scholarly journals EFFECTS OF ASCORBIC ACID AND SUGAR ON PHYSICAL, TEXTURAL AND SENSORY PROPERTIES OF COMPOSITE BREADS

2021 ◽  
Author(s):  
Marijana Simic
Keyword(s):  
Ascorbic Acid ◽  
Chemical Characterization ◽  
Sensory Properties ◽  
Total Phenolic ◽  
Composite Flour ◽  
Maize Flour ◽  
Compact Structure ◽  
Light Blue ◽  
Composite Flours ◽  
Sugar Addition

The present study was carried out to demonstrate the combined effects of different maize flour, ascorbic acid and sugar on the physical, textural and sensory properties of composite breads. The composite flour was prepared using 70% of wheat flour and 30% of flour obtained from grain of differently coloured maize - light blue, blue, red and yellow maize flour. Chemical characterization of composite flours made with four different types of maize was also assessed. Furthermore, the content of total phenolics, flavonoids, anthocyanins, phenolic acids and antioxidant capacity in composite flours was determined. The total of 12 breads that were prepared, four of which were control composite breads, four breads with ascorbic acid, and four were breads with ascorbic acid and sugar. The content of total phenolic compounds showed clear differences among all composite flours. The anthocyanins content determined in composite flours was in the following descending order: blue>red>light blue, while in the yellow maize composite flour anthocyanins were not detected. The results showed that the addition of AsA (0.025%) and sugar (5%) negatively affected the volume as well as the specific volume of composite wheat-maize breads. The texture analysis showed that the addition of AsA in amount of 0.025% had no impact on springiness, cohesiveness and resilience of bread crumb, while it increased crumb hardness. However, composite breads made with AsA and AsA and sugar showed a more compact structure, with a larger number of cells and smaller mean cell areas. Bread samples with AsA and sugar in the tested doses had the lowest springiness, which is indicative of brittleness and reflects the tendency of the bread to crumble when slicing. Results of the sensory evaluation revealed that the AsA and sugar addition had a generally positive effect on the investigated sensory attributes.

Formulation of Composite Flour with Antioxidant from Goroho Plantain Flour (Musa Acuminafe, sp) and Yellow Pumpkin Flour (Cucurbita moschata) and Its Application on Biscuit Making

2020 ◽  
Vol 16 (1) ◽  
pp. 15
Author(s):  
Imanuel Medy Pasanda ◽  
Edi Suryanto ◽  
Gregoria Djarkasi
Keyword(s):  
Antioxidant Capacity ◽  
Reducing Power ◽  
Total Phenolic ◽  
Composite Flour ◽  
Frap Assay ◽  
Phytochemical Content ◽  
Lattice Design ◽  
Antioxidant Content ◽  
Composite Flours ◽  
Locally Grown

Locally grown crops with phytochemical antioxidant content i.e. goroho plantain and yellow pumpkin were used to develop composite flour. Mixture experiment with simplex lattice design was used for formulation to study the effect of blending goroho plantain flour (GF) with yellow pumpkin flour (PF) on phytochemical content and antioxidant capacity of developed composite flours. Responses measured including phytochemical content (total phenolic and carotenoid), antioxidant capacity (DPPH assay, FRAP assay, phosphomolybdenum assay, and reducing power assay), colour values of flours, proximate components, and sensory quality of biscuits made from composite flours. The results showed that increase in proportion of PF improved the phytochemical content, antioxidant capacity, and proximate components with the exception of carbohydrates. However, substitution of GF with PF reduced sensory ratings for all the sensory attributes of biscuits developed from composite flours. Among biscuits made from composite flours, sensory ratings for aroma, colour, texture, and taste were not statistically different (p>0.05). PF can be used as fortification material to improve the phytochemical antioxidant content in composite flours prepared from GF and PF, or flours from other locally grown plants.

Impacts of pulsed electric field and heat treatment on quality and sensory properties and microbial inactivation of pomegranate juice

2017 ◽  
Vol 23 (8) ◽  
pp. 668-680 ◽  
Author(s):  
Gulsun A Evrendilek
Keyword(s):  
Ascorbic Acid ◽  
Acid Concentration ◽  
Titratable Acidity ◽  
Sensory Properties ◽  
Pomegranate Juice ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Linear Regression Models ◽  
Ascorbic Acid Concentration ◽  
Total Antioxidant

Synergistic effects of pulsed electric field+mild heat on quality properties of pomegranate juice were modeled using the best-fit multiple (non-) linear regression models with inactivation kinetics parameters of Escherichia coli O157:H7 and Staphylococcus aureus. No significant difference was detected between the control and the treated samples in terms of pH; °Brix; total antioxidant capacity; total monomeric anthocyanin content; total ascorbic acid concentration; and the sensory properties of flavor, taste, aftertaste, and overall acceptance ( p > 0.05). An exposure of 65.3 J and 40 ℃ caused an increase on conductivity; titratable acidity; L*, a*, and b* values; and a decrease of browning index, total phenolic content, total antioxidant capacity, total monomeric anthocyanin content, total ascorbic acid concentration, and in the sensory properties of color and sourness in pomegranate juice. The goodness-of-fit for the best-fit multiple (non-) linear regression models in descending order belonged to E. coli O157:H7 (92.98%), S. aureus (84.06%), color a* (83.9%), titratable acidity (81.3%), color L* (78.5%), color b* (78.3%), conductivity (74.8%), total phenolic content (74.1%), and total ascorbic acid concentration (64.74%), respectively. De and ze values for E. coli O157:H7 and S. aureus ranged from 105.64 to 1093.25 and from 79.18 to 1057.73 µs with 27.39 and 30.80 J, consequently.

scholarly journals Quality Characteristics and Sensory Properties of Noodles Produced from Blends of Wheat, Acha (Digitaria exilis), Bambara Groundnut, and Cocoyam Composite Flours

2021 ◽  
pp. 15-25
Author(s):  
Horsefall D. Mepba ◽  
Nkechi Juliet Tamuno Emelike ◽  
Emmanuel Agiriga ◽  
Emmanuel Uchechi Mary
Keyword(s):  
Wheat Flour ◽  
Proximate Analysis ◽  
Quality Characteristics ◽  
Bambara Groundnut ◽  
Cooking Time ◽  
Sensory Properties ◽  
Composite Flour ◽  
Crude Fibre ◽  
B Values ◽  
Composite Flours

The objective of this study was to investigate the quality characteristics and sensory properties of noodles produced from composite flours of wheat, acha, bambara groundnut, and cocoyam. Composite flours of wheat/acha, wheat/bambara groundnut, wheat/cocoyam and wheat/acha/bambara groundnut/cocoyam were formulated by substituting acha, cocoyam and bambara groundnut flours at 10, 20 and 30% each while 100% wheat flour was used as the control. The composite flours were used to produce noodles and the noodles subjected to chroma meter analysis, proximate analysis, culinary and sensory properties evaluation. Proximate analysis revealed that the noodles contained moisture content of 10.11-11.11%, 2.72-3.99% ash, 10.34-17.52% protein, 1.25-7.51% lipid, 0.56-1.64% crude fibre and 59.38-75.03% carbohydrate. There was an increase in the moisture, ash, protein, lipid and crude fibre contents with a decrease in carbohydrate as substitution with cocoyam, acha and bambara groundnut flours increased  without observed significant (p>0.05) differences. With the addition of acha, bambara groundnut and cocoyam composites into wheat flour, water absorption progressively increased from 1.75 (control) to 2.07ml/g (Wheat-Acha-bambara-cocoyam 60:10:20:10). There was a significant (p<0.05) increase in the cooking loss of the noodle samples as substitution levels of acha, Bambara groundnut and cocoyam flour increased. Cooking time decreased for wheat: acha flour noodles and increased for wheat: cocoyam flour noodles as substitution levels of acha and cocoyam flour increased.  The composite flour of wheat: acha: cocoyam: Bambara groundnut flour also showed a decrease in cooking time as acha, cocoyam and Bambara groundnut flours were incorporated. There was no significant (p 0.05) difference in the L*, a* and b* values of wheat-bambara composite noodles. L* values of wheat-acha composite noodles increased significantly (p 0.05) with the increase in substitution with acha composite. Substitution of wheat flour with 10% to 30% acha flour and 10% to 20% Bambara groundnut flour resulted in noodles with acceptability sensory attributes.

scholarly journals Comparative study on the development of maize flour based composite bread

2014 ◽  
Vol 11 (1) ◽  
pp. 133-139 ◽  
Author(s):  
R Begum ◽  
MJ Uddin ◽  
MA Rahman ◽  
MS Islam
Keyword(s):  
Nutritional Quality ◽  
Energy Content ◽  
Proximate Analysis ◽  
Sensory Properties ◽  
Wheat Bread ◽  
Composite Flour ◽  
Maize Flour ◽  
Overall Acceptability ◽  
Significant Difference ◽  
Composite Bread

The study was conducted to develop composite bread with maize flour and also to evaluate the nutritional quality and sensory properties of resulting breads. The results of the proximate analysis showed that wheat and maize flour contain protein 12.56 and 9.08%; fat 0.85 and 1.15%; ash 0.62 and 1.60%; fibre 0.68 and 1.25%; gluten 12.11 and 0.0%, respectively. Breads were produced from composite flour containing 10, 20, 25, 30 and 40% of maize flour and compared with wheat bread for various quality attributes of the developed products. The incorporation of maize flour adversely affected the baking properties and dough expansion but the nutritional quality was improved in case of fiber and energy content. The sensory analysis showed that there was no significant difference between the wheat bread and bread with 10% maize flour. Substitution of 10% maize flour into wheat flour retained much of the nutritional and sensory properties and gave the bread with the good overall acceptability. It was found that volume and specific volume highly positively correlated with taste, texture and overall acceptability but negatively correlated with hardness. The sensory qualities such as hardness and springiness deteriorated during storage with increasing level of maize flour in the breads. DOI: http://dx.doi.org/10.3329/jbau.v11i1.18224 J. Bangladesh Agril. Univ. 11(1): 133-139, 2013

scholarly journals EKSTRAKSI KOMPONEN ANTIOKSIDAN TEPUNG KOMPOSIT BERBASIS PISANG GOROHO DAN LABU KUNING DENGAN BANTUAN ULTRASONIK

2020 ◽  
Vol 12 (1) ◽  
Author(s):  
Immanuel M. Pasanda ◽  
Edi Suryanto ◽  
Adisti A. Rumayar
Keyword(s):  
Antioxidant Capacity ◽  
Reducing Power ◽  
Beta Carotene ◽  
Total Phenolic ◽  
Composite Flour ◽  
Carotene Content ◽  
Phytochemical Content ◽  
Antioxidant Content ◽  
Composite Flours ◽  
Reducing Power Assay

ABSTRAK Tanaman-tanaman lokal yang mengandung antioksidan, yaitu pisang goroho dan labu kuning, digunakan untuk mengembangkan tepung komposit.  Penelitian dilakukan untuk mengevaluasi efek pencampuran tepung pisang goroho dengan tepung labu kuning terhadap kandungan fitokimia antioksidan (total fenolik dan beta karoten) dan kapasitas antioksidan (kemampuan menangkal radikal DPPH dan daya reduksi) dari tepung komposit yang dihasilkan dengan menggunakan bantuan ultrasonik pada tahapan ekstraksi. Formulasi tepung komposit yang digunakan (tepung pisang goroho:tepung labu kuning) adalah 75:25, 50:50, dan 25:75. Kandungan total fenolik tepung komposit berkisar antara 98,2- 78,8 mg/kg GAE, dan kandungan beta karoten tepung komposit berkisar antara 186,1-497,8 µg/g. Hasil penelitian menunjukkaan peningkatan  kandungan fitokimia antioksidan dan kapasitas antioksidan pada tepung komposit terjadi dengan meningkatnya proporsi tepung labu kuning. ABSTRACT Locally grown crops with antioxidant content i.e. goroho plantain dan yellow pumpkin were used to develop composite flours. The current study aimed to investigate the effect of mixing goroho plantain flour with yellow pumpkin flour on phytochemical content (total phenolic and beta carotene) and antioxidant capacity (DPPH assay and reducing power assay) of developed composite flours, assisted by ultrasound in the extraction step. Flour formulations (goroho plantain flour: yellow pumpkin flour) used were 75:25, 50:50, and 25:75.  Total phenolic content of composite flours ranged from 98.2-178.8 mg/kg GAE, and beta carotene content of composite flours ranged from 186,1-497,8 µg/g. The study showed that increased in phytochemical antioxidant content and antioxidant capacity of composite flours were due to increasing in yellow pumpkin flour proportion in composite flour. 

scholarly journals Nutritional and Rheological Characteristics of Composite Flour Substituted with Baobab (Adansonia digitata L.) Pulp Flour for Cake Manufacturing and Organoleptic Properties of Their Prepared Cakes

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 716
Author(s):  
Hassan Barakat
Keyword(s):  
Amino Acids ◽  
Essential Amino Acids ◽  
Total Phenolic ◽  
Composite Flour ◽  
Dependent Manner ◽  
Adansonia Digitata ◽  
Organoleptic Evaluation ◽  
Crude Fiber Content ◽  
Organoleptic Characteristics ◽  
Composite Flours

Revalorization of Adansonia digitata L. “Baobab” pulp flour (BPF) to produce a notorious and functional cake in the current study was assessed. Wheat flour (WF 72%) was partially substituted by BPF at 5, 10, and 15% to prepare composite flour (WF + BPF) for potential cake manufacturing. Approximate chemical composition, macro- and microelements content, amino acids (AAs), total phenolic content (TPC), and antioxidant activity (AOA) of partially substituted composite flour (WF + BPF) were determined. The rheological properties of the composite flours were assessed using MIXOLAB. Moreover, an organoleptic evaluation of the baked cakes was performed with 20 trained panelists. The substitution with BPF significantly increased the total ash and crude fiber content in composite flour in a level-dependent manner, while moisture, crude fat, crude protein, available carbohydrates contents, and energy values were not significantly changed. Interestingly, macroelements such as Ca, K, and P were significantly increased, while Na was significantly decreased, whereas Mg content was not significantly changed. Similarly, microelements such as Zn, Fe, and Cu increased with the increase of BPF substitution. Significant increases in TPC and AOA were found by increasing the substitution with BPF. The biological value (BV), essential amino acid index (EAAI), protein efficiency ratio (PER), as well as essential amino acids (EAAs) requirement index (RI) were positively improved in WF + BPF. Adding BPF up to 10% not only improved the water absorption, α-amylase activity, and viscosity, but also caused a slight weakness in the gluten network, to produce a composite flour suitable for cake making. Conclusively, this study revealed that fortification with BPF up to 5–10% improved the nutritional quality without adverse effects on technological, and organoleptic characteristics and providing economic, commercial, and health benefits.

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.

scholarly journals Proximate composition and sensory characteristics of refractance window dried cowpea composite porridges

2021 ◽  
Vol 21 (105) ◽  
pp. 18965-18979
Author(s):  
MS Wasswa ◽  
◽  
R Fungo ◽  
JH Muyonga ◽  
Keyword(s):  
Proximate Composition ◽  
Dietary Fibre ◽  
Health Concern ◽  
Composite Flour ◽  
Maize Flour ◽  
Composite Flours ◽  
Leaf Powder ◽  
Factor Design ◽  
Drying Technology ◽  
Flour Blends

Undernutrition is a major public health concern in Uganda. Locally available nutrient dense diets can help reduce the problem of undernutrition. Utilisation of cowpea leaf powder in preparing composite porridge blends depends on sensory acceptance of the consumers. A Nutrisurvey software was used to formulate two composite flour blends, namely maize and millet in a ratio 2:8 and cowpea-maize in a ratio of 1:9 to achieve the daily requirement of protein for children. The study developed a process for the production of composite cowpea flour from finger millet flour and maize flour and followed a one factor design in which maize flour (MF) and millet flour (MMF) was substituted with cowpea leaves flour (CPL). The composites were dried using refractance window drying technology. The proximate composition of the composite flours were determined using standard methods while sensory acceptability of porridges was rated on a five-point Likert scale using an untrained panel. Results indicated a significant (p < 0.05) increase in protein (10.9 to 13.4%), dietary fibre (11.01 to 13.0%) and lipids (4.71 to 5.3%) contents for cowpea-millet composite porridge. For cowpea-maize composite flour, a significant (p < 0.05) increase in protein (5.9 to 7.6%), dietary fibre (1.47 to 3.3%) and lipids (2.84 to 3.3%) was also observed. Sensory evaluation indicated that between the two composite porridges, the cowpea-millet porridge blend was significantly (P≤0.05) more appealing in terms of colour (3.61±0.8), aroma (2.96±0.2), taste (3.24±0.6), texture (3.62±0.6) and general acceptability (3.61±0.8) to the panellists than the cowpea-maize porridge blend. The cowpea-millet and cowpea-maize composite flours can contribute more than 100% of the recommended dietary allowance of protein and carbohydrate requirements for children aged 0-8 years. The study findings indicate that the cowpea-based composite flours have the potential to make a significant contribution to the improvement in the nutritional status of infants and children in developing countries.

scholarly journals The Effect of Ascorbic Acid on the Physical and Proximate Properties of Wheat-Acha Composite Bread

2021 ◽  
pp. 93-100
Author(s):  
N. C. Onuegbu ◽  
P. C. Ngobidi ◽  
N. C. Ihediohanma ◽  
E. N. Bede
Keyword(s):  
Ascorbic Acid ◽  
Absorption Capacity ◽  
Ash Content ◽  
Sensory Properties ◽  
Bread Making ◽  
Composite Flours ◽  
Significant Difference ◽  
Flour Sample ◽  
Sensory Parameters ◽  
Composite Bread

This work studied the effect of different proportions of ascorbic acid on the physical and proximate properties on wheat-acha composite bread. Bread was produced from wheat (Triticum aestivum) and acha (Digitaria exilis) composite flours. The wheat: acha ratios used were 100:0, 90:10 and 80:20. The proximate, and functional properties of the flours were analysed. The dough improver, ascorbic acid was added at 80, 100 and 120ppm during the bread making process and the proximate, physical and sensory properties of the bread was analysed. Flour sample with 20% acha had the significantly highest values for bulk density (0.744g/cm3), water absorption capacity (1.5g/g), oil absorption capacity (1.564g/g), foam capacity (11.32%) and swelling index (1.24). There was no significant difference in the crude fat and ash content of all bread samples. Significant difference was observed in the volume and specific volume of the bread samples, with 100% wheat flour giving the highest values of 431.33 ml and 3.16 ml/g respectively. However, addition of ascorbic acid significantly improved these parameters with no significant difference between the 100ppm and 120ppm bread samples.  Also the bread samples produced with 100:0 and 90:10 wheat: acha flours showed no significant difference in their sensory properties. The 80:20 composite bread gave significantly lower sensory scores for all the sensory parameters.

Evaluation of the chemical, antinutritional and antioxidant properties of composite flour comprising native and modified acha (digitaria exilis stapf) flour supplemented with mango kernel seed and soy cake flours

2021 ◽  
pp. 108201322199125
Author(s):  
Margaret A Olorunfemi ◽  
Olugbenga O Awolu ◽  
Victor N Enujiugha
Keyword(s):  
Protein Content ◽  
Dietary Fiber ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Composite Flour ◽  
Mango Kernel ◽  
Composite Flours ◽  
Lower Protein ◽  
Mineral Compositions ◽  
Dpph Radical Scavenging

Gluten-free flours that are nutritionally balanced with appropriate functional characteristics were developed by supplementation of native and modified acha flours with protein, dietary fiber and antioxidants-rich mango kernel and soy cakes flours. Acha flour was subjected to chemical and enzymatic modifications. The proximate, mineral compositions, bioactive and antinutrients properties of the composite flours were evaluated. The water content of the composite flours with native and chemically modified acha flour was between 7.62 and 9.30%, while that of enzymatic acha flour was between 10.12 and 10.79%. However, samples made with 20 and 30% incorporated mango kernel flour had around 13 and 19% increase in the protein content respectively, others including sample with enzymatically modified acha flour had lower protein content. On the other hand, all samples with enzymatically modified acha flour had between 83 and 100% increase in fibre content. The Na/K ratio of all the samples were less than one, as nutritionally required. Samples with enzymatically modified acha flour had best total flavonoid (0.03–0.77 mgGAE/g), total phenol (2.35–11.99 mgTAE/g) and DPPH radical scavenging activities (58.29–94.02%) contents. In addition, samples with enzymatically modified acha flour had the least antinutritional values. Although all the samples had values that were significantly (p ≥ 0.05) different, the samples had significant protein, dietary fiber, minerals and antioxidants contents, while the antinutritional contents were well lower than the standard.

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