scholarly journals Development of lasagna pasta with partial replacement of wheat flour by cassava flour and addition of eggplant

2016 ◽  
Vol 7 (1) ◽  
pp. 68
Author(s):  
VALERIA DIVENKA ◽  
Ernesto Quast
Keyword(s):  
Dietary Fiber ◽  
Wheat Flour ◽  
Healthy Food ◽  
Fiber Content ◽  
Partial Replacement ◽  
Cassava Flour ◽  
Physical Chemical ◽  
The Mean ◽  
Fresh Pasta

Wheat flour is widely used in human feeding. However, the production to supply internal demand is not sufficient in Brazil. In this context, this work aims the production and evaluation of lasagna pasta with partial replacement of wheat flour (FT) by cassava flour (FM). This way, Brazil's dependence of imported wheat can be reduced and a new and healthy food alternative can be produced from cassava. Fiber content of the product was increased adding 10% (dry basis) of eggplant flour (FB). Three fresh pasta of lasagna were developed with the following composition: M1 (control): 100% FT; M2: 60% FM; M3: 60% FM + 10% FB. Formulations M2 and M3 were characterized physical, chemical and physico-chemically. The results of fresh pasta M2 and M3 composition of showed that the product produced is rich in dietary fiber. The mean of scores assigned by the judges in sensorially evaluation of acceptance, for global impression, were classified between "liked moderately" and "liked much" for M1 and M2, and between "liked slightly" and "liked moderately" to M3.

scholarly journals KARAKTERISTIK FISIK, KIMIA, DAN ORGANOLEPTIK MIE MOSAF (MODIFIED SATOIMO FLOUR) (Colocasia esculenta)

2015 ◽  
Vol 2 (1) ◽  
Author(s):  
Eliantosi ◽  
Darius
Keyword(s):  
Hyaluronic Acid ◽  
Wheat Flour ◽  
Consumer Preferences ◽  
Colocasia Esculenta ◽  
Fiber Content ◽  
The Body ◽  
Tolerance Level ◽  
Physical Chemical ◽  
Taro Flour ◽  
The Many

Satoimo rich in Hyaluronic Acid ( HA ) , a substance produced naturally in the body and produce natural collagen . Taro flour relatively smooth and easy to digest useful for the preparation of pastries , cakes , breads and noodles . Noodle is one of the many products that are favored by all the community . Has conducted research aimed to analyze the characteristics of the physical, chemical and organoleptic noodles mosaf ( Colocasia esculenta ) . The treatment is done in this study is a comparison of wheat flour : flour mosaf with variations 450 g : 50 g ; 400 g : 100 g ; 350 g : 150 g ; 300 g : 200 g ; and 250 g : 250 g . The analysis in this study includes the analysis of the fiber content , elasticity and organoleptic ( color, taste, texture dam ) mosaf wet noodle . The results showed that the higher concentration mosaf flour is added , then the noodles fiber content becomes higher but getting lower elasticity , whereas the level of consumer preferences of the parameters of color, flavor and texture of getting down , the tolerance level of the composition of wheat flour : 400 g flour mosaf : 100 g .Keywords : noodles , satoimo , mosaf 

scholarly journals Addition of Aegilops U and M Chromosomes Affects Protein and Dietary Fiber Content of Wholemeal Wheat Flour

2017 ◽  
Vol 8 ◽  
Author(s):  
Marianna Rakszegi ◽  
István Molnár ◽  
Alison Lovegrove ◽  
Éva Darkó ◽  
András Farkas ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Wheat Flour ◽  
Fiber Content

scholarly journals Daya Terima dan Uji Kekenyangan pada Bakso yang disubtitusi Jantung Pisang dan Modified Cassava Flour (Mocaf)

2018 ◽  
Vol 2 (2) ◽  
pp. 155
Author(s):  
Siti Mei Saroh ◽  
Luki Mundiastuti
Keyword(s):  
Dietary Fiber ◽  
Visual Analog Scale ◽  
Trial Design ◽  
Fiber Content ◽  
Alternative Solution ◽  
Analog Scale ◽  
Cassava Flour ◽  
Calorie Consumption ◽  
Significant Difference ◽  
Prevalence Of Obesity

Background: One of the efforts to reduce the prevalence of obesity is by increasing the consumption of dietary fiber. Dietary fiber can reduce weight, because it can enhance satiety and prevent excessive calorie consumption. Banana and Modified Cassava Flour (mocaf) are source of fiber . The substitution of banana blossom and mocaf in the meatball-one of favorite food is expected to be one of alternative solution of a healthy and fiber-rich food to reduce the prevalence of obesity.                                                                                                  Objective: The purpose of this research was to determine the acceptability , and Satiety study of banana blossom and mocaf meatball .Methods: The first stage of the study using a factorial crossed design, 3 best formulas were selected from 7 formulas by 3 professional panelists, then the best 3 formulas were selected by 25 untrained panelists. At the satiety test stage using a cross-over trial design. Subjects were students Universitas Airlangga Students, age criteria 12-25 years, BMI 18.5-28 kg.Results: The best formula was F3 in terms of acceptance value and dietary fiber content. There was no significant difference in hunger after meal (p=0.122) on both test foods. There was no significant difference in satiety feeling after meals (p=0.080).Conclusion: There was no significant difference for hunger and satiety between the F3 meatballs substituted with 20% banana blossom and 10% mocaf with control meatballs. This is due to insufficient fiber content to give a satiety effect.ABSTRAKLatar Belakang: Salah satu upaya untuk menurunkan prevalensi obesitas adalah dengan peningkatan konsumsi serat pangan yang dapat meningkatkan kekenyangan dan mencegah konsumsi kalori berlebih. Subtitusi jantung pisang dan tepung mocaf yang kaya serat pada bakso yang digemari masyarakat, diharapkan bisa menjadi alternatif makanan yang sehat dan kaya serat untuk mengurangi prevalensi obesitas.Tujuan: Mengetahui daya terima, dan uji kekenyangan terhadap produk bakso Jantung Pisang dan tepung mocafMetode: Penelitian tahap pertama menggunakan rancangan percobaan faktorial menyilang, 3 formula terbaik dipilih dari 7 formula oleh 3 panelis terlatih, selanjutnya 3 formula terbaik dipilih oleh 25 panelis tidak terlatih. Pada tahap uji satiety menggunakan desain cross-over trial. Subjek adalah mahasiswa Universitas Airlangga, umur 12-25 tahun, IMT antara 18,5-28 kg/m2. Penelitian cross-over trial dilakukan pada 14 subjek yang sehat yang memenuhi kriteria. Masing-masing 200 g Bakso biasa (F0) dan bakso modifikasi diberikan saat waktu sarapan pada hari yang berbeda. Penilaian hunger dan satiety diambil dengan kuisioner Visual Analog Scale (VAS).Hasil: Formula terbaik adalah F3 ditinjau dari daya terima dan kandungan serat. Tidak ada perbedaan yang signifikan dalam rasa lapar setelah makan (p=0,122) pada kedua makanan uji. Tidak terdapat perbedaan signifikan rasa kenyang setelah makan (p=0,080).Kesimpulan : Tidak ada perbedaan yang signifikan untuk rasa lapar dan rasa kenyang antara Bakso F3 yang disubtitusi 20 % jantung pisang dan tepung 10 % tepung mocaf dengan bakso kontrol. Hal ini terkait kandungan serat pada bakso modifikasi (F3) yang tidak cukup untuk memberikan efek kekenyangan. 

scholarly journals Physical-chemical and sensorial evaluation of breads produced with partial replacement of the wheat flour for unripe banana meal.

2014 ◽  
Vol 5 (3) ◽  
pp. 1 ◽  
Author(s):  
Janayna Presa da Silva ◽  
Edna Regina Netto-Oliveira ◽  
Suellen Cristina De Mico Pereira ◽  
Antônio Roberto Giriboni Monteiro
Keyword(s):  
Wheat Flour ◽  
Sensory Analysis ◽  
Specific Volume ◽  
Nutritional Value ◽  
Partial Replacement ◽  
Total Carbohydrate ◽  
Physical Chemical ◽  
Physico Chemical ◽  
Sensory Analyses ◽  
Sensorial Evaluation

<p><em>This study aimed to evaluate the physico-chemical and sensory characteristics of French bread produced with partial replacement of wheat flour for unripe banana meal. Three formulations of bread were produced: standard with 100% of wheat flour, 8% replacement of wheat flour by unripe banana meal and 12% replacement of wheat flour by unripe banana meal. Were evaluated: moisture, ash, total protein, crude fiber, total lipid, total carbohydrate, specific volume and sensory analysis. The data were evaluated by ANOVA (p&lt;0.05). The results showed significant differences for moisture, protein and crude fibers. For ashes, lipid and specific volume were not finding significant differences. Sensory analysis indicated that color and flavor were negatively influenced by unripe banana meal (p&lt;0.05). The average scores of the attributes of the formulations standard, 8% of replacement and 12% of replacement were, respectively: 7.59 (liked moderately), 6.35 and 6.42 (liked slightly). Considering the greater nutritional value and the results of sensory analyses, we can recommend the consumption and production of the formulation with 12% of unripe banana meal.</em></p><p>DOI: 10.14685/rebrapa.v5i3.155</p><p>&nbsp;</p>

scholarly journals Addition of Broad Bean Hull to Wheat Flour for the Development of High-Fiber Bread: Effects on Physical and Nutritional Properties

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1192 ◽  
Author(s):  
Qianqian Ni ◽  
Viren Ranawana ◽  
Helen E. Hayes ◽  
Nicholas J. Hayward ◽  
David Stead ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Wheat Flour ◽  
Specific Volume ◽  
Broad Bean ◽  
Textural Properties ◽  
Volume Density ◽  
Fiber Content ◽  
Enzyme Linked Immunosorbent Assay ◽  
Secondary Product ◽  
High Fiber

The seed coat (hull) of broad bean (Vicia faba) (BBH) is a significant secondary product of processing with a promising nutritional profile. Bean hull has a high fiber content (49%), yet it remains underexploited as an ingredient by the food industry. This study investigated the potential of this secondary product to partially replace wheat flour for the development of high-fiber breads. Bread formulations with a range of supplementation levels (0%, 11%, 21% and 31%) were developed and tested for their nutritional and physical properties. The proximate composition of breads revealed that at 31% replacement, the fiber content was 19.19 g/100 g bread, which was significantly higher (p < 0.05) than control breads (3.62 g/100 g bread). The physical (specific volume, density and color) and textural properties of breads were affected by the addition of bean hull. Specific volume and hardness of breads were significantly reduced at ≥21% replacement compared to the control, which may reduce acceptability of the product by some consumer groups. Enzyme-linked immunosorbent assay (ELISA) showed that the gluten content of breads was significantly reduced with bean hull addition (62% depletion for 31% replacement). At 11%, 21% and 31% replacement, one portion (80 g of bread) contains 6.8 g, 11.6 g and 15.3 g of dietary fiber, respectively, which contributes 23%, 38% and 51% of the recommended daily fiber intake (30 g/day). In conclusion, bean hull can be a valuable source of dietary fiber in bread formulations. The study showed BBH could be used to replace up to 21% of the wheat flour without significantly impacting on bread texture and volume.

Effect of Replacement of Refined Wheat Flour with Germinated Fenugreek Seed Flour on Quality Characteristics of Cookies

2017 ◽  
Vol 54 (1) ◽  
pp. 62
Author(s):  
R. S. Agrawal ◽  
H. M. Syed ◽  
P. N. Satwadhar
Keyword(s):  
Wheat Flour ◽  
Quality Characteristics ◽  
Ash Content ◽  
Partial Replacement ◽  
Fenugreek Seed ◽  
Seed Flour ◽  
Physical Chemical ◽  
Protein Fiber ◽  
Textural Parameters ◽  
Different Levels

The effect of partial replacement of wheat flour by different levels (5, 10 and 15%) of Germinated Fenugreek Seed Flour (GFSF) on the physical, chemical and sensory characteristics of cookies were studied. Also, these cookies were evaluated for textural parameters in terms of hardness and compared to control cookies (100% wheat flour). Results revealed that cookies processed from wheat flour supplemented by 10% of GFSF had higher acceptance scores for all sensory attributes than other blend cookies. Replacement of wheat flour with germinated fenugreek seed flour increased the protein, fiber and ash content proportionately to the level of substitution.

scholarly journals Development and characterization of roll bread with partial replacement of wheat flour by malt bagasse

2020 ◽  
Vol 9 (11) ◽  
pp. e70291110468
Author(s):  
Maria José de Figueiredo ◽  
Anderson Ferreira Vilela ◽  
Celene Ribeiro Ataide ◽  
Rossana Maria Feitosa de Figueirêdo ◽  
Cristiani Viegas Brandão Grisi ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Nutritional Value ◽  
Mineral Content ◽  
Microbiological Quality ◽  
Partial Replacement ◽  
Brazilian Legislation ◽  
Physical Chemical ◽  
Microbiological Parameters ◽  
Hardness Values

The objective of this work was to develop roll bread with partial replacement of wheat flour by malt bagasse (MB) and to evaluate the changes in their physical-chemical characteristics and microbiological parameters. Four formulations of breads were elaborated: one control without MB, and 3 formulations with partial replacement of wheat flour varying the MB amount in 5, 10 and 15%.  MB reduced the carbohydrate content of the dough; consequently, the calories of the bread rolls were also reduced. On the other hand, moisture, minerals and lipids contents were increased. The type of protein changed with the substitution of MB in the dough, but the amount of proteins was not altered. The lowest hardness values were observed in breads with 5% and 10% MB, being related to higher values of acidity in the dough. The increase in the mineral content of the dough was related to the darkening of the bread. All bread formulations showed microbiological quality within the limits established by Brazilian legislation for coliforms at 45 °C, Bacillus cereus and Salmonella sp. The formulation with 10% MB resulted in bread rolls with higher nutritional value, in terms of minerals, lower hardness and with a darker aspect all around when compared to the control bread, giving it an aspect of wholegrain bread.

scholarly journals FARINHA MISTA DE TRIGO E BERINJELA: CARACTERÍSTICAS FÍSICAS E QUÍMICAS

2004 ◽  
Vol 22 (1) ◽  
Author(s):  
PATRÍCIA MARIA PÉRICO PEREZ ◽  
ROGÉRIO GERMANI
Keyword(s):  
Dietary Fiber ◽  
Wheat Flour ◽  
Fiber Content ◽  
Chemical Characteristics ◽  
Bakery Products ◽  
Mineral Salts ◽  
Total Dietary Fiber ◽  
Total Sugars ◽  
Physical And Chemical Characteristics ◽  
Physical And Chemical

O objetivo deste trabalho foi estudar as características físicas e químicas da farinha de berinjela pura e em combinação com farinha de trigo. A farinha de berinjela apresentou elevado teor de fibra alimentar total e alta quantidade de proteína, de cinzas e de açúcares totais. Maior concentração de farinha de berinjela em misturas com a farinha de trigo aumentou significativamente os teores de proteína, de sais minerais e de fibra alimentar total das farinhas mistas. O alto teor de fibra alimentar da farinha de berinjela permite apontá-la como alternativa para uso em mistura com farinha de trigo na elaboração de produtos de panificação (biscoitos, pães e massas alimentícias). Maior quantidade de farinha de berinjela na farinha mista amplia a capacidade da mistura em absorver água, podendo aumentar o rendimento da massa em produtos de panificação. A farinha de berinjela é facilmente obtida na granulometria da farinha de trigo, facilitando sua homogeneização. WHEAT AND EGGPLANT MIXED FLOUR: PHYSICAL AND CHEMICAL CHARACTERISTICS Abstract The aim of the present work was to study the physical and chemical characteristics of eggplant flour and its combination with wheat flour. The eggplant flour presented high total dietary fiber content and high protein, ashes and total sugars contents. Higher concentration of eggplant flour in mixtures with wheat flour significantly enhanced protein mineral salts and total dietary fiber content of the mixed flours. The high dietary fiber content of the eggplant flour allows to designate it as utilization alternative in mixture with wheat flour in the elaboration of bakery products (cookies, breads and pasta). Greater quantity of eggplant flour in the mixed flour enlarges the mixture capacity to absorb water, being able to enhance the mass yield in bakery products. The eggplant flour is easily obtained at particle size similar to wheat flour, facilitating its homogenization.

Effect of Diet on Visceral Morphology of Breeding Wood Ducks

The Auk ◽  
1984 ◽  
Vol 101 (1) ◽  
pp. 93-98 ◽  
Author(s):  
Ronald D. Drobney
Keyword(s):  
Food Intake ◽  
Dietary Fiber ◽  
Diet Quality ◽  
Fiber Content ◽  
Aix Sponsa ◽  
Digestive Organs ◽  
Wood Ducks ◽  
Mean Size ◽  
The Mean ◽  
Wood Duck

Abstract Changes in Wood Duck (Aix sponsa) digestive organs reflect adaptations to accommodate changes in diet quality, metabolism, and food intake. The size of the gizzard, intestine, ceca, and liver of males decreased between fall and spring and correlated with a reduction in the fiber content of the diet. The mean size of the intestine, liver, and ceca of hens increased in response to high dietary fiber in fall and hyperphagia during laying. Decreases in the size of digestive organs in hens were associated with reduced feeding during incubation and decreased dietary fiber between fall courtship and prebreeding.

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