interesting to note that SCG can serve as one of the ingredients for cookie production that showed significant effects on the physicochemical and organoleptic properties of the final products.

scholarly journals Industrial Potential of Two Varieties of Cocoyam in Bread Making

2012 ◽  
Vol 9 (1) ◽  
pp. 451-464 ◽  
Author(s):  
Nnabuk O. Eddy ◽  
Emmanuel Essien ◽  
Eno E. Ebenso ◽  
Richard A. Ukpe
Keyword(s):  
Sensory Evaluation ◽  
Wheat Flour ◽  
Proximate Composition ◽  
Specific Volume ◽  
Control Sample ◽  
Wheat Bread ◽  
Physical Parameters ◽  
Bread Making ◽  
Substitution Level ◽  
Xanthosoma Sagittifolium

The evaluation of the chemical (proximate composition, mineral composition, toxicant composition and vitamin composition), nutritional and industrial potentials of two varieties of cocoyam (Xanthosoma sagittifolium (XS) andColocasia esculenta (CE) were carried out using recommended methods of analysis. Baking trials were conducted with the two varieties of cocoyam at different levels of substitution (20%, 30% and 50%). The produced bread samples were analyzed for their physical parameters and proximate composition. Sensory evaluation test was also carried out on the produced bread. The result of the analysis showed that the preferred bread in terms of loaf weight, volume and specific volume was given by sample I (control sample) containing 100% wheat flour with a specific volume of 3.54 cm3/g. This was closely followed by sample A with specific volume of 3.25 cm3/g containing 20% substitution level ofCE. Sample H containing 50% substitution level ofXSwith specific volume of 2.58 cm3/g gave the poorest performance. The sensory evaluation result further revealed that apart from the 100% wheat flour based sample I, sample D with 20% substitution level ofXSwas rated good and maintained better performance amongst the cocoyam varieties while samples G and C with 100% and 50% substitution level ofCErespectively were rated the poorest. The proximate composition of the bread samples was also carried out.CE, XSand wheat bread samples (100%) recorded 15.0633±1.4531, 12.1133±1.5975 and 11.2867±0.7978 respectively for the moisture content.XSbread recorded the highest carbohydrate content of 45.0133±3.0274. In terms of ash,CEbread recorded the highest value of 31.4367±1.6159 while wheat bread recorded the highest value for protein i.e. 20.6033± 0.8113.XSperformed better in terms of crude fat and energy value of 12.2967± 0.8914 and 371.5367 respectively. The use of cocoyam - wheat flour mixture in producing composite bread is therefore strongly recommended from this study.

scholarly journals Effect of Hulless Barley Flours on Dough Rheological Properties, Baking Quality, and Starch Digestibility of Wheat Bread

2021 ◽  
Vol 8 ◽  
Author(s):  
Liwei Yu ◽  
Yanrong Ma ◽  
Yiyue Zhao ◽  
Yilin Pan ◽  
Renmei Tian ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Wheat Variety ◽  
Starch Digestibility ◽  
Wheat Bread ◽  
Bread Making ◽  
Hulless Barley ◽  
Nutritional Compounds ◽  
Stability Time ◽  
Dough Rheological Properties

Hulless barley (Hordeum vulgare L.), also known as highland barley, contains nutritional compounds, such as β-glucan and polyphenol, which can be added to wheat flour to improve the dough nutritional quality. In this study, different formulated dough samples were obtained by individually adding four hulless barley flours into flour of a wheat variety (Jimai 44, designated as JM) which has very strong gluten. The effects of hulless barley supplementation on gluten structure, dough rheological properties, bread-making properties, and starch digestibility were assessed. The results showed that compared with JM dough, substitution of hulless barley flour to wheat flour at levels ranging from 10 to 40% negatively affected gluten micro-structure and dough mixing behavior, because the cross-links of gluten network were partially broken and the dough development time and stability time were shortened. For the hulless barley-supplemented bread, specific volume was significantly (P &lt; 0.05) increased while springiness was not greatly changed. Furthermore, the hydrolysed starch rate in hulless barley-supplemented bread was decreased, compared with that in JM bread. Importantly, the contents of β-glucan, polyphenols and flavonoids in hulless barley-supplemented bread were 132.61–160.87%, 5.71–48.57%, and 25–293.75% higher than those in JM bread, respectively. Taken together, the hulless barley-supplemented bread has been fortified with enhanced nutritional components, more desirable bread-making quality, and improved starch hydrolytic properties, which shows a great potential to use hulless barley as a health supplement.

scholarly journals Proximate Compositions, Anti-Nutritional Factors and Minerals Content of Composite Flours and Bread from Blends of Wheat-Anchote-Soyabean Flours

2018 ◽  
Vol 3 (1) ◽  
Keyword(s):  
Condensed Tannin ◽  
Wheat Bread ◽  
Nutritional Content ◽  
Tannin Content ◽  
Bread Making ◽  
Crude Fibre ◽  
Nutritional Factors ◽  
Level Increase ◽  
Composite Flours ◽  
Gross Energy

The uses of wheat-Anchote-soyabean composite flours for bread making were not common at all. The aim of the study was to analyze nutritional content of Anchote-soyabean-wheat composite flours and its breads. The wheat flour was substituted by Anchote-soyabean flour at levels of 0, 10, 20, 30, 40 and 50%. The developed breads were subjected to proximate, minerals and anti- nutritional factor. The data were analyzed using SAS software version 9. Analysis of composite bread proximate composition revealed that the moisture, ash, crude fibre and crude protein contents increased significantly (p<0.05) from 100% wheat bread (30.90)%, (1.8)%, (1.36)% and (10.4) to 50% Anchote-soyabean substituted bread which had (36.0)%, (3.02)%, (3.53)%, and (12.05)%, respectively. On the other hand, the crude fat, utilizable carbohydrate and gross energy contents varied significantly (P≤0.05) from 100% wheat bread (1.77)%, (53.72)% and (272.62) % to 50% Anchote-soyabean substituted bread which had (1.50)%, (43.89)% and (237.34)%, respectively. Wheat bread had the lowest phytate and condensed tannin content (129.56) and (84.17) mg/100g, respectively. Whereas, 50% Anchote-soyabean substituted bread had the highest phytate and condensed tannin content (245.37) and (194.30) mg/100g, respectively. The mineral content of the bread also indicated that Ca and Zn contents increased with increasing Anchote-soyabean substituted bread from (29.27) to (35.93) mg/100g and (0.83) to (1.14) mg/100g, respectively. While the Mg content was decreased with increasing Anchote-soyabean substituted bread from 9.42 to 8.25 mg/100g. The nutritional content of wheatAnchote-soyabean composite flours bread was nutrient dense product, while its anti-nutritional factors level increase with increasing Anchote-soyabean substitutes.

scholarly journals Evaluation of suitability of substituting wheat flour with sweet potato and tiger nut flours in bread making

2016 ◽  
Vol 1 (1) ◽  
Author(s):  
Chinelo V. Ezeocha ◽  
Nnenna A. Onwuneme
Keyword(s):  
Sweet Potato ◽  
Wheat Flour ◽  
Nutritional Quality ◽  
Fibre Content ◽  
Partial Substitution ◽  
Loaf Volume ◽  
Bread Making ◽  
Crude Fibre ◽  
Potential Health ◽  
Significant Difference

AbstractThe study was carried out to assess the nutritional quality and palatability of bread after partially substituting wheat flour (WF) with sweet potato (SF) and tiger nut (TF) flours. Sweet potato (yellow fleshed) and tiger nut flours were used to substitute wheat flour at 5, 10, 15 and 20% level each. The bread quality of each of these composite flours evaluated on the basis of their nutritional quality, physical properties and acceptability by consumers. The findings indicate slight decrease in the protein content of the bread samples with increasing sweet potato and tiger nut supplementation (6.97% in 100% wheat flour to 3.80% in 20% level of substitution) while crude fibre content increased with increased sweet potato and tiger nut substitution (2.29% in 100% WF to 2.80% in 20% substitution) but there was no significant change (<0.05) in the ash and fat contents. Carbohydrate which was the major component ranged from 73.47 – 79.42%. Findings on the study on the functional properties showed that water absorption capacity increases with increase in the level of sweet potato and tiger nut substitution (0.54g/ml in 100% WF to 1.12g/ml in 20% level of substitution). The loaf volume and specific volume of the bread samples decreased significantly with increase in the level of substitution with sweet potato and tiger nut and it ranged from 320cm3 (in 100% wheat flour) – 216cm3 (in 20% substitution) and 1.55cm3/g (in 100% wheat flour) to 0.98cm3/g (in 20% level of substitution) respectively. Bread from 100% wheat flour scored the highest in all the sensory properties evaluated. There was no significant difference between the control and bread from 5% level of substitution in terms of all the sensory parameters evaluated however bread from higher levels of substitution varied significantly with the control. All the bread samples were acceptable in all the parameters evaluated except bread from 20% level of substitution. The study concludes the potential health and sensory benefits of partial substitution of sweet potato and tiger nut to wheat flour in bread making through improved fibre content, improved taste and to promote sweet potato and tiger nut utilization.

scholarly journals Nutrient Composition and Sensory Properties of Wheat Bread Substituted with Defatted and Undefatted Cashew Kernel (Anacardium occidentale Linn.) Flours

2020 ◽  
pp. 28-39
Author(s):  
N. J. T. Emelike ◽  
L. I. Barber ◽  
M. D. Deebom
Keyword(s):  
Amino Acid ◽  
Wheat Flour ◽  
Protein Quality ◽  
Amino Acid Profile ◽  
Proximate Analysis ◽  
Hydraulic Press ◽  
Nutrient Composition ◽  
Sensory Properties ◽  
Wheat Bread ◽  
Crude Fibre

This study was undertaken to investigate the nutrient composition and sensory properties of wheat flour bread substituted with defatted and undefatted cashew kernel flours. Cashew kernel was processed into flour and thereafter divided into two portions. One portion was left undefatted while the other portion was defatted using a hydraulic press. Bread was prepared from the blends of wheat and defatted/undefatted cashew kernel flours using 90:10, 80:20, 70:30, of wheat flour to defatted cashew kernel flour (DCF) and wheat flour to undefatted cashew kernel flour (UCF), and 100% wheat flour as control. Bread samples were subjected to sensory evaluation within 30 minutes of production. Proximate analysis and amino acid profile of the bread samples were carried out using standard methods. Result of the proximate analysis of the bread samples revealed a significant (p<0.05) increase in ash (1.05-2.19%), protein (8.46-34.22%) and crude fibre (1.85-6.20%) with a corresponding decrease in moisture (11.05-21.28%) and carbohydrate contents (57.21-36.37%) as substitution of wheat flour with DCF and UCF increased. Amino acid analysis revealed that wheat/DCF composite breads were significantly (p<0.05) higher in lysine (7.00 g/100 g), phenyl alanine (3.99 g/100 g), tryptophan (0.89 g/100 g), valine (4.33 g/100 g) and methionine (1.47g/100 g) than the wheat/UCF composite bread. Similarly, wheat/DCF composite breads were significantly (p<0.05) higher in proline (3.45 g/100 g), arginine (5.68 g/100 g), tyrosine (3.78 g/100 g), alanine (4.25 g/100 g), glutamic acid (11.81 g/100 g), glycine (3.06 g/100 g), serine (4.00 g/100 g) and aspartic acid (7.32 g/100 g) indicating higher protein quality in the wheat/DCF composite breads than in wheat/UCF composite breads. Bread samples substituted with 10% UCF and 20% DCF compared favourably with the control wheat flour bread for taste, crust, colour and general acceptability. Therefore, it is recommended to use a level of substitution of 10% UCF and 20% DCF for the production of bread of adequate nutritional and sensorial qualities.

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