scholarly journals Development, Physical and Sensory Evaluation of Chapathi (Indian Flatbread) Produced by Utilizing Minor Millet, Legumes, Nutri-Cereals and Wheat Flour

2020 ◽  
pp. 68-76
Author(s):  
Mekala Mounika ◽  
T. V. Hymavathi ◽  
Kuna Aparna ◽  
M. Sreedhar
Keyword(s):  
Sensory Evaluation ◽  
Wheat Flour ◽  
Absorption Capacity ◽  
Water Retention Capacity ◽  
Retention Capacity ◽  
Overall Acceptability ◽  
A Value ◽  
Swelling Capacity ◽  
Sensory Qualities ◽  
Temperature Water

In this study, the development and physicochemical of MMFM (minor millet flour mix) and sensory qualities of  MMFM chapathis (unleavened Indian flatbread) were evaluated at different proportions. Flour mixes were developed blending of minor millet flour and Nutri-cereals flours with wheat flour in different rations V1(75:25:0) (Millets: Other grains: Wheat flour), V2(60:25:15) V3 (50:25:25) V4(45:25:30), V5(30:25:45) V6(0: 75: 25) V7(100) and V8 (100 without gums) respectively and 100% wheat flour used as control. The functional properties of flours mixes were tested and results revealed that swelling capacity, water absorption capacity, oil absorption capacity, gelatinization temperature, water retention capacity and bulk density were increased with an increase in the incorporation of other flours with wheat flour. Further, the color values of millet-based chapathis showed significant changes when the level of millet flour substitution was increased. The L* and b* values decreased while a* value increased. Regarding sensory properties, control wheat chapathis had better acceptability than the composite chapathis. Sensory evaluation revealed that overall acceptability for millet and nutricereals flour-based chapathis was awarded the highest score for V6 followed by V5, V4, and V3 as compared to control Chapathi. All chapathis were coinciding the range of ‘like moderately’ to ‘like very much’ for control chapathis while ‘like slightly’ to like moderately’ for experimental chapathis. Based on the generated results, novel chapathis could be formulated by substituting wheat with more than 50% flour.

scholarly journals FUNCTIONAL PROPERTIES AND INFLUENCES OF COCONUT FLOUR ON TEXTURE OF DOUGH AND COOKIES

2018 ◽  
Vol 55 (5A) ◽  
pp. 100
Author(s):  
Lai Quoc Dat
Keyword(s):  
Functional Properties ◽  
Binding Capacity ◽  
Absorption Capacity ◽  
Water Retention Capacity ◽  
Hydration Properties ◽  
Retention Capacity ◽  
Spread Ratio ◽  
Swelling Capacity ◽  
Alternative Material ◽  
Size Of Particles

Coconut flour, a significant byproduct of coconut milk and oil productions, is rich in fiber and protein. It can be utilized as an alternative material for cookies products. This paper focused on the functional properties of coconut flour and effect of coconut flour supplement on texture of dough and cookies. Results indicated that hydration properties and oil binding capacity (OBC) were significantly influenced by size of particles in coconut flour. With increase in size of coconut flour, water absorption capacity (WAC) and swelling capacity (SC) values increased; whereas, OBC value decreased. Maximum value of water retention capacity (WRC) was observed at 0.20–0.25 mm of particle size. Adding coconut flour into dough caused enhancement of hardness, cohesiveness and adhesiveness; whereas, insignificantly influenced on springiness. In addition, adding coconut flour led to decrease in spread ratio and increase in hardness of cookies. The results can be applied for substitution of coconut flour for wheat flour in cookies processing.  

scholarly journals Effect of Replacement Levels of Wheat Flour on the Physicochemical and Sensory Properties of Smoke- Dried Sausage

2020 ◽  
pp. 17-24
Author(s):  
I. Iwanegbe ◽  
I. G. Omonigho
Keyword(s):  
Sodium Chloride ◽  
Sensory Evaluation ◽  
Wheat Flour ◽  
Economic Value ◽  
Physicochemical Characteristics ◽  
Overall Acceptability ◽  
Colour Product ◽  
Sensory Qualities ◽  
Meat Preservation ◽  
Minced Meat

In the olden days, there was no refrigeration for meat preservation and sausage making was a way to solve this problem. Sausage making evolved as an effort to economize and preserve meat which could not be consumed immediately after slaughter. This study evaluated the effect of replacement levels of wheat flour on the physicochemical characteristics and sensory qualities of smoke-dried sausage. Beef, wheat flour, sodium chloride, seasonings (Table 1) were bought, pre-processing operations were carried out. Sausage was processed by adding wheat flour, seasonings, salt to minced meat at different replacement levels (5%, 10% and 15%) with 0% as control and later smoke-dried. Sensory evaluation and physicochemical properties were determined. Data generated were analyzed. The results from sensory evaluation showed that Product A had the highest response (5.00) to sausage colour. Product A (5.00), B (5.00) and C (4.90) had the highest response for product juiciness. Product A (5.00) and product B (5.00) had better response to taste. For overall acceptability, Product A (5.00) was not different from other products. The addition of wheat flour resulted in higher and greater elasticity and increased acceptability due to higher scores for texture and colour. The protein content showed that Product D (56.33%) had the lowest value, followed by Product B (58.23%), next was Product C (59.57%), and the highest was observed in Product A (60.42%). Product C had the highest value for potassium and phosphorus (122.0 mg/100g and 13.40 mg/100g). Product B and C had the same value (6.17) for pH, next was product A (6.13), the least pH was observed in Product D (6.07). Sausage manufacture is a means of adding value to off-cuts and thereby increasing the utilization of meat. The incorporation of 10% wheat flour to sausage is highly nutritive with better sensory qualities and better economic value.

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.

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 Physico-Chemical and Sensory Properties of Wheat Bread Supplemented With Mustard Flour

2018 ◽  
Vol 75 (1) ◽  
pp. 82
Author(s):  
Adriana PĂUCEAN ◽  
Simona MAN ◽  
Sevastiţa MUSTE ◽  
Anamaria POP ◽  
Simona CHIȘ ◽  
...  
Keyword(s):  
Protein Content ◽  
Sensory Evaluation ◽  
Wheat Flour ◽  
Ash Content ◽  
Wheat Bread ◽  
Mustard Seed ◽  
Bread Making ◽  
Overall Acceptability ◽  
Seed Flour ◽  
Physico Chemical

The aim of this investigation was to incorporate mustard flour into bread in order to improve its quality. For this purpose, wheat flour 650 type for bread making was replaced with mustard seed flour at the level of 5, 7 and 10%. Bread quality through physico-chemical and sensory characteristics was analyzed and compared to those of bread without mustard flour. The protein content of mustard flour bread increased with 5.03% as a result of mustard flour incorporation, coupled with an increase in ash content. Sensory evaluation results revealed that the sample containing 7% mustard flour scored highest in most of the attributes including overall acceptability. The study reveals that incorporation of 7% mustard flour gave desirable results in terms of phisyco-chemical and sensory caracteristics of mustard flour fortified bread.

scholarly journals Effect of Brachystegia Eurycoma Flour Addition on the Physicochemical Properties of Whole Millet Flour and the Sensory Attributes of its Gluten-Free Bread

2021 ◽  
Vol 25 (1) ◽  
pp. 43-52
Author(s):  
Emmanuel Anyachukwu Irondi ◽  
Yunus Temitayo Imam ◽  
Emmanuel Oladipo Ajani
Keyword(s):  
Physicochemical Properties ◽  
Water Absorption ◽  
Wheat Flour ◽  
Sensory Attributes ◽  
Absorption Capacity ◽  
Natural Source ◽  
Water Absorption Capacity ◽  
Gluten Free ◽  
Sensory Qualities

Abstract This study evaluated the effect of addition of Brachystegia eurycoma flour (BEF), a natural source of hydrocolloids, on the physicochemical properties of whole millet flour (WMF) and the sensory attributes of its gluten-free bread. BEF and sodium carboxylmethyl cellulose (a reference hydrocolloid) were added to WMF at 1.5 and 3% proportions, and breads were baked from the blends. Wheat flour (100%CWF) bread served as the control. Amylose level decreased significantly (p < 0.05), while water absorption capacity, peak and final viscosities of the blends increased with increasing proportion of BEF. The 100%CWF bread had better sensory qualities than WMF-BEF breads. Hence, BEF improved the physicochemical properties of WMF-BEF blend, but did not alter the sensory qualities of its gluten-free bread.

scholarly journals Production of value-added broiler nugget enriched with dietary fiber from oat meal

2020 ◽  
Vol 49 (1) ◽  
pp. 71-82
Author(s):  
A Akhter ◽  
MM Hossain ◽  
M Habib ◽  
MA Hashem ◽  
MS Ali
Keyword(s):  
Dietary Fiber ◽  
Wheat Flour ◽  
Crude Protein ◽  
Dry Matter ◽  
Storage Time ◽  
Storage Period ◽  
Broiler Meat ◽  
Overall Acceptability ◽  
A Value ◽  
And Storage

An experiment was conducted to find out the effect of oat meal as a source of dietary fiber to formulate enriched broiler nugget. For this purpose, nuggets were prepared into four different groups such as treatment 1: 10% wheat flour nugget, treatment 2: 20% wheat flour nugget, treatment 3:10% oat meal nugget and treatment 4: 20% Oat meal nugget. All parameters were analyzed at 0, 15th and 30th days of storage period. The proximate composition of different nuggets batter was analyzed and highly significant differences were found in dry matter (%) and pH. Dry matter was lower, while pH was higher in control nugget (Treatment 1). Significant differences were found in crude protein (%), ether extract (%) among different nuggets, as well as among different storage time. Significantly higher DM (%), Ash (%) and EE (%) was found in broiler meat with 20% oat meal, while higher crude protein (%) were found in broiler meat+10% wheat flour. Crude protein (%) and DM (%) increased, while Ash (%) and EE (%) decreased with increase of storage time.  The storage period had significant effect on different biochemical (FFA, POV and TBARS value) and microbial (TVC, TCC and TYMC) tests. In all cases, the values were increased with increase of storage time. The surface color (CIE L*, a*, b*) of nuggets of different treatments at different storage period were measured.  No significant differences in b* value were found among broiler meat nuggets and storage time. On the other hand, different types of nuggets and storage period had a significant effect on L* and a* value. Significantly higher a* value was found in broiler meat with 10% wheat flour (T1). In sensory analysis, no significant differences were found in flavor, off-flavor, juiciness, tenderness and overall acceptability among four types of sausages. It could be concluded that addition of oat meal as a source of dietary fiber did not differ the overall acceptability of broiler meat nuggets compare to broiler meat nuggets with wheat flour. Bang. J. Anim. Sci. 2020. 49 (1): 71-82

scholarly journals PRODUCTION AND COMPARATIVE QUALITY EVALUATION OF CHIN-CHIN SNACKS FROM MAIZE, SOYBEAN AND ORANGE FLESHED SWEET POTATO FLOUR BLENDS

2020 ◽  
Vol 4 (2) ◽  
pp. 300-307
Author(s):  
J. Ndife ◽  
K. S. Abasiekong ◽  
B. Nweke ◽  
A. Linus-Chibuezeh ◽  
V. C. Ezeocha
Keyword(s):  
Wheat Flour ◽  
Functional Properties ◽  
Vitamin B1 ◽  
Nutrient Content ◽  
Absorption Capacity ◽  
Food Sources ◽  
Composite Flours ◽  
Sensory Qualities ◽  
Flour Blends ◽  
Orange Fleshed Sweet Potato

Most snacks are prepared from basically cereal flours which are nutritionally inadequate. There is the need to complement the nutrient content of these snacks by varying the food sources. Chin-chin snacks were produced from composite flours of Maize, soybean and OFSP with the following formation; sample A (50%: 25%: 25%), B (25%: 25%: 50%), C (25%: 50%: 25%), D (0%: 50%: 50%) and E (50%: 50%: 0%). Wheat flour (100%) served as the control F. The flour bends were analysed for functional properties while the chin-chin snacks were analysed for their nutrient and sensory qualities. The result of functional properties of the flours showed that bulk density of wheat flour (F) was the highest (0.746 g/ml). OFSP flour enhanced the water absorption capacity of the flour blends. Flour blends with soybean recorded higher values in foam capacity (11.20 - 22.55%). In proximate composition, the moisture was low (3.80 – 4.80%) in the chin-chin. Higher fibre content (2.60 - 4.20%) was obtained in samples containing higher proportion (50%) of OFSP. Samples D (19.38%) and C (18.80%) with higher soybean, recorded higher protein values. The mineral and the vitamin contents of snacks from composite flours were higher than that of the control F. Vitamin B1, B2, B3 and β-carotene contents of the snacks were enhanced by OFSP. The sensory evaluation showed preference for snack F (100% wheat flour) followed by snack A (50% maize, 25% soybean and 25% OFSP). However, improved nutrient dense chin-chin snacks were produced from the composite flours.

Development and Evaluation of Protein Rich Nutri Bites for Adolescents

2018 ◽  
Vol 55 (3) ◽  
pp. 308
Author(s):  
Radhika D. Prabhu ◽  
C. Usha Devi ◽  
R. Navaneetha
Keyword(s):  
Shelf Life ◽  
Sensory Evaluation ◽  
Wheat Flour ◽  
Rating Scale ◽  
Foxtail Millet ◽  
Value Added ◽  
Dry Weight ◽  
Value Addition ◽  
Overall Acceptability ◽  
Protein Rich

Value addition of foods is of current interest because of increasing nutritional awareness among consumers. Adolescents’ protein requirements are high and hence value addition using millets is one way to meet the protein needs particularly through baked foods. An investigation was undertaken to develop protein rich nutri bites. Standardization trials indicated that incorporation of 10% jowar,5% bajra,10% foxtail millet,10% whole wheat flour,5% refined wheat flour, 20% groundnuts,10% almonds,5% chia seeds,5% watermelon seeds,5% whey protein,10% butter and 5% spices was highly accepted. The present study aimed at sensory evaluation, proximate analysis and shelf life study of the protein rich nutri bites (value added baked snack).The products were subjected to sensory evaluation by 25 semi trained panelists. Sensory qualities included appearance, colour, texture, taste, odour and overall acceptability. A 9-point hedonic rating scale was used. There was no statistical significant (p&gt;0.05) difference with respect to texture and overall acceptability. The developed product contained 2.91% moisture, 19.8g protein, 20.06g fat, 1.65g total fiber, 2.9g ash, 51.9g carbohydrate and 422.02kcal energy per 100g on dry weight basis with a shelf life of 15-30 days. In adolescents this would replace junk food and also prevent overeating as it provides satiety. It is also useful for fitness enthusiasts as protein helps in building muscles.

scholarly journals Nutritional, Physico-Chemical and Mechanical Characterization of Vegetable Fibers to Develop Fiber-Based Gel Foods

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1017
Author(s):  
Ana Teresa Noguerol ◽  
Marta Igual ◽  
M. Jesús Pagán-Moreno
Keyword(s):  
Ph Value ◽  
Chemical Properties ◽  
Absorption Capacity ◽  
Gelling Agent ◽  
Water Retention Capacity ◽  
Physical Parameters ◽  
Hydration Properties ◽  
Retention Capacity ◽  
Vegetable Fibers ◽  
Physico Chemical

The aim of this research was to evaluate the nutritional and physico-chemical properties of six different vegetable fibers and explore the possibility of using them as a thickener or gelling agent in food. To determine the technological, nutritional and physical parameters, the following analyses were carried out: water-holding capacity, water retention capacity, swelling, fat absorption capacity, solubility, particle size, moisture, hygroscopicity, pH, water activity, bulk density, porosity, antioxidant activity, phenolic compounds and mineral content. Gels were prepared at concentrations from 4% to 7% at 5 °C and analyzed at 25 °C before and after treatment at 65 °C for 20 min. A back extrusion test, texture profile analysis and rheology were performed and the pH value, water content and color were analyzed. As a result, all the samples generally showed significant differences in all the tested parameters. Hydration properties were different in all the tested samples, but the high values found for chia flour and citrus fiber are highlighted in functional terms. Moreover, chia flour was a source of minerals with high Fe, Mn and Cu contents. In gels, significant differences were found in the textural and rheological properties among the samples, and also due to the heat treatment used (65 °C, 20 min). As a result, chia flour, citrus, potato and pea fibers showed more appropriate characteristics for thickening. Moreover, potato fiber at high concentrations and both combinations of fibers (pea, cane sugar and bamboo fiber and bamboo, psyllium and citric fiber) were more suitable for gelling agents to be used in food products.

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