scholarly journals Effect of Carrot Powder Addition on the Quality Attributes of Cookies Produced from Wheat and Soy Flour Blends

2019 ◽  
pp. 1-13
Author(s):  
M. T. Ukeyima ◽  
T. A. Dendegh ◽  
P. C. Okeke
Keyword(s):  
Wheat Flour ◽  
Proximate Composition ◽  
Absorption Capacity ◽  
Soy Flour ◽  
Composite Flour ◽  
Oil Absorption ◽  
Overall Acceptability ◽  
Spread Ratio ◽  
Powder Addition ◽  
Flour Blends

Aim: To evaluate effect of carrot powder addition on the quality attributes of cookies produced from wheat and soy flour blends. Study Design: Cookies were produced from wheat flour, soy flour and carrot powder composite blends. Functional (bulk density, foam capacity, oil absorption capacity, water absorption capacity and swelling index) properties, Proximate (crude protein, ash, moisture, crude fibre, crude fat, carbohydrate and energy value) composition, Physical (weight, diameter, thickness and spread ratio) and sensory (appearance, flavour, taste, texture and overall acceptability) attributes were determined. Results: The functional properties showed that Bulk Density ranged from 0.82 – 0.92, Foam capacity ranged 3.92 – 5.00, Oil Absorption Capacity ranged from 0.60 – 0.97%, Water Absorption Capacity ranged from 1.05 – 1.45% and Swelling Index ranged from 2.37 – 2.75. Results of percentage proximate composition showed that moisture content ranged from 4.70 – 7.57, protein content ranged from 10.61 – 21.60, fat content ranged from 8.89 – 15.85, fibre content ranged from 1.39 – 4.30, ash content ranged from 0.70 – 1.23 and carbohydrate content ranged from 52.34 – 70.84. The physical properties showed that weight of the cookies ranged from 17.85 – 21.60, diameter ranged from 57.50 – 60.50, thickness ranged from 20.50 – 24.00 and spread ratio ranged from 2.40 – 2.91. The sensory attribute showed that cookies produced from wheat flour, soy flour and carrot powder compared well with cookies produced with wheat flour. The wheat flour cookie sample (A) was most preferred by the panellist. Conclusion: The functional properties of the composite flour produced from wheat, soybean and carrot powder show potential quality that when properly harnessed could be used for the production of baked product like biscuits, pastry etc. The proximate composition shows that the composite flour cookies were the most preferred sample to the 100% wheat flour cookies. This is due to its high protein, fat, ash and fibre content to that of thee 100% wheat cookies. However, in terms of proximate composition, the composite cookies were most acceptable. The physical property of the cookies indicates that the composite flour cookies were most preferred to the 100% wheat cookie. This could be seen from the high values it’s had in weight, diameter and spread ratio. However, the sensory score of the overall acceptability shows that the 100% wheat cookies were most acceptable. Though, the composite flour cookies compete very closely with 100% wheat cookies.

scholarly journals Quality Characteristics of Biscuits Produced from Composite Flour of Sweet Potato and Cashew Nut Flour Blends

2020 ◽  
pp. 11-22
Author(s):  
O. O. Tanko ◽  
T. O. Hussaina ◽  
N. S. Donaldben
Keyword(s):  
Sweet Potato ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Crude Fibre ◽  
Overall Acceptability ◽  
Spread Ratio ◽  
Cashew Nut ◽  
Significant Difference ◽  
Swelling Capacity ◽  
Flour Blends

The research is aimed at adding value to sweet potato based biscuits using underutilized crops such as cashew nuts. The objective of the study was to add value to sweet potato based biscuits, the sweet potato was processed into flour; while the cashew nuts was unroasted cashew nuts were sorted to remove the stones, dirt’s and unwholesome cashew nuts, roasted, shelled, dried, peeled and processed into flour and sieved. The cashew nuts flour was substituted at 20, 30, 40 and 50% into sweet potato flour to produce sweet potato and cashew nuts composite flour were  used for the production of biscuits. Functional, proximate composition of the biscuits, physical and sensory properties of composite biscuits were determined. Significance difference (P<0.05) was observed Bulk density, water absorption capacity, oil absorption capacity, swelling capacity, emulsion activity, foaming stability and gelatinization temperature increased from 0.62 to 0.73 g/cm3, 1.31 to 1.81 g/g, 2.10 to 2.22 g/g, 6.42 to 7.18 ml, 59.71 to 60.51%, 6.19 to 6.43% and 68.20 to 72.10ºC, respectively with an increase in the addition of cashew nuts flour. The crude protein, crude fat, crude fibre and ash increase from 14.65 to 18.31%, 7.88 to 10.21%, 3.21 to 3.51% and 4.10 to 4.76% respectively; while the moisture and carbohydrate content of the biscuits decreased from 13.77 to 13.31% and 56.39 to 49.89%, respectively with increase in the addition of the cashew nuts flour. The physical properties of the composite biscuits such as the weight, thickness, diameter and spread ratio ranged from 16.09 to 17.45 g, 10.87 to 10.96 mm, 38.94 to 40.02 mm and 3.56 to 3.60 respectively. The average means scores for the appearance, crispness, taste, aroma and overall acceptability increase were observed. There was a significant difference (p<0.05) in the appearance, taste and aroma while there was no significant difference (p>0.05) in the crispness and overall acceptability.

scholarly journals QUALITY ATTRIBUTES OF PANCAKES FROM PEELED AND UNPEELED SWEETPOTATO FLOURS WITH CASSAVA STARCH

2020 ◽  
Vol 18 (1) ◽  
pp. 88-102
Author(s):  
A. T. OMIDIRAN ◽  
O. A. ADERIBIGBE ◽  
O. P. SOBUKOLA ◽  
O. O. AKINBULE
Keyword(s):  
Functional Properties ◽  
Proximate Composition ◽  
Control Sample ◽  
Quality Attributes ◽  
Cassava Starch ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Crude Fibre ◽  
Overall Acceptability ◽  
Flour Blends

This study evaluated some quality attributes of pancakes from peeled and unpeeled sweetpotato flours and cassava starch. Cassava starch was substituted up to 30% of the total composite flour. The proximate composition, colour, carotenoid and functional properties of the different flour blends were determined. The flour blends were processed into pancakes and the proximate composition and sensory acceptability of the pancakes were determined. Data obtained were subjected to analysis of variance. The result showed that they were significant differences (p<0.05) in the functional properties of the flour blends. Bulk density, Water absorption capacity, Oil absorption capacity, swelling capacity ranged from 0.70 to 0.78 g/ml, 1.87 to 2.30 g/ml, 1.02 to 1.40 g/ml and 5.18% to 6.66%  respectively. There were significant differences (p<0.05) in the proximate composition of the pancake samples. The values ranged from 42.76 to 45.53%, 2.13 to 3.98%, 9.06 to 10.34%, 5.01 to 7.18%, 3.75 to 6.01% and 29.19 to 35.33% for moisture, ash, fat, protein, crude fibre and carbohydrate contents, respectively. Pancake produced from 100:0 peeled and unpeeled sweetpotato flour had the highest score for overall acceptability which can compare favorably, with pancakes from wheat flour which is the control sample. In conclusion, sweetpotato flour blended with cassava starch at different ratio gave good proximate and functional properties which resulted in pancakes of good quality attributes.    

scholarly journals Functional Properties of Tigernut and Cowpea Flour Blends

2020 ◽  
Vol 2 (6) ◽  
Author(s):  
Patience C. Obinna-Echem ◽  
Happiness I. Wachukwu-Chikaodi ◽  
Okwagwung A. Dickson
Keyword(s):  
Bulk Density ◽  
Wheat Flour ◽  
Functional Properties ◽  
Good Alternative ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Oil Absorption ◽  
Swelling Power ◽  
Cowpea Flour ◽  
Flour Blends

The pH and functional properties: water and oil absorption capacity, bulk density, solubility, swelling power and foaming capacity of tigernut and cowpea flour blends were determined. The flour blends were coded with the letters B, C, D, E, F, G and H for cowpea flour substitutions of 5, 10, 15, 20, 30, 40 and 50 % respectively. For comparison sample A1, A2 and A3 representing 100 % of wheat, tigernut and cowpea respectively, were also evaluated. Standard methods were used for all the analysis. pH of the flour samples varied significantly (P ≤ 0.05) from 5.60-6.23 for sample B (5 % cowpea flour substitution) and A2 (100% tiger nut flour) respectively. Water and oil absorption capacity varied significantly (P ≤ 0.05) from 1.00-2.90 ml/g and 0.39-1.38 ml/g respectively. Sample A1 (100% wheat flour) and Sample B (5% Cowpea: 95% tigernut flour) was significantly (P ≤ 0.05) the highest in water absorption capacity while sample A1 (% wheat flour) had the highest oil absorption capacity. Bulk density varied from 0.58 - 0.84 g/cm3. Although Cowpea flour (sample A3) had the highest bulk density, there was significant (P ≤ 0.05) decrease with increase in cowpea substitution. Swelling power and solubility ranged from 0.08-6.74 g/g and 8.00–67.35 % respectively. Sample A1 (% wheat flour) had significantly (P ≤ 0.05) the highest solubility and swelling power while Sample A3 (% cowpea flour) had the least. The functional properties of the tigernut-cowpea composite flour were comparable with that of the wheat flour, except for the swelling power that was significantly (P ≤ 0.05) higher for the wheat flour. The result showed that the composite tigernut-cowpea flour can be good alternative in the production of bakery products that would not require much swelling.

scholarly journals Functional Properties of Sausage Rolls Made from Cocoyam and Wheat Flour Enriched with Soybean Flour

2019 ◽  
Vol 3 (2) ◽  
pp. 39
Author(s):  
Peter-Ikechukwu, A. ◽  
Ibeabuchi, J.C. ◽  
Eluchie, C.N. ◽  
Agunwa, I.M. ◽  
Aneke, E.J. ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Functional Properties ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Soybean Flour ◽  
Emulsion Capacity ◽  
Significant Difference ◽  
Flour Blends

<p><em>Functional properties of sausage rolls made from cocoyam and wheat flour enriched with soybean flour was studied. Cocoyam cormels and soybean were processed into flour, which were later used to formulate composite flour blends, with wheat flour in the ratio of: 90:10:0 (control 1), 80:10:10, 70:10:20, 60:10:40, 50:10:30, respectively, while 0:10:90 served as control 2. The result of the functional properties showed variation in behavior. There were no significant difference (p?0.05) in pH, bulk density, swelling index, foam capacity and emulsion capacity of the flour samples while significant difference (p?0.05) existed in water absorption capacity, oil absorption capacity and wettability.</em></p>

scholarly journals Proximate composition and functional properties of composite sorghum-okara flour and sensory evaluation of local snack product (sosa)

Agrosearch ◽  
2020 ◽  
Vol 20 (1) ◽  
pp. 158-167
Author(s):  
P.I. Uzo-Peters ◽  
S.T. Ola
Keyword(s):  
Moisture Content ◽  
Proximate Composition ◽  
Absorption Capacity ◽  
Partial Substitution ◽  
Composite Flour ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Nutritional Content ◽  
Sorghum Flour ◽  
Flour Blends

Partial substitution of cereals with legumes has the potential to improve the nutritional content, functionality and other properties of the composite flour. This study aimed at ascertaining the effect of partially substituting sorghum flour with okara flour and also to access the acceptability of a snack product, sosa, produced from the flour blends. The blends were produced from sorghum and okara flour using the following proportions respectively; 100:0; 90:10; 80:20; 70:30; and 60:40 with 100% sorghum serving as control. Results of the proximate composition of the flour blends showed an increase in protein (8.18%-22.73%), fat (1.7%-5.53%), crude fiber (2.9%-11.55%) and ash (1.72%- 2.83%), while the carbohydrate content decreased from (73.21% to 46.55%), with the moisture content varying between (10.81% and 12.41%). Bulk densities decreased with increase in okara substitution from 1g/ml to 0.72g/ml. The water absorption capacity and oil absorption capacity increased with increase in okara substitution from 278.67ml/100g to 328ml/100g and 177.33ml/100g to 249.33ml/100g respectively. The flour blends produced can all serve as thickeners and the local snack (sosa) produced from the flour blends was favourably accepted by the panelists. Keywords: Local snacks: supplementation: sorghum-okara: composite flour.

scholarly journals Functional and pasting properties of wheat/tigernut pomace flour blends and sensory attributes of wheat/tigernut pomace flour meat pie

2019 ◽  
Vol 11 (1) ◽  
pp. 30-36
Author(s):  
Idowu Michael Ayodele ◽  
Adeola Abiodun Aderpju ◽  
Oke Emmanuel Kehinde ◽  
Amusa Ayodeji Joseph ◽  
Omoniyi Saheed Adewale
Keyword(s):  
Wheat Flour ◽  
Control Sample ◽  
Pasting Properties ◽  
Sensory Attributes ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Peak Time ◽  
Overall Acceptability ◽  
Significant Difference ◽  
Flour Blends

This study investigated the functional and pasting properties of wheat and tigernut pomace flour blends, as well as the sensory attributes of the meat pie obtained from the composite flour. Tigernut pomace flour was substituted for wheat flour in the amount of 2 –10%. Unsubstituted wheat flour served as the control. The composite blends were analysed for functional and pasting properties. The sensory attributes of the meat pie obtained from the composite flour were also determined. Bulk density, water absorption capacity, swelling power, and the solubility index of the blends ranged from 0.70 -0.75 g/mL, 0.62 -0.96%, 4.06 -4.47 g/g, and 2.45 -13.7% respectively. Peak, trough, breakdown, final, and setback viscosities, peak time, and pasting temperature ranged from 113.6 -135.9 RVU, 76.7 -90.2 RVU, 36.0 -45.8 RVU, 170 -183.7 RVU, 91.0 -93.6 RVU, 5.07 -6.03 min, and 88.4 -90.0 RVU respectively. In terms of appearance, the meat pie samples prepared from tigernut-substituted flour blends did not show significant difference (p &lt; 0.05) from the control sample. The control sample had the highest overall acceptability, although samples from the composite blends were also found to be acceptable. Hence, tigernut pomace flour could be substituted for wheat at the amount of 10% to produce an acceptable meat pie.

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

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.

scholarly journals Physico-Nutritional and Sensory Properties of Cookies Formulated with Quinoa, Sweet Potato and Wheat Flour Blends

2018 ◽  
Vol 6 (3) ◽  
pp. 798-806
Author(s):  
NIDHI CHOPRA ◽  
BHAVNITA DHILLON ◽  
RUPA RANI ◽  
ARASHDEEP SINGH
Keyword(s):  
Sweet Potato ◽  
Wheat Flour ◽  
Partial Replacement ◽  
Physical Parameters ◽  
Equal Proportion ◽  
Overall Acceptability ◽  
Spread Ratio ◽  
Hedonic Scale ◽  
Flour Blends ◽  
Quinoa Flour

The study was conducted to formulate cookies with and without partial replacement of wheat flour (W) with sweet potato (SP) and quinoa flour (Q) blends. Sweet potato flour and quinoa flour were blended in equal proportion and then incorporated at the levels of 20, 40 and 60% by replacing wheat flour to prepare cookies. The cookies formulations were: CI(Control, 100W), CII (80W+10Q+10SP), CIII (60W+20Q+20SP) and CIV (40W+30Q+30SP).The three flour types and the prepared cookies were accessed for their nutritional properties. The prepared cookies were also evaluated for their physical parameters and sensory characteristics. The nutritional profile of cookies increased with increased level of addition of sweet potato and quinoa flour. The protein, fat, fibre and ash content of cookies prepared with 60% replacement of wheat flour with sweet potato and quinoa flour blend were found to be29.3, 71.6, 51.8 and 108.3% respectively, higher than those of control cookies. The spread ratio and the thickness of cookies decreased with the addition of blended flour of sweet potato and quinoa. All the cookies were found acceptable on the hedonic scale in terms of appearance, colour, texture, flavour, taste and overall acceptability. The CII cookies were most preferred by the sensory panel with overall acceptability score of 7.8, only next to control cookies (CI) with a score of 8.

Texturization of deoiled cake of sunflower, soybean and flaxseed into food grade meal and its utilization in preparation of cookies

2014 ◽  
Vol 44 (6) ◽  
pp. 576-585 ◽  
Author(s):  
Suresh Bhise ◽  
A. Kaur ◽  
Preeti Ahluwali ◽  
S. S. Thind
Keyword(s):  
Wheat Flour ◽  
Water Solubility ◽  
Standard Procedure ◽  
Protein Digestibility ◽  
Absorption Capacity ◽  
Content Type ◽  
Defatted Meal ◽  
Overall Acceptability ◽  
Spread Ratio ◽  
Texturized Protein

Purpose – The purpose of the present study was to plan with the objectives to optimize and find out the best level of texturized protein from sunflower, soybean and flaxseed on the basis of quality and overall acceptability of the cookies. Design/methodology/approach – Defatted meal from sunflower, soybean and flaxseed was texturized using extruder. Texturized defatted meal of sunflower, soybean and flaxseed was blended at 10, 20, 30 and 40 per cent levels with wheat flour for making cookies using standard procedure. Findings – Functional properties such as water absorption index, foaming capacity and protein digestibility were increased, while water solubility index and fat absorption capacity decreased with increased levels of texturized defatted meal in wheat flour. Spread ratio, sensory, colour and overall acceptability of cookies were negatively affected when level of texturized flour increased as compared with the control. The force required for breaking cookies decreased with increased level of texturized defatted meal of sunflower, soybean and flaxseed incorporation. Cookies with 10 per cent texturized sunflower, soybean and flaxseed flour received the highest sensory scores. The result showed that texturized defatted meals serve as good substitute to wheat flour with increased protein content in cookies production and utilization. Originality/value – The study demonstrated that deoiled cake, a byproduct obtained from sunflower, soybean and flaxseed oil industry, offers great potential for supplementation of proteins in food products.

scholarly journals Quality Evaluation of Cookies Produced from Wheat, Sorghum and Defatted Coconut Flour Blends

2020 ◽  
pp. 11-21
Author(s):  
Mustapha O. Alebiosu ◽  
Badiu A. Akinbode ◽  
Iyanuoluwa S. Oni ◽  
John O. Oladele
Keyword(s):  
Wheat Flour ◽  
Quality Evaluation ◽  
Reference Sample ◽  
Value Added ◽  
Overall Acceptability ◽  
Spread Ratio ◽  
Sorghum Flour ◽  
Laboratory Procedures ◽  
Flour Blends ◽  
Value Added Products

The use of wheat, sorghum and defatted coconut flour blends in the production of whole meal cookies was investigated with the aim of encouraging the use of sorghum and coconut flour in producing value-added products. Enriched cookies were produced from the blends of wheat flour (WF) and sorghum flour (SF) in varying proportions of 100:0, 90:5, 85:10, 80:15, 75:20, 70:25, 65:30, 60:35 with 5% of defatted coconut flour (CF) added to each sample and were labelled AMUS, BMUS, CMUS, DMUS, EMUS, FMUS, GMUS, HMUS respectively. Cookies with 100% wheat flour (AMUS) served as a reference sample. The proximate, physical, mineral and sensory properties of the cookies samples were examined using standard laboratory procedures. The proximate results of the cookies showed that protein, ash, fat, crudefibre, moisture and Carbohydrate ranged from (9.18–12.25%), (0.88–1.15%), (9.59–11.19%), (2.77–3.74%), (7.10–10.89%) and (64.20–66.71%) respectively. The physical characteristics of the cookies; weight (9.69–18.20 g), diameter (272.0–333.0 mm), thickness (7.72–11.40 mm), spread ratio (23.87–41.09) differed significantly (p < 0.05). However, the sensory results showed that the cookies varied in colour (6.85–7.80), taste (6.90–8.15), aroma (7.10–7.75), crispness (6.65–7.75) and overall acceptability (7.25–8.45). The reference sample had the highest sensory scores for all the attributes except for aroma and crispiness, while cookies with 15% sorghum flour (SF) and 5% defatted coconut flour (CF) incorporation had highest score for crispness and 30% sorghum had highest score for aroma respectively. Based on the parameters evaluated 15% sorghum flour and 5% defatted coconut flour incorporation could be utilized for cookies production owing to its baking potential abilities. However, the high protein, ash and fibre contents of the cookies made with sorghum and defatted coconut flour substitution is very important as this could make a great contribution to the nutrient intake by consumers.

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