Flour Content Research Articles

Different Concentrations Of Cassava Flour (Manihot utilisima) And Wheat Flour On The Physicochemistry And Organoleptic Quality Of High-Fiber Steamed Brownies

At present, the level of public consumption of wheat flour is increasing but the production of wheat in Indonesia is very minimal so Indonesia still expects imports from several countries. Meanwhile, the use of low-fiber wheat flour can increase peoples consumption in excess, so it can increase excess calorie levels in the body which can trigger obesity. Therefore, it necessary to substitute local-based flour such as cassava flour to reduce wheat flour consumption and increase fiber content in the resulting product. This study aims to determine the effect of different concentrations of wheat flour and cassava flour and determine the right concentration on the chemical and organoleptic quality of steamed brownies as high fiber food. The research method used a a research design using a 1-factor Completely Randomized Design (CRD) with 4 treatments and 3 replications. Chemical quality analysis on steamed brownies, namely water content, crude fiber content, and calories. The organoleptic test is color, aroma, taste, and tenderness. The results showed that between different proportions of wheat flour and cassava flour had a significant effect on crude fiber content and very significant effect on calorie content. Based on the determination of all research parameters, it shows that formulation 3 with 60 grams wheat flour and 40 grams cassava flour is the best treatment with a result value (NH) 0.692 with parameter criteria in the form crude fiber content 22.9%, calorie content 6.74 cal, moisture content 19.04%, tenderness 3.68 (like), color 3.96 (like), taste 3.78 (like), and aroma 3.89 (like).

Macrotermes subhylanus flour inclusion in biscuits: Effects on nutritional, sensorial and microbial characteristics

As the world's population expands, edible insects have been proposed as a food source that might address issues related to nutrition, health, the environment, and the economy. This study aimed to create a novel biscuit by adding Macrotermes subhylanus (M. Subhylanus) flour to wheat flour in various concentrations (5,10, 15 and 20 %). The moisture content of the insect composite flours varied between 6.83 % and 7.76 %, whereas the moisture content of the biscuits ranged from 2.86 % to 7.90 %. A significant difference (p < 0.05) was noted in the protein content of both the composite flours and biscuits as the concentration of insect flour increased, with values ranging from 15.03 % to 21.52 % for the flours and 17.38 % to 20.63 % for the biscuits. The lightness (L*) of the composite flours significantly decreased (p < 0.05) with higher additions of edible insect flour, whereas the redness (a*) and yellowness (b*) attributes did not show any statistical differences (p > 0.05). The biscuits were generally darker than the composite flours, as indicated by substantially lower L* values. The water activity of the biscuits was between 0.44 and 0.67. Sensory evaluation revealed that the substitution level (up to 15 %) is ideal for preparing acceptable insect-based biscuits. The panellist perceived no significant differences (p > 0.05) in terms of the texture between the insect-enriched biscuits and the control, except for MZ-20. The absence of pathogenic microogranisms in all baked biscuits containing edible insect flour highlights the effectiveness of heat treatment, ensuring that the biscuits meet microbiological safety guidelines. Additionally, Macrotermes subhylanus flour shows promise as a novel functional ingredient for the food industry.

Effect of particle size on the rheology, baking characteristics, and microstructure of fava bean-fortified bread

Effects of substituting fava beans flour of three particle sizes (0.14 mm, 0.5 mm, and 1.0 mm) at 10, 20, 30 and 40% to wheat flour were determined on the rheological properties, baking characteristics, and microstructure of bread. Rheological properties of the dough produced from the flour blends showed that the 10, 20, and 30% substitution levels yielded considerably good viscoelastic properties and were used for the test baking. The baking characteristics, such as loaf volume, C-Cell analysis, and scorings, were evaluated to understand the implications of blend levels on the quality characteristics of the bread. The fava bean flour substitution level had more impact on the quality characteristics of bread than the particle size. Also, microstructural analyses using X-ray microcomputed tomography showed that increasing the concentration of fava bean flour had a significant effect (p < 0.05) on the bread's microstructure. For all the quality characteristics examined, samples with 10% substitution levels, regardless of particle size, produced loaves closest to the bread made with wheat flour alone. The findings of this study contribute valuable knowledge to optimizing fava bean-fortified bread formulations, allowing for a good understanding of the trade-offs between particle size, substitution levels, and the final product quality.

Formation and Standardization of Gluten Free Cookies made from Buckwheat (Fogopytrum Esculentum) Flour

Abstract: The consumer demand is increasing for composite flour base bakery products like cookies and biscuits. The incorporation of buckwheat flour into rice, corn, flour can prove to be essential in composite flour base cookies. It has beneficial nutraceutical properties and its gluten- free nature can play important role in preventing celiac problem. The physicochemical properties of buckwheat flour and rice, corn, flour, were studied and cookies were prepared with the incorporation of buckwheat flour in 100, 50, 75 % concentration with other flour to measure the quality and acceptability of cookies. As the concentration of buckwheat flour was increased, spread ratio of cookies decreased

Effects of Konjac (Amorphophallus muelleri Blume) Flour Addition and Drying Time on the Crude Fiber and Texture Level of Instant Yellow Rice

Instant yellow rice is a traditional breakfast dish prepared using special technology for quick and practical cooking and a longer shelf life. Since rice has low crude fiber content as the main ingredient, substitution with local sources, such as konjac flour, can be made. Konjac flour is the powdered root of konjac plant, and it contains high crude fiber. Therefore, this study aimed to examine the texture and crude fiber properties of instant yellow rice with the addition of konjac flour. Furthermore, a completely randomized design (CRD) was used with two factors, namely variations in konjac flour concentration (2%, 3%, and 4%) and variations in drying time (5 hours, 6 hours, and 7 hours). Each sample was analyzed for the physical (hardness, stickiness and chewiness texture) and chemical characteristics (crude fiber content). The results showed that the konjac flour concentration had a significant (p&lt;0.05) effect, while the drying time had no significant (p&lt;0.05) effect on the physical and chemical characteristics of instant yellow rice. Therefore, 5 hours of drying might be enough for the rice processing. The addition of 2% konjac flour on instant yellow rice dried for 5 hours showed 2.48±0.50 a N of hardness texture, 5.53±0.07 c N stickiness texture, 4.59±0.02 a N chewiness texture, and 5.20% of crude fiber. Addition of 3% konjac flour on instant yellow rice dried for 5 hours showed 5.74±0.08 b N of hardness texture, 4.73±0.17 b N stickiness texture, 4.37±0.05 a N chewiness texture, and 5.20% of crude fiber. The addition of 4% konjac flour on instant yellow rice dried for 5 hours showed 6.41±0,02 c N of hardness texture, 4.06±0.70 b N stickiness texture, 3.33±1.52 a N chewiness texture, and 5.35% crude fiber. This showed the best treatment was the use of instant yellow rice with 4% konjac flour addition at 5 hours drying time.

Sensory evaluation of pumpkin flour-wheat flour composite cookies: Exploring nutritional enrichment and consumer acceptance

The study comprehensively evaluated the consumer acceptability and sensory characteristics of cookies made from varying ratios of pumpkin flour and wheat flour. The researchers incorporated pumpkin flour at four different levels - 0%, 40%, 50%, and 80% - into the cookie formulations. To assess the sensory profile of these cookie samples, the researchers conducted a thorough evaluation using a 7-point hedonic scale. This scale allowed panelists to rate their level of liking or disliking for key sensory attributes, including color, aroma, taste, aftertaste, and texture. The results of this sensory analysis revealed some interesting trends. As the substitution level of pumpkin flour increased, there was a significant decrease in consumer preference for the color, aroma, and taste of the cookies. However, an intriguing finding was that the aftertaste was actually improved with higher pumpkin flour content. Notably, the cookies made with a 50% pumpkin flour to 50% wheat flour ratio were most preferred by panelists in terms of texture. This suggests that a balanced approach to the flour blend, incorporating a considerable amount of pumpkin flour, can produce cookies with an acceptable and even desirable textural profile. The study demonstrates the potential of pumpkin flour as a nutritious ingredient that can be incorporated into cookie production. The nutritional benefits of pumpkin flour, such as its high content of beta-carotene, fiber, and other vitamins and minerals, make it an attractive alternative to traditional wheat flour. However, the researchers caution that higher substitution levels of pumpkin flour, beyond the 50% ratio, may require further optimization to enhance the overall sensory acceptance of the cookies. Finding the right balance between nutritional enhancement and maintaining desirable sensory attributes will be crucial for the successful development of pumpkin flour-based cookies that appeal to health-conscious consumers.

Physicochemical characterization of a composite flour: Blending purple sweet potato and rice flours

In this study, the physicochemical characterization of different ratios of purple sweet potato flour (PSPF) and rice flour was investigated to improve the nutritional value and enrich the variety of rice-based staple food. The results showed that adding PSPF increased total dietary fiber and anthocyanin content whereas decreased amylose content of the composite flours. Additionally, the composite flours exhibited lower thermodynamic parameters and displayed darker, redder, and bluer colors. There were no noticeable changes in the functional group structure of the composite flours. The addition of PSPF decreased the crystallinity and water-holding capacity of the composite flours, whereas increased the average particle size and iodine blue value. PSPF increased the pasting temperature of the flours whereas decreased the breakdown and setback values. Overall, the addition of PSPF significantly affects the nutrition, color and physicochemical properties of the composite flours.

Exploiting lemon peel extract in orodispersible granule formulation using green banana flours as natural superdisintegrant

Amidst the global COVID-19 pandemic, there is an urgent need to bolster immunity. This study endeavors to address this necessity by formulating orodispersible herbal granules enriched with lemon peel extract, recognized for its immune-boosting attributes. The extraction of lemon peel was facilitated through ultrasound, followed by meticulous evaluations encompassing color, solubility, and yield. Disintegrants, ranging from 2% to 6% concentrations of banana flour, were incorporated into granule formulations. The compatibility of lemon peel extract with other constituents was scrutinized via FTIR and DSC analyses. Utilizing a design-of-experiment (DoE) strategy employing a 32 full factorial design, formulations were synthesized and assessed for various parameters, including flow properties, density, disintegration time, and release attributes.Analysis revealed lemon peel extract's significant phenolic content (185 mg Gallic acid equivalent/gm) and flavonoid content (170 gm Quercetin equivalent/gm of extract). The orodispersible granules exhibited favorable flow properties, demonstrating rapid dissolution within 45 to 59 seconds. In vivo assessments showcased heightened immune-boosting efficacy. Moreover, the optimized batch displayed superior in-vivo bioavailability, attaining a peak plasma concentration at 1 hour (88.47 ng/ml).The successful development of herbal granules amalgamating lemon peel extract and banana flour underscores their potential to enhance immunity during the COVID-19 pandemic. These formulations exhibit commendable attributes of quality, consistency, and stability, promising substantial benefits in augmenting immune response.

Effects of dry-heat treatment on amylose content, hydration, structural and pasting properties of Kodo flour for application in breakfast cereal

Effects of dry-heat treatment on amylose content, hydration, structural and pasting properties of Kodo flour for application in breakfast cereal

Physicochemical properties, the digestible and resistant starch content of chestnut flour with different particle sizes

Abstract In this study, chestnuts were processed into flour, and the obtained chestnut flour (CF) was passed through a sieve with an aperture size of 212 µm. Then the physicochemical properties, digestible and resistant starch contents of CF1 (&lt;212 µm), CF2 (≥212 µm), and commercial chestnut flour (CCF) were determined. It was found that CCF had the highest values in terms of proximate composition, total soluble polyphenol content (891.25 mg GAE/100 g), and antioxidant activity (ABTS: 1552.11 mg TE/100 g, DPPH: 2003.01 mg TE/100 g). On the other hand, CF1 was superior in terms of resistant starch content (39.31 g/100 g, dw) (p &lt; 0.05). The resistant starch content of CF1 was approximately 1.5-fold and 3-fold higher than CCF and CF2, respectively. Furthermore, the rapidly digestible starch content of CF1 (2.1 g/100 g, dw) and CF2 (0.93 g/100 g, dw) was quite lower than CCF (12.64 g/100 g, dw) (p &lt; 0.05). Moreover, CF1 exhibited lower (p &lt; 0.05) water, alkaline water, and sodium carbonate retention capacities, which make it a potential good flour for cookie and cracker production. In contrast, CF2 could be evaluated as a good ingredient for noodle-type foods due to its lower water solubility index. Considering the least gelation concentrations of samples, it was seen that CF1 (% 10) could also be valorized as a thickening or gelation agent in the food industry, as well as CCF (% 6).

Hydrothermal enzyme pretreatment on structure and properties of apple branches

Abstract Pretreatment serves as an important step in maximizing the efficient utilization of woody biomass feedstock. This study focused on enhancing the component and structural properties of apple wood to optimize the utilization of apple wood resources effectively. This study presents the optimization of, the apple wood pretreatment system, combining bioenzyme and hydrothermal treatments. This study aimed to investigate the effect of different bioenzyme pretreatment conditions on the components and structural properties of apple wood extract and to analyze the feasibility of enzyme solution reuse. Fourier transform infrared spectroscopy analysis revealed an increase in cellulose content in the wood flour following enzyme treatment. Concurrently, changes in characteristic peaks indicated an increased hemicellulose content and a reduction in lignin content after the pretreatment, correlating with fraction analysis results. Scanning electron microscopy illustrated that the dense structure of the fiber surface was disrupted after treatment. Notably, the results indicated that the recovered biocomposite enzymes exhibited excellent activity, suggesting their potential for reuse.

Hemp Flour as a Functional Ingredient for the Partial Replacement of Nitrites in a Minced Meat Model: Effect on Nutrient Composition, Antioxidant Profile and Sensory Characteristics

Consumers are becoming increasingly concerned about synthetic preservatives like nitrites in meat, prompting the meat industry to explore alternatives in order to lower nitrite levels. This study investigated the effects of incorporating hemp flour on the chemical and shelf-life characteristics of minced meat products with reduced nitrite content. Three types of products were prepared: HF0 (control) (0% hemp flour, 30 mg/kg NaNO2), HF4 (4% hemp flour, 15 mg/kg NaNO2), and HF6 (6% hemp flour, 15 mg/kg NaNO2). Analyses were conducted on proximate composition, fatty acid composition, antioxidant properties, lipid oxidation, colour, texture, and sensory characteristics. The addition of hemp flour at 6% reduced moisture content and influenced ash and sodium chloride levels in minced meat products. Despite the favorable fatty acid profile of hemp flour, its inclusion did not significantly alter the composition of the products. However, it did lead to significantly lower levels of lipid oxidation and modified the antioxidant capacity. Colour attributes were affected, with a higher hemp flour content resulting in colour deterioration. Cooking loss increased with a higher hemp flour content, and the minced meat products were significantly harder. Visual and olfactory sensory evaluation indicated that there were no significant differences in most traits, suggesting consumer acceptance of hemp-flour-enriched minced meat products. Overall, this study highlights the potential of hemp as a functional ingredient in minced meat products, also exhibiting the ability to reduce lipid oxidation.

Aplikasi Edible Coating Berbasis Tepung Biji Nangka dan Alginat Terhadap Kualitas Buah Tomat

&lt;em&gt;Enhancing post-harvest handling is crucial to boost productivity, preserve product quality, and enhance the competitiveness of food commodities. One effective approach to maintain product quality is by using edible coating, and in this case, alginate-based edible coating has been employed. The alginate-based edible coating exhibits a deficiency in terms of its inadequate mechanical properties. The addition of starch could improve the mechanical properties of alginate-based edible coating. Jackfruit seed starch has the potential to valorize as a cost-effective source of starch. Jackfruit seed flour has unique starch characteristics related to acid resistance, thermal properties, and mechanical properties when compared with starch from other sources. This study aims to optimize the concentration of alginate and jackfruit seed flour in the preparation of tomato edible coating using Response Surface Methodology (RSM). The effect of alginate concentration (1-2% b/v) and jackfruit seed flour concentration (1-2% b/v) on mass loss (%) and color difference (ΔE) were investigated. The optimum condition was obtained at an alginate concentration of 1.5% b/v and jackfruit seed flour concentration of 1.0% b/v with the resulting tomato quality value of mass loss of 5.43% and color difference (ΔE) of 0.70.&lt;/em&gt;

Antioxidant activity and dietary fiber of colorful meses made from modified cassava flour, moringa leaves flour, yellow pumpkin flour and carrot flour

Meses is a chocolate granule that is widely used as a garnish in cake, ice cream, and bread. Meses have many colors. The aim of this study was to determine the effect of Moringa leaves flour, yellow pumpkin flour, carrot flour, and mocaf flour formulation with the 20%: 80%,30%:70%,40:60%,50%:50%,60%: 40%, and 80%: 20% ratio on the antioxidant activity and dietary fiber of the colorful meses. Based on the data analysis conducted, it was found that the concentration of Moringa leaves flour, yellow pumpkin flour, and carrot flour of Mocaf had a significantly different effect (p<0,05) on the antioxidant activity and dietary fiber of colorful meses. The lower concentration of mocaf flour, the antioxidant activity of the meses increased. In addition, the lower the concentration of mocaf flour, the dietary fiber from colorful meses is also getting higher. The greatest antioxidant activity and dietary fiber were 80% (Moringa leaves flour, yellow pumpkin flour, and carrot flour) and 20% mocaf flour with 59,30 % antioxidant activity and 3,06 % dietary fiber.

Formulation and Characterization of Energy Bars with Nutritional Value Using Different Concentrations of Wheat Flour and Amaranth Flour

Formulation and Characterization of Energy Bars with Nutritional Value Using Different Concentrations of Wheat Flour and Amaranth Flour

Characteristics of amilose and amilopectin content of reject duck nuggets using provit A1 corn flour as filling material

Nugget is a ground meat product which is seasoned, then covered with flour adhesive, breaded and half-fried and then frozen to maintain its quality during storage. The addition of carbohydrates or fillers to nuggets can reduce costs derived from the main ingredient, namely meat. This study aims to analyze the starch content, amylopectin, amylose, and water content of Provit A1 corn flour used in the processing of rejected duck nuggets. The research design used was a completely randomized design (CRD). The treatment in this study was Provit A1 corn with 10%, 20%, 30% and 40% content, with 4 replications. The measurement variables were: starch content, amylose content, amylopectin content, air content. The results showed that the use of provit A1 corn flour had a significant effect (P<0.05) on starch content, amylose content, amylopectin content, water content. The conclusion of the results of this study is the use of provit A1 30% corn flour can give good results as a filler for starch content, amylose content in rejected duck nuggets.

Functionalization of wheat bread with prebiotic dietary insoluble fiber from orange-fleshed sweet potato peel and haricot bean flours

The development of functional foods is leading the way toward making diets more beneficial for human health. Prebiotics are among the simplest and safest ways to address some of this issue. However, the selection of simple food systems that better convey their functional properties remains an area that needs further investigation. Thus, this study aims to contribute to the aforementioned concern by developing functional and nutritionally balanced bread. Composite flour was formulated using wheat, orange flashed sweet potato peel (OFSPP), and haricot bean flours. Proximate and β-carotene content, functional, pasting, and physical properties of composite flours, and quality parameters of the developed bread were determined and analyzed by employing appropriate methods. The functionality of the composite flours has been increased in terms of both dietary fibers (2–8.4 g/100g) and β-carotene content (ND–731μg/100g). Similarly, the protein content of the formulated flour has increased from 11.25 to 17.4 g/100g. The consumer-based sensorial investigation further revealed that the produced bread's sensory acceptability is not markedly compromised by the addition of OFSPP and haricot bean flour up to 10% and 20%, respectively. Nevertheless, animal and human gut microbiome studies are still needed in the future to further reinforce the findings of this study.

Chemical, structural, and techno-functional characterization of yam (Dioscorea) flour from South West Ethiopia

Yam (Dioscorea spp.) is a versatile tuber crop that holds nutritional, cultural, and economic values. Yam is a major source of carbohydrates for tropical Countries and provides various nutrients and health benefits. This study aims to characterize the chemical, structural, and thermal properties of yam flour using various analytical techniques such as scanning electron microscopy (SEM), X-ray diffraction (XRD), and thermal analysis. Additionally, the pasting and rheological properties of yam flour were evaluated, as they are crucial for product development and enhancing the value of this unconventional vegetable. D. cayenensis complex had the highest total starch (64.63 ± 1.61 %) and soluble sugar (4.95 ± 0.46 %) content, which was significantly higher than other yam species. The amylose content of yam flours showed significant (p < 0.05) differences among the yam species. D. cayenensis flour exhibited significantly the highest peak (2923.66 cP) and steak back viscosity (2097.66 cP) among the yam species associated with their greater amylose content. There were notable variations in pasting and gelatinization parameters among the species. The peak temperatures of D. bulbifera and D. cayenensis complex were significantly (p < 0.05) higher than D. cayenensis and D. rotundata flours. The rheological measurements of yam flours demonstrated solid-like behavior with varying intensities. Furthermore, the morphology of tuber yam flour particles was oval to ellipsoidal shaped, with some appearing ovoid, and the smaller granules appearing spherical. The X-ray diffraction showed that all yam flours exhibit a B-type pattern. This study provide a better understanding of this unconventional vegetable's potential applications in the food industry and contribute to its value addition.

Effect of processing methods on the nutritional composition and sensory properties of two African mango (Irvingia gabonensis) seed varieties

The objective of this study was to determine effects of processing methods on the nutritional composition and sensory properties of two African mango (Irvingia gabonensis) seed varieties- Irvangia gabonensis var. gabonensis and Irvingia gabonensis var. wombolu. Four processing methods (boiling, soaking, blanching and defatting) were used to treat the samples. The treated and untreated African mango locally called ‘ogbono’ in Nigeria were processed into flours, and used to prepare soups, and results analyzed. Proximate, viscosity and sensory properties of the soups were determined, as well as the proximate, mineral and phytochemical contents of the flours. The moisture, ash and crude fibre content of the flours ranged from 6.20-8.91%, 1.25-1.98% and 1.10-1.70%, respectively. The mineral content of the flours ranged from 262.79-801.25 mg/100g for calcium, 1.48-6.90 mg/100g for iron, 255.13-754.24 mg/100g for sodium and 173.14-285.69 mg/100g for magnesium. Results revealed that the various treatment methods reduced the phytochemical contents of the treated flours. Hydrogen cyanide content of the untreated flours ranged from 3.66-4.06 mg/kg as against the treated samples which ranged from 2.23-3.76 mg/kg. The sensory properties of the soups were evaluated. Sample A0 recorded the highest (7.61) for taste, 7.50 for thickness, and overall acceptability of 7.48. The highest sensory score for drawability was recorded by sample A2 with 7.45, while sample B4 had the lowest sensory score (2.40) for drawability. Sample B4 also recorded the least sensory score for thickness (2.65), while the least score for appearance (3.40) and overall acceptability (3.76) was recorded in sample A4. Sample A2 had the highest viscosity (76.71 Pa.s) while sample B4 recorded the least viscosity (19.63 Pa.s). This study reveals that processing methods like boiling, soaking, blanching and defatting on the seeds improved the proximate and mineral compositions of the flours, reduced the phytochemical contents of the flours and maintained the drawability of the soups prepared with the two varieties.

The Formulation And Evaluation Of Metamizole Na Tablet With Porang Tubers(Amorphophallus Oncophyllus) Flour As A Binder

Many farmers are interested in planting porang tubers, and with many farmers planting porang tubers, the price of porang tubers has decreased at harvest time. Porang tubers contain several ingredients: starch, Glucomannan, fibre, fat, protein, minerals and vitamins. Glucomannan content can be used as a tablet binder, thickener, gelling agent, film former, coating material emulsifier, and stabilizer. This study used the wet granulation method to determine the concentration of porang tuber flour as a binder in Metamizole Na tablets. Tablets were made into three formulations with varying concentrations of porang tuber flour, namely FI 5%, FII 7.5% and FIII 10%. Tablets were tested for tablet uniformity, hardness, friability, disintegration time, and dissolution. The data obtained were analyzed using Kruskal Wallis. The analysis showed that variations in the concentration of porang tuber flour had a different effect, based on the Kruskal Wallis analysis, which showed a significant value of 0.10 (p&gt;0.05). The formulation with a good physical quality test is formulation III, with a tablet hardness value of 6.84 kg and a disintegration time of 5.74 minutes, almost close to the control (+) 14.27 kg and 6.38 minutes. The higher the concentration of porang tuber flour, the higher the tablet hardness and the longer the disintegration and dissolution time.