Pasting Properties of Acha-Green Banana Composite Flour Fortified with Cowpea Flour and Quality Evaluation of Gluten-Free Biscuit Made from the Blends

This research was conducted to investigate the pasting, rheological and functional properties, and gluten-free biscuit making potential of a composite flour prepared from grains of amaranthus, sorghum and finger millet. The formulation for the composite flour was obtained from D-optimal mixture design ratio using Design-Expert. The rheological and pasting properties of the composite flours were determined, while the proximate composition, physical dimensions, mineral concentration and sensory quality attributes of the biscuits were assessed. The results showed that there were significant (p<0.05) differences in the pasting profile of the control and amaranthus based composites flour except for pasting temperature. Water absorption capacity and water soliblity index increased as the blending ratio of amaranthus flour increased, while oil absorption capacity decreased. The proximate composition evaluation 13.75, 2.04, 1.77 and 31.75% were found to be the highest values of the biscuit samples in terms of protein, crude fiber, ash and crude fat, respectively. Mineral analaysis was carried out and there was a significant (p<0.05) difference in Fe, Ca, Zn and P content among the biscuit samples made from the composite flour blends. Similarly, the sensory evaluation indicated that there was a significant (p<0.05) differences in apperance, colour, texture, flavour and overall acceptability among the composite biscuit samples. However, the difference was insignificant (p<0.05) in crispiness of biscuit samples. In a nut shell this research revealed that a nutritionally dense gluten-free biscuits can be formulated without affecting the quality attributes of the biscuit. Thus, the composite flours can be used for the preparation of gluten free food products in africa, where the crops have not been effectively utilized in food processing industries.

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Optimasi Karakteristik Tepung Komposit Berbasis Tepung Onggok Fermentasi menggunakan Metode Response Surface Methodology (RSM)

Jurnal Aplikasi Teknologi Pangan ◽

10.17728/jatp.6005 ◽

2020 ◽

Vol 9 (3) ◽

pp. 126-132

Author(s):

Beni Hidayat ◽

Udin Hasanuddin ◽

Siti Nurdjanah ◽

Neti Yuliana ◽

Muhammad Muslihudin ◽

...

Keyword(s):

Response Surface Methodology ◽

Central Composite Design ◽

Response Surface ◽

Raw Materials ◽

Pasting Properties ◽

Composite Flour ◽

Gluten Free ◽

Cassava Bagasse ◽

Bagasse Flour ◽

Central Composite

Pengembangan tepung komposit di negara-negara tropis terutama diarahkan pada pengembangan produk tepung bebas-gluten berbahan baku lokal. Penelitian bertujuan untuk mendapatkan formulasi optimal tepung komposit berbahan baku tepung onggok fermentasi (TOF), tapioka dan gum xanthan (GX) untuk menghasilkan tepung komposit dengan karakteristik optimal sebagai tepung bebas-gluten. Optimasi karakteristik tepung komposit dilakukan menggunakan metode respon permukaan dengan model Central Composite Design. Hasil optimasi menggunakan metode numerik menunjukkan bahwa karakteristik optimal produk tepung komposit diperoleh pada formulasi 1) TOF: 82,46%, tapioka: 17,54%, GX: 0,10%, 2) TOF: 83,85%, tapioka: 16,15%, GX: 0,10%, dan 3) TOF: 84,13%, tapioka: 15,87%, GX: 0,10%. Formulasi-formulasi optimal selanjutnya dianalisis karakteristik pastingnya, mencakup viskositas maksimum, viskositas awal pendinginan, viskositas akhir pendinginan, viskositas retrogradasi, dan viskositas balik. Pengujian karakteristik pasting pada formulasi optimal menunjukkan bahwa formulasi TOF: 82,46%, tapioka: 17,54%, GX: 0,10% karena memiliki karakteristik pasting terbaik dengan viskositas maksimum 215 BU, viskositas awal pendinginan 166 BU, viskositas akhir pendinginan 217 BU, viskositas retrogradasi 208 BU, dan viskositas balik 49 BU. Oleh karena itu, penelitian ini berhasil menyimpulkan bahwa tepung komposit dengan formulasi TOF: 82,64%, tapioka: 17,54%, GX: 0,10% merupakan perlakuan terbaik yang dapat dijadikan sebagai alternatif tepung bebas-gluten berbahan baku lokal. Hal ini menunjukkan bahwa tepung komposit dengan formulasi 82,64% tepung onggok terfermentasi, mempunyai potensi khusus untuk dikembangkan sebagai tepung bebas-gluten berbahan baku lokal.Optimization of Characteristic of Fermented Cassava Bagasse Flour-Based Composite Flour using Response Surface MethodologyAbstractThe development of composite flour in tropical countries is mainly directed at gluten-free flour made from local raw materials. The research was aimed to obtain an optimal formula of composite flour that was made of fermented cassava bagasse flour (FCBF), tapioca, and xanthan gum (XG) to produce composite flour with best characteristics quality as gluten-free flour. Optimization of the composite flour characteristics was done using the response surface methodology with the central composite design model. Optimization results using numerical methods shown that the optimal characteristics of composite flour were obtained in formulas 1) FCBF: 82.46%, tapioca: 17.54%, XG: 0.10%, 2) FCBF: 83.85%, tapioca: 16.15%, XG: 0.10%, and 3) FCBF: 84.13%, tapioca: 15.87%, XG: 0.10%. The optimal formulas were analyzed for pasting characteristics, including peak temperature, maximum viscosity, trough viscosity, final viscosity, retrogradation viscosity, and setback viscosity. The results of pasting characteristic test on optimal formulation showed that FCBF formulation: 82.64%, tapioca: 17.50%, XG: 0.10% had the best pasting properties with peak viscosity of 215 BU, trough viscosity of 166 BU, final viscosity of 217 BU, retrogradation viscosity of 208 BU, and setback viscosity of 49 BU. As conclusion, formula of FCBF: 82.64%, tapioca: 17.50%, XG: 0.10% was chosen as the best formula to produce gluten-free flour from local raw materials. This indicates that composite flour with formulation of 82,64% fermented cassava bagasse flour, potentially developed as gluten-free flour made from local raw materials.

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Effect of sucrose replacement and resistant starch addition on textural properties of gluten-free doughs and biscuits

European Food Research and Technology ◽

10.1007/s00217-020-03659-w ◽

2021 ◽

Vol 247 (3) ◽

pp. 707-718

Author(s):

Maria Di Cairano ◽

Marisa Carmela Caruso ◽

Fernanda Galgano ◽

Fabio Favati ◽

Ndy Ekere ◽

...

Keyword(s):

Physical Properties ◽

Resistant Starch ◽

Textural Properties ◽

Gluten Free ◽

Negative Effect ◽

Banana Flour ◽

Green Banana

AbstractThere is a need to develop low-sugar healthy products. The aim of this research was to evaluate the effect of maltitol and inulin as sucrose replacement alongside resistant starch (RS) and green banana flour (GBF) on the texture and physical properties of gluten-free doughs and biscuits formulated with buckwheat, sorghum and lentil flours. These properties are important to predict the dough workability, how easy the biscuits could be mass-produced and determine consumers’ acceptability. Results showed that partial and complete substitution of sucrose could be achieved and appropriate concentration of resistant starch or green banana flour contributed to better dough and biscuit texture. RS content showed the biggest influence on dough stickiness and biscuit hardness and could be used to correct the negative effect of sucrose replacement and to maximise both the dough processability and biscuit acceptability.

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Drum drying of unpeeled green banana pulp (Musa cavendishii) for bake stable fruit filling production.

Boletim do Centro de Pesquisa de Processamento de Alimentos ◽

10.5380/bceppa.v36i1.55084 ◽

2019 ◽

Vol 36 (1) ◽

Author(s):

Mário José Andrade MENDES ◽

Dayane Rosalyn IZIDORO ◽

Agnes De Paula SCHEER

Keyword(s):

Chemical Composition ◽

Central Composite Design ◽

Resistant Starch ◽

Starch Content ◽

Pasting Properties ◽

Absorption Capacity ◽

Production Chain ◽

Banana Flour ◽

Green Banana ◽

Central Composite

There is a growing interest in food matrixes for the use of flour from unpeeled green banana in order to reduce waste in the production chain. Considering this, the present paper aims to studying the application of unpeeled green banana flour in the cold process performed to obtain bake stable fruit filling. The unpeeled green banana pulp (Musa Cavendishii) was dried using a single rotating drum, thus obtaining the flour. The dried flour was then analyzed for its chemical composition, amylose and resistant starch content, water absorption capacity and pasting properties. The drying reduced the amount of resistant starch and produced pregelatinized starch. The obtained flour showed physical and nutritional characteristics which enabled the development of the filling formula by using a central composite design combining levels -1 and +1, two axial points (± α), two central points, and chemical composition, water activity, Brix, and texture as response variables. The amount defined by central-composite design of unpeeled green banana flour, modified starches and other ingredients resulted in an elastic, viscous, bake stable fruit filling.

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Formulation and evaluation of gluten-free cookies from rice and green banana flour

REVISTA BRASILEIRA DE AGROTECNOLOGIA ◽

10.18378/rebagro.v12i2.8898 ◽

2021 ◽

Vol 11 (2) ◽

pp. 720-726

Author(s):

Maria Yarla parente ◽

FABIANA LINHARES ◽

RENATA ALBUQUERQUE COSTA ◽

MÁRCIA FACUNDO ARAGÃO

Keyword(s):

Chemical Composition ◽

Purchase Intention ◽

Rice Flour ◽

Raw Material ◽

Gluten Free ◽

Autoimmune Pathology ◽

Nutritional Characteristics ◽

Banana Flour ◽

Hedonic Scale ◽

Green Banana

Celiac disease (CD) is defined as an autoimmune pathology mediated by specific antibodies and is associated with genetic factors, which causes an inflammatory process of the intestinal mucosa in response to gluten ingestion. A study was conducted to evaluate some gluten-free cookie formulations using rice and green banana flour as raw material, and to evaluate the acceptance and chemical composition of the cookies elaborated. Three different cookie formulations were prepared to contain 100% rice flour, 50% rice flour and 50% green banana flour and 100% green banana flour. The following sensory attributes were evaluated: crispness, flavor, and overall impression, using the 9-point hedonic scale and purchase intention using the 5-point structured scale, to check the acceptance of cookies. The chemical composition of the formulation most accepted by sensory analysis was quantified. Sensory evaluation showed that all cookie formulations were accepted; however, the increase of the green banana flour content has resulted in lower acceptance, which may be due to the slightly bitter flavor that green banana flour gives the product. The most accepted cookie formulation had 15.78% protein, 0.80% ash, 4.31% moisture content, 12.35% lipid, and 66.77% carbohydrate. These nutritional characteristics are following Brazilian legislation. Therefore, all cookie formulations have marketing potential, which is very important, especially for people with gluten sensitivity.

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Effects of Fermented Maize Residue Addition on the Physico-chemical and Sensory Properties of Chin-Chin

Asian Food Science Journal ◽

10.9734/afsj/2021/v20i1130377 ◽

2021 ◽

pp. 65-73

Author(s):

Owuno Friday ◽

Achinewu Simeon Chituru

Keyword(s):

Proximate Composition ◽

Protein Digestibility ◽

Pasting Properties ◽

Absorption Capacity ◽

Composite Flour ◽

Crude Fibre ◽

Overall Acceptability ◽

Physico Chemical ◽

Significant Difference ◽

Pasting Temperature

Chin-Chin, a traditional Nigerian snack was prepared utilizing wheat-fermented maize residue composite flour at 0 – 30% replacement levels. Effects of this addition on the functional and pasting properties of the flour composite was evaluated. The snack produced was also evaluated for its sensory attributes, proximate composition and invitro-protein digestibility (IVPD). Functional properties results showed an increase in water absorption capacity (WAC), a decrease in oil absorption capacity (OAC), decrease in Bulk Density (BD), swelling power and solubility index with residue addition. Pasting property results showed a drop in the value of peak, trough, breakdown and final viscosity with substitution while set back viscosity increased.Peak temperature decreased, but values for pasting temperature showed no significant difference between the control and the blends. Results for sensory evaluation showed equal preference for overall acceptability. Proximate composition results showed residue addition led to an increase in crude fibre and protein content with a drop in the carbohydrate value. Residue addition did not increase protein digestibility. Addition of fermented maize residue in chin-chin production can be another way of utilizing the fibre rich by-product of the production of fermented maize starch.

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Wheat–millet flour cookies: Physical, textural, sensory attributes and antioxidant potential

Food Science and Technology International ◽

10.1177/1082013219894127 ◽

2019 ◽

Vol 26 (4) ◽

pp. 311-320 ◽

Cited By ~ 1

Author(s):

S Hussain ◽

AA Mohamed ◽

MS Alamri ◽

MA Ibraheem ◽

Akram A Abdo Qasem ◽

...

Keyword(s):

Gallic Acid ◽

Wheat Flour ◽

Pasting Properties ◽

Gluten Free ◽

Phenolic Contents ◽

Health Promoting ◽

Physical Attributes ◽

Pasting Temperature ◽

Technical Properties ◽

Flour Blends

Millet flour (water washed or alkali washed) was replaced with wheat flour (WF) at 0, 25, 50, 75, and 100% levels. Objectives of the research were to characterize the flour blends for their technical properties and to produce cookies with less or no gluten contents. All types of flour blends were evaluated for their pasting properties. The cookies were baked and evaluated for their textural and physical attributes. Inclusion of millet flour (both types) in wheat flour resulted in significant reduction in peak and final viscosities while setback viscosities were affected non-significantly. Pasting temperature was increased from 65 ℃ (100% wheat flour) to 91 ℃ (100% millet flour). The hardness of cookies was reduced in the presence of millet flour. Fracturability values of cookies with higher millet flour were higher as compared to control cookies (prepared from 100% wheat flour). Cookies prepared from blends having more that 50% millet flour were not much liked by sensory panelists. The phenolic contents of cookies containing higher levels of either water washed or alkali washed millet flour were found to be higher when compared to cookies prepared from plain WF (1.90 ± 0.14 mg gallic acid/g sample). The 2,2-diphenyl-1-picrylhydrazyl activity (%) of cookies ranged from 16.39 ± 0.34 (100% water washed millet flour) to 10.39 ± 0.26 (100% WF; control). The study will help the non-coeliac people to consume low gluten (≈1.6–6.5%) or gluten intolerant people to consume gluten-free cookies (0%) from millet flour having abundant of antioxidants and health-promoting polyphenols.

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Baking Effect on Resistant Starch Digestion from Composite Bread Produced with Partial Wheat Flour Substitution

Journal of Food Quality ◽

10.1155/2020/9245035 ◽

2020 ◽

Vol 2020 ◽

pp. 1-13

Author(s):

Rafael Grassi de Alcântara ◽

Heidge Fukumasu ◽

Paulo Cesar Fabricio Raspantini ◽

Leonila Ester Reinert Raspantini ◽

Caroline Joy Steel ◽

...

Keyword(s):

Blood Glucose ◽

Wheat Flour ◽

Resistant Starch ◽

Composite Flour ◽

Corn Flour ◽

Glucose Levels ◽

Baked Goods ◽

Blood Glucose Levels ◽

Green Banana

The consumption of composite flour, such as green banana and corn flour, is related to maintain stable blood glucose levels, due to high resistant starch levels. However, most of these studies have conducted analyses of unprocessed food such as flour. Therefore, this study aimed to evaluate the effect of baking on resistant starch concentration and digestion from bread produced with partial wheat flour substitution. Response surface methodology was used to evaluate bread physical-chemical characteristics, and then, sensorial and nutritional qualities of the bread were evaluated. The feasibility of incorporating 40% of corn flour was demonstrated, while incorporation of 20% produced bread with similar characteristics to the control; for green banana flour, these levels were 20 and 10%, respectively. Resistant starch levels of composite breads were also enhanced by in vitro analyses. On the other hand, in vivo blood glucose levels evidenced that the ingestion of breads produced with partial wheat flour substitution by green banana or corn flour promoted a more important peak in blood glucose levels in comparison with control bread, which was never previously presented in the literature. Bread ingestion rapidly increased the blood glucose levels of rats; once during the baking process, starch granules become gelatinized and therefore easily digestible. Furthermore, this study also highlighted the lack and need for future investigation of wheat flour-substituted baked goods, in order to better understand mechanical properties formation and also product digestibility.

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