scholarly journals Development and Quality Evaluation of Date Seed Powder Incorporated Cookies

2021 ◽  
pp. 87-93
Author(s):  
CH. Sriharsha ◽  
R. Swamy ◽  
T. V. N. Padmavathi
Keyword(s):  
Experimental Design ◽  
Sensory Evaluation ◽  
Quality Evaluation ◽  
Control Sample ◽  
Physical Parameters ◽  
Food Science ◽  
Overall Acceptability ◽  
Spread Ratio ◽  
Date Seed ◽  
Innovative Products

Aims: To incorporate date seed powder in the preparation of cookies and to perform the quality evaluation of the cookies. Study Design: Experimental design. Place and Duration of Study: College of Food Science and Technology, PJTS Agricultural University, Rudrur, from March 2021 to August 2021. Methodology: The cookies was prepared by formulating trials. For test samples the refined wheat flour was replaced with date seed powder in different proportions. Sensory evaluation was performed to know the acceptability of the cookies. Quality evaluation was performed for the control sample and the most accepted cookies. Results: Results of sensory evaluation showed that 12% date seed powder incorporated cookies was highly acceptable with a score of overall acceptability 8.3. Carbohydrates, protein, fat, fiber content of the standardized cookies was found to be 60.57%, 5.78%, 22%, 5.26% respectively. The physical parameters like diameter, thickness and spread ratio increased with supplementation of date seed powder. Conclusion: Date seed powder rather discarding as waste; can be used to develop innovative products. Date seed powder can be used to develop products with functional and nutraceutical use.

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.

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.

scholarly journals Effect of Acha and Sprouted Soybeans Flour on the Quality of Wheat Based Cookies

2019 ◽  
pp. 1-12
Author(s):  
M. O. Eke ◽  
D. Ahure ◽  
N. S. Donaldben
Keyword(s):  
Physical Properties ◽  
Functional Properties ◽  
Control Sample ◽  
Absorption Capacity ◽  
Crude Fibre ◽  
Overall Acceptability ◽  
Spread Ratio ◽  
Significant Difference ◽  
Triticum Spp ◽  
Flour Blends

Cookies was produced from wheat (Triticum, spp), acha (Digitaria exilis), and sprouted soybeans (Glycine max) flour blends. The acha and soybeans were processed into flour and used to substitute wheat flour at different proportions with 100:0:0 wheat, acha and sprouted soybeans flour (WAS) as the control, 60:30:10, 50:40:10, 45:45:10, 40:50:10 and 35:55:10 (WAS). The functional properties of the wheat, acha and sprouted soybeans flour blends, physical properties and proximate compositions of the cookies were determined. The functional properties of the flour samples shows that the bulk density, wettability, water absorption capacity, oil absorption capacity and gelatinization temperature ranged from 0.63 g/ml-0.99 g/ml, 10.21-12.98 g/sec, 6.53-12.52 g/g, 0.52-0.66 g/g and 63.7-65.1ºC respectively. There were significant differences (p<0.05) in all the values. The proximate composition of cookies sample showed that crude protein, crude fat, crude fibre, ash, moisture and carbohydrate content ranged from 12.14-16.48 %, 2.10-3.74 %, 1.76-2.55 %, 2.75-8.55 %, 9.18-9.50 % and 59.37-72.06 % respectively. The physical properties of cookies showed that the weight, diameter, thickness and spread ratio ranged from 15.61-17.11g; 61.59-63.20mm; 9.88-11.99mm and 5.28-6.24 respectively. The control sample cookies from 100:0:0 (WAS), wheat, acha and sprouted soybeans flour blends sample had the highest sensory scores in terms of the taste, appearance, texture, aroma and overall acceptability. There was significant difference (p<0.05) in the colour, texture and aroma but there was no significant difference (p>0.05) in the taste and overall acceptability in 60:30:10, 50:40:10, 45:45:10, 40:50:10 and 35:55:10 (WAS) samples.

scholarly journals Industrial Potential of Two Varieties of Cocoyam in Bread Making

2012 ◽  
Vol 9 (1) ◽  
pp. 451-464 ◽  
Author(s):  
Nnabuk O. Eddy ◽  
Emmanuel Essien ◽  
Eno E. Ebenso ◽  
Richard A. Ukpe
Keyword(s):  
Sensory Evaluation ◽  
Wheat Flour ◽  
Proximate Composition ◽  
Specific Volume ◽  
Control Sample ◽  
Wheat Bread ◽  
Physical Parameters ◽  
Bread Making ◽  
Substitution Level ◽  
Xanthosoma Sagittifolium

The evaluation of the chemical (proximate composition, mineral composition, toxicant composition and vitamin composition), nutritional and industrial potentials of two varieties of cocoyam (Xanthosoma sagittifolium (XS) andColocasia esculenta (CE) were carried out using recommended methods of analysis. Baking trials were conducted with the two varieties of cocoyam at different levels of substitution (20%, 30% and 50%). The produced bread samples were analyzed for their physical parameters and proximate composition. Sensory evaluation test was also carried out on the produced bread. The result of the analysis showed that the preferred bread in terms of loaf weight, volume and specific volume was given by sample I (control sample) containing 100% wheat flour with a specific volume of 3.54 cm3/g. This was closely followed by sample A with specific volume of 3.25 cm3/g containing 20% substitution level ofCE. Sample H containing 50% substitution level ofXSwith specific volume of 2.58 cm3/g gave the poorest performance. The sensory evaluation result further revealed that apart from the 100% wheat flour based sample I, sample D with 20% substitution level ofXSwas rated good and maintained better performance amongst the cocoyam varieties while samples G and C with 100% and 50% substitution level ofCErespectively were rated the poorest. The proximate composition of the bread samples was also carried out.CE, XSand wheat bread samples (100%) recorded 15.0633±1.4531, 12.1133±1.5975 and 11.2867±0.7978 respectively for the moisture content.XSbread recorded the highest carbohydrate content of 45.0133±3.0274. In terms of ash,CEbread recorded the highest value of 31.4367±1.6159 while wheat bread recorded the highest value for protein i.e. 20.6033± 0.8113.XSperformed better in terms of crude fat and energy value of 12.2967± 0.8914 and 371.5367 respectively. The use of cocoyam - wheat flour mixture in producing composite bread is therefore strongly recommended from this study.

scholarly journals Utilization of Banana Peel Flour in Biscuit Making as Wheat Flour Substitute

2021 ◽  
Vol 3 (6) ◽  
pp. 32-35
Author(s):  
Mozeda Khatun ◽  
Md. Wadud Ahmed ◽  
Md. Mosharraf Hossain ◽  
Poly Karmoker ◽  
Abdullah Iqbal
Keyword(s):  
Wheat Flour ◽  
Proximate Composition ◽  
Sugar Content ◽  
Control Sample ◽  
Sharp Decrease ◽  
Banana Peel ◽  
Total Sugar Content ◽  
Overall Acceptability ◽  
Spread Ratio ◽  
General Acceptability

The production of biscuits utilizing ripe banana peel flour (BPF) as a wheat flour (WF) alternative is presented in this study. Locally available Sabri banana peel was dried into a cabinet dryer at 65⁰C for 8 hours. The dried peel then turned into powder and sieved. The flours used in the preparation of the biscuits were analyzed for proximate composition. BPF contained a higher amount of fat compared to WF. Five samples of biscuits S1, S2, S3, S4, and S5 substituting WF with 0, 5, 10, 20, and 30% BPF in the standard biscuits were prepared S1 denoted the control sample adding no BPF. The proximate composition and sensory quality of the produced biscuits were tested. All of the biscuit samples had greater weights than the control biscuit. In comparison to the control biscuit, BPF enriched biscuits had reduced diameter. Biscuits made with 10% BPF had a greater spread ratio than those made with other ingredients. The moisture, protein, fat, and total sugar content of biscuit samples were found in the range of 4.05-5.32%, 6.60-9.00%, 10.00-10.32%, and 17.00-25.00%, respectively. A sharp decrease in protein content was observed with the increase of BPF in the biscuits. A slight increase of fat was observed in the BPF substituted biscuits. The ash content in the control sample was 1.5%, and that in the banana peel substituted samples ranged from 1.80% to 2.0%. BPF substitution showed a downward trend in terms of color, flavor, texture, and general acceptability. The panelists rated sample S1 as having the highest overall acceptability. Among the BPF-containing biscuits, sample S2 had the best overall acceptance, followed by samples S3, S4, and S5. In terms of general acceptability, however, there are no notable variations between samples S2 and S3. According to sensory analysis, quality BPF biscuits may be prepared by replacing up to 10% of the WF with BPF.

scholarly journals Quality Characteristics of Bread from Wheat and Garden Peas Flours

2019 ◽  
pp. 216-223
Author(s):  
M. T. Ukeyima ◽  
H. Agoh ◽  
P. O. Ochelle
Keyword(s):  
Physical Properties ◽  
Sensory Evaluation ◽  
Crude Protein ◽  
Control Sample ◽  
Quality Characteristics ◽  
Physical Parameters ◽  
Composite Flour ◽  
Garden Pea ◽  
Standard Methods ◽  
Significant Difference

The functional, physicochemical and sensory evaluation of bread from wheat and garden peas flours were investigated. Five (5) bread samples were produced from the proportion of wheat and garden pea flours as 90%:10% (B), 80%:20% (C), 70%:30% (D), 60%:40% (E) and 100% wheat was the control sample (A) using standard methods. All the functional parameters differed (p≤0.05) significantly. The moisture, crude protein, crude fat, Ash and crude fiber increased (p≤0.05) significantly while the carbohydrate content decrease (p≤0.05) significantly with corresponding increase in the percentage of the composite flour from 10-40%. The result of the physical properties showed that there was a significant difference in all the physical parameters. Also, sensory results showed that there were significant differences in all the sensory scores. However, consumers preferred the bread from 100% wheat flour and 90% and 10% (Sample B) of wheat and garden peas flours substitution.

scholarly journals Preparation and Quality Evaluation of Flaxseed Incorporated Cereal (Oat) Bar

2019 ◽  
Vol 11 ◽  
pp. 65-68
Author(s):  
Binita Subedi ◽  
Nawaraj Upadhyaya
Keyword(s):  
Sensory Evaluation ◽  
Proximate Composition ◽  
Crude Protein ◽  
Nutritional Value ◽  
Quality Evaluation ◽  
Phosphorus Content ◽  
Overall Acceptability ◽  
Flaxseed Flour ◽  
Calcium Iron ◽  
Cereal Bars

 A study was carried out to prepare cereal bars incorporated with flaxseed rich in nutritional and sensory characteristics which are convenient to carry and consume as a snack. Full fat roasted flaxseed flour was incorporated along with commercially available instant oat flakes at the rate of 5, 10, 15 and 20% to prepare Cereal (Oat) bar. Effect of flaxseed flour incorporation was studied in proximate composition, calcium, iron and phosphorus content of cereal bar. The addition of flaxseed flour increased (p<0.05) the nutritional value of the cereal bar in terms of crude protein, crude fat, crude fiber and total ash however, the carbohydrate content significantly decreased. Sensory evaluation of cereal bars were carried out in terms of appearance, color, odor, taste, texture and overall acceptability. Cereal (Oat) Bar prepared by incorporating 10% flaxseed flour was found to be significantly (p<0.05) superior from sample with no flaxseed flour in terms of texture and overall acceptability.

scholarly journals Standardisation and Quality Evaluation of Finger Millet Based Nutri Flakes

2020 ◽  
pp. 36-42
Author(s):  
Riya K. Zacharia ◽  
E. R. Aneena ◽  
Seeja Thomachan Panjikkaran ◽  
C. L. Sharon ◽  
P. S. Lakshmi
Keyword(s):  
Shelf Life ◽  
Sensory Evaluation ◽  
Study Design ◽  
Quality Evaluation ◽  
Finger Millet ◽  
Overall Acceptability ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Tapioca Flour ◽  
Shelf Stable

Aims: To standardise ready to eat millet based nutri flakes and to evaluate nutritional and shelf life qualities. Study Design: Completely randomized design Methodology: In the present study 5 treatments along with one control with 3 replications were standardized. Finger millet flour was used as the major ingredient and used in varying proportions starting from 50 to 80% along with 10 – 50 % of tapioca flour and 10 per cent other ingredients The best treatment were selected through sensory evaluation The selected treatment were evaluated for nutritional and shelf life qualities. The observations were tabulated and analysed statistically as completely randomized design (CRD). Results: Among various treatments, highest scores of organoleptic qualities was observed for  finger millet based nutri flakes added with tapioca flour (T3-60% FM + 30% TF +10% other ingredients) and it was selected as the best treatment with mean score of 7.92 for overall acceptability. The prepared product was nutritionally superior and highly acceptable throughout the storage. Conclusion: Nutri flakes based on 60% finger millet flour (FM) along with 30% TF was found to be the best combination for the preparation of nutri flakes and secured the highest mean score of 7.92 for overall acceptability. These nutri flakes were nutritionally superior and were shelf stable for 3 months.

Nutritional evaluation and utilisation of composite whole flours for making functional cookies rich in β-glucan and isoflavones

2017 ◽  
Vol 119 (4) ◽  
pp. 909-920 ◽  
Author(s):  
Jaspreet Kaur ◽  
Amarjeet Kaur ◽  
Jaspreet Singh
Keyword(s):  
Protein Digestibility ◽  
Quality Parameters ◽  
Crude Fibre ◽  
Content Type ◽  
Overall Acceptability ◽  
Spread Ratio ◽  
Whole Wheat ◽  
Physical Attributes ◽  
Oat Flour

Purpose The purpose of this paper is to assess the bioactive ingredients of whole flours of oat, maize and soyabean, utilise them for developing functional cookies and evaluate their physical and nutritional quality parameters. Design/methodology/approach Cookies were prepared from blends of whole flours of wheat, oats, maize and full fat soyabean. Whole wheat and oat flours were blend in different proportions (100:0, 80:20, 60:40, 40:60 and 20:80 and 0:100, wheat:oat, w/w) and supplemented with quality protein maize (QPM) and full fat soyabean flours, at 10 per cent (w/w) each, of the total blend. Cookies were studied for their physical attributes, proximate and nutritional compositions. A significant (p=0.05) increase in spread ratio, crude protein, crude fat and crude fibre contents of the cookies was observed with increase in the proportion of oat flour in the blend. Findings Cookies prepared from blend containing QPM and soyabean flours had higher antioxidant activity than control whole wheat cookies. An increase in extractable β-glucan content and in-vitro protein digestibility was also observed with the increase in the proportion of oat flour. The highest overall acceptability was observed for cookies prepared from blends having a wheat–oat proportion of 60:40. These cookies also had a 17.5 per cent higher genistein content as compared to their raw flour blend. Higher genistein levels were observed in the composite cookies. Originality/value The cookies prepared from composite whole flours rich in isoflavones and β-glucan reflect their potential as a new functional food for the prevention and management of diseases such as cancers, diabetes and cardiovascular disorders.

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