Flour Content Research Articles

Physicochemical characteristics of sawo belanda (Pouteria Campechiana) flour with blanching process and drying techniques

Introduction: Sawo belanda fruit (Pouteria campechiana), a tropical fruit abundantly found in Southeast Asia, is highly productive and particularly thrives in the warm climates of Malaysia and Indonesia. However, the high fruit output of sawo belanda contrasts with its limited consumption in Indonesia. The process of converting sawo belanda into flour can significantly enhance its lifetime. The application of blanching methods and proper drying techniques can be a solution to avoid damage to the characteristics of the flour. This study aimed to determine the physicochemical characteristics of sawo belanda flour that has been treated with blanching and drying techniques. Methods: The parameters observed were moisture content (%), hygroscopicity (%), colour, antioxidant content (ppm), and carotenoid content (µg/g) with blanching and various drying techniques. Results: Microwave blanching and food dehydrator technique (C1) produced the best characteristics: moisture content of 7.82%, hygroscopicity of 8.04%, colour values of L* 84.0, a* 8.22, and b* 50.5, as well as functional characteristics including antioxidant content of 142 ppm and carotenoid content of 92.4 µg/g. Conclusion: Sawo belanda with C1 treatment had a significant impact on the water content, hygroscopicity, colour, antioxidant and total carotenoid contents of sawo belanda flour. The antioxidant content and incredibly high carotenoid content grant the sawo belanda flour an additional functional value when added to food ingredients.

Chemical composition and consumer acceptability of oyster mushroom and sorghum-pearl millet based composite flours

Due to over-reliance on starchy staple foods in Kenya Micronutrient deficiency (MD) and Protein Energy Malnutrition (PEM) are the major nutritional concerns. Despite these foods being characterized by low nutrient densities, they are still used as main food ingredient especially in making porridges. Therefore, this study intended to develop composite flour of sorghum-pearl millet blends fortified with oyster mushroom and further evaluate its chemical composition and consumer acceptability. The sorghum and pearl millet were soaked in tap water then solar dried followed by milling into flour. Oyster mushrooms were also solar dried and milled. Subsequently, oyster mushroom was substituted to sorghum-pearl millet blends at 10–50 % to achieve the composite flours. Proximate composition of the samples was determined using standard methods, Inductively Coupled Plasma Optical Emission Spectroscopy and Ultra Performance Liquid Chromatography Ultraviolet Spectroscopy/Mass Spectrometry were used for mineral and vitamin analyses, respectively. In addition, consumer acceptability test was done on thin porridges was also carried out using untrained panelists. Protein content of the composite flours increased from 11.15–19.74 %, and there were significant increases in fiber (2.68–10.66 %) and ash (1.38 % to 5–79 %). Mineral content increased with Ca, P, Na, K, Mg, Zn and Fe as high as 286.25 mg/100 g, 2088.05 mg/100 g, 167.55 mg/100 g, 1833.05 mg/100 g, 136.75 mg/100 g, 4.22 mg/100 g and 9.46 mg/100 g respectively. An improvement of B1, B2, B3, B6 and B9 vitamin contents was also observed. Sensory analysis showed relatively moderate overall acceptance of thin porridges from the composite flours, although the acceptability decreased with the increase in oyster mushroom. Specifically, composite flour with 50% oyster mushroom was rich in most nutrients but it had the lowest scores for the sensory attributes. In conclusion, addition of oyster mushroom increased the overall nutritional composition of local cereal based staple foods an indication of potential solution to PEM and MD.

Determination of monacolin K and citrinin in red mold dioscorea and dried shrimp products using ultra high-performance liquid chromatography

In this study, red mold dioscorea (RMD) was utilized as a natural colorant to produce dried whiteleg shrimp (Litopenaeus vannamei). Whiteleg shrimp dyed with 50% diluted liquid RMD had a favorable appearance compared to control and undiluted liquid RMD. Dioscorea (Dioscorea hispida Dennst.) or bitter yam flour was used as a substrate in Monascus purpureus TISTR 3615 submerged fermentation to produce RMD. Dioscorea flour concentrations in a range of 10-50 g/L and various nitrogen sources at 4 g/L were investigated. The study showed that 10 g/L of diosorea flour and monosodium glutamate were chosen for further fermentation. Two major secondary metabolites in Monascus fermentation named monacolin K and citrinin, were determined in liquid RMD and dried shrimp products using UHPLC-DAD. Results showed that monacolin K were not detected in liquid RMD and all dried shrimp samples. Although, citrinin at a concentration of 2.06 mg/L was found in liquid RMD. Thus, RMD from the medium containing diosorea flour as a fermentation substrate can be used as colorant in dried shrimp production or other seafood products. However, the citrinin content in pigments remains an issue of concern.

Modification of Tartary buckwheat flour via steam explosion and the quality characteristics of corresponding gluten-free whole-grain cookies

Steam explosion (SE, at 0.3–0.7 MPa for 3–7 min) was employed to modify the physicochemical properties of Tartary buckwheat (TB) flour, and the eating quality and starch digestibility of corresponding gluten-free whole-grain TB cookies was assessed. The results illustrated that SE enhanced the water-extractable arabinoxylans content in TB flour by 24%–152%. SE increased the random coil content while decreasing the α-helix content, and starch of SE flours had lower relative crystallinity and degree of short-range order. The water-holding capacity significantly increased with SE at moderate conditions. Additionally, SE flours enhanced the spread ratio of the cookies. Compared to cookies made with native TB flour, the digestibility of starch in cookies made with SE flour was significantly lower, and their resistant starch content was higher. The sensory evaluation attributes of SE cookies were superior to those of native cookie in terms of texture, smell, and form attributes. This study elucidates the action mechanism of SE modification on the properties of TB flours and cookies, offering a reference for the application of SE treatment on whole grain processing.

Nutritional, Functional, and Microbial Quality of Wheat Biscuits Enriched With Malted Pearl Millet and Orange Peel Flours

ABSTRACTIn this study, composite biscuits were produced by combining wheat flour (WF) with different proportions of malted pearl millet (MPM) flour (8%, 16%, 24%, and 32%) and orange peel (OP) flour (2%, 4%, 6%, and 8%), using 100% WF as a control. The investigation covered the functional properties, viscosity, and thermal properties of the flours, along with the proximate composition, antioxidant, physical properties, color attributes, and microbial quality of the composite biscuits. As MPM and OP flour (OPF) contents increased, water absorption capacity, dispersibility, and foaming power increased, while the viscosities of both hot and cold pastes decreased. The thermal properties of the composite flours, including onset, peak, and final temperatures (ranging between 74.19°C and 100.76°C), showed an upward trend with increasing proportions of MPM and orange peel flour (OPF). There was an increase in moisture content (3.43%–4.93%), ash (4.50%–5.59%), crude protein (11.70%–13.41%), and crude fiber (11.44%–16.24%) of biscuits with the incorporation of MPM and OPF. Similarly, the diameter (4.12–4.60 mm), thickness (9.00–10.00 mm), and hardness (7.53–8.75 N) of the biscuits were increased. Antioxidant properties were evident, with an increased total phenolic content (1.40–3.56 mg GAE/100 g), total flavonoid content (2.91–6.79 mg QUE/100 g), vitamin C (0.79–1.01 mg/g), and ferric reducing antioxidant power (1.78–8.64 mg GAE/g). Conversely, color attributes—L* (31.90), a* (10.82), b* (19.59), hue angle (30.42), and chroma (53.66)—were found to decrease with higher levels of MPM and OPF. Microbial quality showed decreased total counts, coliforms, yeasts, and mold in biscuits containing MPM and OPF. Overall, the inclusion of MPM and OPF enhanced the nutritional quality of the biscuits and could reduce reliance on imported wheat.

Enhanced Production of Furfural via Methanolysis of Wood Biomass with HCl Gas.

This study explores the production of furfural, xylose and methylxylosides through the methanolysis of wood flour using anhydrous HCl gas. The process involves methanolysis of wood flour with HCl gas under pressure to generate methylxylosides, which are subsequently converted to xylose and furfural via autohydrolysis in a Parr batch reactor system. The methanolysis was conducted in temperature-controlled HCl gas reactor employing 24 h reaction time and 50 % methanol content in wood flour. During the methanolysis step with HCl gas, 65 % of the available xylan in wood flour was converted to water-soluble methylxylosides, xylose, xylooligosaccharides (XO) and water-soluble methyl xylooligosaccharides (MXO). Methanolysis filtrates were then autohydrolyzed with Parr 50 mL batch reactor system to xylose and furfural in two different pH values at 180 °C. The highest furfural yield of 91 % from methanolysis filtrate was achieved with pH 1.2 and 25 min reaction time.

Utilization of moringa leaf flour (Moringa oleifera) in making soy sauce

Abstract Soy sauce, a widely used condiment, is typically produced from soybeans and wheat. However, there is increasing interest in improving its nutritional and sensory properties through the use of alternative ingredients. This study explores how varying concentrations of moringa leaf flour and salt solution affect the quality characteristics of soy sauce. Employing a completely randomized factorial design, the research focused on two main factors: the percentage of moringa leaf flour (0%, 10%, 20%, 30%) and different salt solution concentrations (18%, 22%, 26%). Key parameters assessed included color index, pH, total soluble solids, viscosity, and various sensory characteristics. Results indicated that the concentration of salt has a significant effect on pH, total soluble solids, carbohydrates, and sensory attributes. Furthermore, the concentration of moringa leaf flour was found to significantly influence pH, total soluble solids, fat, protein, carbohydrates, color index, and sensory qualities like color, aroma, and flavor. The interaction between salt and moringa leaf flour also impacted pH, color index, carbohydrates, and overall sensory acceptability. The best quality soy sauce was achieved with a combination of 30% moringa leaf flour and 22% salt solution. This innovative soy sauce is anticipated to contribute positively to a healthier and more sustainable food industry.

Rapid estimation of DON content in wheat flour using close‐range hyperspectral imaging and machine learning

AbstractFusarium head blight (FHB) is one of the most destructive fungal diseases affecting wheat (Triticum aestivum). Moreover, it is notorious for producing mycotoxin deoxynivalenol (DON), posing a significant global threat to food and feed safety. Traditional methods like enzyme‐linked immunosorbent assay (ELISA) and gas chromatography‐mass spectrometry (GC‐MS) are commonly used to assess DON levels in grain or flour samples and are time‐consuming and expensive. Therefore, a faster, cost‐effective method to estimate DON content is needed, especially for enhancing breeding efforts to reduce DON levels in wheat. In this study, we envisioned integrating close‐range hyperspectral imaging with deep learning (DL) models to estimate DON content in wheat meal/flour. We selected 243 advanced breeding lines from the South Dakota State University (SDSU) wheat breeding program that were evaluated in FHB nurseries (2019–2020 and 2020–2021). The wheat meal samples were analyzed for DON content using GC‐MS and subsequently subjected to close‐range hyperspectral imaging. We evaluated three conventional machine learning (ML), two DL models and data augmentation. Among the conventional ML models, partial least squares regression (PLSR) (with R2P = 0.88 and 0.90 for original and augmented datasets, respectively) demonstrated the highest prediction accuracies for DON content. However, the one‐dimensional convolutional neural network (1D‐CNN) achieved the highest prediction accuracies (R2P = 0.90 and = 0.96 for original and augmented datasets, respectively) compared to all tested models and demonstrated the lowest error. In conclusion, integration of advanced hyperspectral imaging with ML approaches exhibits significant potential for high‐throughput and cost‐effective estimation of DON content in wheat, thereby accelerating wheat breeding efforts for reduced DON levels.

Formulation of Cushion Preparations from Duck Egg Shells and SPF Value Testing Using the UV-Vis Spectrophotometry Method

The effectiveness of a sunscreen can be indicated by the value of Sun Protection Factor (SPF), which is defined as the amount of UV energy needed. Cream is a semi-solid dosage from containing one or more medicinal ingredients dissolved or dispersed in a suitable base material. One of the compounds contained in eggshells is CaCO3. Calcium carbonate is necessary for cell regeneration and as a barrier to ultaviolet (UV) rays. This study aims to determine the potential SPF in duck eggshell, the SPF value contained in the cushion and the physical properties of the cushion preparation. Here, three variations of duck egg shell flour concentrations (4%, 8% and 16%) were made, tested in vitro using UV-Vis spectrophotometry from a wavelength of 290-320 nm every 5 nm and the absorbance was measured and the properties were tested. and physical stability (organoleptic, pH, spreadability, stickiness, viscosity, centrifugation, and Freeze-Thaw Cycling for 6 days (3 cycles) at temperatures of 40°C and 4°C). Our research results show that the duck egg shell formulation cannot be used as an SPF product. Formula 1 has an SPF value of 2.6, formula 2 has an SPF value of 3.3 and formula 3 has an SPF value of 3. The test results for the properties and stability of formula 2 with a concentration of 8% duck egg shell flour show the most stable results compared to the other 2 formulas

World practice of wheat flour classification

The paper presents a review of wheat classification accepted in various countries — producers of wheat and products of its processing (USA, Canada, Italy, France, Germany, China and others). Much attention is given to differences in the classification systems. Criteria for assigning wheat to certain classes based on physical and chemical properties of grain are examined. Differences in wheat classification by types, including morphological features and merits of grain such as size, color and gluten content, are highlighted. The authors discuss specific requirements and norms of wheat quality dictated by the regulatory authorities and requirements of the market of each country such as the mass fraction of moisture, content of impurities, density of grain and others. Based on the analysis of wheat classification in various world countries, it has been concluded that it is necessary to establish unified and generally accepted systems of wheat classification. This will allow simplifying international grain trade, make the market more transparent, strengthen trust between exporting and importing countries and will also facilitate the development of the international cooperation in the sphere of production and processing of wheat flour. Despite the wide assortment of flour confectionery products on the Russian market, baker’s flour of general purpose is mainly produced in the country. Its specific feature is a high content of flour from hard wheat varieties that are distinguished by higher protein content, strong gluten and large particle size. By its properties, this flour is not suitable for production of most flour confectionery products. Flour confectionery products produced from it are significantly inferior to import analogues in terms of their quality characteristics, which reduces their competitiveness. This dictates the need for the development of a standard for flour intended for production of confectionery products, which will include physico-chemical indicators for various flour types with consideration for their purpose.

Effect of the filler content on some physical and mechanical properties of virgin- and recycled thermoplastic polyurethane composites

Effects of thermoplastic polyurethane (TPU) types (Recycled (R) and Virgin (V)) composites with 15 wt% and 30 wt% oakwood flour addition were studied. Selected physical, mechanical, morphological, and thermal properties of resulting polymer composites were analyzed. Test samples were manufactured using injection molding, except that abrasion resistance specimens were manufactured using a compression molding process. The findings indicated that the types of TPU and filler contents played a significant role in the density and mechanical properties of the TPU test samples. The increased oak wood flour contents in both TPU types showed improvement in density, tensile modulus, hardness, flexural strength flexural modulus, dynamic impact strength, and yield strength of the composite while decreasing the elongation at break values. In addition, both TPU types and filler contents significantly affected the densities of V-TPU and R-TPU. The TPUs type, filler content, and cycle-rpm affected Taber’s abrasion resistance values. Weight loss, which increased with the number of cycles for the control samples, decreased with increasing wood flour content. This study aimed to provide an overview of the effect of the wood flour content in the manufacturing of thermoplastic-reinforced composites and to provide a basis for further research and development efforts.

Physical, Mechanical, and Flammability Properties of Wood-Plastic Composites (WPC) Containing Beech-Wood Flour and Flame-Retardant Additives.

This study aims to develop a recyclable, economical, and flame-retardant composite material using polypropylene, beech flour, tetrabromobisphenol A bis (TBBPA), and antimony trioxide (ATO). Flame-retardant additives (TBBPA and ATO) were initially added into polypropylene at different rates, and masterbatch (MB) samples were produced by the extrusion method. Subsequently, different percentages of wood flour (10%, 15%, 20%, 25%, and 30%) along with 60% MB were added to the polypropylene to create wood-polymer composites (WPC) using the injection method. The TBBPA, ATO, and wood flour were introduced through side-feeding hoppers during injection to ensure a homogeneous distribution within the WPC. Physical, thermal, and mechanical tests were conducted on the WPC samples. Additionally, TGA, FTIR, and SEM analyses were performed. The results indicated that the optimal ratios for TBBPA and ATO additives were 20% and 10%, respectively. It was observed that increasing the wood flour content in the WPC samples led to enhanced density, water absorption, hardness, impact, and abrasion resistance. Conversely, MFI, bending strength, and tensile strength decreased with higher wood flour content. It was observed that WPC samples exhibited flame resistance up to 725 °C. The produced WPC materials can be used in flooring applications, interior furniture, decorative wall panels, and aesthetic structural elements due to their fire behavior, good mechanical properties, low water-absorption rates, and aesthetic appearance.

The impact of supercritical carbon dioxide processing on the aroma and physicochemical properties of soybean flour

Soybeans are rich in protein but have limited food applications due to their undesirable volatile compounds, negatively affecting their flavor and consumer acceptance. This study aimed to extract lipids and volatile compounds from soybean flour using supercritical carbon dioxide (SCCO2) and investigate the impact of extraction conditions on the properties of soybean flour, including particle size distribution, composition, color, and rheological and textural qualities. Similar lipid extraction yields (∼20 %) were obtained with SCCO2 and conventional hexane extractions. The volatile compound concentration of the soybean flour was reduced after SCCO2 extraction (0.63–1.00 µg/g) as compared to hexane extraction (1.44–1.68 µg/g). The results showed that SCCO2-treated soybean flour showed smaller particle sizes (<250 µm, ∼70 %), improved protein purity upon protein extraction, and brighter color as compared to hexane-extracted flour. Additionally, in comparison to untreated soybean flour, SEM images revealed a more disrupted and rough structure in defatted soybean flour. Overall, the presented SCCO2 approach can improve the aroma of soybean flour while achieving similar lipid extraction yields with conventional hexane extraction, all without the use of toxic organic solvents.

Quantitative Analysis of High-Price Rice Adulteration Based on Near-Infrared Spectroscopy Combined with Chemometrics.

Near-infrared spectroscopy (NIRS) holds significant promise in detecting food adulteration due to its non-destructive, simple, and user-friendly properties. This study employed NIRS in conjunction with chemometrics to estimate the content of low-price rice flours (Nanjing, Songjing, Jiangxi silk, Yunhui) blended with high-price rice (Wuchang and Thai fragrant). Partial least squares regression (PLSR), support vector regression (SVR), and back-propagation neural network (BPNN) models were deployed to analyze the spectral data of adulterated samples and assess the degree of contamination. Various preprocessing techniques, parameter optimization strategies, and wavelength selection methods were employed to enhance model accuracy. With correlation coefficients exceeding 87%, the BPNN models exhibited high accuracy in estimating adulteration levels in high-price rice. The SPXY-SG-BPNN, SPXY-MMN-BPNN, KS-SNV-BPNN, and SPXY-SG-BPNN models showcased exceptional performance in discerning mixed Wuchang japonica, Thai fragrant indica, and Thai fragrant Yunhui rice. As shown above, NIRS demonstrated its potential as a rapid, non-destructive method for detecting low-price rice in premium rice blends. Future studies should be performed to concentrate on enhancing the models' versatility and practical applicability.

Unraveling the mechanism of alleviating the textural deterioration of thermally sterilized cooked noodles: Effect of gluten content and quality

Thermal sterilization is valuable for creating shelf-stable instant wet cooked noodles; however, it often leads to a poor texture. In this study, seven different reconstituted wheat flours were used to evaluate the impact of gluten content and quality on alleviating the textural deterioration of instant wet cooked noodles. Increasing the gluten content in wheat flour led to a higher hardness of instant wet cooked noodles, and the tensile distance significantly increased from 18.41 to 32.11 mm (p < 0.05). Conversely, as the glu/gli ratio decreased, the hardness decreased from 53.96 to 44.47 N, but the tensile distance significantly increased from 29.24 to 40.75 mm (p < 0.05). The rheological properties showed that a higher gluten content increased the elastic modulus at low strain and a lower glu/gli ratio reduced the deformation ratio at high strain. Size-exclusion high-performance liquid chromatography analysis revealed that less sodium dodecyl sulfate (SDS)-extractable glutenin was retained in the noodles with a high gluten content and more SDS-extractable gliadin was preserved at a low glu/gli ratio. The confocal laser scanning microscopy results showed that a high gluten content induced a compact network and a low glu/gli ratio in wheat flour resulted in a continuous network.

Impact of dehulling, germination and fermentation on the bioactive and functional properties of grey pea flour.

Grey pea is a largely overlooked legume in the Nordic countries, and its potential uses in various food products remain unexplored. It is a nutrient-rich crop with low environmental impact, making it an attractive option for sustainable and nutritious plant-based alternatives. To investigate the impact of dehulling, germination, and fermentation on the bioactive (polyphenol content and antioxidant capacity) and functional characteristics (water absorption index, water solubility index, water and oil binding capacity, emulsifying properties and gelation concentration) of grey pea flour. Additionally, protein content and pasting properties (temperature, peak viscosity, trough viscosity, breakdown, final viscosity, and setback) were measured. Dehulling was performed using a runner disk sheller. Germination was carried out for 24 and 48 h at ambient temperature, and fermentation was conducted for 8 h at 43°C using a starter culture. The results indicate that dehulling did not significantly affect functional properties and gelling capacity (p = 0.297 for oil absorption capacity, p = 0.5 for emulsion activity, and p = 0.607 for emulsion stability), but it resulted in a notable decrease in total polyphenol content (TPC) and antioxidant capacity (TAC). Conversely, 48 h of germination increased TAC measured by two methods: FRAP (19%) and DPPH (30%). This process increased through viscosity by 1.2-fold, while it did not significantly affect the water absorption index (WAI), water solubility index (WSI), or the emulsifying properties of grey pea flour. Fermentation significantly improved TPC (p < 0.001 for whole grey peas and p = 0.004 for dehulled grey peas), with a TPC increase of up to 67% in fermented dehulled pea flour. TAC measured by both methods, showed significant increases, ranging from 35 to 104%. However, fermentation reduced emulsifying and pasting properties, as indicated by the peak, through and final viscosity, which may be desirable only for certain food products. Further, germination and fermentation showed significant increases in protein content, by 4 and 8%, respectively. Fermented grey pea flour exhibited enhanced bioactive characteristics, while 48-h germination positively impacted pasting properties. Overall, these processes led to changes in both the bioactive and functional properties of grey pea flour, creating opportunities for the use of these flours in a wide array of food products.

Physico-chemical Characteristics of Millet Based Muffins during Storage

Millets are excellent source of protein, minerals and dietary fibers, and therefore they can be supplemented in bakery products and plays a therapeutic role in human health. The present study is aimed at optimizing the level of pearl millet, finger millet and little millet flours for preparation of muffins. In the present study, pearl millet, finger millet and little millet flour was used at the rate of 10%, 20% and 10% respectively for treatment S1and for treatment S2, pearl millet, finger millet and little millet flour % was 10%, 15% and 15% respectively. For treatment S3, pearl millet, finger millet and little millet flour content was 10%, 10% and 20% respectively. Control samples were prepared using wheat flour in treatment S0. And after, the formulation of the samples, all the muffins were undertaken for proximate composition. The standardization of samples were done based on sensory scores. The results showed that samples of S1 treatment scored highest in color, texture and overall acceptability in organoleptic evaluation. Therefore, S1 sample was optimized and was further kept for storage studies. The moisture, fat, protein, carbohydrate and ash % was found to be 22.20, 18.21, 12.64, 45.23 and 1.94% respectively in muffin sample of S1 treatment which was considered as the standardized product. And after, the samples of S1 treatment were subjected to storage studies at room temperature, it was found that the muffin samples remained acceptable up to 60 days of storage as there was no microbial spoilage found on the product.

Closed-loop recyclable wood-plastic composite as a sustainable alternative to wood: A solution for utilizing wood waste and promoting carbon sequestration

Utilizing wood waste to construct high-performance materials and partially replace natural wood applications is a feasible solution to address the overconsumption of forest resources and enhance carbon sequestration. A closed-loop recyclable wood-plastic composite (WPC) with high wood waste flour (WF) content (70 wt%) was developed using poly(p-dioxanone) (PPDO) as the polymer component. The two components in WF/PPDO WPC form an interesting symbiotic relationship owing to their strong interactions. PPDO serves as “binder” for WF and integrates them as a whole, whilst WF protects PPDO from hydrolysis, therefore substantially prolonging service life. The comprehensive performance of the WF/PPDO WPC (such as WF content, mechanical properties, hardness, and water absorption) is comparable or better than natural wood or commercial WPC. Moreover, WF/PPDO can be closed-loop recycled almost 100 % to its initial raw materials. The relatively low carbon footprint of WF/PPDO (1.06 kg CO2e/kg of materials) was confirmed by life-cycle assessment (LCA). In addition, the facile preparation of WF/PPDO is scalable and widely applicable to other cellulose-containing waste.

Качество зерна новых сортов яровой пшеницы в Северном Зауралье

Abstract. The production of high-quality food wheat grains depends to a large extent on the quality potential of the cultivated varieties and the conditions that ensure its implementation. Studies have identified quality-resistant varieties and factors that ensure an optimal combination of yield and grain quality. The purpose of the research is to consider the possibilities of new varieties of spring wheat to form the technological properties of grain in the northern forest-steppe of the Tyumen region. Methods. Studies were carried out in 2021 and 2022 in the northern forest-steppe zone of the Tyumen region at the Ishim state section. The soil is leached chernozem. The predecessor in the experience is pure steam. The technological properties of wheat grain were assessed by the West Siberian Interregional Center for Comprehensive Quality Assessment of the Tested Varieties (Barnaul). The main criteria for assessing wheat varieties are taken as the gluten content in flour, the strength of flour according to the alveograph and the liquefaction of the test according to the farinograph, these indicators in local conditions are often limiting when assessing varieties according to bakery strength. According to the results of studies, it was established that the indicator “gluten content in flour” in the studied varieties significantly depended on meteorological conditions. For example, in 2022, with a higher degree of moisture and a lower degree of heat compared to 2021, in the predominant part of the varieties (80 %), the amount of gluten in the flour was lower than the standards for wheat filler. At the same time, the following varieties showed high opportunities to provide flour with the amount of gluten: Tyumenskaya 25, Agronomicheskaya 5, Baganochka, Dorada, Tyumenskaya 29, Varden. Varieties stood out – their indicators were at the level of requirements for strong wheat: Baganochka, Ishimskaya 12 and Lenta 45. In terms of “dough liquefaction”, a significant part of the varieties corresponded to the class “wheat-filler”. At the level of strong wheat were indicators in the varieties Ishimskaya 12, Zagora Novosibirsk, Nitsa. Scientific novelty: In the conditions of the northern forest-steppe of the Tyumen region, new scientific information has been obtained on the formation by new varieties of spring soft wheat of the state test of technological indicators characterizing the baking power of flour. The highest gluten content in flour of 70% yield was distinguished by the varieties Agronomic 5, Dorada, Varden, Baganochka, Ishimskaya 12, and Lenta varieties were characterized by high indicators of the physical properties of the test on the alveograph; Ishimskaya 12 on the farinograph, Zagora Novosibirsk, Nice.

Characterization of Physico-Functional, Nutritional, and Antioxidant Properties of Jackfruit By-Product Flour and Assess its Potential Use in the Development of Pasta

Jackfruit (Artocarpus heterophyllus L.) is a popular seasonally grown crop in Sri Lanka. The by-products generated from jackfruit season are mostly used as animal feed or landfilled without being used. Therefore, this research aimed to characterize the nutritional and functional properties of jackfruit by-product flour (jackfruit core and rags; 3:1 w/w) while exploring its potential use to develop pasta. The physico-functional properties, proximate composition, and antioxidant properties of jackfruit by-product flour compared with commercial wheat flour were analyzed. Composite flour was prepared by substituting wheat flour with different amounts of jackfruit by-product flour (25%, 35%, and 40% w/w). Thirty semi-trained panelists were used to conduct a sensory evaluation to select the best pasta made from a composite flour mixture. Proximate composition, physical properties, and shelf-life of the selected best product were analyzed using standard methods; in comparison to wheat flour, jackfruit by-product flour displayed a higher water absorption capacity (8.77±0.06%) and swelling capacity (46.00±5.66 mL), indicating that it can be used for making bakery products with enhanced properties. The jackfruit by-product flour contained a significantly (p&lt;0.05) high amount of crude fiber (13.00±1.13%) compared to the wheat flour (2.24±0.23%). Further, the total phenolic and flavonoid content of jackfruit by-product flour were 40.9±0.02 mg GAE (Gallic acid equivalent)/100 g and 65.7±0.02 mg QE (Quercetin equivalent)/100 g, respectively, and it showed 8.46 ± 0.01 mg TE (Trolox equivalent)/100 g DPPH radical scavenging activity. The pasta made from 25% (w/w) jackfruit by-product flour showed the highest mean rank values for all the tested sensory attributes. The shelf-life study showed that the developed product could be stored in low-density polyethylene laminated packages for 6 weeks under ambient temperature. In conclusion, jackfruit by-product flour can be used as a partial replacement for wheat flour when preparing pasta.