scholarly journals Addition of brewing spent grains from malt and rice adjunct to the formulation of high fiber biscuit: effects of particle size of brewing spent grains on the product quality

Food Research ◽  
2020 ◽  
Vol 4 (5) ◽  
pp. 1480-1486
Author(s):  
T.T.T. Tran ◽  
N.M.N. Ton ◽  
N.D.D. Le ◽  
V.V.M. Le
Keyword(s):  
Particle Size ◽  
Dietary Fiber ◽  
Wheat Flour ◽  
Phenolic Content ◽  
Control Sample ◽  
Partial Replacement ◽  
Recovery Yield ◽  
High Fiber ◽  
Spent Grains ◽  
Sensory Score

Brewing spent grains are considered as a dietary fiber source in the making of many food products. In this study, brewing spent grains from malt and rice adjunct were dried, sieved and mixed with wheat flour in the making of high fiber biscuit. The impacts of particle size of brewing spent grains to the proximate composition, the physical properties and the sensory score of the obtained biscuit were investigated. When the pore size of the brewing spent grains sieve was reduced from 0.60 to 0.21 mm, the protein content of the biscuit sample was enhanced, the total fiber content was decreased while the lipid, ash and phenolic content was similar to that of the control sample. Reduction in particle size of brewing spent grains also led to increased thickness and sensory score of the product; however, the biscuit hardness remained constant. With the recovery yield of 85.6%, the brewing spent grains passed through 0.40 mm sieve were an appropriate dietary fiber source for partial replacement of wheat flour in the high fiber biscuit production.

scholarly journals Nutritional, Sensory, Texture Properties and Volatile Compounds Profile of Biscuits with Roasted Flaxseed Flour Partially Substituting for Wheat Flour

2021 ◽  
Vol 11 (11) ◽  
pp. 4791
Author(s):  
Simona Maria Man ◽  
Laura Stan ◽  
Adriana Păucean ◽  
Maria Simona Chiş ◽  
Vlad Mureşan ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Phenolic Content ◽  
Control Sample ◽  
Positive Influence ◽  
Partial Replacement ◽  
Total Phenolic ◽  
Volatile Profile ◽  
Texture Properties ◽  
Flaxseed Flour ◽  
Spread Factor

The study aimed at assessing effects of partial replacement (0–40%) of wheat flour with roasted flaxseed flour (RFSF) on the quality attributes of biscuits. Nutritional, antioxidative, volatile and sensory properties, as well as texture analysis and the contents of macroelements and microelement were studied. Increasing RFSF content in biscuits resulted in a significant increase (p < 0.05) in protein (from 8.35% to 10.77%), fat (from 15.19% to 28.34%) and ash (from 1.23% to 2.60%) while the hardness and spread factor of the biscuits decreased with the increased level of roasted flaxseed flour. Moreover, the addition of 40% RFSF registered a positive influence on the fibre content of the final baked biscuits, increasing its value about 6.7-fold than in the control sample. Total phenolic content, antioxidant activity and biscuits’ aroma volatile profile increased their amounts with RFSF addition. The nutritional, textural and sensorial results of the present study demonstrated that 25% RFSF could be added in the biscuits manufacturing without affecting the biscuits aftertaste, offering promising healthy and nutritious alternative to consumers.

scholarly journals Use of wheat flour and spent coffee grounds in the production of cookies with high fiber and antioxidant content: Effects of spent coffee grounds ratio on the product quality

2021 ◽  
Vol 947 (1) ◽  
pp. 012044
Author(s):  
Trấn Thi Thu Trà ◽  
Lê Nguyên Phúc ◽  
Võ Thi Ngoc Yến ◽  
Lê Thánh Sang ◽  
Nguyễn Thi Anh Thu ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Wheat Flour ◽  
Composite Flour ◽  
Spent Coffee Grounds ◽  
High Fiber ◽  
Overall Acceptability ◽  
Antioxidant Content ◽  
Coffee Grounds ◽  
Sensory Score ◽  
Spent Coffee Ground

Abstract Spent coffee ground (SCG) is the main by-product of the instant coffee industry. In this study, wheat flour and dried SCG powder were used in the production of cookies with high fiber and antioxidant content. The objective of the study was to evaluate the effects of SCG ratio in the cookie formulation on nutritional quality, physical properties and sensory overall acceptability of the product. SCG is a rich source of dietary fiber. In 100 g dry weight of SCG, the total fiber and phenolic contents were 76.6 ± 0.58% and 3828±12 mg GAE/100g dry basis, respectively. When the SCG ratio increased from 0 to 0.25 of the composite flour weight, the dough had increased hardness and reduced adhesiveness, cohesiveness and springiness. An increase in the SCG ratio in the cookie formulation also decreased the diameter and thickness of the product but enhanced its hardness. Cookie samples supplemented with SCG had higher dietary fiber and phenolic content as well as a higher antioxidant activity than the control sample. Cookie samples were considered as high fiber food when the SCG ratio was 0.1 or higher. The use of SCG reduced the overall acceptability of cookies. When the ratio of SGC powder varied from 0.1 to 0.2, a sensory score of the obtained cookies was acceptable.

scholarly journals The Influence of Extruded Sugar Beet Pulp on Cookies' Nutritional, Physical and Sensory Characteristics

2021 ◽  
Vol 13 (9) ◽  
pp. 5317
Author(s):  
Sonja Simić ◽  
Jovana Petrović ◽  
Dušan Rakić ◽  
Biljana Pajin ◽  
Ivana Lončarević ◽  
...  
Keyword(s):  
Particle Size ◽  
Sugar Beet ◽  
Dietary Fiber ◽  
Wheat Flour ◽  
Nutritional Quality ◽  
Sugar Beet Pulp ◽  
Sensory Characteristics ◽  
Total Dietary Fiber ◽  
Beet Pulp

Sugar beet pulp (SBP) is a by-product of the sugar industry in which the dietary fiber content ranges from 73% to 80%. Compared to cereal fibers mainly used in biscuit production, sugar beet fibers are gluten free and have a perfect ratio of 2/3 insoluble fiber. In this work, sugar beet pulp was extruded with corn grits (ratios of corn grits to sugar beet pulp in extrudates were 85:15, 70:30, and 55:45), and the obtained sugar beet pulp extrudates (SBPEs) were used for improving the nutritional quality of cookies. The wheat flour in cookies was replaced with SBPEs in the amount of 5, 10, and 15%. The influence of three factors (the percentage of sugar beet pulp in the SBPEs, the size of the SBPE particles, and the percentage of wheat flour substituted with SBPEs) and their interactions on the nutritional quality of cookies, as well as their physical and sensory characteristics are examined using the Box–Behnken experimental design. The addition of extruded sugar beet pulp (SBPEs) significantly increased the amount of total dietary fiber and mineral matter of cookies. On the whole, the addition of SBPEs increased cookie hardness, but the hardness decreased with an increase in extrudate particle size. Sensory characteristics (except for the taste) were the most influenced by extrudate particle size.

scholarly journals Addition of Broad Bean Hull to Wheat Flour for the Development of High-Fiber Bread: Effects on Physical and Nutritional Properties

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1192 ◽  
Author(s):  
Qianqian Ni ◽  
Viren Ranawana ◽  
Helen E. Hayes ◽  
Nicholas J. Hayward ◽  
David Stead ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Wheat Flour ◽  
Specific Volume ◽  
Broad Bean ◽  
Textural Properties ◽  
Volume Density ◽  
Fiber Content ◽  
Enzyme Linked Immunosorbent Assay ◽  
Secondary Product ◽  
High Fiber

The seed coat (hull) of broad bean (Vicia faba) (BBH) is a significant secondary product of processing with a promising nutritional profile. Bean hull has a high fiber content (49%), yet it remains underexploited as an ingredient by the food industry. This study investigated the potential of this secondary product to partially replace wheat flour for the development of high-fiber breads. Bread formulations with a range of supplementation levels (0%, 11%, 21% and 31%) were developed and tested for their nutritional and physical properties. The proximate composition of breads revealed that at 31% replacement, the fiber content was 19.19 g/100 g bread, which was significantly higher (p < 0.05) than control breads (3.62 g/100 g bread). The physical (specific volume, density and color) and textural properties of breads were affected by the addition of bean hull. Specific volume and hardness of breads were significantly reduced at ≥21% replacement compared to the control, which may reduce acceptability of the product by some consumer groups. Enzyme-linked immunosorbent assay (ELISA) showed that the gluten content of breads was significantly reduced with bean hull addition (62% depletion for 31% replacement). At 11%, 21% and 31% replacement, one portion (80 g of bread) contains 6.8 g, 11.6 g and 15.3 g of dietary fiber, respectively, which contributes 23%, 38% and 51% of the recommended daily fiber intake (30 g/day). In conclusion, bean hull can be a valuable source of dietary fiber in bread formulations. The study showed BBH could be used to replace up to 21% of the wheat flour without significantly impacting on bread texture and volume.

The use of semi-finished products from whole-ground sprouted grain in the production of sweet dishes

2022 ◽  
pp. 12-15
Author(s):  
Александр Валерьевич Арисов ◽  
Ольга Викторовна Чугунова ◽  
Владислав Михайлович Тиунов
Keyword(s):  
Particle Size ◽  
Vitamin C ◽  
Dietary Fiber ◽  
Nutritional Value ◽  
Control Sample ◽  
Scientific Research ◽  
Fat Content ◽  
Complete Replacement ◽  
Biological Value ◽  
Energy Value

В статье представлены результаты научных исследований по разработке рецептуры и технологии пудинга с использованием полуфабриката из цельносмолотого пророщенного зерна (ППЗ), в состав которого входят измельченные пророщенные зерна (пшеница - 14 %, рожь - 44 %, ячмень - 14 %, овес - 28 %) с размером частиц 200-400 мкм. Результаты исследования пищевой ценности ППЗ указывают на высокое содержание белка (12,4 %), пищевых волокон (11,7 %), жиров (2,9 %), витамина С (5,9 мг/100 г), энергетическая ценность составляет 321,1 ккал. Целью исследования является разработка рецептур и технологии пудинга с использованием полуфабриката из цельносмолотого пророщенного зерна вместо традиционных ванильных сухарей. Изучена возможность замены основного рецептурного компонента сухарей ванильных на ППЗ в рецептуре пудинга сухарного. Образец № 1 - пудинг с 25 %-ной заменой сухарей ванильных на ППЗ, образец № 2 - 50 %, образец № 3 - 75 %, образец № 4 - 100 %. В рецептуру пудинга из ППЗ был добавлен ванилин для формирования соответствующего вкуса. Установлено, что по органолептическим и физико-химическим показателям наиболее сбалансированным является образец с полной заменой ванильных сухарей на ППЗ. Кроме того, разработанный образец обладает меньшим содержанием жиров (на 16,7 %), по сравнению с контрольным образцом, уменьшилось содержание углеводов: моно- и дисахаридов (на 11,1 %), крахмала (на 9,3 %). Также увеличилось содержание пищевых волокон (на 457,1 %). Использование предложенного полуфабриката в технологии сладких блюд позволит не только расширить ассортимент, но и повысить пищевую и биологическую ценность изделия. The article presents the results of scientific research on the development of the formulation and technology of pudding using a semi-finished product from whole-ground sprouted grains (SPSG), which includes crushed sprouted grains (wheat - 14 %, rye - 44 %, barley - 14 %, oats - 28 %) with a particle size of 200-400 microns. The results of the study of the nutritional value of SPSG indicate a high content of protein (12.4 %), dietary fiber (11.7 %), fat (2.9 %), vitamin C (5.9 mg / 100 g), energy value is 321.1 kcal. The aim of the research is to develop recipes and technology for pudding using, instead of traditional vanilla rusks, a semi-finished product from whole-ground sprouted grains. The possibility of replacing the main recipe component of vanilla rusks with SPSG in the recipe for rusks pudding has been studied. Sample No. 1 - pudding with a 25 % replacement of vanilla rusks with SPSG; sample No. 2 - 50 %; sample No. 3 - 75 %; sample no. 4-100 %. Vanillin was added to the SPSG pudding formulation to create the appropriate flavor. It has been established that in terms of organoleptic and physicochemical indicators, the most balanced sample is with a complete replacement of vanilla rusks at the SPSG. In addition, the developed sample has a lower fat content (by 16.7 %) compared to the control sample, the content of carbohydrates decreased: mono- and disaccharides (by 11.1 %), starch (by 9.3 %). The content of dietary fiber also increased (by 457.1 %). The use of the proposed semi-finished product in the technology of sweet dishes will not only expand the range, but also increase the nutritional and biological value of the product.

scholarly journals Use copra meal as a partial substitute for wheat flour in fiber-rich biscuits

2021 ◽  
Vol 4 (2) ◽  
pp. first
Author(s):  
Võ Tấn Phát ◽  
Lê Văn Việt Mẫn ◽  
Trần Thị Thu Trà ◽  
Nguyệt Nữ Minh Tôn
Keyword(s):  
Wheat Flour ◽  
Dry Matter ◽  
Current Trend ◽  
Control Sample ◽  
Enzyme Concentration ◽  
Fiber Content ◽  
Soluble Fiber ◽  
Copra Meal ◽  
High Fiber ◽  
Defatted Copra Meal

Biscuits, which are loved by many consumers, often provide a high level of energy because they are rich in sugar, flour, fat and low in fiber. Fiber plays an important role in preventing constipation, cardiovascular diseases and obesity, so the current trend of manufacturers is to create high-fiber biscuit lines. Defatted copra meal (DCM) is a rich source of fiber and is added to biscuits to increase the fiber content of the cake. In this study, defatted copra meal, after being hydrolysed with the enzyme Cellulast1.5L (HDCM), will be used to replace wheat flour with different ratios, from 10% to 40%, in fiber rich biscuit recipe. The hydrolysis of DCM was carried out with an enzyme concentration of 5U/g dry matter, for 30 minutes. The obtained HDCM has a soluble fiber (SDF) content of 7.3% dry matter, an increase of 2.43 times compared to the DCM sample. At the same time, the ratio between insoluble fiber and soluble fiber (IDF/SDF) of HDCM also decreased by 2.64 times compared to this ratio of DCM. The chemical composition, hardness, physical and sensory parameters of biscuits were used to evaluate the effect of hydrolyzed copra meal replacement rate. When increasing the percentage of HDCM from 20-40%, the total fiber content of biscuits increased 1.7- 5.9 times compared with the control sample. The HDCM substitution rates of 20% and 30%, for biscuits with acceptable taste scores of 5.7 and 5.0, respectively, with total fiber content of 9.0 and 15.5%, respectively, are suitable for manufactures fiber-rich biscuits.

scholarly journals Development of lasagna pasta with partial replacement of wheat flour by cassava flour and addition of eggplant

2016 ◽  
Vol 7 (1) ◽  
pp. 68
Author(s):  
VALERIA DIVENKA ◽  
Ernesto Quast
Keyword(s):  
Dietary Fiber ◽  
Wheat Flour ◽  
Healthy Food ◽  
Fiber Content ◽  
Partial Replacement ◽  
Cassava Flour ◽  
Physical Chemical ◽  
The Mean ◽  
Fresh Pasta

Wheat flour is widely used in human feeding. However, the production to supply internal demand is not sufficient in Brazil. In this context, this work aims the production and evaluation of lasagna pasta with partial replacement of wheat flour (FT) by cassava flour (FM). This way, Brazil's dependence of imported wheat can be reduced and a new and healthy food alternative can be produced from cassava. Fiber content of the product was increased adding 10% (dry basis) of eggplant flour (FB). Three fresh pasta of lasagna were developed with the following composition: M1 (control): 100% FT; M2: 60% FM; M3: 60% FM + 10% FB. Formulations M2 and M3 were characterized physical, chemical and physico-chemically. The results of fresh pasta M2 and M3 composition of showed that the product produced is rich in dietary fiber. The mean of scores assigned by the judges in sensorially evaluation of acceptance, for global impression, were classified between "liked moderately" and "liked much" for M1 and M2, and between "liked slightly" and "liked moderately" to M3.

scholarly journals The Effect of Inulin on the Physical and Textural Properties of Biscuits Containing Jet Milled Barley Flour

2021 ◽  
Vol 2 (1) ◽  
pp. 39-46
Author(s):  
Antonios Drakos ◽  
Elpida Tsakiroglou ◽  
Vasiliki Evageliou ◽  
Ioanna Mandala
Keyword(s):  
Particle Size ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Textural Properties ◽  
Partial Replacement ◽  
Total Phenolic ◽  
Clear Trend ◽  
Barley Flour ◽  
Quality Properties ◽  
Spread Ratio

The quality properties of biscuits with partial replacement of sugar by inulin (at 0, 10, 20 and 30%) and wheat flour by barley flour (at 0, 10, 20, 30 and 40%) were studied. A commercial and a jet milled finer barley flour were used. For all flour substitutions, elevated amounts of inulin led to increased weight and decreased spread ratio of the biscuits. Inulin biscuits, within the same flour composition, were softer than those with no inulin but inulin’s concentration was not statistically important. The incorporation of barley flour resulted in reduced lightness, more evident in the case of the finer barley flour. Inulin also affected the lightness of the biscuits. Phenolic content was affected by the presence of barley flour but no clear trend of inulin’s effect was detected. The interactions between barley substitution, inulin substitution and particle size of the barley flour were important for all studied properties, i.e., weight, spread ratio, hardness, total phenolic content and color.

Antioxidant activity of cookiessupplemented with sugarbeet dietary fiber

2011 ◽  
pp. 151-157 ◽  
Author(s):  
Marijana B. Saka ◽  
Julianna F. Gyura ◽  
Aleksandra Mišan ◽  
Zita I. Šereš ◽  
Biljana S. Pajin ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Shelf Life ◽  
Dietary Fiber ◽  
Wheat Flour ◽  
Room Temperature ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Functional Characteristics

The antioxidant activity of cookies prepared by the addition of sugarbeet dietary fibers was investigated in order to estimate their influence on functional characteristics and shelf-life of cookies. Treated fiber (TF) was obtained from sugarbeet by extraction with sulfurous acid (75 °C at pH = 5.7during 60 min) and treatment with hydrogen peroxide (20 g/LH2O2 at pH = 11 during 24 h). The fiber obtained was dried (80 °C), ground and sieved. TF was investigated in comparison with commercially available Fibrex®. The cookies were prepared by the addition of 0, 7, 9 and 11% of sugarbeet dietary fiber as a substitute for wheat flour in the formulation of cookies. The antioxidant properties of cookies were tested every 7 days using a DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity test during 6 weeks of storage at room temperature (23 ± 1 ºC). The obtained results indicated that substitution of wheat flour with Fibrex® in the formulation of cookies upgraded the antioxidant activity, i.e. the functional characteristics of Fibrex®-enriched cookies and could prolong their shelf-life. In contrast, TF did not increase the antioxidant activity of TF-enriched cookies. The better antioxidant activities of Fibrex®-enriched cookies could be attributed to the presence of ferulic acid.

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