scholarly journals Pre-Hispanic Foods Oyster Mushroom (Pleurotus ostreatus), Nopal (Opuntia ficus-indica) and Amaranth (Amaranthus sp.) as New Alternative Ingredients for Developing Functional Cookies

2021 ◽  
Vol 7 (11) ◽  
pp. 911
Author(s):  
Georgina Uriarte-Frías ◽  
Martha M. Hernández-Ortega ◽  
Gabriela Gutiérrez-Salmeán ◽  
Miriam Magale Santiago-Ortiz ◽  
Humberto J. Morris-Quevedo ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Antioxidant Properties ◽  
Oyster Mushroom ◽  
Partial Replacement ◽  
Opuntia Ficus Indica ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
Alternative Ingredients ◽  
Amaranthus Spp ◽  
The Impact

Oyster mushroom (Pleurotusostreatus), nopal (Opuntia ficus-indica) and amaranth (Amaranthus spp.) are pre-Hispanic foods widely consumed in Mexico. However, there are no standard products developed with these ingredientsas functional cookies. This study evaluated the impact of partial replacement (50%) of whole-wheat flour (WWF) with three formulations of P. ostreatus, nopal and amaranth flours (POF, NF and AF, respectively) on the nutritional/antioxidant properties of fortified cookies. The proportion of the flours’ ingredients (WWF:AF:NF:POF) were 100% WWF (traditional cookies), 50:35:10:5 (F1), 50:30:15:5 (F2) and 50:40:5:5 (F3). Proximal composition, phenolic/flavonoid contents, and ABTS•+ scavenging activity were determined in flours and cookies.POF, NF and AF possess a high nutritional value comprising polyphenols/flavonoids and a significant antioxidant potential. Total protein, ash and flavonoids were higher in fortified cookies than in controls. Cookies prepared with F2—the highest nopal level—contained 5.29% of dietary fiber and five times higher polyphenol content than control cookies. The ABTS•+ scavenging ability was similar in the three enriched cookies (87.73–89.58%), but higher than that in traditional cookies (75.60%). The applicability of POF/NF/AF for replacing up to 50% of WWF in the production of functional cookies was demonstrated without compromising products’ acceptability.This research promotes renewable local bioresouces for a sustainable agri-food chain, especially edible mushrooms.

scholarly journals Prehispanic Foods Oyster Mushroom (Pleurotus ostreatus), Nopal (Opuntia ficus-indica) and Amaranth (Amaranthus sp.) as New Alternative Ingredients for Developing Functional Cookies

2021 ◽  
Author(s):  
Georgina Uriarte-Frías ◽  
Martha M. Hernández-Ortega ◽  
Gabriela Gutiérrez-Salmeán ◽  
Miriam Magale Santiago-Ortiz ◽  
Humberto J. Morris-Quevedo ◽  
...  
Keyword(s):  
Pleurotus Ostreatus ◽  
Nutritional Value ◽  
Antioxidant Properties ◽  
Oyster Mushroom ◽  
Partial Replacement ◽  
Opuntia Ficus Indica ◽  
Whole Wheat ◽  
Alternative Ingredients ◽  
Amaranthus Spp ◽  
The Impact

Oyster mushroom (Pleurotus ostreatus), nopal (Opuntia ficus-indica) and amaranth (Amaranthus spp.) are pre-hispanic foods widely consumed in Mexico. However, there are no standard products developed with these ingredients as functional cookies. This study evaluated the impact of partial replacement (50%) of whole-wheat flour (WWF) with three formulations of P. ostreatus, nopal and amaranth flours (POF, NF and AF, respectively) in the nutritional/antioxidant properties of fortified cookies. The proportion of flours´ ingredients (WWF:AF:NF:POF) were 100% WWF (traditional cookies), 50:35:10:5 (formulation 1), 50:30:15:5 (formulation 2) and 50:40:5:5 (formulation 3). Proximal composition, phenolic/flavonoid contents, and ABTS+ scavenging activity were determined in flours and cookies. POF, NF and AF possess a high nutritional value comprising polyphenols/flavonoids and a significant antioxidant potential. Total protein, ashes and flavonoids were higher in fortified cookies than controls. Cookies prepared with Formulation 2 -highest nopal level- contained 5.29% of dietary fiber and 5-times higher polyphenol content than control cookies. The ABTS+ scavenging ability was similar in the three enriched cookies (87.73-89.58%) but higher than traditional cookies (75.60%). Applicability of POF/NF/AF for replacing up to 50% of WWF in production of functional cookies was demonstrated. The research promotes renewable local bioresouces for a sustainable agri-food chain, especially edible mushrooms.

scholarly journals Production and Quality Evaluation of Functional Biscuits from Whole Wheat Flour Supplemented with Acha (Fonio) and Kidney Bean Flours

2018 ◽  
Vol 6 (6) ◽  
Author(s):  
Ufot E. Inyang ◽  
Etini A. Daniel ◽  
Florence A. Bello
Keyword(s):  
Wheat Flour ◽  
Dietary Fibre ◽  
Nutritional Value ◽  
Control Sample ◽  
Kidney Bean ◽  
Whole Wheat Flour ◽  
Spread Ratio ◽  
Whole Wheat ◽  
Bean Flour ◽  
Carbohydrate Contents

Composite flours are used for bakery products to improve the nutritional value and reduce the reliance on wheat importation. The present study was aimed at assessing the effect of supplementing whole wheat flour with acha and red kidney bean flours on the physical properties, proximate composition, mineral and sensory characteristics of biscuits made from the blends. Blend ratios used were 100:00:00 (T1, control sample), 75:25:00 (T2), 75:00:25 (T3) and 50:25:25 (T4) (whole wheat: acha: kidney bean flour). The result showed that all the parameters varied with the composition of flours in the blends. The biscuit weight, diameter, thickness and spread ratio ranged from 16.32 to 19.08g, 4.02 to 4.40cm, 0.69 to 0.78cm and 5.33 to 6.38 respectively. Incorporation of kidney bean flour in the blends led to the reduction in spread ratio of the biscuit. The protein, fat, ash, crude fibre and carbohydrate contents in the biscuits ranged from 11.73 to 15.20%, 16.34 to 17.95%, 1.52%, to 1.73%, 1.65 to 1.80% and 63.36 to 68.70% respectively. Samples T3 and T4 with kidney bean flour incorporation had higher protein, dietary fibre and lower carbohydrate contents than samples T1 and T2 with no kidney bean flour incorporation. The calcium, potassium, magnesium, iron and zinc contents ranged from 36.14 – 45.72mg/100g, 105.40 – 128.72mg/100g, 29.60 – 46.81mg/100g, 3.89 – 5.12mg/100g and 2.01 –3.51mg/100g respectively. Incorporation of kidney bean flour enhanced the calcium, magnesium and iron contents in the biscuits. Sensory mean score values showed that samples T3 and T4 were the most preferred samples in terms of overall acceptability as their values were not significantly (p>0.05) difference from each other. It is evident from the study that acceptable biscuits of improved nutritional value and high dietary fibre content could be produced from whole wheat flour supplemented with acha and kidney beans flours. This will increase the utilization of these locally grown crops and reduce wheat importation into the country. The high fibre biscuit will also possess several health benefits.

scholarly journals The Effect of Arabinoxylan and Wheat Bran Incorporation on Dough Rheology and Thermal Processing of Rotary-Moulded Biscuits

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2335
Author(s):  
María Teresa MOLINA ◽  
Lisa LAMOTHE ◽  
Deniz Z. GUNES ◽  
Sandra M. VAZ ◽  
Pedro BOUCHON
Keyword(s):  
Wheat Bran ◽  
Nutritional Value ◽  
Microstructural Analysis ◽  
Dough Rheology ◽  
Elastic Response ◽  
Particle Sizes ◽  
Micro Ct ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
Biscuit Making

Wheat bran incorporation into biscuits may increase their nutritional value, however, it may affect dough rheology and baking performance, due to the effect of bran particles on dough structure and an increase in water absorption. This study analyzed the enrichment effect of wheat bran and arabinoxylans, the most important non-starch polysaccharides found in whole wheat flour, on dough rheology and thermal behaviour during processing of rotary-moulded biscuits. The objective was to understand the contribution of arabinoxylans during biscuit-making and their impact when incorporated as wheat bran. Refined flour was replaced at 25, 50, 75, or 100% by whole flour with different bran particle sizes (fine: 4% > 500 μm; coarse: 72% > 500 μm). The isolated effect of arabinoxylans was examined by preparing model flours, where refined flour was enriched with water-extractable and water-unextractable arabinoxylans. Wheat bran had the greatest impact on dough firmness and arabinoxylans had the greatest impact on the elastic response. The degree of starch gelatinization increased from 24 to 36% in biscuits enriched with arabinoxylans or whole flour and coarse bran. The microstructural analysis (SEM, micro-CT) suggested that fibre micropores may retain water inside their capillaries which can be released in a controlled manner during baking.

OPTIMIZATION OF THE MICRONUTRIENT COMPOSITION OF COOKIES WITH THE USE OF BUCKWHEAT FLOUR

2020 ◽  
Author(s):  
И.И. МИЗИНЧИКОВА ◽  
Т.В. САВЕНКОВА ◽  
М.А. ТАЛЕЙСНИК ◽  
Н.А. ЩЕРБАКОВА ◽  
С.Ю. МИСТЕНЕВА
Keyword(s):  
Wheat Flour ◽  
Quality Characteristics ◽  
Partial Replacement ◽  
High Grade ◽  
Optimum Ratio ◽  
Organoleptic Evaluation ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
Buckwheat Flour

Изучено влияние частичной замены муки пшеничной высшего сорта мукой гречневой и пшеничной цельнозерновой на качественные характеристики готового изделия. Установлено оптимальное соотношение, %, мука пшеничная высшего сорта : мука пшеничная цельнозерновая : мука гречневая 55 : 15 : 30, что обеспечивает увеличение содержания пищевых волокон с 4,75 до 6,29 г/100 г, или на 32%; микроэлементов фосфора и магния на 15,5 и 18,2% соответственно; витаминов ниацина и В6 на 18,8 и 10,3% соответственно по отношению к контролю, %, мука пшеничная высшего сорта : мука гречневая 70 : 30. Органолептическая оценка сахарного печенья показала, что использование муки гречневой в сочетании с мукой пшеничной цельнозерновой обеспечивает насыщенный сбалансированный вкус, выраженный аромат и хрустящую, рассыпчатую текстуру готового изделия. The influence of partial replacement of high grade wheat flour with buckwheat flour and whole wheat flour on the quality characteristics of the product is studied. The optimum ratio, %, the high grade wheat flour : whole wheat flour : buckwheat flour 55 : 15 : 30, which provides an increased content of food fiber from 4,75 to 6,29 g/100 g, or 32%; minerals phosphorus and magnesium 15,5 and 18,2%, respectively; vitamins niacin and B6 18,8 and 10,3%, respectively, relative to control, %, the high grade wheat flour : buckwheat flour 70 : 30. Organoleptic evaluation of sugar cookies showed that the use of buckwheat flour in combination with whole wheat flour provides a rich balanced taste, pronounced aroma and crisp, crumbly texture of the finished product.

STUDIES ON THE NUTRITIONAL VALUE OF DEFATTED FISH FLOUR

1960 ◽  
Vol 38 (5) ◽  
pp. 467-473 ◽  
Author(s):  
A. B. Morrison ◽  
J. A. Campbell
Keyword(s):  
Wheat Flour ◽  
Nutritional Value ◽  
Liver Lipid ◽  
Male Rats ◽  
White Bread ◽  
Lipid Levels ◽  
Direct Function ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
High Quality Protein

In studies on the nutritional value of defatted fish flour, groups of male weanling rats were given otherwise adequate diets containing 7%, 10%, or 15% protein supplied by fish flour or casein. After 4 weeks, protein efficiency ratio (P.E.R.) values found for 7% and 10% fish flour were significantly higher than those for comparable levels of casein, but similar values were found for both proteins at the 15% level. The kidneys of the animals given diets containing 15% protein were significantly heavier than those of the animals fed the other diets, but level or source of dietary protein had no significant effects on liver and adrenal weights, or liver lipid levels.In further studies, fish flour was added to whole wheat flour or to white bread prior to baking, and the resulting mixtures were fed to growing male rats at the 10% protein level. Addition of 2, 4, or 6 lb of fish flour per 100 lb of whole wheat flour increased the P.E.R., in a stepwise manner, from 1.49 to 2.80 but had no effect on organ weights or liver lipid levels. Addition of 10% fish flour to white bread made with or without 4.2% milk solids increased the P.E.R. values by 82%, and 198% respectively, and significantly decreased liver lipid levels. The P.E.R. values for bread and flour diets were found to be a direct function of the lysine content of the protein.It was concluded that defatted fish flour is an excellent source of high quality protein, and should be of particular value in supplementing diets deficient in lysine.

scholarly journals Functional Properties, Antioxidant Activity, and Organoleptic Quality of Novel Biscuit Produced by Moroccan Cladode Flour “Opuntia ficus-indica”

2020 ◽  
Vol 2020 ◽  
pp. 1-12
Author(s):  
Bouchra Nabil ◽  
Rachida Ouaabou ◽  
Mourad Ouhammou ◽  
Lamia Essaadouni ◽  
Mostafa Mahrouz
Keyword(s):  
Antioxidant Activity ◽  
Food Industry ◽  
Antioxidant Properties ◽  
Proximate Analysis ◽  
Whole Wheat Flour ◽  
Substitution Level ◽  
Whole Wheat ◽  
Technological Potential ◽  
Icp Ms

This study aimed to develop a novel biscuit by supplementing cladode flour (CF) into whole-wheat flour (WWF) at different proportions 0, 25, 50, 75, and 100%. Proximate analysis revealed that CF had a high amount of ash (11.9%) and dietary fiber (41.04%). Major minerals determined by ICP-MS were calcium (4.47 g/100 g); potassium (1.25 g/100 g); magnesium (1.46 g/100 g); and trace elements such as zinc (1.77 mg/100 g), copper (0.95 mg/100 g), and selenium (148.5 μg/100 g). The analysis of total phenolics, total flavonoids, and antioxidant activity showed high values (649.88 mg gallic acid equivalents (GAE)/100 g; 399.16 mg catechin equivalent (CE)/100 g; and 72.37%, respectively). HPLC was used to identify four phenolic acids (gallic, ferulic, syringic, and caffeic acids) and only one flavonoid (rutin) in cladode flour. Biscuit hardness, L∗, and a∗ color values decreased corresponding to the incorporation level of CF. Sensory evaluation showed that the substitution level (up to 25%) is ideal to prepare an acceptable bio-biscuit. Cladode flour could be very useful for the food industry as a source of bioactive compounds with technological potential and nutritional and antioxidant properties.

scholarly journals Development of muffins with green pea flour and their physical and sensory evaluation and essential amino acid content

2022 ◽  
Vol 52 (7) ◽  
Author(s):  
Daiane de Souza Gomes ◽  
Lucas Silva Rosa ◽  
Layse do Prado Cordoba ◽  
Fernanda Fiorda-Mello ◽  
Michele Rigon Spier ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Essential Amino Acid ◽  
Amino Acid Content ◽  
Acceptance Test ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
Pea Flour ◽  
Green Pea ◽  
Essential Amino Acid Content ◽  
The Impact

ABSTRACT: Wheat flour (WF), pea flour (PF) and whole wheat flour (WWF) were mixed in different ratios by applying a simplex-centroid mixture design, in order to evaluate the impact of these combinations on the physical and sensorial properties of muffins. The interaction between WF and WWF produced muffins with brighter crusts and muffins prepared with higher ration of PF were harder. The ranking test was performed with the objective of identifying the most preferred muffin experiments according to the flavor attribute. The experiments with the lowest ranking scores were selected and submitted to the acceptance test. In the acceptance test, the attributes of color, taste, texture and overall acceptance were evaluated, where muffins obtained scores higher than 7 (“moderately liked”), indicating good acceptance of all experiments. The experiment (a) (80% of WF, 10% of PF and 10% of WWF) was chosen for presenting the highest set of scores.

scholarly journals Brosimum alicastrum Sw. (Ramón): An Alternative to Improve the Nutritional Properties and Functional Potential of the Wheat Flour Tortilla

Foods ◽  
2019 ◽  
Vol 8 (12) ◽  
pp. 613 ◽  
Author(s):  
Rodrigo Subiria-Cueto ◽  
Alfonso Larqué-Saavedra ◽  
María L. Reyes-Vega ◽  
Laura A. de la Rosa ◽  
Laura E. Santana-Contreras ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Antioxidant Properties ◽  
Food Product ◽  
Quinic Acid ◽  
Ultra Performance Liquid Chromatography ◽  
Partial Replacement ◽  
Nutritional Properties ◽  
Seed Flour ◽  
Flight Mass Spectrometry ◽  
The Impact

The wheat flour tortilla (WFT) is a Mexican food product widely consumed in the world, despite lacking fiber and micronutrients. Ramón seed flour (RSF) is an underutilized natural resource rich in fiber, minerals and bioactive compounds that can be used to improve properties of starchy foods, such as WFT. The study evaluated the impact of partial replacement of wheat flour with RSF on the physicochemical, sensory, rheological and nutritional properties and antioxidant capacity (AC) of RSF-containing flour tortilla (RFT). Results indicated that RFT (25% RSF) had higher dietary fiber (4.5 times) and mineral (8.8%; potassium 42.8%, copper 33%) content than WFT. Two sensory attributes were significantly different between RTF and WFT, color intensity and rollability. RFT was soft and it was accepted by the consumer. Phenolic compounds (PC) and AC were higher in RFT (11.7 times, 33%–50%, respectively) than WFT. PC identification by ultra-performance liquid chromatography quadrupole time of flight mass spectrometry (UPLC-QTOF-MS) showed that phenolic acids esterified with quinic acid, such as chlorogenic and other caffeoyl and coumaroyl derivatives were the major PC identified in RSF, resveratrol was also detected. These results show that RSF can be used as an ingredient to improve nutritional and antioxidant properties of traditional foods, such as the WFT.

scholarly journals Effect of Pulse Type and Substitution Level on Dough Rheology and Bread Quality of Whole Wheat-Based Composite Flours

Processes ◽  
2021 ◽  
Vol 9 (9) ◽  
pp. 1687
Author(s):  
Yiqin Zhang ◽  
Ruijia Hu ◽  
Michael Tilley ◽  
Kaliramesh Siliveru ◽  
Yonghui Li
Keyword(s):  
Product Quality ◽  
Wheat Flour ◽  
Food Products ◽  
Bread Quality ◽  
Partial Replacement ◽  
Average Particle ◽  
Whole Wheat Flour ◽  
Substitution Level ◽  
Whole Wheat ◽  
Pea Flour

Pulse flours are commonly added to food products to improve the functional properties, nutritional profiles, product quality and health benefits. This study aimed at assessing the effects of the partial replacement (0–25%) of whole wheat flour with diversified whole pulse flours (yellow pea, green pea, red lentil, and chickpea) on dough properties and bread quality. The pulse flours had higher protein contents and ash, but lower moisture content and larger average particle size, compared to whole wheat flour. Increasing the substitution level of pulse flours decreased dough viscosity, stability, development time and bread volume, and accelerated bread retrogradation. The incorporation of 5% yellow pea flour led to a similar bread quality as that with only whole wheat flour. Among all the tested pulse flours, the composite flour containing yellow pea flour or chickpea flour had overall better potential for bread making by providing good dough handling properties and product quality. This study will benefit the development of more nutritious food products by combining cereal and pulse ingredients.

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