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 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.

Effect of Supplementation of Amaranth Flour on Various Quality Attributes and Antioxidant Activities of Bread

2020 ◽  
Vol 16 (3) ◽  
pp. 391-396
Author(s):  
Huma Mukhtar ◽  
Amir Gull ◽  
Tariq A. Ganaie ◽  
Sajad A. Rather ◽  
Farooq A. Masoodi ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Wheat Flour ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Quality Attributes ◽  
Wheat Bread ◽  
Total Phenolic ◽  
Water Retention Capacity ◽  
Whole Wheat Bread ◽  
Amaranth Flour

Background: The present investigation was carried to develop amaranth based wheat flour bread. Products were developed by using different levels of amaranth flour and wheat flour in the ratio of 0:100,5:95, 10:90 and 15:85 respectively. Methods: Physico-chemical, antioxidant activity, total phenolic content and physical properties of amaranth supplemented bread were evaluated. Results: Results revealed an increase in moisture content from31.41 -33.35%, ash content 0.95- 1.52%, protein content 12.19% -13.23%, fat content 2.21% -2.81% and crude fiber 1.13-1.74%, and decrease in nitrogen free extract, alkali water retention capacity 52.11-47.35% and 137.66-112.00% respectively. Also it was observed that amaranth flour supplemented bread showed decrease in total phenolic content, antioxidant activity and FRAP assay with increase in substitution level. Color evaluation showed increase in L* and a* value of bread crust, while as bread crumb shows decrease in b* and L* value respectively. Nutritional evaluation revealed that among the samples tested 85% wheat flour and 15% amaranth flour supplemented bread was rated best as it was also evident from nutritional analysis. Conclusion: Maximum substitution of wheat flour with amaranth flour were 10% in terms of desirable bread quality attributes. The composite breads would serve as functional food, because of its high nutritional value than whole-wheat bread.

scholarly journals Study on Total Phenolic, Flavonoid and Antioxidant Capacity of Fish Singgang Extracts

2021 ◽  
pp. 12-21
Author(s):  
Anis Nafisah Jamain ◽  
Norhaslinda Ridzwan ◽  
Mimie Noratiqah Jumli ◽  
Norhayati Abd Hadi ◽  
Mohd Adzim Khalili Rohin ◽  
...  
Keyword(s):  
Moisture Content ◽  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Control Sample ◽  
Ash Content ◽  
Total Flavonoid ◽  
Total Phenolic ◽  
Total Flavonoid Content ◽  
Flavonoid Content

Aim: To evaluate the ash and moisture contents, total phenolic content, total flavonoid content, and antioxidant potential of Terengganu singgang extracts. Study Design: Experimental study. Place and Duration of Study: Central Laboratory, Tissue Culture Laboratory, Universiti Sultan Zainal Abidin, Terengganu between April 2019 and July 2019. Methodology: Samples comprised three types of singgang dishes, which were prepared, cooked, and then extracted with distilled water and ethanol (EtOH) in different strengths, 50%, 70%, and 100%. These singgang samples were chub mackerel (ST), Indian mackerel (SK), and a control sample with no fish(SC). Extracts were analyzed for their moisture and ash content. Also, the total phenolic content (TPC) was assayed using Folin-Ciocalteu reagent, while total flavonoid content (TFC) using AlCl3 colorimetric assay, and antioxidant activity using 1,1-Diphenyl-2-picrylhydrazyl (DPPH). The total antioxidant capacity (T-AOC) was also evaluated. Results: Experimental assays showed that the SC sample extracted in 100% EtOH produced the highest yield (3.7%). SK samples were lower than SC and ST in moisture content and ash content with 94.21%, 96.37% and 93.03% moisture content and 0.85%, 0.71%, and 0.96% ash content. Meanwhile, the extract of ST in 100% EtOH yielded the highest TPC (315.0 mg GAE/100g) and T-AC (8.8 U/mL) but the lowest in DPPH scavenging activity (12.2%). On the other hand, the extract of SK in 70% EtOH gave the highest TFC with 6485.3 mg QE/100g. The correlation of TFC and TPC with DPPH and T-AOC assays was positively significant. Conclusion: In conclusion, the ST extract yielded the best antioxidant capacity.

scholarly journals Properties of crackers with buckwheat sourdough

2017 ◽  
Vol 10 (2) ◽  
pp. 152-158
Author(s):  
Amel Selimović ◽  
Dijana Miličević ◽  
Amra Selimović ◽  
Sanja Oručević Žuljević ◽  
Amela Jašića ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Wheat Flour ◽  
Control Sample ◽  
Lactobacillus Brevis ◽  
Positive Influence ◽  
Total Phenol Content ◽  
Total Phenols ◽  
And Control ◽  
Buckwheat Flour

AbstractEffects of additions of buckwheat flour and sourdough on the total phenols content, antioxidant activity, and sensory properties of crackers were examined. Different mixtures of wheat flour with addition of buckwheat flour and sourdough were used for the prepartion of crackers. Two types of lactic acid bacteria (Lactobacillus plantarum and Lactobacillus brevis) were used for the preparation of buckwheat sourdough. Properties of crackers made with addition of buckwheat flour and sourdough were analysed in comparison to control crackers made only with wheat flour. Significant increase of total phenols in comparison to wheat flour dough (0.73 mg gallic acid equivalent (GA)/g of dry basis (d.b.)) was accomplished by adding buckwheat flour (1.12 mg GA/g d.b.) and sourdough (1.77 and 1.79 mg GA/g d.b.) regardless of the type of lactic acid bacteries used. All samples showed the decrease in total phenol content during baking process. Crackers with sourdough had higher antioxidant activity (16.84 and 15.84 mmol Fe3+/g d.b.) compared to crackers made with addition of buckwheat flour (10.42 mmol Fe3+/g d.b.) and control sample (7.76 mmol Fe3+/g d.b.). The result of sensory analysis showed positive influence of sourdough on taste and texture of crackers and insignificant differences in odour and appearance of tested samples. Also, the chewiness of crackers made with the addition of buckwheat flour and sourdough was improved compared to control crackers made from wheat flour.

scholarly journals Development of a functional cake formulation with purple carrot powder dried by different methods

2021 ◽  
Vol 7 (4) ◽  
pp. 242-250
Author(s):  
Nezahat Olcay ◽  
Mine Arslan ◽  
Mustafa Kürşat Demir ◽  
Nilgün Ertaş
Keyword(s):  
Total Phenolic Content ◽  
Phenolic Content ◽  
Saturation Index ◽  
Control Sample ◽  
Volume Index ◽  
Total Phenolic ◽  
Overall Acceptability ◽  
Substitution Level ◽  
Hot Air ◽  
Index Saturation

In this study, it was aimed to enhanced cake formula-tion with purple carrot pow-der (PCP) dried 3 different methods (hot-air (HPC), microwave (MPC) and vac-uum (VPC) dried) and used at 5 different ratios (0, 5, 10, 15, 20%). The effects of purple carrot powder (PCP) on chemical, physical and sensory properties of cake samples were investigated. HPC substituted cake sam-ples had lower batter densi-ty and weight values. PCP usage significantly affected the crust and crumb color value of cake samples (p<0.05). Samples contain-ing MPC had higher firm-ness and lower springiness than others. Lower firmness, volume index, saturation index and higher springiness values were determined with increasing PCP rate. The highest total phenolic content and antioxidant ac-tivity were found in cake samples containing HPC and VPC, respectively. When all cake samples evaluated, the higher overall acceptability scores were obtained with HPC added cake samples at 15 and 20% substitution level compared to control sample.

scholarly journals Antioxidant potentials and quality aspects of Jamun (Syzygium cumini L.) supplemented unleavened flat bread (Indian chapatti)

2015 ◽  
Vol 7 (1) ◽  
pp. 309-315 ◽  
Author(s):  
Swati Kapoor ◽  
Pushpinder Singh Ranote ◽  
Savita Sharma
Keyword(s):  
Antioxidant Activity ◽  
Wheat Flour ◽  
Phenolic Content ◽  
Qualitative Evaluation ◽  
Total Phenolic ◽  
Syzygium Cumini ◽  
Whole Wheat Flour ◽  
Crude Fiber Content ◽  
Whole Wheat ◽  
Quality Aspects

Enriched chapattis prepared by supplementing whole wheat flour with Jamun (Syzygium cumini L.) pulp at 5, 10 and 15% were assessed for antioxidant activity and quality. Jamun pulp supplementation enhanced the bioactive composition of chapatti in terms of increased anthocyanins, total phenols and antioxidant activity. Total phenolic content and antioxidant activity increased 99.73% and 44.38%, respectively after incorporation of Jamun pulp (15%) to whole wheat flour Indian chapatti. Anthocyanins were not observed in control chapatti and in Jamunsupplemented chapatti the range was 1.41-2.64 mg/100g content for 5-15% supplementation level. Qualitative evaluation revealed non-sticky behavior of dough supplemented with Jamun at 5 and 10% level and slight stickiness at 15% level. Chapattis exhibited full puffing at all supplementation levels. Sensory scores were highest for 10% Jamun supplemented chapatti. Crude fiber content improved significantly (13.77% increase) in chapattis on supplementation of Jamun pulp. The study concluded that supplementation of wheat flour with Jamun pulp improved nutritional and antioxidant status of chapatti.

scholarly journals Studies regarding the influence of brown flaxseed flour addition in wheat flour of a very good quality for bread making on bread quality

2016 ◽  
Vol 73 (2) ◽  
pp. 70 ◽  
Author(s):  
Georgiana Gabriela CODINA ◽  
Silvia MIRONEASA ◽  
Elena TODOSI-SANDULEAC
Keyword(s):  
Wheat Flour ◽  
Control Sample ◽  
Principal Component ◽  
Point Of View ◽  
Loaf Volume ◽  
Bread Making ◽  
Overall Acceptability ◽  
Volume Porosity ◽  
Flaxseed Flour ◽  
Crumb Structure

The aim of this study was to incorporate brown flaxseed into bread in order to improve it quality. For this purpose, different levels of whole ground brown flaxseed (5%, 10%, 15% and 20%) were used to substitute wheat flour 650 type of a very good quality for bread making. The bread samples obtained were analyzed from the physical, colour, crumb cell, textural and sensory characteristics point of view. Samples containing 10% of brown flaxseed were with the highest values for loaf volume, porosity and elasticity. The control sample had lowerest redness and greenness value. The maximum hardness was found for bread with 20% brown flaxseed addition. With the increase level of brown flaxseed addition large cells can be noticed in crumb structure of bread. Samples containing 20% of flaxseed were rated poorest in tase, texture, overall acceptability, appearance. Our results indicated that brown flaxseed addition could be added to a typical bread formulation up to levels of 10% with a good overall acceptability offering promising healthy and nutritious alternative to consumers. Between bread flour characteristics at different brown flaxseed flour substitution levels principal component analysis shown significant correlations (p < 0.05) between bread physical characteristics (loaf volume, porosity, elasticity) and bread  overall acceptability.

scholarly journals Development of high Protein Nutrition Bar Enriched with Spirulina Plantensis for Undernourished Children

2018 ◽  
Vol 6 (3) ◽  
pp. 835-844
Author(s):  
ARVIND KUMAR ◽  
VEDSHREE MOHANTY ◽  
P. YASHASWINI
Keyword(s):  
Total Phenolic Content ◽  
Phenolic Content ◽  
Control Sample ◽  
Food Supplement ◽  
Proximate Analysis ◽  
High Protein ◽  
Total Phenolic ◽  
Protein Nutrition ◽  
Arachis Hypogaea L ◽  
And Control

This study aimed at incorporating Spirulina in the development of high protein nutrition bars, since protein related malnutrition amongst children is highly prevalent and needs to be addressed diligently. Spirulina, a multicellular filamentous cyanobacteria, has gained popularity as a food supplement for its high macronutrient and micronutrient contents and ease of processing. Spirulina plantensis along with Bengal gram(Cicer arietinum), groundnuts (Arachis hypogaea L.), Cornflakes (Zea mays), and other ingredients was used to make 7 variants of a novel nutrition bar and control sample (without Spirulina).The bars were evaluated for nutritional quality (proximate analysis, antioxidant ability, total phenolic content), textural parameters, colour attributes, and sensory characteristics. The protein content of the bar was found to be 167% more than the control sample. The antioxidant potential and total phenolic content of bars containing Spirulina were substantially higher than the control sample. The textural characteristics displayed by certain variants of the bar did not significantly differ (p>0.05) from the control sample, while the colour of the bar did. The Spirulina enriched bar gained acceptability in terms of sensory attributes, hence was concluded to be a potential product for undernourished children with protein deficiency.

scholarly journals Development of Traditional Snack Product - Moong Dal Laddu using Under-Utilized Pomegranate Peel Powder

2019 ◽  
Vol 9 (1) ◽  
pp. 2458-2460
Keyword(s):  
Phenolic Content ◽  
Control Sample ◽  
Punica Granatum ◽  
Total Activity ◽  
Total Phenolic ◽  
Total Phenol Content ◽  
Pomegranate Peel ◽  
Brown Sugar ◽  
And Control

In the present study, pomegranate peel (Punica granatum) along with its secondary metabolites was incorporated into an indigenous product- Moong Dal Laddu, and checked for its total phenol content. The total activity of antioxidants in pomegranate peel was estimated and nutritive content of the product was enhanced in various in-vitro studies. The total phenolic content with brown sugar was obtained 236.93 mg/100g of final product which is higher compared to the sample with white sugar and control sample with 173.32 mg/100g and 16.45 mg/100g respectively. Due to the identification of high amount of antioxidant activity obtained from the peel, it has be used in the fortification of the indigenous product with claim of reducing of the risks related to cardiovascular diseases.

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