scholarly journals Preparation of wheat-potato-peanut composite flour cakes

2018 ◽  
Vol 16 (2) ◽  
pp. 315-321 ◽  
Author(s):  
N Akter ◽  
Md Abdul Alim
Keyword(s):  
Wheat Flour ◽  
Room Temperature ◽  
Storage Stability ◽  
Single Layer ◽  
Peanut Flour ◽  
Composite Flour ◽  
Chemical Compositions ◽  
Potato Flour ◽  
Moisture Uptake ◽  
Overall Acceptability

This study reports on the suitable formulation of cake using potato and peanut flour with wheat flour. Fresh potato and peanut were analyzed for their chemical compositions and then dried in cabinet dryer. Four samples of cake: containing wheat flour only; containing 70% wheat flour, 5% potato flour and 25% peanut flour; containing 70% wheat flour, 15% potato flour and 15% peanut flour; and containing 70% wheat flour, 20% potato flour and 10% peanut flour were analyzed for proximate compositions. The properties of cakes were evaluated in terms of volume, moisture content, weight, and crumb and crust characteristics. The prepared cake samples were also judged in categories of color, flavor, texture and overall acceptability. Among the formulations, cake sample containing 70% wheat flour, 15% potato flour and 15% peanut flour secured the highest score with respect to color, texture and overall acceptability. Finally, the storage stability of the composite cake, packaged with single layer polythene, was evaluated in terms of moisture uptake by storing it in room temperature (25°C).J. Bangladesh Agril. Univ. 16(2): 315-321, August 2018

scholarly journals Organoleptic Characteristics of Cookies from Sorghum Composites Flour

2017 ◽  
Vol 2 (6) ◽  
pp. 506
Author(s):  
Wulandari E. ◽  
Sukarminah E. ◽  
Lanti I. ◽  
Sufmawati F.
Keyword(s):  
Sweet Potato ◽  
Wheat Flour ◽  
Food Products ◽  
Partial Substitution ◽  
Composite Flour ◽  
Potato Flour ◽  
Sorghum Flour ◽  
Organoleptic Characteristics ◽  
Significant Difference ◽  
Sweet Potato Flour

Application of wheat flour in various food products has increased the import of wheat flour over years. The use of domestically grown crops like Sorghum (Sorghum bicolor L. Moench) could reduce the demand of wheat. Sorghum flour can be used in partial substitution with wheat flour for many food products, like cookies. The use of sorghum as cookies ingredient could be combined with other flours to get a composite flour. The purpose of this research was to obtain proportion of sorghum flour, sweet potato flour and soyabean flour that produce cookies with good organoleptic characteristics. The proportion of composite flour adequacy was calculated using a list of foodstuffs (DKBM).The research method was based on Experimental Method with Randomized Block Design (RBD) in twelve treatments and two repetitions. The treatments were proportion of sorghum flour (6 minutes, 8 minutes, 10 minutes of dehulling time), sweet potato flour, and soyabean flour. The results showed that cookies made with proportion of sorghum flour, sweet potato flour, and soyabean flour gave no significant difference in organoleptic characteristics (Overall, color, taste, aroma, and hardness).  The result also showed that the characteristics of the cookies were not affected by dehulling of sorghum grains but influenced by other ingredient than flour. Keywords: Sorghum, Sweet Potato Flour,  Soyabean Flour, Cookies, Sensory Properties

scholarly journals The studies on the preparation of instant noodles from wheat flour supplementing with sweet potato flour

2014 ◽  
Vol 12 (1) ◽  
pp. 135-142 ◽  
Author(s):  
MLJ Taneya ◽  
MMH Biswas ◽  
M Shams Ud-Din
Keyword(s):  
Moisture Content ◽  
Sweet Potato ◽  
Wheat Flour ◽  
Acid Value ◽  
Potato Flour ◽  
Total Carbohydrate ◽  
Remarkable Change ◽  
Overall Acceptability ◽  
Sweet Potato Flour ◽  
Instant Noodles

The study reports on the effect of composite flours consisting of wheat and sweet potato flour on the physicochemical and sensory properties of instant noodles. Sweet potato flour was incorporated into wheat flour at flour replacement levels of 0, 10, 20 and 30%. The levels of sweet potato flours increased in the formulations of instant noodle that increased ash, starch, crude fiber and total carbohydrate contents but decreased level of protein. The instant noodles with 20% sweet potato flour had decreased moisture content but had higher levels of fat and calories (per 100 g) when compared with 10% sweet potato flour in the formulation. The instant noodles with 0, 10, 20 and 30% of sweet potato flours that higher level of water absorption and increased volume of cooked noodles. Instant noodles with 30% sweet potato flour that the highest sensory scores for colour, flavour, texture and overall acceptability when compared with control and other samples but noodles with 20% sweet potato flour was equally acceptable. Studies on the shelf life of dried instant noodles packed in polyethylene bags showed no remarkable change in mold growth, texture and flavor but free fatty acid value, peroxide value and moisture content slightly increased gradually after 90 days duration at room temperature. DOI: http://dx.doi.org/10.3329/jbau.v12i1.21403 J. Bangladesh Agril. Univ. 12(1): 135-142, June 2014

scholarly journals Development of Buckwheat Cookies Supplemented with Wheat Flour

2017 ◽  
Vol 60 (1) ◽  
pp. 27-35
Author(s):  
Nisar Hussain ◽  
Javid Ullah ◽  
Ehsan Elahi ◽  
Sajjad Ahmad ◽  
Muhammad Zakaria ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Crude Protein ◽  
Fibre Content ◽  
Composite Flour ◽  
Crude Fibre ◽  
Mineral Contents ◽  
Overall Acceptability ◽  
C 50 ◽  
Crude Fibre Content ◽  
Buckwheat Flour

The present study was conducted to develop buckwheat cookies supplemented with wheat flour.Buckwheat and wheat flour were examined for their proximate composition. Buckwheat flour contained11.6% moisture, 15.79% crude protein, 1.81% crude fat, 1.83% ash, 0.70% crude fibre content and 68.27%NFE, while wheat flour contained moisture content 13.12%, crude fibre content 1.93%, crude fat 1.42%,crude protein content 12.53%, ash content 1.57% and 69.43% NFE, respectively. Wheat flour was incor-porated into buckwheat flour at 10, 20, 30, 40 and 50% ratio to make composite flour and the developedcookies were analysed for quality evaluation. Supplementation of wheat flour significantly influenced theproximate and mineral composition of buckwheat flour based cookies. Moisture contents, crude fibrecontents and NFE (Nitrogen Free Extract) increased, whereas crude fat, crude protein and ash contentsdecreased. Mineral contents (Fe, Ca, K, Zn and Mg) of developed buckwheat cookies decreased withincrease in wheat flour supplementation levels. Sensory characteristics of supplemented cookies increasedwith increase in supplementation levels of wheat flour and were acceptable by judges in terms of test,colour, texture and overall acceptability. Cookies developed from C 50% C supplementation level of wheatflour got maximum scored points while C0 control C0 was found to be more nutritious and gluten freehaving more crude protein and mineral contents when compared to supplemented cookies.

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 Antioxidant potential of Moringa oleifera leaf extract for the stabilisation of butter at refrigeration temperature

2013 ◽  
Vol 31 (No. 4) ◽  
pp. 332-339 ◽  
Author(s):  
M. Nadeem ◽  
M. Abdullah ◽  
I. Hussain ◽  
S. Inayat ◽  
A. Javid ◽  
...  
Keyword(s):  
Peroxide Value ◽  
Leaf Extract ◽  
Room Temperature ◽  
Moringa Oleifera ◽  
Storage Stability ◽  
Antioxidant Potential ◽  
Oven Test ◽  
Anisidine Value ◽  
Overall Acceptability ◽  
Moringa Oleifera Lam

The antioxidant potential of a leaf extract of Moringa oleifera Lam. (Moringaceae) &ndash; LEMO was studied for the stabilisation of butter at refrigeration temperature. LEMO was obtained by extracting the ground and dried leaves with 80% ethanol at room temperature for 48 hours. LEMO was added into butter at three different concentrations, i.e. 400&nbsp;ppm (T<sub>1</sub>), 600&nbsp;ppm (T<sub>2</sub>), and 800 ppm (T<sub>3</sub>) and compared with a treatment which was not supplemented with LEMO, i.e. control (T<sub>0</sub>). The addition of LEMO at all three levels did not have any effect on butter composition. Free fatty acids, peroxide value and p-anisidine value (AnV) of T<sub>2 </sub>after 90 days of storage were 0.10%, 0.71 meq/kg and 14.85 as compared to the control 0.16%, 1.24 meq/kg and 28.85, respectively. Peroxide value of the control and T<sub>2</sub> in Schaal oven test after 5 days in oven was 8.19 and 2.99 meq/kg, respectively. Induction period and overall acceptability score of the control and T<sub>2</sub> were 6.35 h, 8.91 h and 7.6, 7.2, respectively. The results of this study suggest that LEMO at 600 ppm may be used for reasonable storage stability of butter at refrigeration temperate with acceptable sensory characteristics. &nbsp;

scholarly journals Chemical Composition and Organoleptic Properties of Bread Produced From Composite Flower Mix of Triticum aestivum and Manihot esculenta Crantz (P04-023-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Too-Chukwu Okere ◽  
Patrick Ogbonna ◽  
Obinna Adumanya ◽  
Chidimma Ajuru ◽  
Charles Nkwoala ◽  
...  
Keyword(s):  
Triticum Aestivum ◽  
Chemical Composition ◽  
Manihot Esculenta ◽  
Composite Flour ◽  
Chemical Compositions ◽  
Organoleptic Properties ◽  
Crude Fibre ◽  
Manihot Esculenta Crantz ◽  
Overall Acceptability ◽  
Sensory Score

Abstract Objectives This work evaluated the chemical composition and organoleptic properties of bread produced from composite flour of wheat (Triticum aestivum) (W) and yellow cassava (Manihot esculenta Crantz) (Yc). Methods Raw yellow cassava from Imo State Polytechnic farm was processed into flour using the method of Singh (2008) while already processed plain wheat flour (Golden Penny brand) and other ingredients were purchased from relief Market Owerri. Standard recipe was used in making the bread in different ratios. Standard methods were used to assay the chemical compositions while organoleptic attributes were determined using a 9-point hedonic scale on the bread produced from composite mix of wheat (W) and yellow cassava (Yc) flours at varied ratios. The chemical components evaluated were moisture, ash, fat, crude fibre, protein, carbohydrate and pro-vitamin A, while the organoleptic properties assayed were crust colour, flavor, taste, crumb texture and overall acceptability. The W: Yc flours mix ratios were 70%: 30%, 80%: 20%, 90%: 10% and 100% wheat respectively as the control, while data collected were analyzed using one way ANOVA. Results The results (Table 1) revealed that carbohydrate value ranged from 61.83% to 63.27%, protein 2.83% to 3.92%, fat 14.86% to 17.86% while crude fibre was 1.01% to 1.99%. Protein value was highest (3.92%) in sample D (100%) while sample B (80%W: 20% Yc) had the least fat content (14.86%). Crude fibre content differed significantly (P˂0.05) among the samples. The provitamin A values (Table 1) increased with increased levels of yellow cassava flour with highest value (0.23%) found in sample A (70%W: 30% Yc). Sensory properties were significantly different (P < 0.05) on all attributes and overall acceptability, while sensory score for crust colour of the bread samples varied insignificantly (P > 0.05) (Table 2). Generally, sample C (90%W: 10% Yc) having 8.10 score for overall acceptability was most preferred (Table 2). Conclusions The results showed that bread produced from wheat and yellow cassava composite flour mix had improved nutritional and organoleptic properties. Funding Sources Self funded by authors.

scholarly journals Assessment of dough rheological characteristics and soft bread roll quality of wheat flour incorporated with seaweed powder

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Hasmadi Bin Mamat ◽  
Yeoh Wan Chen ◽  
Mansoor Abdul Hamid ◽  
Jahurul Md Haque Akanda ◽  
Arif Kamisan Pusiran ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Proximate Composition ◽  
Kappaphycus Alvarezii ◽  
Composite Flour ◽  
Tolerance Index ◽  
Rheological Characteristics ◽  
Crude Fibre ◽  
Content Type ◽  
Overall Acceptability ◽  
Stability Time

PurposeThis study aims to investigate the effects of incorporating seaweed composite flour on soft roll dough rheological characteristics and quality.Design/methodology/approachIn this study, wheat flour was substituted with seaweed powder obtained from red seaweed (Kappaphycus alvarezii) at varying proportions (100:0; 99:1; 98:2; 97:3; 96:4; 95:5, 94:6, 93:7 and 92:8) and applied in soft roll production. The effects of seaweed composite flour were evaluated in terms of rheological characteristics, proximate composition and physical properties. The sensory characteristics of the soft rolls was evaluated by 40 untrained panellists by using a hedonic scale.FindingsFarinograph analysis of the soft roll doughs showed that the incorporation of seaweed powder promoted an increase in water absorption, development time and mixing tolerance index, whereas it decreased stability time. Analysis of the proximate composition of the soft rolls showed that protein and carbohydrate contents decreased, but moisture, ash and crude fibre contents substantially increased. Dietary fibre increased with the increase in the proportion of seaweed powder added. The specific volume, bulk density and firmness of the soft rolls ranged from 3.01 to 5.48 cm3/g, 0.18 to 0.33 g/cm3 and 1.86 to 20.63 N, respectively. Sensory evaluation results showed that the mean score of sensory attributes decreased as the proportion of seaweed powder added was increased in the formulations. With regard to the overall acceptability, the panellists preferred the soft rolls with the least amount of seaweed powder added. The results of hedonic tests revealed that the panellists' acceptance decreased as higher amounts seaweed powder were added in the formulations.Originality/valueThis study showed that the seaweed powder of K. alvarezii can be utilised as an ingredient to improve the nutrient composition of baked products.

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 Studies on the preparation of stem amaranth pickle

2014 ◽  
Vol 12 (1) ◽  
pp. 177-182
Author(s):  
FH Shanta ◽  
RR Rajib ◽  
MA Alim ◽  
MR Haque
Keyword(s):  
Chemical Analysis ◽  
Vitamin C ◽  
Moisture Content ◽  
Proximate Composition ◽  
Room Temperature ◽  
Storage Stability ◽  
Fungal Growth ◽  
Overall Acceptability ◽  
Storage Studies ◽  
Microbiological Status

Fresh stem amaranth was analyzed for proximate composition and the developed pickles were analyzed for proximate composition, microbiological status, sensory attributes and overall storage stability of the pickles. Pickle was prepareded with sugar, salt, oil and vinegar. Five formulations of stem amaranth were prepared. Fresh stem amaranth contains 96.0% moisture, 1.0% ash, 0.01% fat, 2.0% protein and 30 mg/100g vitamin-C. The chemical analysis of pickles showed that moisture content was highly reduced in all processed samples. The microbiological studies revealed that total viable counts of bacteria and fungal growth were high in the pickles prepared without vinegar and sugar but it was low with vinegar-sugar-oil mix. The panelists marked for colour, flavor, texture and overall acceptability and analyzed statistically. Among five samples, the pickles prepared with vinegar-sugar-oil mix were the best. Storage studies were carried out up to six months at room temperature. Minor change was observed for color and flavor. DOI: http://dx.doi.org/10.3329/jbau.v12i1.21409 J. Bangladesh Agril. Univ. 12(1): 177-182, June 2014

PROSES PEMBUATAN CAKE MENGGUNAKAN TEPUNG KOMPOSIT TERIGU, UMBI JALAR DAN TALAS DENGAN METODE EXPERIMENTAL DESIGN

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
Healthy Aldriany Prasetyo
Keyword(s):  
Experimental Design ◽  
Protein Content ◽  
Sweet Potato ◽  
Wheat Flour ◽  
Carbohydrate Content ◽  
Composite Flour ◽  
Potato Flour ◽  
Randomized Design ◽  
Taro Flour ◽  
Sweet Potato Flour

The research was aimed to formulation combination of composite flour as partly substitution of wheat flour from blend of wheat flour, sweet potato flour and taro flour in processing of cake. This research used Experimental Design Methods, a Completely Randomized Design (CRD) Non Factorial, with different level of substitution in percents, i.e :T1 = wheat flour (100%), T2 = wheat flour (75%) : sweet potato flour (25%), T3 = wheat flour (50%) : sweet potato flour (50%), T4 = wheat flour (25%) : sweet potato flour (75%), T5 = wheat flour (75%) : taro flour (25%), T6 = wheat flour (50%) : taro flour (50%), T7 = wheat flour (25%) : taro flour (75%). The parameters analysed were moisture content, ash content, protein content, fat content,carbohydrate content and hedonic value of colour, aroma, flavour and texture. The results showed were significant differences (p<0.5) difference formulation combination of composite flour with different level of substitution. The proximate composition showed that wheat flour had higher protein content (9.46%) and lower carbohydrate content (87.77%), while sweet potato flour had protein content(3.96%) and carbohydrate content (92.92%); taro flour had protein (5.62%) and carbohydrate content (92.83%). The sensory analysis of cake showed significant differences between 100% wheat flour and formulation combination of composite flour samples. It was concluded that formulation composite flour T4 into wheat flour gave the cake with the best overall quality acceptabily.

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