scholarly journals Effect of Gluten-free Composite Flour on Physico-chemical and Sensory Properties of Cracker Biscuits

2014 ◽  
Vol 6 (3) ◽  
pp. 521-530 ◽  
Author(s):  
J. S. Jothi ◽  
S. Hashem ◽  
M. R. Rana ◽  
M. R. T. Rahman ◽  
M. Shams-Ud-Din
Keyword(s):  
Wheat Flour ◽  
Rice Flour ◽  
Sensory Properties ◽  
Composite Flour ◽  
Gluten Free ◽  
Overall Acceptability ◽  
Spread Ratio ◽  
Bengal Gram ◽  
Physico Chemical ◽  
Lower Protein

Coeliac disease is an antibody-mediated enteropathy that presents permanent intolerance to ingested gluten, for which only treatment is lifelong devotion to a gluten-free diet. The aim of this study was to produce and investigate cracker biscuits prepared from gluten-free composite flour. Gluten was separated from wheat flour to make gluten-free wheat flour (GFWF). Raw rice, Bengal gram, fresh potatoes and Italian millet were dried and ground into powder. The cracker biscuits were prepared by incorporating different levels of gluten-free composite flour. The cracker biscuits were investigated for their physico-chemical and sensory properties. The spread ratio of control biscuits containing only 100% wheat flour was higher but weight was lower than other cracker biscuits containing gluten-free composite flour. Chemical analysis showed that gluten-free cracker biscuits had higher moisture, ash, and fat content, while lower protein content than control biscuits. The sensory results showed that overall acceptability, taste, flavor and texture scores differed significantly (p<0.05). The cracker biscuits containing 45% gluten-free wheat flour, 25% rice flour, 15% Bengal gram flour, 10% potato flour and 5% Italian millet flour was the favorite sample of the sensory evaluation with the highest overall acceptability among all types of gluten-free cracker biscuits. © 2014 JSR Publications. SSN: 2070-0237 (Print); 2070-0245 (Online). All rights reserved.doi: http://dx.doi.org/10.3329/jsr.v6i3.16531 J. Sci. Res. 6 (3), 521-530 (2014)

scholarly journals Preparation and Quality Evaluation of Gluten-Free Biscuits

2014 ◽  
Vol 71 (1) ◽  
pp. 38 ◽  
Author(s):  
Simona Maria Man ◽  
Adriana Paucean ◽  
Sevastita Muste
Keyword(s):  
Raw Materials ◽  
Rice Flour ◽  
Gluten Free ◽  
Maize Flour ◽  
Total Carbohydrate ◽  
Spread Ratio ◽  
Total Carbohydrate Content ◽  
Physico Chemical ◽  
Length Width ◽  
Total Fat

The aglutenics biscuits are intended to those persons who are suffering due to gluten intolerance, also named celiac disease. The fabrication technologies of the aglutenics products can be developed in on two ways: by separating the gluten from the grain or by replacing the grain flour with other types of gluten less flour, in case of bakery and pastry products. In this experiment, the gluten-free biscuits were obtained from the following flours mixture: maize flour (MF), rice flour (RF) and soybeans flour (SF). Other raw materials were used, such as: palmtree oil, honey, maize starch, eggs, sugar powdered, vanilla essence and sodium bicarbonate. Four experimental variants (gluten-free biscuits) were obtained by varying the proportion of flours ; these variants were coded as follows T1, T2 T3 and T4. The optimization of the aglutenics biscuits manufacture recipe was realized through sensory analyze, using the hedonic test (9 point scale). Samples of biscuits was subjected to the following physico-chemical analysis: moisture content, alkalinity, total carbohydrate content, total fat and protein content. Also the physical properties (length, width, thickness, weight and spread ratio) were determined in order to asses the blending influence on the biscuits quality. The blend with flour levels 30:30:40 (MF:RF:SF) led to the highest acceptability.

scholarly journals Influence of barley, corn and rice flour on physical, chemical and sensory characteristics of gluten-free bread

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Md. Abdul Wazed ◽  
Md. Rakibul Islam
Keyword(s):  
Celiac Disease ◽  
Wheat Flour ◽  
Rice Flour ◽  
Gluten Free ◽  
Free Products ◽  
Promising Alternative ◽  
Significance Level ◽  
Physical Chemical ◽  
Physico Chemical ◽  
Histological Improvement

Abstract People suffering from the celiac disease have to apply a strict gluten-free diet because this is the only effective management. Nowadays, the increasing incidence of celiac disease promotes worldwide interests for various desirable gluten free products. As a consequence, food processing researchers have been seeking to develop high-quality gluten-free bread. Cereals having gluten such as wheat must be removed from the diet for the clinical and histological improvement. So, the purpose of this study was to determine the physical, chemical and sensory properties of gluten-free bread produced with barley (T1), corn (T2) and rice (T3) flours instead of wheat flour, using the 1.5 % xanthan gum. The chemical and sensory attributes of bread were evaluated by AOAC method and hedonic test, respectively. Obtained results showed that sample T3 had the highest contents of crude protein (7.94%), ash (2.51%) and carbohydrate (78.31%) as compared to other samples, while fat was lower (2.01%). Regarding moisture, breads prepared with the three different flours were not statistically different at the significance level of p<0.05. However, they differed significantly regarding the specific volume and bake loss. Data also revealed that gluten-free bread, treatment T3 presented the best parameters, being preferred by the sensory evaluation panel, followed by treatment T1 and T2. The overall assessment pointed that the resulting breads treatment T3 was best for all physico-chemical characteristics and, in general, resulted in good sensory behavior, indicating that it could be a promising alternative to wheat flour.

scholarly journals Effect of Carrot Powder Addition on the Quality Attributes of Cookies Produced from Wheat and Soy Flour Blends

2019 ◽  
pp. 1-13
Author(s):  
M. T. Ukeyima ◽  
T. A. Dendegh ◽  
P. C. Okeke
Keyword(s):  
Wheat Flour ◽  
Proximate Composition ◽  
Absorption Capacity ◽  
Soy Flour ◽  
Composite Flour ◽  
Oil Absorption ◽  
Overall Acceptability ◽  
Spread Ratio ◽  
Powder Addition ◽  
Flour Blends

Aim: To evaluate effect of carrot powder addition on the quality attributes of cookies produced from wheat and soy flour blends. Study Design: Cookies were produced from wheat flour, soy flour and carrot powder composite blends. Functional (bulk density, foam capacity, oil absorption capacity, water absorption capacity and swelling index) properties, Proximate (crude protein, ash, moisture, crude fibre, crude fat, carbohydrate and energy value) composition, Physical (weight, diameter, thickness and spread ratio) and sensory (appearance, flavour, taste, texture and overall acceptability) attributes were determined. Results: The functional properties showed that Bulk Density ranged from 0.82 – 0.92, Foam capacity ranged 3.92 – 5.00, Oil Absorption Capacity ranged from 0.60 – 0.97%, Water Absorption Capacity ranged from 1.05 – 1.45% and Swelling Index ranged from 2.37 – 2.75. Results of percentage proximate composition showed that moisture content ranged from 4.70 – 7.57, protein content ranged from 10.61 – 21.60, fat content ranged from 8.89 – 15.85, fibre content ranged from 1.39 – 4.30, ash content ranged from 0.70 – 1.23 and carbohydrate content ranged from 52.34 – 70.84. The physical properties showed that weight of the cookies ranged from 17.85 – 21.60, diameter ranged from 57.50 – 60.50, thickness ranged from 20.50 – 24.00 and spread ratio ranged from 2.40 – 2.91. The sensory attribute showed that cookies produced from wheat flour, soy flour and carrot powder compared well with cookies produced with wheat flour. The wheat flour cookie sample (A) was most preferred by the panellist. Conclusion: The functional properties of the composite flour produced from wheat, soybean and carrot powder show potential quality that when properly harnessed could be used for the production of baked product like biscuits, pastry etc. The proximate composition shows that the composite flour cookies were the most preferred sample to the 100% wheat flour cookies. This is due to its high protein, fat, ash and fibre content to that of thee 100% wheat cookies. However, in terms of proximate composition, the composite cookies were most acceptable. The physical property of the cookies indicates that the composite flour cookies were most preferred to the 100% wheat cookie. This could be seen from the high values it’s had in weight, diameter and spread ratio. However, the sensory score of the overall acceptability shows that the 100% wheat cookies were most acceptable. Though, the composite flour cookies compete very closely with 100% wheat cookies.

scholarly journals Physical and Organoleptic Properties of Cookies Produced with Date Fruit Pulp, Toasted Watermelon Seed and Wheat Flour Composite

2020 ◽  
Vol 2 (2) ◽  
Author(s):  
A. I. Peter-Ikechukwu ◽  
N. O. Kabuo ◽  
A.E. Uzoukwu ◽  
Michael Chukwu ◽  
C. Ogazi
Keyword(s):  
Wheat Flour ◽  
Composite Flour ◽  
Fruit Pulp ◽  
Organoleptic Properties ◽  
Mean Values ◽  
Overall Acceptability ◽  
Spread Ratio ◽  
Watermelon Seed ◽  
Date Fruit ◽  
One Way Anova

Composite flour of different ratios were produced from wheat, date fruit pulp and toasted watermelon seeds. Cookies of various blends (CHU= 100% wheat Flour without fat and sugar; CHUY=100% wheat flour with sugar and fat; CHUY1=90%: 5%:5%; CHUY2= 80%:10%:10%; CHUY3=70%:15%: 15%; CHUY4= 60%: 20%:20% wheat flour: toasted watermelon seed: date fruit pulp flour respectively) were produced. The physical and organoleptic properties of the cookies were determined and Mean values of the triplicate data were subjected to One-Way ANOVA. The means were separated using Fishers’ test (p≤0.05). CHUY3 was preferred in physical properties: spread ratio (3.95), thickness (11.65mm), diameter (45.66mm) and weight (7.30g). The organoleptic qualities of CHUY: aroma (7.15), Colour (7.45), taste (7.55), texture (7.45), crispness (7.35) and overall acceptability (7.35) were better. However no significant (p≤0.05) difference was observed in overall acceptability. Efforts should be geared towards the commercial production of this cookies as well as suitable packaging material for it.

scholarly journals Physicochemical and Functional Properties of Brown Rice (Oryza sativa) and Wheat (Triticum aestivum) Flour and Quality of Composite Biscuit Made Thereof

2012 ◽  
Vol 10 (2) ◽  
pp. 20-28 ◽  
Author(s):  
MZ Islam ◽  
MLJ Taneya ◽  
M Shams-Ud-Din ◽  
M Syduzzaman ◽  
MM Hoque
Keyword(s):  
Wheat Flour ◽  
Functional Properties ◽  
Brown Rice ◽  
Rice Flour ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Total Carbohydrate ◽  
Overall Acceptability ◽  
Brown Rice Flour ◽  
Physicochemical And Functional Properties

The consumer demand is increasing for composite flour based bakery products like biscuits. The incorporation of brown rice flour can be justified in composite flour based biscuits as it has beneficial nutraceutical properties and its gluten-free nature can play important role in preventing celiac problem. The physicochemical and functional properties of brown rice and wheat flour were studied and biscuits were prepared with the incorporation of brown rice flour in 0, 5, 10, 15 and 20 % with the wheat flour to assess the quality and acceptability of the biscuits. The water absorption capacity of brown rice flour was lower than that of wheat flour (p?0.05), whereas oil absorption and foaming capacity of brown rice flour were significantly higher than that of wheat flour (p ?0.05). The brown rice flour had higher least gelation concentration (30.66%) as compared with wheat flour (20.33%). As the concentration of brown rice flour was increased, spread ratio of biscuits decreased. The biscuits containing 5, 10 and 15% brown rice flour indicated that addition of increasing level of brown rice flour had higher ash, fat, moisture and crude fiber contents, while protein and total carbohydrate contents found lower in the biscuits. Statistical analysis of biscuits containing various amount of brown rice flour (0, 5, 10, 15 and 20% brown rice flour) showed that control biscuits (0% brown rice flour) secured the highest score for color, flavor, texture and overall acceptability, which is followed by biscuits containing 10, 5,15 and 20% brown rice flour. DOI: http://dx.doi.org/10.3329/agric.v10i2.13135 The Agriculturists 2012; 10(2) 20-28

scholarly journals Study on the effect of incorporation of irradiated sunflower flour on the physico-chemical and sensory properties of biscuits during the storage period

Food Research ◽  
2021 ◽  
Vol 5 (2) ◽  
pp. 191-200
Author(s):  
A.N. Al-Kuraieef
Keyword(s):  
Fatty Acids ◽  
Wheat Flour ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Chemical Properties ◽  
Storage Period ◽  
Food Product ◽  
Sensory Properties ◽  
Overall Acceptability ◽  
Physico Chemical

Sunflower seeds are highly popular in food mixes, especially biscuits and are thought to be nutritionally beneficial. These seeds are rich in healthy fats, useful plant compounds and many vitamins and minerals. The present study was conducted to investigate the effect of the incorporation of irradiated sunflower flour on the physico-chemical and sensory properties of biscuits during the storage period. The physical and chemical properties of wheat flour with 72% extraction, nonirradiated sunflower flour and sunflower flour irradiated with 5 kGy and 10 kGy were estimated. Additionally, the physical, chemical and sensory properties of extracted oils from the biscuits were also evaluated during storage periods of two and four months. The refractive index, peroxide value and iodine value decreased as the storage period increased, while acids such as oleic acid and the acid value increased slowly and gradually. Additionally, the fatty acids of the oils extracted from biscuits during storage were high in unsaturated fatty acids at the beginning of storage. After two and four months of storage, an increase in saturated fatty acids and a decrease in unsaturated fatty acids was observed. The results showed that the overall acceptability of sunflower flour biscuits irradiated at a dose of 10 kGy was highest, while the control biscuits had the lowest acceptability after 4 months of storage. It was concluded that the substitution of up to 10% of wheat flour with nonirradiated or irradiated sunflower flour can be a good method for food product development due to the ability of sunflower flour to improve the nutritional value and overall acceptability of biscuits.

scholarly journals Effect of orange-fleshed sweet potato flour particle size and degree of wheat flour substitution on physical, nutritional, textural and sensory properties of cookies

2021 ◽  
Vol 247 (4) ◽  
pp. 889-905 ◽  
Author(s):  
Joseph Kudadam Korese ◽  
Solomon Kofi Chikpah ◽  
Oliver Hensel ◽  
Elke Pawelzik ◽  
Barbara Sturm
Keyword(s):  
Particle Size ◽  
Ascorbic Acid ◽  
Sweet Potato ◽  
Wheat Flour ◽  
Sensory Properties ◽  
Consumer Acceptability ◽  
Composite Flour ◽  
Quality Properties ◽  
Overall Acceptability ◽  
Orange Fleshed Sweet Potato

AbstractOrange-fleshed sweet potato (OFSP) flour is rich in health-promoting compounds that can improve the nutritional benefits of baked products when blended with wheat flour. However, the flour particle size and blend proportion may affect the quality properties and consumer acceptability of bakery products. This study investigated the effect of flour particle sizes and blend proportions on the physical, nutritional, textural and sensory properties of peeled and unpeeled OFSP composite flour cookies. Peeled and unpeeled OFSP flours (≤ 250 μm and ≤ 500 μm particle size) were produced, and each was used to replace soft wheat flour at the rate of 0 to 100% for cookies formulation. The results obtained showed that substitution of wheat flour with OFSP flours significantly (p < 0.05) decreased cookies baking loss, thickness, volume, crust lightness (L*) but increased diameter, spread ratio, crust redness, yellowness, contents of ß-carotene, vitamin A, ascorbic acid, total phenolics and flavonoids, and the antioxidant capacity. The hardness and fracturability of the OFSP-based cookies ranged between 1.389 and 10.142 kg and 0.873 and 9.431 kg, respectively, whereas the values of the control cookies were 1.281 ± 0.003 kg and 1.274 ± 0.003 kg, respectively. The effect of flour particle size on the physical and nutritional properties of cookies was insignificant (p > 0.05). However, the ≤ 250 μm particle size flour cookies had higher overall acceptability than the ≤ 500 μm particle size flour cookies. The unpeeled OFSP composite cookies had higher bioactive compounds concentrations except for ascorbic acid but had lower overall acceptability than the peeled OFSP cookies. Generally, the 30% peeled OFSP composite flour cookies had the highest consumer acceptability.

Physical, Textural and Sensory Properties of Gluten-Free Muffins Prepared Using Quinoa Flour as a Replacement for Rice Flour

2013 ◽  
Vol 113 (9) ◽  
pp. A60 ◽  
Author(s):  
M.G. Baker ◽  
H. Hudson ◽  
L. Flores ◽  
S. Bhaduri ◽  
R. Ghatak ◽  
...  
Keyword(s):  
Rice Flour ◽  
Sensory Properties ◽  
Gluten Free ◽  
Quinoa Flour

RESEARCH OF THE POSSIBILITY OF COOKING GLUTEN-FREE COOKIES WITH THE USE OF HYDROCOLLOIDS

2021 ◽  
Author(s):  
А.К. СТРЕЛКОВА ◽  
И.Б. КРАСИНА ◽  
К.Н. СТОРЧЕУС ◽  
Е.В. ФИЛИППОВА
Keyword(s):  
Wheat Flour ◽  
Xanthan Gum ◽  
Guar Gum ◽  
Raw Materials ◽  
Sensory Properties ◽  
Gluten Free ◽  
Water Binding ◽  
Gum Tragacanth ◽  
Confectionery Products

Необходимость разработки безглютеновых продуктов обусловлена ростом численности людей страдающих целиакией, распространенность которой составляет 1 случай на 100–200 человек населения. Решение проблем, возникающих при производстве безглютеновых мучных кондитерских изделий, делает актуальным поиск новых видов сырья, не содержащего глютен и способного улучшать потребительские свойства изделий. В качестве источника безглютенового сырья была выбрана гречневая мука (ГМ). Получено безглютеновое печенье из ГМ в сочетании с различными гидроколлоидами – камедями акации, трагаканта, гуаровой и ксантановой, которые по отдельности добавляли в образцы ГМ в количестве 1г/100 г, и исследовано его физико-химические и сенсорные свойства в сравнении с аналогичными свойствами печенья из пшеничной муки (ПМ). Установлено, что образцы ГМ с добавкой камедей имеют более высокое содержание влаги, а печенье, полученное из смеси ГМ с камедью по разработанной нами технологии, – большую толщину, массу и сниженную прочность при разрушении по сравнению с ГМ и печеньем, изготовленным из нее. При сенсорной оценке качества изделий, проведенной по девятибалльной гедонистической шкале, установлено, что самые высокие показатели качества имеет печенье из ПМ, самые низкие – печенье, приготовленное из ГМ. Внесение камедей улучшило сенсорные показатели изделий на основе ГМ. Лучшим признан образец печенья на основе ГМ с добавлением ксантановой камеди. Таким образом, использование гидроколлоидов улучшает водосвязывающую способность муки и сенсорные показатели изделия – цвет, аромат, вкус и дает возможность получить безглютеновое печенье достаточно высокого качества, сопоставимого с качеством печенья из пшеничной муки. The need to develop gluten-free products is due to the growing number of people suffering from celiac disease, the prevalence of which is 1 case per 100–200 people of the population. Solving the problems that arise in the production of gluten-free flour confectionery products makes it relevant to search for new types of raw materials that do not contain gluten and can improve the consumer properties of products. Buckwheat flour (BF) was chosen as a source of gluten-free raw materials. Gluten-free cookies from BF were obtained in combination with various hydrocolloids-acacia, tragacanth, guar and xanthan gums, which were separately added to BF samples in the amount of 1 g/100 g, and its physical and chemical and sensory properties were studied in comparison with similar properties of wheat flour cookies (WF). The purpose of this work is to obtain gluten-free cookies from BF in combination with various hydrocolloids – acacia gum, tragacanth, guar gum and xanthan gum, which were separately added to BF in the amount of 1 g/100 g, and to study its physical, chemical and sensory properties in comparison with similar properties of cookies from WF. It was found that the samples of BF with the addition of gums have higher moisture content, and the cookies obtained from a mixture of BF with gum according to the technology developed by us – a greater thickness, weight and reduced strength at destruction compared to BF and cookies made from it. In the sensory evaluation of the quality of products conducted on a nine-point hedonistic scale, it was found that the highest quality indicators are cookies made from WF, the lowest – cookies made from BF. The introduction of gums improved the sensory performance of BF-based products. A sample of BF-based cookies with the addition of xanthan gum was recognized as the best. Thus, the use of hydrocolloids improves the water-binding ability of flour and the sensory characteristics of the product – color, aroma, taste, and makes it possible to obtain gluten-free cookies of sufficiently high quality, comparable to the quality of cookies made from wheat flour.

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