All-purpose Flour Research Articles

Chicken Onion Ring (Allium Cepa L) With Tar-Tar Suace pada Majas Space & Resto Atb Bandung

Onion rings are made from onion slices coated in breadcrumbs and fried, typically served with tartar sauce. Chicken onion rings are a variation that combines onion rings with a chicken batter that envelops the onions. The chicken batter is made from ground chicken breast fillet mixed with tapioca flour as a binder and various spices to impart a distinctive flavor. This research aims to determine the panelists' level of preference for the organoleptic test, which includes appearance, aroma, color, texture, and taste, as well as standard recipes and business analysis. The research method employed is research and development. The study results reveal the standard recipe for making Chicken Onion Rings with Tartar Sauce, consisting of the following ingredients: 250g chicken breast fillet, 50g tapioca flour, 2 onions, 50g all-purpose flour, 250g breadcrumbs, 2 eggs, 500ml cooking oil, 5g salt, 10g chicken powder, 15g MSG, 3g ground pepper, 100g mayonnaise, 20g gherkin, and 50ml water. The evaluation criteria indicate that for appearance, 92% (very much liked) and 8% (liked); for color, 96% (very much liked) and 4% (liked); for aroma, 84% (very much liked) and 16% (liked); for texture, 88% (very much liked) and 12% (liked); and for taste, 92% (very much liked) and 8% (liked). Based on the business analysis of the Chicken Onion Rings with Tartar Sauce, the following conclusions can be drawn: food cost is Rp8,778, and selling price is Rp22,000. The product will break even after selling 151 portions. To achieve a target margin of Rp3,000,000 per month, the author must sell 378 portions per month. The author takes a profit of 40% from sales.

RICE EEL (Monopterus albus) FISHBALL FORTIFIED WITH CASSAVA - BASED SAGIP NUTRI- POWDER

This study was conducted to determine the benefits of Rice Eel (Monopterus albus) Fishball Fortified with Cassava-Based SAGIP Nutri-Powder in promoting nutritious food to improve individual’s health and well-being. One purpose of the study was to address and mitigate the malnutrition covered by the BIDANI among 14 barangays in the municipality of Echague, Isabela. The study involved four treatments: Treatment 1 (Commercial Fishball), Treatment 2 (50 grams CBSNP, 200 grams Rice eel flesh), Treatment 3 (100 grams CBSNP, 300 grams Rice eel flesh), and Treatment 4 (150 grams CBSNP, 500 grams Rice eel flesh, 250 grams All-purpose flour). A 9-point Hedonic Scale was used for sensory evaluation, in terms of appearance/color, aroma/odor, flavor/taste, and general acceptability. Sixty (60) respondents, categorized as students, tricycle drivers/farmers, and professionals aged 18-50 years old, served as panelist. Treatment 3 received the highest mean score across all treatments, with the quantitative description of “Like Very Much.” Statistical analysis showed no significant differences among the treatments in terms of appearance/color, aroma/odor, flavor/taste, and general acceptability. However, Treatment 3 consistently received the highest ratings. The Return on Investment (ROI) analysis revealed that Treatment 2 was the most profitable for a business venture. Furthermore, the study underscores the importance of developing innovative, nutritious food products to improve public health. The development of such products can play a crucial role in improving the dietary habits and overall health of the population. KEYWORDS: BIDANI, CBSNP, Fishball,Fortified, Rice Eel

Valorization of Jackfruit (Artocarpus heterophllus) Rags As a Functional Ingredient in Sandwich Cookies: Sensory, Physicochemical, and Antioxidant Properties

ABSTRACT The study developed sandwich cookies by substituting all-purpose flour with 0% (SC0), 10% (SC10), 20% (SC20), 30% (SC30), and 40% (SC40) of jackfruit rags flour (JRF). Sensory evaluation was conducted to analyze the consumer preference toward all sandwich cookies formulations. The proximate composition, physicochemical, and antioxidant properties of the most preferred formulation were evaluated. SC20 was the most preferred formulation with acceptable appearance, color, aroma, and texture attributes. SC20 had a significant (p < 0.05) darker color than SC0 due to the incorporation of golden-brown JRF. Hardness of SC20 was significantly higher than SC0. The SC20 showed a significant increase in fiber by 2.65% compared to SC0, which meeting the requirement of high fiber claim. The DPPH scavenging activity of SC20 showed a significant increase of 14.09% as compared to SC0. JR has a great potential to be valorized into a sustainable, high fiber functional ingredient for bakery products.

Chick’n fiber: Development of breading mix using banana (Musa sapientum var. lacatan) peel as a good source of dietary fiber

Banana is one of the fruit crops that is mainly consumed and produced in the Philippines. As a result, banana peels (BPs) are neglected as waste. Furthermore, numerous studies have investigated and stated that BPs are a good source of dietary fiber (DF). The aim of the study was to develop a breading mix (BM), determine the most acceptable formulation of BM with BPs, and evaluate its nutrient and microbiological content. One (1) control commercial BM and three (3) BMs with different formulations, including the substitution of all-purpose flour (APF) with partially fine-dried banana peel (PFDBP) for 25%, 30%, and 35% in the production of the BM formulation, were tested in terms of nutrient and microbiological content. For sensory evaluation, Quantitative Descriptive Analysis was conducted by eleven (11) trained panelists and the Consumer Acceptability Test was facilitated by fifty (50) untrained panelists using the 9-point hedonic scale, utilizing chicken breast fillet as a carrier. The statistical treatments used were weighted mean and one-factor repeated measures analysis of variance. The BM formulations produced were all found to be high in total dietary fiber (TDF), except for the control. Hence, it was proven that BPs are a suitable dietary source for BM formulations. Furthermore, the BM with DF had a lower fat content than the control due to its low oil-holding capacity, which is beneficial with fried foods. Apart from color, all the BM samples tested on pan-fried chicken breast fillets were comparable to the control's sensory characteristics. Therefore, the most favorable sample was BM A, which contains a 25% substitution of APF with PFDBP, as it has shown an impressive result regarding TDF, fat and microbiological analysis, and evaluation in terms of its sensory attributes.

Comparative assessment of microbial, proximate and sensory quality of bread produced from all-purpose flour and a blend of locally made flour

The nutritional and sensory quality of different flour blends for baked products has been investigated. However, there is paucity of information on the quality of the conventional all-purpose flour which is expected to be chiefly of wheat origin and thus very expensive. Comparative analysis of the microbial, proximate and sensory quality of bread produced from all-purpose flour and blends of locally made flour was undertaken. Composite breads were produced from all-purpose flour (APF) 100%, wheat flour (WF) 100%, potato flour (PF) 100% and WF:PF blend (50%:50%). The microbial, proximate and sensory qualities, as well as the shelf life of the bread samples were determined. Data was analyzed using SPSS software. The bacterial and fungal counts were less than the maximum of 100 cfu/g recommended by the Standard Organization of Nigeria. The moisture and ash content of the PF bread was significantly higher (p &lt; 0.05) than the rest of the flour blends. Among the flour blends, APF recorded the lowest fiber, ash and protein content. There was no significant difference (p &gt; 0.05) in the mean sensory scores of APF bread and WF:PF bread with respect to taste and overall acceptability. PF and WF:PF bread had the highest shelf life of 8 and 7 days respectively. The nutritional composition of the bread produced from 100% WF and 50%:50% WF:PF blends were higher than that produced using the conventional APF. Thus, PF could be blended with WF to improve the nutritional quality and minimize cost of bread and other baked products.

DEVELOPMENT AND QUALITY EVALUATION OF BANANA CAKE INCORPORATED WITH ALMOND FLOUR, WHOLE-WHEAT FLOUR

The present experiment entitled “Developmentand quality evaluation of Banana cake incorporated with Almond flour, and Whole-wheat flour” was carried out in food technology lab, department of Dairy technology, Sam Higginbottom University of Agricultural technology and science, during summer session 2022-2023. The experiment was laid out in Random block design (RBD) with 4 treatment and 5 replications. The different treatment combinations were prepared, i.e; T (80% All-purpose flour + 20% Banana), T(30% Almond flour + 40% Whole-wheat flour + 30% Banana), T(30% Almond flour + 30% Whole-wheat flour + 40% Banana), T(30% Almond flour + 20% Whole-wheat flour + 50% Banana). The research study was conducted to identify most suitable blend of almond flour and whole wheat flour as a replacement of all-purpose flour. So, three formulations were developed T- (30:40:30); T - (30:30:40) and T - (30:20:50). And T (control banana cake) (The ratio of all-purpose flour and banana pulp is 80:20). The treatments were evaluated for various organoleptic characteristic, physico-chemical parameters, nutritional value analysis and microbial evaluation. After sensory evaluation Banana cake having T (30:30:40) was found to have highest overall acceptability score of 8.72. On the basis of physico-chemical analysis the development of Banana cake sample moisture contains (26.80%), total solids (73.20%), Carbohydrate (57.48%), protein (5.64%), fat (8.84%), ash (1.64%), and dietary fiber (10.18%) is highest. On the basis of minerals analysis shown vitamin-B6 (0.65%) and potassium (456.30%).

Acceptability of Green Jackfruit (Artocarpus heterophyllus) Rind and Core as an Alternative to Flour in Noodles

Jackfruit (Artocarpus heterophyllus) is also known locally as "nangka" or "langka." After consuming the edible portion of the unripe fruit, the rind and core were discarded as waste. This research aimed to look into the functional properties of green jackfruit rind and core flours to provide helpful information for their use as a flour substitute in noodles and significantly reduce food waste. Having tested the sensory qualities of green jackfruit rind and core powder (JRCF), the three formulations were made by substituting all-purpose flour with 33%, 50%, and 67% green jackfruit rind and core flour. The physicochemical and proximate composition of the most acceptable treatment, a mix of 33% JRCF and 67% APF was analyzed. The noodles made from green jackfruit rind and core flour had a moisture content of 12.05 %, 1.40 % crude ash, 17.56 % crude fat, 6.05 % crude fiber, 4.42 % crude protein, and a pH of 5.63. It was observed that since young green jackfruit contains more acid and is more fibrous, it is preferable to use matured jackfruit. Furthermore, to make it more aesthetically acceptable to consumers, the produced jackfruit rind and core noodles must also enhance their sensory attributes in terms of color and texture.

Durable and regenerative superhydrophobic surface using porous nanochannels

Despite substantial advancements in development of artificially engineered superhydrophobic surfaces, durability and regenerative aspect of such surfaces remain elusive. Harsh working condition, especially extreme exposure to water or humidity deteriorates plastron property of superhydrophobic surfaces rendering them inappropriate for prolonged under-water applications. We report a systematic approach for creating a durable superhydrophobic surface by first plasma-treating a fabricated porous nanochannel geometry on a silicon substrate followed by infusion-depletion of silicon oil and coating a layer of carbon derived from candle soot. The surface is capable of maintaining water contact angle (WCA) of nearly 160° and roll off angle (ROA) less than 5° after undergoing 20 different tests including mechanical (tap water jet up to 10.3ms-1, tape peeling test up to 12 cycles), chemical (saline and solvents immersion), thermal (high temperature exposure and condensation heat transfer), self-cleaning tests, organic compatibility (honey, soy sauce, chocolate syrup, all-purpose flour) and superoleophilic test, thus exhibiting potential real-world applications. The surface retains stable plastron with negligible change in WCA and ROA even after being under 10cm of water for 30 days, similar to respiration plastrons seen on some aquatic insects. Regenerative capability of the surface is demonstrated by restoring its superhydrophobicity from a forced degraded state.

Familiarization with White Whole Wheat Improves Acceptability of Whole Grain-Based Baked Products Made with White Whole Wheat Among College Students

Research corroborates that high whole grain intake is associated with lower risk for obesity, type 2 diabetes, cardiovascular diseases, and cancers. Unfamiliarity with, and negative sensory appeal of whole grains limit voluntary food choices to increase their consumption. This study aimed to explore the effectiveness of familiarization with white whole wheat, to improve college students’ acceptability of shortened cakes, muffins, and yeast breads made with white whole wheat flour (WWWF). All-purpose flour (APF) was replaced with WWWF in standardized recipes, and the products scored by 102 college students. Independent t-test was used to analyze if sensory scores for appearance, taste, texture, and overall acceptability between APF and WWWF products were statistically significant. Before familiarization with WWWF, all three APF products scored significantly higher than whole grain counterparts ( P &lt; .05). When participants were familiarized with health benefits and expected sensory profile of whole grain products, sensory scores for appearance, taste, and overall acceptability of WWWF products did not significantly differ from APF counterparts ( P &gt; .05). Familiarization significantly increased overall acceptability scores of WWWF products ( P &lt; .05). Familiarization also increased proportion of students willing to bake with WWWF. Results underscore that familiarization can improve acceptability of WWWF in baked products and students’ willingness to incorporate it in baking, with potential to stimulate dietary modifications.

Soil and foliar selenium application: Impact on accumulation, speciation, and bioaccessibility of selenium in wheat (Triticum aestivum L.).

A comprehensive study in selenium (Se) biofortification of staple food is vital for the prevention of Se-deficiency-related diseases in human beings. Thus, the roles of exogenous Se species, application methods and rates, and wheat growth stages were investigated on Se accumulation in different parts of wheat plant, and on Se speciation and bioaccessibility in whole wheat and white all-purpose flours. Soil Se application at 2 mg kg–1 increased grains yield by 6% compared to control (no Se), while no significant effects on yield were observed with foliar Se treatments. Foliar and soil Se application of either selenate or selenite significantly increased the Se content in different parts of wheat, while selenate had higher bioavailability than selenite in the soil. Regardless of Se application methods, the Se content of the first node was always higher than the first internode. Selenomethionine (SeMet; 87–96%) and selenocystine (SeCys2; 4–13%) were the main Se species identified in grains of wheat. The percentage of SeMet increased by 6% in soil with applied selenite and selenate treatments at 0.5 mg kg–1 and decreased by 12% compared with soil applied selenite and selenate at 2 mg kg–1, respectively. In addition, flour processing resulted in losses of Se; the losses were 12–68% in white all-purpose flour compared with whole wheat flour. The Se bioaccessibility in whole wheat and white all-purpose flours for all Se treatments ranged from 6 to 38%. In summary, foliar application of 5 mg L–1 Se(IV) produced wheat grains that when grounds into whole wheat flour, was the most efficient strategy in producing Se-biofortified wheat. This study provides an important reference for the future development of high-quality and efficient Se-enriched wheat and wheat flour processing.

글루텐 강도가 다른 미국산 연질밀가루의 건면 제조 적성 비교

Purpose: The present study compared the dry noodle-making performance of US soft wheat flours with different gluten strength. Methods: Three flours (weak, medium, and strong gluten strength - W, M, and S, respectively) milled from US Soft Red Winter (SRW) wheat cultivars and a commercial all-purpose flour (control) were analyzed for their physicochemical properties including pasting property, SDS sedimentation volume, solvent retention capacity (SRC), and dry noodle-making performance. Results: The three soft wheat flours were significantly different in SDS sedimentation volume, lactic acid SRC, and gluten performance index, whereas the all-purpose flour had similar SDS sedimentation value and lactic acid SRC to S flour, and gluten performance index similar to the M flour. The peak viscosity of pasting, final viscosity, and peak time of the all-purpose flour were within the range of soft flours. The resistance (R) and extensibility (E) of the fresh noodles were in the order of W<M<S flour. The R and E of the all-purpose flour were greater than all three soft wheat flours, but the R/E of the flour was similar to the S flour. The firmness and chewiness measured after boiling the dry noodles made with the S soft wheat flour were higher or similar, compared to those made with the all-purpose flour. Conclusions: Soft wheat flour with high gluten strength was suitable for making dry white-salted noodles. The SDS sedimentation volume, lactic acid SRC, and gluten performance index of the soft wheat flours could be useful indicators for selecting a soft wheat flour suitable for dry white-salted noodle production.

Simple, Sensitive, and Rapid Voltammetric Detection of Alloxan on Glassy Carbon Electrodes.

Alloxan is a chemical generally administered to rats to induce diabetes mellitus, and pharmaceutical industries test the efficacy of their diabetic products on these rats. Alloxan is in a redox cycle with dialuric acid; hence, direct estimation of alloxan may not represent the actual concentration of the same in a given matrix. Also, in recent times, alloxan is added to food materials, especially to the all-purpose flour (maida) to bring softness and white color to the flour. Hence, consumption of food items made from such flour could induce diabetic mellitus in individuals, making it imperative to develop an accurate estimation of alloxan in food items. Herein, a voltammetric-based technique is developed to quantify the alloxan in refined wheat flour (maida) using an unmodified glassy carbon electrode (GCE). The electrochemical method offers rapid sensing while the use of an unmodified GCE surface offers repeatability and reproducibility between measurements. First, alloxan is converted to its stable adduct alloxazine by the reaction with o-phenylenediamine. The alloxazine adduct is electrochemically active, and the concentration of alloxan is estimated as a function of alloxazine formed using the voltammetric technique. The common shortfall in alloxan detection mainly involves its short half-life (∼a minute) whereas the alloxazine adduct formed is stable over a period of time. Using the current approach, alloxan concentration ranging from 10 to 600 μM is detected with a sensitivity of 0.0116 μA/μM. A low limit of detection of 1.95 μM with a precision of 1.2% is achieved using the above method. Real sample analysis revealed the presence of alloxan in all-purpose flour (maida—refined wheat flour) and bread purchased from the local market to the values of 35.76 and 25.03 μM, respectively. The same is confirmed using the gold-standard colorimetric technique.

Optimization of the sensory qualities of extruded crunchies using mixture design

The study aimed to optimize the sensory qualities of extruded crunchies using banana flour, cassava starch, and all-purpose flour as the main raw materials. Mixture statistical design was used to determine the optimum formulation of crunchies. Sensory acceptability in terms of color, taste, crunchiness, and general acceptability were evaluated. Results showed that the sensory qualities of crunchies were significantly affected by the level of banana flour, cassava starch, and all-purpose flour. Among the treatments, formulation of crunchies with 100% all-purpose flour, formulation with 50% banana flour & 50% all-purpose flour, and the mixture with 66.67% all-purpose flour, 16.67% banana flour & 16.67% cassava starch were considered as the optimum mixtures. It is recommended to use considerable amount of all-purpose flour with banana flour and cassava starch in the production of extruded crunchies.

Assistance in Skills Improvement and Provision of Milling Equipment for Processing Cassava Peel into Healthy and Economical Snacks

This community service aims to provide Partners with skills improvement assistance through using training (online tutorials via video) in order to improve family nutritional status and family income, as well as improve the quality of environmental health. The method of processing the cassava peel is done by collecting the cassava peel, cleaning it, then boiling it using a technique of reducing cyanide levels and drying it in the sun. The next stage is mashed into flour then mixed with vegetable protein sources and processed into a snack with a variety of flavors and shapes. The activity in this dedication is by presenting tutorials to business groups by presenting a youtube link on how to make multipurpose flour from cassava peels. This activity provides knowledge and skills improvement for partners in processing cassava peels to partners (through providing video tutorials on how to process cassava peels into multipurpose flour) was prepared by the mentor. The activity in this community service is by presenting tutorials to business groups by presenting a youtube link on how to make all-purpose flour from cassava peels. This activity give knowledge and skills improvement for partners in processing cassava peels to partners (through presenting video tutorials on how to process cassava peels into multipurpose flour) was prepared by the mentor. Mashed cassava, corn and rice. The ffc 15 flour machine can flour up to 5-10Kg / hour. The ffc 15 flour machine has 3 size filters for flouring as needed.

ENDING IN IMPROVING SKILLS AND PROVIDING MILLING EQUIPMENT FOR CASSAVA SKIN PROCESSING INTO HEALTHY AND ECONOMICALLY VALUABLE SNACKS

This community service aims to provide Partners with skills improvement assistance through using training (online tutorials via video) in order to improve family nutritional status and family income, as well as improve the quality of environmental health. The method of processing the cassava peel is done by collecting the cassava peel, cleaning it, then boiling it using a technique of reducing cyanide levels and drying it in the sun. The next stage is mashed into flour then mixed with vegetable protein sources and processed into a snack with a variety of flavors and shapes. The activity in this dedication is by presenting tutorials to business groups by presenting a youtube link on how to make multipurpose flour from cassava peels. This activity provides knowledge and skills improvement for partners in processing cassava peels to partners (through providing video tutorials on how to process cassava peels into multipurpose flour) was prepared by the mentor. The activity in this community service is by presenting tutorials to business groups by presenting a youtube link on how to make all-purpose flour from cassava peels. This activity give knowledge and skills improvement for partners in processing cassava peels to partners (through presenting video tutorials on how to process cassava peels into multipurpose flour) was prepared by the mentor. Mashed cassava, corn and rice. The ffc 15 flour machine can flour up to 5-10Kg / hour. The ffc 15 flour machine has 3 size filters for flouring as needed

Physiochemical properties and sensory characteristics of resistant starch enriched cookies

PurposeThe purpose of this study was to examine sensory attributes, physiochemical characteristics and consumer preference of drop sugar cookies prepared using high-amylose maize resistant starch (HAMRS) as a replacement for 10%, 20% and 30% of all-purpose (AP) flour as compared to a control made with 100% AP flour.Design/methodology/approachA balanced complete block experimental design was used to evaluate the eating quality of the resistant starch enriched cookies using a consumer panel. Consumer preference for the appearance, flavor, texture, moistness and overall acceptability of cookies was assessed. Diameter, height, spread ratio, hardness, moisture, pH, density, surface color and nutrient composition of cookies were analyzed.FindingsCompared with the control cookies, the HAMRS cookies had lower diameters, higher, heights, reduced spreads, reduced % moisture losses and lower densities (p < 0.001). TA.XT Plus Texture Analyzer showed the HAMRS cookies had a softer texture than the control cookies (p < 0.0001). Evaluation of surface color showed no significant difference in lightness between the control and the HAMRS cookies. The HAMRS cookies were preferred over the control for appearance, texture and moistness in sensory evaluation with 42.5% of panelists choosing the 20% HAMRS replaced cookies as their overall preference. The 20% and 30% HAMRS replaced cookies qualify to be labeled as a “good source” and “excellent source” of fiber, respectively.Practical implicationsThis data demonstrates that replacement of up to 30% of AP flour with HAMRS improves eating quality and dietary fiber content of sugar cookies. Our results show that HAMRS has good potential for developing high fiber cookies with minimal adverse impact on physical characteristics and notable improvements in sensory attributes and nutritional value.Originality/valueTo the best of the authors’ knowledge, this is the first study that has reported on the functionality, consumer preference and nutritional value of cookies enriched with a HAMRS that is available to consumers in the form of flour.

The Effects of Incorporation of Banana Pseudostem Flour at Different Proportions on the Sensory Properties, Proximate, and Mineral Composition and Microbial Quality of Baked Brownies

This study assessed the effects of incorporating banana pseudostem flour (BPSF) into all-purpose flour (APF) in five treatments, T0 (100% APF), T1 (15%), T2 (30%), T3 (45%) and T4 (60%) on the sensory and chemical properties based on proximate composition, mineral & microbial contents of baked brownies. This experimental study used a crossover design to gather data from 322 experts and consumers, and data were analyzed through SPSS. Findings revealed that the banana-like flavor was slightly noticeable in all treatments with BPSF. T0, T1 & T2 were dark brown while T3 & T4 were brown, all with a slightly noticeable banana-like odor and slightly fine texture except T3. The respondents rated all the brownies' sensory attributes as liked very much. Statistically, significant (P<0.05) differences existed between treatments in each of sensory attributes and based on general acceptability, T1 (15% BPSF) emerged as the most acceptable formulation. The moisture (15.9 – 13.3 g/100g), protein (7.9 – 5.76 g/100), and crude fat (19.8 -17.1 g/100g) contents decreased as the level of BPSF increased. The values of carbohydrates (55.1 – 60.8 g/100g), crude ash (1.65 – 3.02 g/100g), and total dietary fiber (3.92 - 7.17 g/100g) increased as the amount of BPSF flour increased. A similar trend was shown for the mineral contents: magnesium, calcium and sodium except for potassium, as BPSF content increased, values of such minerals increased as well. The formulated brownies were safe for consumption as all microbial parameters conformed to the standard limits. Hence, BPSF is a potential ingredient for producing nutritious pastry products.

Solvent retention capacity: Supplemental solvents for evaluation of gluten quality

Solvent retention capacity (SRC) is a solvation test for wheat flour in which functional contributions of different polymeric components are predicted based on their swelling behavior with different diagnostic solvents. To assess the functionality of individual gluten components, four solvents have been proposed: 1) 55% aqueous ethanol for gliadins; 2) 0.75% sodium dodecyl sulfate (SDS) for glutenin macropolymer; 3) 0.006% sodium metabisulfite (MBS) for gluten strength; and 4) 0.75% SDS + 0.006% MBS for glutenin macropolymer without disulfide network. This research aimed to study the gluten functionality of commercial wheat flour samples by the four proposed supplemental diagnostic solvents. Commercial wheat samples were purchased in 2020 at a grocery store in Fargo, North Dakota. Four different brands from three flour types (bread flour, all-purpose flour, and cake flour) were analyzed. These flour types represent wheat flour from three different U.S. wheat classes, hard spring wheat, hard winter wheat, and soft wheat. SRC was measured according to the AACC-approved method 56–11.02 with modifications. The supplementary solvents 55% aqueous ethanol, 0.75% SDS, 0.006% MBS, and 0.75% SDS +0.006% MBS were used instead of the traditional SRC solvents. Highly significant (p ≤ 0.001) and positive correlations between SDS SRC, MBS SRC, and SDS + MBS SRC solvents and the analyzed rheological and baking quality traits, especially water absorption and loaf volume. Additionally, when protein composition was assessed, the three previously mentioned supplementary SRC solvents denoted a significant (p ≤ 0.01) and positive correlation with the glutenin polymers fraction, which is associated with dough functionality. These results highlight the importance of assessing specific flour polymers' functional contributions to predict each flour type's end-use potential.

Establishment of a spontaneously started sourdough in Vietnam

The use of sourdoughs in bread baking in Vietnam has recently been increased but little is known about microorganisms in those sourdoughs. This study was to assess changes in pH value and microbial density of a sourdough from bread flour (BF) and a sourdough from all-purpose flour (AF) during propagation. The results showed that the type of flour did not cause a significant difference in pH changes, but it could contribute to the distinct levels of lactic acid bacteria (LAB) and yeast in the two sourdoughs. The BF sourdough gained proper maturation in 15 days when it reached pH of 3.69, 1.3 x 109 CFU g-1 LAB and 7.4 x 108 CFU g-1 yeast. Meanwhile, the AF sourdough had lower levels of LAB and yeast (3.9 x 108 CFU g-1 and 1.0 x 108 CFU g-1, respectively). Sequencing analysis revealed the presence of Lactobacillus plantarum in the BF sourdough on the 10th and 15th days of the propagation process. Wickerhamomyces anomalus was found on the 10th day while Saccharomyces cerevisiae was detected on the 15th day. This sourdough can be used in further studies to assess the benefits of sourdough in bread baking.

Application of response surface methodology on sensory properties in the development of mushroom-based patties from grey oyster mushroom (Pleurotus pulmonarius)

Fast food especially meat patty has undeniably been a part of the culinary landscape across the globe. However, most of patties found in the market and fast food chains nowadays are made up with addition of fat and by-products which are considered unhealthy. Therefore, the objective of this study is to develop a healthy mushroom patty by optimizing the amount of mushroom and all-purpose flour in the formulation. Mushroom contains high protein and low fat content which can be an alternative for meat. Response Surface Methodology (RSM) was used to investigate the effects of different amount of mushroom and all-purpose flour on the consumer acceptance towards sensory properties such as appearance, aroma, taste, texture and overall acceptability by using a 7-point hedonic scale sensory test. The optimized conditions suggested by RSM were found to be 60% of mushroom with 17% of all-purpose flour. At the selected optimum conditions as given above, the highest preference of appearance (5.97), aroma (6.13), taste (6.07), texture (5.87) and overall acceptability (6.10) were obtained. The high sensory analysis scores for all sensory properties indicated the success of this study which will benefit the research on healthier meat alternative products and provide wide opportunities for new food developments in the future.