Flour Content Research Articles

Chemical and Sensory Properties of Biscuits Produced from wheat, Soybean and Orange Fleshed Sweet Potato

Biscuit was produced from blends of wheat, soybeans and orange flesh sweet potato (OFSP) flour at different ratios: CFA (100:0:0), CFB (90:10:0), CFC (90:0:10), CFD (85:10:5), CFE (80:10:10) and F (70:15:15). Standard methods were used in raw material preparation. The biscuits produced were subjected to physical, proximate, minerals, vitamins and sensory evaluation. The inclusion of soybeans and OFSP flour in the blends increased the weight, diameter and spread ratio of biscuit with value ranged of 7.76 – 10.42 (g), 0.78 – 0.89 (cm), 6.41- 6.6 (cm) and 7.2 – 8.25 for weight, thickness, diameter and spread ratio and respectively. The moisture content, crude protein, crude fat increased with level of soybean and OFSP flour inclusion in the blend. Values ranged from 2.68 - 8.72%, 13.25 - 19.43%, 20.40 - 24.45%, 1.83 - 2.64%, 0.12 - 0.51% and 46.28 - 61.18% for moisture, protein, fat content, ash, fibre and carbohydrate respectively. The inclusion of soybeans and OFSP flour in the blends significantly (p<0.05) increased the mineral and vitamin content of flour blends biscuit. The calcium, potassium, sodium, magnesium, iron, zinc and manganese content ranged from 118.22 – 161.75 mg/100 g, 171.09 – 480.32 mg/100 g, 109.02 – 815.72 mg/100 g, 20.12 – 41.03 mg/100 g, 0.55 – 3.58 mg/100 g, 0.30 – 0.52 mg/100 g and 0.55 – 1.13 mg/100 g respectively while the vitamin A, B1, B2, B3 and C ranged from 1.30 – 29.60 (µ/100 g), 0.30 – 0.98 mg/100 g, 0.32 – 0.86 mg/100 g and 0.01 – 0.39 mg/100 g respectively. Sensory attributes on a 9-point hedonic scale was carried out by 30 member panelists on the biscuit and results indicated that all samples were within acceptable range, however biscuit from 100% wheat and 10% soybeans flour inclusion were most preferred by panelists. The study showed that high-quality biscuit can be produced from blends of wheat, soybeans and OFSP flour blends.

Physicochemical compositions, nutritional and functional properties, and color qualities of sorghum-orange-fleshed sweet potato composite flour.

Sorghum and orange-fleshed sweet potato (OFSP) flours were blended to produce composite flours at eight different ratios of 90:10, 80:20, 70:30, 60:40, 50:50, 40:60, 30:70, and 20:80, respectively, whereas 100% sorghumflour was used as control. The physicochemical compositions, nutritional and functional properties, as well as color attributes of the composite flour blends were evaluated. The acquired data were analyzed using ANOVA, and the means were separated using the Duncan multiple range test. Significant differences (p < .05) were observed in the physicochemical and nutritional properties of the flour blends. The protein levels in the composite flour decreased as the proportion of OFSP flour increased. However, the levels of vitamins, particularly vitamins A and C contents of the composite flours increased with higher proportions of OFSP, ranging from 0.27 and 1.74 mg/100 g in sample S100 to 2.13 and 2.12 mg/100 g in sample S20O80, respectively. In contrast, an increase in the percentage of OFSP flour resulted in a decrease in the contents of vitamin B-complex, particularly vitamins B2 and B6. These values decreased slightly from 0.19 and 1.98 mg/100 g in sample S100 to 0.16 and 0.03 mg/100 g in sample S20O80, respectively. Furthermore, as the proportion of OFSP flour increased, there was a reduction in the calcium levels from 17.39 mg/100 g in the 100% sorghum sample to 13.52 mg/100 g in the S20O80 sample. However, no particular trend was observed in, magnesium, iron, and phosphorus levels. Sample S50O50 had the highest percentage of essential and conditional amino acids, except for cysteine, valine, and phenylalanine. The findings also revealed significant variations (p < .05) in the composite flour samples' functional properties and color measurements. Substituting sorghum with OFSP in sorghum-based food products would significantly increase their vitamin A content.

Effects of nitrogen fertilizer on the physicochemical, structural, functional, thermal, and rheological properties of mung bean (Vigna radiata) protein

Nitrogen fertilizer can affect the seed quality of mung bean. However, the effects of nitrogen fertilizer on the properties of mung bean protein (MBP) remain unclear. We investigated the effects of four nitrogen fertilization levels on the physicochemical, structural, functional, thermal, and rheological properties of MBP. The results showed that the amino acid and protein contents of mung bean flour were maximized under 90 kg ha−1 of applied nitrogen treatment. Nitrogen fertilization can alter the secondary and tertiary structure of MBP. The main manifestations are an increase in the proportion of β-sheet, the exposure of more chromophores and hydrophobic groups, and the formation of loose porous aggregates. These changes improved the solubility, oil absorption capacity, emulsion activity, and foaming stability of MBP. Meanwhile, Thermodynamic and rheological analyses showed that the thermal stability, apparent viscosity, and gel elasticity of MBP were all increased under nitrogen fertilizer treatment. Correlation analysis showed that protein properties are closely related to changes in structure. In conclusion, nitrogen fertilization can improve the protein properties of MBP by modulating the structure of protein molecules. This study provides a theoretical basis for the optimization of mung bean cultivation and the further development of high-quality mung bean protein foods.

Using kiwi (Actinidia deliciosa), quinoa (Chenopodium quinoa), and watermelon rind (Citrullus lanatus) in a plant-based drink

The growing consumer trend toward healthier foods has challenged the food industry to constantly innovate and offer alternatives that meet the demand for products appealing to the senses and providing attractive health benefits. Quinoa, a gluten-free pseudocereal with high protein content, and kiwi, a fruit with a pleasant taste and high vitamin C content, exemplify this shift. Conversely, watermelon, a widely consumed fruit, yields a fiber-rich by-product in its rind, often discarded and not fully utilized. Following this trend, this research aims to take advantage of the main components of such food matrices in a plant-based drink. Three treatments were developed, varying the content of kiwi, quinoa, and watermelon rind flour while keeping the remaining ingredients constant. Bromatological and microbiological analyses followed the Ecuadorian standard NTE INEN 2337:2008 specifications for fruit and vegetable beverages. The protein and fiber contents ranged from 1.72 to 5.28% and 2.95 to 6.19%, respectively. The evaluated parameters showed significant statistical differences (p&lt;0.05) among all treatments. Vitamin C results ranged from 3.80 to 4.93 mg/100g, with no significant statistical difference. Finally, all microbiological parameters met the requirements of the respective standard. In conclusion, the results support the feasibility of using ingredients such as quinoa and watermelon rind flour to develop beverages with protein and fiber content, respectively.

Children's cognitive impairment associated with cassava cyanide in Democratic Republic of the Congo: Burden of disease.

Worldwide, tens of millions of children rely on cassava as a dietary staple throughout their formative years of brain and behavioral development. Recently, it was discovered that cassava cyanide can impair children's neurocognitive development at relatively low exposures. We revisited the World Health Organization's foodborne disease burden estimate of cassava cyanide, focusing on the new health endpoint of children's cognitive impairment in Democratic Republic of the Congo (DRC). The loss of Intelligence Quotient (IQ) scores was used to measure the endpoint of cognitive impairment caused by cassava cyanide exposure, which was estimated based on the concentration-effect relationship between children's IQ scores and cyanide concentrations in flour. We estimated the burden of intellectual disability (ID) associated with cassava cyanide exposure in terms of disability-adjusted life years (DALYs). The median content of cyanide in cassava samples collected from DRC was 12.5 mg/kg, causing a median decrement to children's IQ of 2.37 points. The estimated number of children with ID associated with cassava cyanide exposure was 1,643 cases, although 1,567 of these cases (95%) were mild ID. The burden of cognitive impairment attributable to cassava cyanide in DRC alone was 13,862 DALYs per 100,000 children, or 3.01 million for all children under age 5. The results of the study, showing a significant burden of cassava cyanide-related cognitive impairment in children even at relatively low doses, can contribute to the implementation of cost-effective interventions to make cassava consumption safer for children in high-risk rural areas of DRC.

Evaluation of nutritional composition, functional and pasting properties of pearl millet, teff, and buckwheat grain composite flour

Injera, bread, and other baked Ethiopian foods are typically made from a single cereal grain, which is insufficient to meet the nutritional requirements of all age groups. Enrichment of cereal with easily affordable cereals and pseudocereals that have superior nutritional value is an important approach to producing nutrient-dense food products. Therefore, this study aimed to evaluate the nutritional composition, phytochemical content, functional and pasting properties of teff, pearl millet, and buckwheat composite flour. The design used during the conducting of the experiment was a completely randomized design (CRD). The nutritional composition, functional and pasting properties of composite flour were determined using standard procedures. The resulting composite flour from the study contained protein of 8.59–9.94 %, crude fat of 3.70–5.40 %, crude fiber of 2.28–2.62 %, total ash of 1.86–2.28 %, carbohydrate of 71.80–74.90 % and energy of 367.24–375.88 kcal/100 g. The mineral content (mg/100 g) ranged from 8.64 to 11.12, 72.82–93.14, and 1.32–1.74 iron, calcium, and zinc, respectively. Functional properties of composite flours such as bulk density (BD), water absorption index (WAI), and water solubility index (WSI) ranged from 555.08 to 596.23 kg/m, 2.12–2.18 g/g and 6.63–7.00 % respectively. The highest and lowest total phenolic content values were observed in composite flour of 10 % pear millet,70 % teff, and 20 % buckwheat (110.42 mg GAE/100 g) and composite flour of 40 % pear millet,55 % teff, and 5 % buckwheat (101.42 mg GAE/100 g), respectively. The addition of pearl millet and buckwheat flours to teff flour significantly (p ˂ 0.05) increases the functional and pasting properties of composite flour. Pasting properties of composite flours contained peak viscosity ranging from 1454 to 2071cP, trough viscosity 619–883cP, breakdown viscosity 835–1188cP, setback viscosity 1127–1483cP, pasting temperature 73.77–75.10 °C, and peak time 5.22–5.27 min. Pearl millet, buckwheat, and teff are three gluten-free grains that are increasingly being used in industrial applications. Teff, pearl millet, and buckwheat composite flour are all high in nutrients, and they offer a variety of health benefits. Blending these three grains can create a nutritious and delicious product that is also gluten-free. This study found that composite flour made from 70 % teff, 20 % buckwheat, and 10 % pearl millet has improved nutritional properties and could be used to make healthier food products in the food industry.

Characterization and evaluation of flour's physico-chemical, functional, and nutritional quality attributes from edible and non-edible parts of papaya

Papaya fruits different edible and non-edible portions are valued for the abundance of numerous nutrients and therapeutic benefits. The study was aimed to examine the physico-chemical properties, bioactive compounds (total phenolics and total flavonoids), antioxidant activity and microstructure analysis of the peel, pulp and seed flour of both ripe and unripe papaya. The results demonstrated the different portions of both ripe and unripe papaya fruit flour differed significantly with respect to almost all quality attributes within them. The physico-chemical variations have been evaluated through evaluation of the pH, moisture content, TSS, and ascorbic acid content of the papaya fruits during both ripening stages. Statistically significant variations (p < 0.05) were observed between two distinct stages of ripening. The concentration of ascorbic acid in the fruit revealed a notable increase as it matured, while the pH, moisture, and TSS all exhibited a substantial decrease (p < 0.05) during the immature stage. The unripe peel showed the most significant level of bulk density, tapped density, swelling capacity, crude fiber, and TFC whereas the unripe seed showed the highest value of ash, crude fat, and TPC. For the rest of the value, ripe pulp and seed flour showed a significantly higher value than others. The total phenolic content in seed flour and the total flavonoid content of peel flour were 196.9 ± 0.03 and 164.9 ± 0.08 mgQE/100 g, respectively, at unripe conditions. An immense amount of antioxidant activity was found in ripe (20.48 ± 0.54%) and unripe (16.05 ± 0.32%) peels flour. The flour granules' diverse morphological forms and particle sizes were identified by SEM analysis. The versatility of papaya and its various components provides opportunities for applications in the food, pharmaceutical, cosmetic, and agricultural industries. The papaya fruit flour of different portions have unique functional, nutritional, and morphological characteristics that may contribute to the development of gluten free flour based value added baked products.

The Effect of Foaming Agent and Whipping Time on Albedo Characteristics of Watermelon Flour

The fruit's rind is one of the natural waste products that can support nutrients like carbohydrates, proteins, and lipids. Reused rind contributes significantly to the effective handling of this fruit's byproduct. Processing watermelon rind into powder by lowering water content and activity is an alternative to extending its shelf life. The flour form is easier and more suitable for application in multiple processing food products such as snacks, beverages, bread, and pasta. The focus of this study was to verify the optimal state for foam mat drying using concentrations of foaming agent in the form of egg albumin (10, 15, 20), foam stabilizer in the form of CMC with concentrations of 1 %, and whipping time (5, 7, and 9 minutes) on for bulk density, WSI, hygroscopicity, L* value, a* value, b* value of total phenol and antioxidants activity, and the maximum antioxidant content of watermelon albedo flour using Completely Randomized design with 2 factorial resulting in nine treatments with three replications. Based on the outcome, the bulk density of the resulting watermelon albedo flour ranges from 0.25-0.50 gr/cm-3 and 0.11-0.26%. of WSI; 22.63-28.18g/100g-1 of hygroscopicity; 1.92-4.67% of total phenol; 47.48-66.59% of L*value; 3.74-6.11% of a*value; 5.47-16.08% of b*values and 6.80- 25.26% RSa of antioxidants activity. The best treatment for antioxidant activity was 25.26% RSA using 10% of the foaming agent and whipping time in 9 minutes. These findings have implications for the food industry because they suggest that treatments can influence the properties of watermelon albedo flour.

Effect of phytic acid on the structure, properties and oil absorption of wheat flour

With the different amount (0%, 0.25%, 0.5%, 1%, 1.5%, 2%) of phytic acid (PA) added, the changes of structure, properties and oil absorption characteristics of wheat flour (WF) were studied. First of all, the phosphorus content in flour increased after PA treatment, which proved that the modification was successful. SEM images showed there were aggregation in the WF modified by PA (PA-WF). The surface of starch showed gradually rough, but the shape of starch particles remained relatively intact. Moreover, XRD and FTIR patterns of all samples showed no significant difference. It was proved that the degree of structural modification of flour by PA was small in the non-gelatinizing system, and it mainly occurred in the non-crystalline region. In terms of properties, the thermal stability and hydrophilicity of PA-WF were improved because the phosphate groups of PA reacted with the hydroxyl groups on the starch to form more stable covalent bonds instead of the hydrogen bonds, and the phosphate groups were hydrophilic. Not only that, the peak viscosity of PA-WF-1.5% was higher than that of the control group, and the other PA-WF were the opposite. With the increase of phosphorus content, the peak viscosity were lower than that of the control group, suggesting that the system mainly consisted of crosslinked starch rather than esterified starch. In terms of oil absorption characteristics, the total oil absorption and surface oil distribution of PA-WF were decreased after frying, which proved that using PA to modify WF was beneficial to reduce oil absorption.

A moisture detection sensor for flour based on the gas in scattering media absorption spectroscopy

AbstractFlour is an essential ingredient in human daily diet, thus it is crucial to measure its moisture content. However, current detection methods are time‐consuming and labor‐intensive, hindering quick measurement. Here we demonstrate the measurement of moisture content in flour via gas in the scattering media absorption spectroscopy (GASMAS) technique. A compact sensor that includes distributed feedback laser driver, cuvette, photodetector, analog lock‐in amplifier, and analysis processing module is developed. We measure the equivalent mean path length of various flour samples, and verify the measurement sensitivity of GASMAS by studying its dependence on moisture content. A linear relationship between path length and moisture content is established by least‐squares curve fitting, corresponding to a correlation coefficient of 0.996. Compared to the drying method, our method shows a maximum error range of 6.1% for all samples, providing a highly accurate and reliable measurement of water content in flour.

Fortification of moringa leaves (Moringa oleifera) and seaweed (Eucheuma cottonii) on the quality of Mocafsorgum dried noodles

Mocaf-sorghum noodles have low nutritional content so it is necessary to add food ingredients to produce noodles with high nutritional value. The aim of this study was to evaluate the effect of the various concentration of moringa flour and seaweed flour on the nutritional value of mocaf-sorghum dried noodles. This research was designed by Completely Randomized Design (CRD) with a single factor, namely the concentration of moringa flour and seaweed flour consisting of 6 treatments with 3 replications.. The treatment factors include the concentration of mocaf:sorghum : moringa leaf flour: E.cottoniii flour, namely P1 (60% : 25% : 0% : 15%); P2 (60% : 25% : 3% : 12%); P3 (60% : 25%: 6%: 9%); P4 (60% : 25% : 9%: 6%); P5 (60% : 25% : 12% : 3%); P6 (60% : 25% : 15% : 0%). The parameters observed in this study were moisture content, ash, protein, crude fiber, antioxidant activity, iodine, elongation, cooking loss, cooking time, color, and organoleptic (texture, aroma, and taste). The concentration of moringa flour and seaweed flour gave significantly different effects on moisture content, ash, protein, crude fiber, antioxidant activity, iodine, elongation, cooking loss, cooking time, color, and hedonic organoleptic and scoring. The best treatment was P3 with a moisture content of 7.73%; ash 1.49%; protein 10.36%; crude fiber 29.08%; antioxidant 94.63%; iodine 2.82 ppm; elongation 2.35%; cooking loss 11.66%; cooking time 8.88 minutes; L* before cooking 40.85 and after cooking 45.50 and oHue before cooking 138.52 and after cooking 105.46.

Study of Making Steamed Brownies Premix Flour Made From Mung Beans Flour (Vigna radiata) and Pumpkin Flour (Cucurbita moschata)

Brownies are food products that have a distinctive sweet chocolate taste with a soft texture. Brownies are generally loved by people from all walks of life, from children to adults, so they can be developed into highly nutritious products. By adding local vegetables such as mung beans and pumpkin, the aim was to use raw materials to diversify products and improve the nutritional value of products. This study aimed to determine the best formulation and nutritional profile of steamed brownie premix flour that uses mung bean flour and pumpkin flour. The research method employed five treatments followed by tests, known as sensory tests, including color, aroma, taste, and texture. The best treatments obtained will be tested for ash, water, protein fat fiber, and carbohydrate content. The nutritional content of formulated brownies flour were A0 treatment (Protein 14.49%, Fat 18.94%, Carbohydrates 41.16%, Fiber 24.86%), A2 (Protein 15.54%, Fat 22.50%, Carbohydrates 33.11%, Fiber 28.87%), and A3 (Protein 17.99%, Fat 24.59, Carbohydrates 28.55%, Fiber 30.88%). The best formulation for a steamed brownie premix using mung bean flour and pumpkin flour, namely, A2 treatment (40% wheat flour: 30% mung bean flour: 30% pumpkin flour).

Quality parameters determining the buyer behavior toward purchase of bakery product (cake)

Context: Bakery products, especially cake, has evolved from being seen as a tea-time snack to becoming a daily requirement in the typical Indian household. The quality of the ingredients in cake baking has a considerable impact on the finished product and consumers’ intention to purchase. Aims: The aims of the study was to assess the quality parameters of the flour used in baking cake and to determine buyer behavior and preferences for quality criteria in cake. Materials and Methods: The quality parameters of cake flour used in baking were experimentally determined according to IS 1979 guidelines. The characteristics of consumer behavior with regard to purchase of cake were evaluated using a questionnaire. Results: The moisture content of cake flour was 0.2% lower than IS 1979 standards (13%). The key factors in choosing the cake were appearance, tase, and soft texture, scoring the highest (1.4) on the Likert scale. The least score (0.7) was given for nutrient content. Conclusions: There was a significant difference in the purchase of cake by attributes, as the calculated value was higher than the table value.

Effect of different types of base solution on physico-chemical characteristics of Eucheuma cottonii carrageenan flour

Eucheuma cottonii is red seaweed (Rhodophyceae) producing carrageenan which is widely cultivated to be utilized for its products, one of which is the basic material for making edible films. The purpose of this study was to determine the effect of different types of base solution on the physico-chemical characteristics of carrageenan flour produced. This study used E. cottonii from Karimun Regency, Riau Islands which was extracted using different base solutions namely KOH, NaOH, and Ca(OH)2. The parameters tested from this study were the value of CAW (Clean Anhydrous Weed) and impurities value of seaweed raw materials and analysis of yield, viscosity, water content, and ash content of carrageenan flour. The results of the analysis of E. cottonii seaweed raw materials have met Indonesian national standards with a CAW value of 31.9% (SNI 8168:2015) and an impurities value of 0.09% (SNI 8169:2015). The best result for physico-chemical characteristic of carrageenan flour is the KOH treatment which is close to the standard of carrageenan based on FAO in 2007, namely yield of 25%, viscosity of 2077.20±435.66 cP, moisture content of 12.37±0.20%, and ash content of 36.08±2.79%. The carrageenan from this study can be used as a basic material for making edible films.

Effects of high-molecular-weight glutenin subunit on hard-steamed bread quality.

Steamed bread (SB) is a daily food in many countries in the world, but the relationship between HMW-GS and the quality of SB remain unclear. This study investigated the effects of 12 subunit combinations on the characteristics of SB, including volume, physical properties, and sensory evaluation, combined with the microstructure and dough rheological properties. The locus effect results showed, volume and physical properties of SB were Glu-D1>Glu-B1>Glu-A1, while sensory scores Glu-B1>Glu-D1>Glu-A1. According to individual subunit effects, subunit 1 at Glu-A1 locus, 7+8 and 7+9 subunits at Glu-B1 locus, and 2+10 and 5+12 subunits at Glu-D1 locus were significantly superior to other subunits in physical indices like volume, chewiness, glueyness, and sensory scores, and were less affected by moisture. The effect of subunits combination is mainly affected by subunits, and the combination of superior subunits tends to make SB quality better. The subunit combinations (1, 7+8, 5+12), (N, 7+9, 2+10) and (1, 7+9, 5+12) had better physical properties indexes, sensory scores, dense, uniform and delicate micro-pore structure, and smaller thickness wall. The results showed that protein content, wet gluten content and stability time were the main factors affecting the volume and physical properties of SB. The protein content, wet gluten content and stability time of flour in 7+8, 7+9, 2+10 and 5+12 subunits were higher. Therefore, the quality of SB containing these subunits was found better.

A ferrocene-based chemo-dosimeter for colorimetric and electrochemical detection of cyanide and its estimation in cassava flour.

A simple chemo-dosimeter VDP2 bearing a ferrocene moiety was designed, synthesized, and characterized, and exhibited both chromogenic and electrochemical responses selectively for CN- in H2O-DMSO (9 : 1, v/v) medium. The probe VDP2 showed an instantaneous color change from colorless to yellow with CN- that can readily be observed visually. The deprotonation of the benzimidazole -NH, followed by nucleophilic addition of CN- to the olefinic C-atom, as evidenced by 1H and 13C NMR titration experiments, caused the colorimetric and electrochemical responses. The mass spectral study, CV, FTIR and Mulliken charges computed well supported the proposed mechanism. The electrochemical limit of detection was calculated to be 72 nM. The results of DFT and TD-DFT calculations suggested that the colorless nature of the probe VDP2 is due to weak intramolecular charge transfer (ICT) transition and the yellow color of the VDP2+CN adduct is due to through-space ICT transition. Above all, the probe could be an ideal candidate for monitoring cyanide in water samples and cassava flour with practical significance. A simple and convenient colorimetric method was developed to determine cyanide content in cassava flour.

USE OF PASSION FRUIT PEEL FLOUR IN THE MANUFACTURING OF LOAF BREAD

Brazil is the largest worldwide Passiflora fruit producer producing a peel waste with large potential of use. The objective of this work was to evaluate the effect of different Passiflora peel flour (PPF) concentrations in addition to loaf bread. The experiment was carried out in the Agro Industry Sector of IF Goiano Ceres from August to November of 2019. The experimental design was totally randomized with four treatments with different concentrations of Passiflora peel flour (0%, 5%, 10% and 15%) and three repetitions. Physicochemical (pH, titratable acidity, humidity, ash), microbiological analysis (total coliforms and thermotolerant coliforms) were carried out at Instrumental and Microbiologic laboratories. Sensory evaluations were performed with 50 non trained panelists to verify acceptance and purchase intention. It was observed a decrease to pH level (varying from 6.06 to 5.39) and to humidity level (from 30.65% to 27.66%) with the addition of PPF. To ash and titratable acidity levels, there was an increase in the observed values with the addition of PPF, varying from 1.04% to 1.36% and from 2.23% to 4.76%, respectively. It was observed a higher acceptance for 0% (80.31%) and 5% (78.16%) PPF treatments. In this way, we conclude that the use of PPF to enrich loaf bread is an alternative to partial substitution of wheat flour for the addition of nutrients and fibers. The microbiological analysis results indicated that all treatments are according to Brazilian legislation. Therefore, passiflora peel flour has potential to be used in loaf bread fabrication, and could be used to substitute the wheat flour up to 5%.&#x0D; &#x0D; Keywords: bakery, Passiflora edulis, functional food

The potential of composite flour (sago and fish) as a source of raw materials for frozen food processing

A mixture of sago flour and fish flour (Ilisha elongata) can be used as a composite flour source of raw material for food processing production of functional value. The research aimed to determine the characteristics of composite flour from sago and bang fish flour with concentration. The experimental research method processed composite flour from sago flour and fish flour with varying additions of fish flour 1%, 5%, and 10% of the total sago flour. The composite flour was subjected to a gelatinization process, a cooking method that involves heating the flour in water to form a gel to obtain its characteristics. The result showed that the processing of composite flour with fish flour affects the moisture content, protein, fat, ash, carbohydrates, mineral content, and profile of the number of essential and non-essential amino acids of composite flour. The best concentration of composite flour was 10%, with a high protein of 6.39 and calcium of 2869 mg/kg. Methionine and glutamate Methionine and glutamate are the highest amino acids, and the degree of gelatinization is 93.95%. Composite flour, with a concentration of 10%, has much potential for applied frozen food products (nuggets and fish balls).

Análise de qualidade de cozimento, cor e perfil de textura de uma pasta de quinoa e lentilha

ABSTRACT Quinoa (Chenopodium quinoa willd) and lentils (Lens culinaris) are ingredients used to enrich or substitute gluten in pasta manufacture due to their high nutritional content. The objective of this work was to develop quinoa noodles with lentils that have similar or superior attributes compared to the product with gluten. Therefore, we evaluated the cooking properties (cooking quality, hydration, rheology), color, and texture profile of noodles developed with different concentrations (10%, 20%, and 30%) of lentil flour (LF) in comparison to commercial wheat pasta (control). ANOVA comparisons were performed on cooking and texture profile attributes, with the best treatment being the one with values that did not significantly differ from the control sample (T0). Thus, T3 (70% quinoa grits and 30% LF) is the formulation that presents better and/or similar attributes to those of the control sample.

Snack Crips from Bay Leaf Flour (Syzygium Polyanthum) Based on Exstruction Technology for Anemia Prevention

Anemia is a condition in which the body does not have enough healthy red blood cells.Fulfillment of nutritional needs to overcome anemia can be done by consuming foods that contain lots of iron. One of the foods that contain iron is bay leaves. The study aimed to determine the effect of the addition of bay leaves flour on iron levels and the preference of crips snacks . the result showed that the higher the concentration of bay leaf flour added, the iron content of the crips snack will increase. The highest iron content was owned by snack crips with a formulation ratio of corn rice, rice flour, and bay leaves flour of 1 : 2 : 0.5 with an iron content of 10.233%. The highest level of preference by hedonic test for color, texture, and taste was owned by crips snacks with the formulation of corn rice: rice flour: and bay leaves flour of 1 : 2 : 0.25. Increasing concentration of the meal caused a decreased of preference for color and increased texture. The hedonic quality test showed that the addition of bay leaf flour gave a significant effect in the color, aroma, taste and texture of the crips snacks