Development of Process Technology for Laxative Biscuits

Aims: The main objective of this study was to develop the whole wheat flour based castor oil fortified biscuits as per the maximum safe daily dosage of castor oil requirement for adults. Study Design: In the present investigation attempts were made to prepare the whole wheat flour based castor oil fortified biscuits. As per the maximum safe daily dosage of castor oil requirement for adults, different levels of castor oil viz. 0, 10, 20, 30, 40, 50 and 56% were tried to prepare acceptable quality biscuit based on sensory parameters. The effect of variable amounts of castor oil in the biscuit formulation on dough and biscuit texture was also studied Place and Duration of Study: Experiments were done in Department of Food Processing Technology, A D Patel Institute of technology, Gujarat (India) and completed within 8 months. Methodology: The texture profile analysis for dough and biscuit samples prepared with varying levels of castor oil was carried out using texture analyser. Sensory evaluation of the prepared biscuit samples with varying % of castor oil was carried out for consumer acceptance and preference using semi-trained and consumer panelists. Results: Dough with castor oil was observed to be significantly harder and less sticky. The hardness of the biscuits decreased with the increase in the level of substitution of castor oil. Overall acceptability of biscuits sample with 56% castor oil was the highest as compared to other samples and was significantly better than the control sample. Conclusion: Overall acceptability of biscuits sample with 56% castor oil was the highest as compared to other samples and was significantly better than the control sample.

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The Evaluation of Pasting Properties of Whole Wheat and Whole Green Plantain Flour Blends and Quality Characteristics of Crackers Made from the Blends

European Journal of Agriculture and Food Sciences ◽

10.24018/ejfood.2020.2.5.111 ◽

2020 ◽

Vol 2 (5) ◽

Author(s):

U. E. Inyang ◽

V. P. Elijah

Keyword(s):

Wheat Flour ◽

Nutritive Value ◽

Control Sample ◽

Pasting Properties ◽

Crude Fibre ◽

Whole Wheat Flour ◽

Overall Acceptability ◽

Substitution Level ◽

Whole Wheat ◽

Flour Blends

The demand for food products with functional attributes is on the increase worldwide. The present study was aimed at evaluating the effect of supplementing whole wheat flour with 0, 10, 20, 30, 40 and 50% whole green plantain flour on pasting properties of the flour blends, proximate composition, minerals and sensory characteristics of crackers made from the blends. The 100% whole wheat flour served as the control sample. The result showed that the peak viscosity (PV), trough viscosity (TV), breakdown viscosity (BDV), final viscosity (FV) and setback viscosity (SBV) were significantly affected by the level of plantain flour substitution. The 20% plantain flour substitution level recorded the minimum PV (264.00RVU), TV (248.00RVU), FV (531.00RVU) and SBV (263.00RVU) while the 50% plantain flour substituted blend recorded the highest PV (362.00RVU), TV (328.00RVU) and FV (603.00RVU). The control sample recorded the highest SBV (312.00RVU) and least BDV (3.00RVU). The peak times for all the blended samples were the same (7 min) while the time for the control sample was 5 min. There was insignificant difference (P>0.05) in the pasting temperature which ranged from 91.30 – 92.80oC. The crude protein, fat and calcium contents progressively decreased while the ash, crude fibre, carbohydrate, K, Mg, Fe and Zn contents in the prepared crackers progressively increased with increase in the proportion of plantain flour substitution. Cracker prepared from the blend of 80% whole wheat and 20% whole green plantain flours was the most preferred by the sensory evaluation panellists in terms of taste, texture and overall acceptability. It is evident from the study that acceptable crackers of enhanced nutritive value could be produced from blend of 80% whole wheat and 20% whole green plantain flours. The use of flour from unpeeled plantain as ingredient in cracker production would eliminate waste generation and its associated environmental problems.

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Production and Quality Evaluation of Functional Biscuits from Whole Wheat Flour Supplemented with Acha (Fonio) and Kidney Bean Flours

Asian Journal of Agriculture and Food Sciences ◽

10.24203/ajafs.v6i6.5573 ◽

2018 ◽

Vol 6 (6) ◽

Author(s):

Ufot E. Inyang ◽

Etini A. Daniel ◽

Florence A. Bello

Keyword(s):

Wheat Flour ◽

Dietary Fibre ◽

Nutritional Value ◽

Control Sample ◽

Kidney Bean ◽

Whole Wheat Flour ◽

Spread Ratio ◽

Whole Wheat ◽

Bean Flour ◽

Carbohydrate Contents

Composite flours are used for bakery products to improve the nutritional value and reduce the reliance on wheat importation. The present study was aimed at assessing the effect of supplementing whole wheat flour with acha and red kidney bean flours on the physical properties, proximate composition, mineral and sensory characteristics of biscuits made from the blends. Blend ratios used were 100:00:00 (T1, control sample), 75:25:00 (T2), 75:00:25 (T3) and 50:25:25 (T4) (whole wheat: acha: kidney bean flour). The result showed that all the parameters varied with the composition of flours in the blends. The biscuit weight, diameter, thickness and spread ratio ranged from 16.32 to 19.08g, 4.02 to 4.40cm, 0.69 to 0.78cm and 5.33 to 6.38 respectively. Incorporation of kidney bean flour in the blends led to the reduction in spread ratio of the biscuit. The protein, fat, ash, crude fibre and carbohydrate contents in the biscuits ranged from 11.73 to 15.20%, 16.34 to 17.95%, 1.52%, to 1.73%, 1.65 to 1.80% and 63.36 to 68.70% respectively. Samples T3 and T4 with kidney bean flour incorporation had higher protein, dietary fibre and lower carbohydrate contents than samples T1 and T2 with no kidney bean flour incorporation. The calcium, potassium, magnesium, iron and zinc contents ranged from 36.14 â€“ 45.72mg/100g, 105.40 â€“ 128.72mg/100g, 29.60 â€“ 46.81mg/100g, 3.89 â€“ 5.12mg/100g and 2.01 â€“3.51mg/100g respectively. Incorporation of kidney bean flour enhanced the calcium, magnesium and iron contents in the biscuits. Sensory mean score values showed that samples T3 and T4 were the most preferred samples in terms of overall acceptability as their values were not significantly (p>0.05) difference from each other. It is evident from the study that acceptable biscuits of improved nutritional value and high dietary fibre content could be produced from whole wheat flour supplemented with acha and kidney beans flours. This will increase the utilization of these locally grown crops and reduce wheat importation into the country. The high fibre biscuit will also possess several health benefits.

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Physico-chemical and Sensory Evaluation of Biscuits Developed from Blends of Jowar (Sorghum), Organic Jaggery and Whole Wheat Flours

Asian Journal of Dairy and Food Research ◽

10.18805/ajdfr.dr-1787 ◽

2022 ◽

Author(s):

P.V.K. Jagannadha Rao ◽

P. Sreedevi ◽

Y. Navaneetha ◽

K. Kiranmayi ◽

M. Bharathalakshmi

Keyword(s):

Sensory Evaluation ◽

Wheat Flour ◽

Proximate Analysis ◽

Physical Parameters ◽

Process Technology ◽

Crude Fibre ◽

Whole Wheat Flour ◽

Whole Wheat ◽

Physico Chemical ◽

Spread Factor

Background: Jowar (Sorghum) is one of the most popular millet grown in tropical and semi-arid regions. The present study was aimed to design and develop the process technology for the preparation of biscuits from blends of jowar and jaggery by replacing wheat flour. Methods: The biscuits were analysed for physico-chemical and sensory properties. The proportions taken were 30:70:60, 40:60:60, 50:50:60, 60:40:60, 70:30:60 and 100:0:60 of jowar flour, whole wheat flour and jaggery respectively. Sensory evaluation was performed by using composite scoring test and means were evaluated by Krushkal Walli H-Test. Result: Sensory evaluation revealed that the ratio of 100:0:60 (SWJ 6) jowar, whole wheat flour and jaggery has highest acceptability and was considered for further studies. The physical parameters of biscuits such as mass (20 g), thickness (7 mm), spread factor (64.28), diameter (45 mm) and color values were determined. The texture analysis revealed that the biscuits held hardness (32.5 g), fracturability (8.60 mm) and cutting strength (3.390 kg). Proximate analysis was estimated as energy (583 kcal), carbohydrate (92.6 g), protein (10.8 g), fat (4.8 g), crude fibre (8.6 g), calcium (46 mg), zinc (58.3 mg), iron (16.1 mg) and potassium (420 mg) per 100 g for SWJ 6 proportion.

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Evaluation of quality characteristics of composite cake prepared from mixed jackfruit seed flour and wheat flour

Journal of the Bangladesh Agricultural University ◽

10.3329/jbau.v14i2.32697 ◽

2017 ◽

Vol 14 (2) ◽

pp. 219-227 ◽

Cited By ~ 2

Author(s):

SA Khan ◽

MN Saqib ◽

MA Alim

Keyword(s):

Wheat Flour ◽

Control Sample ◽

Quality Characteristics ◽

Composite Flour ◽

Crude Fibre ◽

Overall Acceptability ◽

Seed Flour ◽

Sensory Tests ◽

Different Levels ◽

Better Than

In this study, attempt was taken to increase the functionality of cake by substituting wheat flour with 10%, 20%, and 30% jackfruit seed flour (JSF). JSF contained 6.29% moisture, 13.23% protein, 3.09% crude fibre, 73.42% carbohydrates, 2.72% ash and 1.25% fat, and wheat flour contained 12.86% moisture, 1.2% ash, 10.76% protein, 1.32% fat, 1.4% crude fibre and 72.46% carbohydrate. Three cake samples were prepared with composite flour (JSF and wheat flour)mixed with other ingredients and compared with a control sample. The specific volume of cake for 20% substitution was higher than that of all other cakes. The crust and the crumb characteristics changed with the incorporation of JSF. Proximate composition of the cakes like carbohydrate, ash, fibre and protein increased with the substitution of JSF, butfat and protein decreased. Nutritionally, composite cakes with different levels of JSF were found better than control sample. In sensory tests, significant changes were found in color, flavour, texture and taste, and overall acceptability of cakes were observed with the increase of substitution. However, cake with 10% JSF incorporation got the highest acceptability by the panelists.J. Bangladesh Agril. Univ. 14(2): 219-227, December 2016

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Effect of processing and cooking on mineral and phytic acid content of buckwheat-enriched tagliatelle

Chemical Industry and Chemical Engineering Quarterly ◽

10.2298/ciceq150709046j ◽

2016 ◽

Vol 22 (3) ◽

pp. 319-326 ◽

Cited By ~ 3

Author(s):

Dubravka Jambrec ◽

Marijana Sakac ◽

Pavle Jovanov ◽

Aleksandra Misan ◽

Mladenka Pestoric ◽

...

Keyword(s):

Phytic Acid ◽

Wheat Flour ◽

Acid Content ◽

Mineral Content ◽

Control Sample ◽

Molar Ratio ◽

Phytic Acid Content ◽

Whole Wheat Flour ◽

Whole Wheat ◽

Buckwheat Flour

Two types of buckwheat flour - non-treated (NBF) and autoclaved (TBF) were used for the enrichment of whole wheat tagliatelle (control sample) at the level of 10-30% and the produced tagliatelle samples (dry and cooked) were examined in terms of mineral and phytic acid (PA) content. Both NBF and TBF possessed significantly higher (p < 0.05) content of all investigated minerals compared to whole wheat flour (WWF), but significantly lower (p < 0.05) PA content. Cooked NBF-containing tagliatelle possessed significantly higher (p < 0.05) content of Mg, Zn, Mn and Fe compared to the cooked control sample, while mineral content of cooked TBF-containing tagliatelle samples was not significantly different from the control. Autoclaving significantly reduced (p < 0.05) PA content of cooked TBF-containing tagliatelle samples compared to cooked NBF-containing tagliatelle samples and the control sample. The mineral bioavailability defined through molar ratio of mineral to phytate was slightly improved in buckwheat-containing tagliatelle samples, but it still remains at low level. Regarding all results, the enrichment of whole wheat tagliatelle with NBF at higher levels of substitution (20-30%) resulted in significant increase in mineral content and bioavailability.

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Development of innovative technologies for whole-wheat flour products of different classes

Proceedings of the Voronezh State University of Engineering Technologies ◽

10.20914/2310-1202-2019-4-83-88 ◽

2020 ◽

Vol 81 (4) ◽

pp. 83-88

Author(s):

S. A. Tursynbaeva ◽

A. I. Iztayev ◽

M. G. Magomedov ◽

M. A. Yakiyayeva

Keyword(s):

Amino Acid ◽

Amino Acid Composition ◽

Acid Composition ◽

Wheat Flour ◽

Control Sample ◽

Total Amino Acid ◽

Whole Wheat Flour ◽

Innovative Technologies ◽

Whole Wheat

Various ways of innovative technologies applying for the development of bread using whole-wheat flour of different wheat grades were investigated in this article. Cavitation and ion-ozone technologies were used as innovative technologies. Wheat grades III, IV and V, as well as off-grade wheat were used during the study. When determining the quality of wheat grains, the amino acid composition of proteins is of great importance. Therefore, the total amino acid composition of wheat samples was determined. Bread baking using innovative technologies was carried out on the basis of the Almaty Technological University. The photos of the obtained bread products using innovative methods from whole-wheat of different grades were given in the article. The resulting bread products were investigated by organoleptic, physico-chemical and some rheological indicators. According to the results obtained, the use of cavitation and ion-ozone processing plays a decisive role in assessing the quality of bakery products, and the wheat grade from which the bread was baked has also a significant effect. The obtained bread products in comparison with the control sample had higher organoleptic characteristics; for a number of physicochemical and organoleptic indicators, a sample of bread from whole-ground wheat of grade III appeared to have more favorable characteristics. According to the results of the research, it can be stated that the use of cavitation and ion-ozon processing, together with the targeted use of a certain wheat grade, can give more attractive results of the obtained bread products in comparison with the control sample.

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Influence of walnut on the nutritional and physicochemical properties of biscuits made from whole wheat

Agrosearch ◽

10.4314/agrosh.v20i1.5s ◽

2020 ◽

Vol 20 (1) ◽

pp. 45-58

Author(s):

A.O. Dauda ◽

O.A. Abiodun ◽

O.A. Akintayo ◽

A.A. Babayeju ◽

K.O. Salami ◽

...

Keyword(s):

Wheat Flour ◽

Proximate Composition ◽

Antioxidant Properties ◽

Control Sample ◽

Essential Amino Acids ◽

Crude Fibre ◽

Whole Wheat Flour ◽

Standard Methods ◽

Whole Wheat ◽

High Antioxidant Activity

In this study, the influence of walnut flour in biscuit production was studied. Biscuits were made from blends of whole wheat with walnut flours and were assessed for quality attributes and storability. Walnut was blended with whole-wheat thus: B (2%:98%); C (4%:96%); D (6%:94%); E (8%:92%) and F (10%:90%), while plain whole wheat flour served as control (Sample A). The biscuits were baked in the oven operated at 1800C for 20-30 minutes, cooled, packaged, stored for eight weeks, and analysed for physicochemical, microbial and sensory properties using standard methods. The results revealed that the proximate composition of the samples during storage were as follows: protein, moisture, ash, crude-fat, crude-fibre and carbohydrate values ranged thus: (9.30-14.26%), (10.28-12.06%), (2.20-2.92%), (13.24-16.66%), (0.69-1.17%) and (53.60-61.47%) respectively, with better nutrient stability in the treated samples when compared to the control. The colour varied with increasing substitution, while the essential amino acids were higher in the walnut-supplemented samples. The microbial load of the control was higher than those of the treated samples, due to high antioxidant activity of walnut. Sensory evaluation revealed that biscuit sample having 2% walnut flour was most preferred. Keywords: Whole wheat flour; walnut; proximate composition; antioxidant properties; shelf life.

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