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 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.

Pemanfaatan Tepung Mocaf dengan Subtitusi Tepung Terigu pada Pembuatan Nugget Jamur Merang (Volvariella volvaceae)

2019 ◽  
Vol 4 (4) ◽  
pp. 301-309
Author(s):  
Zul Fahmi ◽  
Syarifah Rohaya ◽  
Rasdiansyah Rasdiansyah
Keyword(s):  
Protein Content ◽  
Wheat Flour ◽  
Raw Materials ◽  
Block Design ◽  
Fat Content ◽  
Ash Content ◽  
Fiber Content ◽  
High Protein ◽  
Low Fat ◽  
High Fiber

Abstrak.  Nugget merupakan salah satu produk yang sangat digemariaoleh masyarakat baik dari kalangan dewasa hingga anak – anak. Nugget yang beredar di pasaran saat ini adalah nugget ayam ataupun ikan dan dari produk hewani lain yang mempunyaiakadar lemak tinggi namun kadar serat rendah, sehingga kurang baik bagi kesehatan. Nugget memiliki kandungan kadar serat tinggi, kadar lemak rendah dan protein tinggi, sehingga perlu adanya inovasi baru terhadap bahan baku pengganti daging ayam atau sapi yang memiliki kadar lemak rendah dan seratnya tinggi. Penelitian ini bertujuan untuk untuk memanfaatkan jamur merang sebagai bahan penambahan dalam pembuatan nugget yang tinggi serat dan protein serta menentukan formulasi terbaik dari tepung mocaf sebagai bahan pengganti tepung terigu. Metode rancangan yang digunakan adalah rancangan Acak Kelompok (RAK) faktorial yang terdiri atas 2 (dua) faktor yaitu penambahan Jamur (J) (J1=200 gram dan J2=100 gram) dengan rasio tepung mocaf dan terigu (M) (M1= 50 : 50, M2= 75 : 25, M3= 100 : 0) dengan 3 kali ulangan sehingga terdapat 18 satuan percobaan. Analisis yang dilakukan terhadap nugget jamur kadar air, kadar protein, kadar serat dan kadar abu. Kemudian dilanjutkan dengan analisis sensori berupa uji hedonik dan uji deskriptif terhadap warna, tekstur, aroma dan rasa. Hasil penelitian menunjukkan bahwa penambahan jamur dengan rasio mocaf dan terigu berpengaruh sangat nyata terhadap kadar air, kadar protein, kadar abu, dan berpengaruh nyata terhadap kadar serat. Perlakuan penambahan jamur dengan rasio mocaf dan terigu serta interaksi keduanya memberikan pengaruh yang nyata terhadap kadar serat.  Abstract. Nugget is a very popular product among children to adults. The nuggets that is already comercial on the market are chicken and fish nuggets or from other animal that contain high fat but low fiber, so it is not good for health. Nugget has high fiber content, low fat content and high protein content, so there needs to be aninnovations to subtitues the raw materials which is chicken or beef that has low fat content and high fiber. The purpose of this research is to utilize the mushroom as an addition ingredient in making high-fiber and high protein nuggets and determine the best formulations of mocaf flour as a substitute for wheat flour. This research analyzed by using factorial Randomized Block Design (RAK. Factors used in this research are the Addition of Mushrooms (J) (J1 = 200 grams and J2 = 100 grams) and the Ratio of Mocaf Flour and Wheat Flour (M) (M1 = 50 : 50, M2 = 75: 25, M3 = 100: 0) with 3 replications so that there are 18 experimental units. The analysis from mushroom nugget are water content, protein content, fiber conten, ash content and sensory analysis of hedonic and descriptive test of color, texture, aroma and taste. The results showed that the addition of mushrooms with mocaf and wheat flour ratio had a very significant effect on moisture content, protein content, ash content, and significantly affected fiber content. The treatment of the addition of mushrooms with the ratio of mocaf and flour as well as thmushroome interaction of both gave a significant effect on fiber content.

scholarly journals Pengaruh Substitusi Tepung Kelapa Terhadap Kandungan Gizi Dan Sifat Organoleptik Kue Kering; The Effect of Coconut Flour Substitution on Nutrient Content and Organoleptic Properties of Cookies

Buletin Palma ◽  
2018 ◽  
Vol 18 (2) ◽  
pp. 91
Author(s):  
FAHRI FERDINAND POLII
Keyword(s):  
Wheat Flour ◽  
Chemical Properties ◽  
Coconut Oil ◽  
Nutrient Content ◽  
Fiber Content ◽  
Organoleptic Properties ◽  
High Fiber ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Carbohydrate Levels

<p align="center"><strong>ABSTRAK</strong></p><p>Tepung kelapa merupakan salah satu alternatif substitusi tepung terigu dengan kandungan serat yang tinggi dan karbohidrat kompleks yang baik bagi kesehatan terutama untuk penderita diabetes. Tujuan penelitian adalah untuk mengetahui kandungan gizi dan sifat organoleptik kue kering yang diolah menggunakan tepung kelapa. Penelitian dilakukan di Balai Riset dan Standardisasi Industri Manado pada bulan Pebruari-Nopember 2014. Tahapan penelitian, yaitu: pengeringan daging buah kelapa segar, pengepresan minyak/pemisahan minyak kelapa, pembuatan tepung kelapa, pembuatan kue kering serta analisis komposisi kimia dan organoleptik kue kering. Penelitian menggunakan Rancangan Acak Lengkap, perlakuan adalah perbandingan jumlah tepung terigu dan tepung kelapa yang digunakan yaitu pembuatan kue kering. Parameter yang diuji adalah kadar air, abu, protein, lemak, serat kasar, karbohidrat dan organoleptik (rasa, aroma, warna dan tekstur). Hasil penelitian menunjukkan bahwa tepung ampas kelapa memiliki kadar protein dan serat lebih tinggi dibanding tepung terigu. Kadar abu, protein, lemak dan serat kasar cenderung  meningkat  dengan bertambahnya jumlah tepung ampas kelapa yang digunakan, sebaliknya  kadar air dan karbohidrat mengalami penurunan. Tepung kelapa dapat mensubstitusi tepung terigu pada pembuatan kue kering sampai 50% dengan tingkat penerimaan panelis pada kategori rasa cukup suka sampai suka.</p><p> </p><p align="center">ABSTRACT </p>Coconut flour is an alternative substitution of wheat flour with high fiber content and complex carbohydrates that are good for health especially for diabetics. The purpose of this research is to know the nutrient content and organoleptic of cookies processed using coconut flour. The research was conducted at Research Center and Industrial Standardization of Manado on February-November 2014. The research steps were drying of fresh coconut meat, oil pressing/coconut oil separation, coconut flour making, processing of cookies, analysis of chemical properties and organoleptic test. Research using Completely Randomized Design, treatments were the ratio of the amount of wheat flour and coconut flour used in the manufacture of cookies. Parameters tested were moisture content, ash, protein, fat, crude fiber, carbohydrate and organoleptic (flavor, aroma, color and texture). The results showed that the coconut flour had higher protein and fiber content than wheat flour. The content of ash, protein, fat and fiber tends to increase with the increasing amount of coconut flour used, otherwise the water and carbohydrate levels decrease. Coconut flour can substitute wheat flour in processing of cookies up to 50% with panelist acceptance level in taste category quite like until likes.

scholarly journals Technological and antioxidant characteristics of pasta with whole wheat flour and natural colored concentrates

2021 ◽  
Vol 10 (3) ◽  
pp. e7110312072
Author(s):  
Adriana Lucia Wahanik ◽  
Iramaia Angélica Neri-Numa ◽  
Glaucia Maria Pastore ◽  
Mária Herminia Ferrari Felisberto ◽  
Pedro Henrique Campelo ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Antioxidant Properties ◽  
Fiber Content ◽  
High Fiber ◽  
Whole Wheat ◽  
Functional Value ◽  
Dark Color ◽  
Phenolics Content ◽  
Antioxidant Characteristics ◽  
Similar Texture

Whole wheat pasta is rich in fiber and antioxidants, but presents dark color and altered cooking characteristics. This study aimed to evaluate the effects of yellow (YNC) and pink (PNC) natural concentrates in fresh whole wheat pasta, on its fiber content, and technological, and antioxidant properties. Control pasta (CP) was prepared (70:30 w:w whole grain wheat (WGF): refined wheat flour (RWF)). YNC and PNC were applied (1 to 2 g/100 g) in pastas containing 60 to 70 g/100 g of WGF, following a 22 experimental design, with three central points. YNC and PNC modified whole wheat pastas color, without altering their technological characteristics. Yellow pasta (YP1, 60:40 WGF:RWF w:w, 1 g YNC/100 g) and pink pasta (PP9, 70:30 WGF:RWF w:w, 1 g PNC/100 g) presented similar texture, weight gain and cooking loss to CP, and they were selected for antioxidants analysis. The three pastas had high fiber content (above 6 g/100 g), and PNC caused a significant increase in total phenolics content in raw and cooked whole wheat pasta. The natural-colored concentrates are an alternative for modifying the color of whole wheat pasta while adding functional value to it.

scholarly journals The Analysis of Fiber Content of Nuggets and Crackers With the Basic Ingredients of Kepok Banana Hump (Musa paradisiaca Var. Balbisina Colla)

2021 ◽  
Vol 13 (1) ◽  
pp. 85-93
Author(s):  
Rifatul Ridlo ◽  
Sugeng Maryanto ◽  
Riva Mustika Anugrah
Keyword(s):  
Experimental Design ◽  
Wheat Flour ◽  
Local Food ◽  
Fiber Content ◽  
Fast Foods ◽  
High Fiber ◽  
The Public ◽  
Musa Paradisiaca ◽  
Food Commodities ◽  
Tapioca Flour

Nugget and crackers are fast foods that are widely consumed and favored by the public, usually used as dishes or snacks. Banana tubers is a local food commodities which contains of high fiber can be processed as an ingredients nuggets and crackers. The purpose ofthis reseach was to determine the fiber content of nuggets and crackers with the basic ingredients of kepok banana hump (Musa paradisiaca Var. Balbisina Colla). This study was experimental design. The nugget formulation consisted of 3 comparisons, the ratio of banana hump : wheat flour (25%: 75%) (F1), (50%: 50%) (F2), and (75%: 25%) (F3). The cracker formulation consists of 3 comparisons, the ratios of banana hump: tapioca flour (25%: 75%) (F1), (50%: 50%) (F2), and (75%: 25%) (F3). Test the fiber containt by the gravimatry method which is then described. The results in  this study was analyzed of the fiber value of nuggets and crackers kepok banana hump every (100g). The highest fiber content of nuggets was F3: 0.514g, F2: 0.322g and F1: 0.186g. The highest fiber content of Kepok banana hump crackers is F3: 0.861g, F2: 0.747g and F1: 0.727g. The fiber value of the kepok banana hump crackers is higher than the kepok banana hump nugget.

scholarly journals Functional properties of muffin as affected by substituing wheat flour with carob powder

10.5219/1033 ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 212-217
Author(s):  
Libor Červenka ◽  
Michaela Fruhbauerová ◽  
Helena Velichová
Keyword(s):  
Wheat Flour ◽  
Dry Matter ◽  
Total Phenolics ◽  
Radical Scavenging ◽  
Control Sample ◽  
Positive Association ◽  
Carob Powder ◽  
Powder Addition ◽  
Antioxidant Characteristics ◽  
Maillard Products

Carob (Cerationa soliqua L.) pod is the good source of dietary fiber, minerals and polyphenolic substances. The aim of this study was to prepare muffin where wheat flour was substituted with carob powder, and determine some physicochemical properties. Carob powder was prepared by milling dry carob pods to particles smaller than 600 μm. Then wheat flour in muffin dough was replaced by carob powder in 5, 10, 15 and 20% (w/w) and subsequently baked at 180 °C for 20 min. It was found that the height of the muffin fortified with carob powder decreased in comparison with that in control muffin sample. Although the height of muffins decreased with the increase in level of carob powder, the differences were not statistically significant. Weight loss was similar for all the muffin samples in this study. Moisture content of muffins with carob powder was significantly higher than that in control. Addition of carob powder had also effect on water activity of muffin. While 0.905 aw was observed in control sample, significantly higher aw values were determinated in fortified muffins (0.912 – 0.923 aw). The antioxidant characteristics were determinated using spectrophotometric assays for total phenolics (TPC), total flavonoids (TFC), radical scavenging activities (DPPH, ABTS) and hydrogen peroxide scavenging (HPS). TPC values gradually increased with the increase in level of carob powder from 348.1 to 829.1 μg gallic acid.g-1 dry matter but TFC values significantly increased in muffin with 15 and 20% (w/w) of carob powder. All the antioxidant assays showed strong and positive association with the increase in level of carob powder. Addition of carob powder resulted in the increase of browning index and FAST index as a metrics of the formation of Maillard products.

scholarly journals KUALITAS MUFFIN DENGAN KOMBINASI TEPUNG SORGUM (Sorghum bicolor) DAN TEPUNG KACANG MERAH (Phaseolus vulgaris)

2021 ◽  
Vol 14 (1) ◽  
pp. 11
Author(s):  
Anita Gunawan ◽  
Franciscus Sinung Pranata ◽  
Yuliana Reni Swasti
Keyword(s):  
Wheat Flour ◽  
Fiber Content ◽  
Nutritional Content ◽  
Soluble Fiber ◽  
Sorghum Flour ◽  
Bean Flour ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Red Bean ◽  
Insoluble Fiber

<em>Muffin is a cake whose manufacturing process is very easy, practical and fast. In this study, muffin with a combination sorghum flour and red bean flour are expected to be preferred because have a good nutritional content, especially fiber content. The purpose of this study was to determine the effect of adding sorghum and red bean flour to the chemical, physical, and microbiological qualities of the muffins and to determine the best concentration of adding sorghum flour and red bean flour. The experimental design in this study was a completely randomized design with variations of wheat flour, sorghum flour and red bean flour as much as 100: 0: 0 (K), 65: 30: 5 (A), 70:20:10 (B) and 75. : 10:15 (C). The parameters tested in this study included chemical, physical, and microbiological qualities. The results showed that the muffins with the best treatment were the combination of wheat flour, sorghum flour and red bean flour 75: 15: 10%. Muffins with the best treatment containing 25.99% water content, 1.46% ash content, 20.15% fat content, 9.02% protein content, 39.62% carbohydrate content, 12.11% insoluble fiber content, soluble fiber content of 3.92%, texture 133.5 g and microbiological tests which include total plate and yeast mold numbers that meet the SNI standards for sweet bread (SNI 01-2840-1995).</em>

A STUDY OF OAT VARIETIES FOR USE AS ENSILAGE

1963 ◽  
Vol 43 (2) ◽  
pp. 157-160 ◽  
Author(s):  
L. J. Anderson ◽  
M. L. Kaufmann
Keyword(s):  
Dry Matter ◽  
Chemical Constituents ◽  
Fiber Content ◽  
High Yield ◽  
Forage Production ◽  
High Fiber ◽  
Agronomic Characteristics ◽  
Drought Conditions ◽  
Dough Stage ◽  
High Tillering

Tall late-maturing varieties produced the highest dry matter yields of 25 oat varieties cut in the medium-dough stage at Lacombe, Alberta, from 1959 to 1961. High tillering was associated with small stems and high fiber content but was not indicative of high yield. With the exception of fiber, chemical constituents were not associated with agronomic characteristics. Nitrate (KNO3) content increased under drought conditions, being twice as high in 1960 as in 1959. Since late-maturing varieties were suitable for both seed and forage production it was concluded that breeding for forage was unwarranted.

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.

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