Inclusion Of Flour Research Articles

Development Of Edible Starch-Based Paper

The study is aimed to develop an edible film from maize and rice flour. The film is prepared using corn starch, CMC, MC, LG, and glycerol in various combinations. The 15% glycerol showed excellent binding and elasticity qualities. Broken rice flour inclusion resulted in a significant reduction in fractures and stickiness. The edible paper made from starch (3%), rice flour (22%), sodium carboxymethyl cellulose (0.5%), microcrystalline cellulose (0.5%), glycerol (20%), liquid glucose (5%), and xanthan gum (1%) had good physical and structural qualities. The thickness of the formed paper was 138 ±2 µm, with a solubility of 89-92 percent. Edible paper is slightly diverse in character, according to SEM data. The edible paper is amorphous in nature, according to the X-ray diffraction analysis.

Effects of Replacing Maize with <i>Dioscarea bulbifera</i> Flour on Growth Performance of Broiler Chickens

The present study was designed to evaluate Dioscarea bulbifera flour as potential feed ingredient in broilers diets. For this purpose, 256-day-old Cobb 500 broiler chicks, were divided into 4 groups replicated 4 times in a completely randomized design. A control ration (R0) containing maize as the main energy source was compared to three other rations in which 50%, 75% and 100% maize were substituted with Dioscarea bulbifera flour. The main results showed that, the increasing rate of Dioscarea bulbifera flour had no significant (p > 0.05) effect on the digestibility of feed components. Feed intake was higher with 50% and 75% Dioscarea bulbifera flour inclusion levels. As compared to the control ration, a significant (p Dioscarea bulbifera flour in the ration. Dioscarea bulbifera flour induced a linear and significant (p Dioscarea bulbifera flour could be a sustainable solution to palliate the growing inflation of maize as animal feed ingredient. However, the incorporation level of Dioscarea bulbifera as feed ingredient in substitution of maize must not exceed 50% at the risk of depreciating growth performance of broilers.

KUALITAS MIE BASAH DENGAN PENAMBAHAN TEPUNG UBI TALAS

This study used qualitative descriptive analysis methodologies for data analysis in order to determine and describe how the organoleptic test findings of wet noodles using taro sweet potato flour were perceived in terms of flavor, color, scent, and texture. Studying societal issues, societal practices, and events, including how attitudes, worldviews, and current processes interact with the influence of phenomena. Wet noodles with the inclusion of taro tuber flour are known to have very good ratings in terms of taste (80%), texture (85%), and overall perception (80%) based on the findings of experiments, organoleptic tests by panelists, and continued with Likert scale analysis.

Dephytinized flaxseed flours by phytase enzyme and fermentation: functional ingredients to enhance the nutritional quality of noodles.

Phytic acid is an antinutritional compound that reduces the bioavailability of minerals and proteins. Flaxseed is a rich source of unsaturated fatty acids and antioxidants. In this study, flaxseed flour was dephytinized by phytase enzyme and fermentation. Untreated and dephytinized flaxseed flours were used in noodle production at 0%, 10%, 20% and 30% levels to improve nutritional quality. The addition of flaxseed flours did not show an adverse effect on the cooking loss values of noodles (4.22-4.85%). Firmness values of noodles containing 10% flaxseed flour were close to the control (0% flaxseed flour). The ash, protein and fat levels of noodles were enhanced with the addition of flaxseed flours. The use of 30% phytase-treated flaxseed flour in noodles elicited lower phytic acid concentration (1.35 g kg-1 ) than the control (1.52 g kg-1 ). The greatest total phenolic contents in noodles were obtained with the inclusion of fermented flour. Besides that, noodles made from flaxseed flours exhibited stronger antioxidant activity than the control. The overall acceptability scores of noodles containing 10% and 20% dephytinized flours were close to the control. The findings demonstrated that the inclusion of dephytinized flaxseed flours up to 20% can allow the production of functional noodles with acceptable quality. Moreover, phytase enzyme treatment method revealed lower phytic acid content than fermentation method in noodles and better antioxidant properties than untreated noodles. © 2022 Society of Chemical Industry.

The influence of Bambara groundnut (Vigna subterranean) flour on the nutritional, physical and antioxidant properties of steamed bread

ABSTRACT This study aimed to evaluate the influence of fortifying steamed breads with Bambara groundnut (BGN) flour (5%, 10%, 15% and 20%) on their physicochemical and antioxidant characteristics. The water absorption capacity of the flour increased with increasing BGN flour fortification levels, while oil absorption capacity decreased. The pH and leavening capacity of the BGN flour fortified dough decreased during incubation, whilst the titratable acidity for dough fortified with 15% and 20% BGN flour increased. The inclusion of BGN flour improved the protein, ash, and crude fibre contents of flour and steamed breads. The HunterLab colour values show that BGN flour increased the yellowness (b* value) of flour and steamed bread samples, while the lightness, redness and Chroma decreased. The antioxidant properties of flours and steamed breads increased significantly (p < 0.05) with the BGN flour fortification levels. Moreover, the weight and spread ratio of the breads increased, whilst the texture became soft. The BGN flour can be utilised as a functional ingredient to enhance the nutritional and antioxidant properties of cereal-based foods such as steamed bread.

5-Methyltetrahydrofolate Is a Crucial Factor in Determining the Bioaccessibility of Folate in Bread.

This study investigated the bioaccessibility of folate in wheat bread baked with different ingredients and processing methods. Next, different matrices were spiked with 5-methyltetrahydrofolate, gallic acid (GA), or both to investigate the stability of 5-methyltetrahydrofolate during in vitro digestion. The folate bioaccessibility in bread varied from 44 to 96%. The inclusion of whole-grain or faba bean flour significantly improved both folate content and bioaccessibility. Baking with yeast increased the folate content by 145% in bread but decreased folate bioaccessibility compared to the bread without added yeast because of the instability of 5-methyltetrahydrofolate. Spiking experiments confirmed oxidation as a critical reason for 5-methyltetrahydrofolate loss during digestion. However, GA protected this vitamer from degradation. Additionally, 5-methyltetrahydrofolate was less stable in whole-grain wheat matrices than other matrices. This study demonstrated that the stability of 5-methyltetrahydrofolate is crucial for folate bioaccessibility in bread, and methods for stabilizing this vitamer should be further studied.

Effects of dietary fossil shell flour supplementation on a basal diet, relative feed values, in vitro true digestibility, and rumen fermentation parameters of Dohne-Merino wethers

ABSTRACT The availability of fossil shell flour(FSF) has increased its use as a natural feed additive in livestock diets. Therefore, identifying its optimum inclusion levels in livestock production is essential for animal productivity. This study investigated the effects of various fossil shell flour (FSF) inclusion levels on in vitro digestibility, relative feed values and rumen parameters of Dohne-Merino wethers. Twenty-four fistulated wethers, averagely 20 ± 1·5 kg body weight, were used in a complete randomized design. They were fed a basal diet without fossil shell flour (control, 0%) or with the addition of 2% FSF (T2), 4% FSF(T3) and 6% FSF (T4) of diet DM for 35 days. The results showed that increasing FSF levels had no effect on ruminal T0C or pH, but Ammonia-N increased (P < 0.01) with increasing FSF. The total molar concentrations of volatile fatty acids (VFA) decreased (P < 0.05) with increasing levels of FSF. IVTDDM, IVTDNDF and IVTDADF decreased to 4% FSF inclusion but tended to increase (P = 0.06) at 6% inclusion. Relative feed values of the diets tended to increase (P = 0.07) by adding fossil shell flour. In conclusion, adding FSF to the sheep diet had no adverse effects on the rumen parameters, though in vitro true digestibility could be reduced.

Evaluation of the Nutritional, Physical and Sensory Properties of Bread Made From WheatMaize-Acha Composite Flours Enriched With Cocoa (Theobroma cacao) Powder

The research was designed to ascertain the potential of cocoa flour inclusion in bread made from wheat-maizeacha composite flours. The cocoa flour was incorporated into the composite flour at 10, 15 and 20 % level and its proximate, physical and sensory properties were determined using standard methods. Fat and protein contents of the flour ranged from 7.89 to 10.57 % and 10.01 to 12.73 % while the fiber and ash contents were 2.01 to 2.75 % and 1.25 to 1.69 %. The bread has the fat and protein contents of 7.50 to 9.89 % and 9.45 to 10.83 %. The fiber content of the bread ranged from 2.90 to 3.86 %. The bulk density and foaming capacity of the flour ranged from 0.56 to 0.88 g/ml and 3.55 to 6.85 % while the water and oil absorption capacity were 2.15 to 2.75 g/ml and 2.18 to 3.10 g/ml. The loaf weight and loaf volume ranged from 112.98 to 312.55 g and 400.00 to 470.00 cm3 . The specific volume of the bread was 1.28 to 3.79 cm3 /g. W60M20C20 showed the highest organoleptic scores among the bread samples. Conclusively, the samples may be used in formulating functional bread with high nutrient content for human consumption.

EVALUATION OF BISCUITS PRODUCED FROM WHEAT (Triticum aestivum), TIGER NUT (Cyperus esculentus) AND ORANGE FLESHED SWEET POTATO (Ipomea batatas) FLOURS

Biscuits are ready-to-eat nutritious baked snacks that are available in different shapes and sizes. One of the problems that militate against food security in developing countries such as Nigeria is postharvest loss and underutilization of locally cultivated food crops. This study aimed at evaluating the quality of biscuits produced from wheat, tiger nut and orange fleshed sweet potato flours. Wheat flour was substituted with tiger nut and orange fleshed sweet potato (OFSP) flours for the production of biscuits. While constant 10% tiger nut flour was used in each of the six formulations, the OFSP flour portions were increased from 5 to 30%. A 100% wheat flour served as control. The functional properties of the flours, proximate composition, energy value, vitamin contents, physical and sensory properties of the biscuits were determined using standard methods. The result of the functional properties showed no significant differences (p&gt;0.05) in the bulk densities and gelatinization temperatures of the flour blends. There was significant (p&lt;0.05) reduction in the moisture content of the biscuit samples made from the composite flours compared to the control biscuit sample. Inclusion of tiger nut and sweet potato flour led to increase in the fat, fibre, carbohydrate content and energy values of the biscuit samples. The pro-vitamin A and vitamin C increased as the proportion of orange sweet potato increased and in all the composite biscuits containing tiger nut flour. There were no significant differences (p&gt;0.05) in the thickness, spread ratio and volume of the biscuits. The results of the sensory properties

QUALITY EVALUATION OF CAKE FROM WHEAT, BAMBARA GROUNDNUT (Vigna subterranean) and VELVET TAMARIND (Dalium guineense) FLOUR BLENDS

The increasing nutritional awareness of consumers has necessitated investigations into the incorporation of nutrient dense underutilized crops such as Bambara groundnut and velvet tamarind into baked products. This study was aimed at assessing the suitability of different proportions (80:15:5, 75:20:5. 70:25:5, 65:30:5) of wheat, bambara groundnut, velvet tamarind composite flours for cake production with 100% wheat flour as the control. The functional properties of the composite flours were evaluated and the cakes were analyzed for physical, proximate, mineral and sensory properties using standard methods. There was no significant difference (p&gt;0.05) in the bulk densities and swelling index between the composite flours (up to 25% substitution) and the control. The water absorption capacity (WAC), gelatinization temperature and time of the flour samples increased (0.85 to 1.10 %, 69.50 to 80oC and 1.47 to 12.41s respectively) with increase in bambara groundnut flour substitution. Likewise the weight of the cake samples while the height and oven spring reduced with increase in bambara groundnut flour. The protein, ash, calcium, sodium and potassium content of the cake samples increased (7.69 to 12.70%, 1.99 to 2.36%, 20.50 to 31.30 mg/100g, 216.79 to 278.36 mg/100g and 548.55 to 836.92 mg/100g respectively) with inclusion of bambara groundnut and tamarind flour. The sensory properties of the cake samples were adversely affected by inclusion of bambara groundnut and velvet tamarind however they were still acceptable. The study concludes that production of cake from wheat/bambara groundnut/ velvet tamarind composite flour enhanced the nutrient content of the product and hence should be

The effect of the addition of flour from the root tubers of sweet potato varieties (&lt;i&gt;Ipomoea batatas&lt;/i&gt; Lam.) with colored pulp on the baking and consumer qualities of wheat bread

Relevance. Currently, there is an increasing interest in nutritional supplements of natural origin. One of the crops that can be used for this is sweet potato. The inclusion of flour from dried sweet potato tubers with colored pulp in the recipe of wheat bread can contribute to its enrichment with vitamins and antioxidants. Therefore, the study of the suitability of sweet potato tubers obtained in the conditions of the Non-Chernozem Zone for use as an additive in the production of bread is an urgent task.Material and methods. The article presents the results of a comparative study of the appearance and taste of bread with the addition of various amounts of powder from root tubers with colored pulp of two varieties of sweet potato (Purple 1 - anthocyanin and Beauregard – carotenoids).Results. It has been established that sweet potato root tubers grown in the conditions of the Central region of the Non-Chernozem zone are suitable for use as a natural food additive to wheat bread. The positive effect of preliminary steaming of tubers before drying on the volumetric yield of bread and the color of its crumb was revealed. The studied varieties of sweet potato differed significantly in the yield of air-dry powder - the Purple 1 variety had an advantage over the Beauregard variety. Bread with additions of 5% and 10% of Purple 1 tuber powder was characterized by the best appearance and taste. The Beauregard variety had a high sugar content, which negatively affected the consumer advantages of bread with its additives.

Effects of soy flour on the quality attributes of gluten free bread produced from breadfruit flour

This study evaluated the proximate composition, loaf quality attributes and sensory acceptability of gluten free bread produced from breadfruit flour as affected by soy flour. Five samples of breadfruit flour containing soy flour in the following proportions 100%:0%; 95%:5%; 90%:10%; 85%:15% and 80%:20% respectively, were produced. Dough yield of these breadfruit flours was estimated and bread samples produced from breadfruit flours using sourdough method were evaluated for proximate composition, loaf quality attributes (loaf height, specific loaf volume, loaf firmness, loaf porosity and loaf elasticity) and sensory acceptability using standard methods. Energy value was calculated using the Atwater factor. Bread produced from wheat flour using straight dough method served as a control. The values of dough yield of breadfruit flours (238.7 – 264.7%) were significantly (p≤0.05) higher than that (177.1%) of the control. Most proximate parameters of bread produced from breadfruit flour increased with the addition of soy flour with range value of 33.5 – 37.3% moisture, 3.2 - 7.6% crude protein, 1.58 – 2.99% crude fat, 1.98 - 2.86% ash, 1.69 - 2.01% crude fibre and 50.5 – 54.3% carbohydrate. Bread produced from breadfruit flour had significantly (p≤0.05) higher ash and crude fibre contents than the control. Energy values of the bread samples were in the range of 244. 2 - 262.5 kcal/100g. Notable bread loaf quality attributes were loaf height 4.3 – 4.5 cm, specific loaf volume 1.2 – 1.5 cm3/g, loaf firmness 86.7 -96.7%, loaf porosity 38.9 – 48.1% and loaf elasticity (crumb springiness) 3.3 - 10.0%. Addition of soy flour, especially at 15% level, to breadfruit flour increased bread loaf quality attributes. Breadfruit bread with 15% soy flour was the most acceptable as it had the highest score for overall acceptability. Conclusively, the inclusion of soy flour enhanced the quality attributes of gluten free bread produced from breadfruit flour.

Inclusion of cocoa shell flour (Theobroma cacao L) in the diet of (Oreochromis spp)

The research was carried out at the Socio Tilapia fish farm facilities; via Quevedo, Santo Domingo, Los Ríos province, at an altitude of 100 meters above sea level, to determine the inclusion of cocoa shell flour in the fish farming process (Theobroma cacao L) as an alternative protein source in intensive tilapia farming (Oreochromis spp). The sample size consisted of 128 fish, with 8 experimental units per cage, fed for 42 days, with the inclusion of cocoa shell meal levels (0, 4, 8, and 12%), in four treatments and four replicates, with commercial pelleted concentrate as control; an experimental design (DCA) was used, with multiple comparison measures according to Tukey's test (P &lt; 0.05). The results in all variables had a better performance in the T3 treatment (12% cocoa shell meal), without affecting any parameter, obtaining better results for feed conversion (1.45%), weight gain (24.05%), feed consumption (675.06 g) and total length with an average of (1 cm) corresponding to the days of investigation of the 32 experimental units. It was established that in fillet yield and carcass yield there is a usable value, 47.49 %, and 95.42 %, while a lower value in the by-products, 54.65 %, respectively.

Flavored Amazonic pirarucu (Arapaima giga) waste flour (salted and sweet) for inclusion in food products.

This study aimed to develop flavored flours (salty and sweet) from Amazonic pirarucu waste (Arapaima gigas), include them in extruded snacks, and evaluate the nutritional, physicochemical, microbiological, and acceptance characteristics of these products. A standard flour was elaborated with pirarucu carcass, which presented 54.42% of protein and 7.24% of lipids, and from this, flavored flours were elaborated (salty and sweet). The standard flour had higher levels of protein, calcium, and phosphorus; and the salted one had higher levels of lipids. The fatty acids present in greater quantities were oleic (average of 32.21%), linolenic (average of 20.74%), and palmitic (average of 17.81%). The flavored flours were better accepted than the standard flour, for all sensory attributes and purchase intention. The snacks with sweet flour, despite better results in the sensory attributes of color, aroma, and flavor, were the ones that presented the lowest content of protein and ash, when compared to those with inclusion of standard flour. It is concluded that the pirarucu waste can be used for producing flavored flours and extruded snacks, with the purpose of improved food products.

Evaluation of wheat-pigeon pea flour blends for noodle production in Nigeria

Inclusion of legume flours/starches in food formulations such as pastas, noodles, among others, assists in enhancing structure, texture and nutritional quality of the final products. Pigeon pea as a legume is still underutilized in Nigeria and most places in Africa. In this study, the effect of addition of pigeon pea (Cajanus cajan L.) flour (PPF) in various proportions into wheat flour (WF) for noodle production was evaluated with respect to selected chemical, cooking and sensory properties of the formulated products. Pigeon pea grains (1 kg) were cleaned and boiled in 3 L of tap water for 15 min. Boiled seeds were de-hulled and sun-dried for 3 days (average ambient temperature of 33.0 ± 2oC), milled and sieved (mesh size: 300 µm). Flour blends (WF: PPF) for noodle production were 90:10, 80:20, 70:30, 60:40 and 50:50; and 100% WF was used as control. Selected functional properties (Water absorption, swelling, oil absorption capacities and bulk density) of the flours were determined, while the noodles were subjected to chemical, cooking and sensory analyses using standard laboratory methods. Results indicated that more inclusion of the pigeon pea flour (PPF) gave rise to increasing water and oil absorption capacities. The 50:50 noodle had significantly (p&lt;0.05) higher crude protein (15.68%); Magnesium (109.23 mg/100g) and iron (6.88 mg/100g) than the other noodle samples, while all the noodles had low fat contents. This could be an advantage to prevention of rancidity in the food products during storage and availability of noodles suitable for obese and diabetes Miletus Type 2 individuals. The 90:10 noodles had lower values of cooking time and yield but its cooking loss was higher than others. This underscores the benefit of PPF on improvement of texture of the noodles as the amount increased in the mixture. The 90:10 noodle blend was also more acceptable in all the sensory attributes than others. Therefore, utilization of PPF in composite noodle production in Nigeria and other developing countries can be recommended as this could support the effort towards food and nutrition security of households and communities. Key words: water absorption, cooking, flavour, flour, noodle blends, pigeon pea, product

Assessment of the mineral composition and vitamin content of blends of sorghum (Sorghum bicolor L.) and pigeon pea (Cajanus cajan L.) flours

This study was carried out to evaluate the mineral composition and vitamin content of sorghum and pigeon pea composite flours. Flours were produced from sorghum and pigeon pea seeds. The composite flours were mixed homogenously. Six different blends were formulated in the following ratios as 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50 of sorghum and pigeon pea flours respectively, where 100% sorghum flour served as control. The mineral and vitamin composition of the blends were determined using standard methods. The mineral composition result showed significant (p&lt;0.05) increase in potassium (315.10 – 635.0 mg/100 g), magnesium (90.01- 94.52 mg/100 g), calcium (20.10 – 52.11 mg/100 g), zinc (2.03 – 2.30 mg/100 g), iron (3.01 – 5.10 mg/100 g) and sodium (4.80 – 7.82 mg/100 g), and significant (p&lt;0.05) reduction in phosphorus (300.20 - 264.15 mg/100 g), with the increased supplementation of pigeon pea flour to sorghum flour in the blends. The vitamin content result recorded significant (p&lt;0.05) increase in niacin (2.60-2.91 mg/100 g), riboflavin (0.07-0.13 mg/100 g), thiamin (0.31-0.43 mg/100 g), ascorbic acid (29.31-34.56 mg/100 g), and decrease in pyridoxine (0.40-0.21 mg/100 g) and alpha-tocopherol (0.61-0.26 mg/100 g), with increased level of inclusion of pigeon pea flour to the blends. This study showed that supplementing sorghum flour with pigeon pea flour produced blends with improved micronutrients which can find use in ameliorating the prevalence of micronutrients deficiencies in developing countries.

Effect of Jackfruit Pulp Inclusion on the Physicochemical and Sensory Properties of Cake

The study investigated the effect of jackfruit pulp flour on wheat based cake. Cakes were prepared from different blends of wheat and jackfruit pulp flour blends in the ratios of 100:0 (A), 90:10 (B), 80:20 (C), 70:30 (D), 60:40 (E), 50:50(F) and 0:100(G) respectively. The flour blends were analyzed for chemical composition, functional and pasting properties, while cakes prepared from different flour blends were analyzed for proximate, mineral composition and sensory properties using standard methods. Data obtained showed that moisture, ash, crude fiber, crude protein and fat ranged from 10.15-11.41%, 1.75-4.71%, 1.12-2.08%, 3.77-5.85% and 1.30-1.87%, while carbohydrate, sugar, starch, amylose and amylopectin ranged from 74.65-81.35%, 3.85-8.09%, 72.77-80.66%, 25.20-28.94% and 71.06-74.80% respectively. Functional properties of the flour blends showed that loose density, packed density, water absorption, and oil absorption ranged from 0.48-0.57g/ml,0.76- 0.82g/ml, 1.30-2.38ml/g, and 0.40-1.74ml/g respectively. Pasting properties showed that peak viscosity values ranged from 2966.50-5183.00RVA, trough 1831.50-3278.00RVA, breakdown 787.00-1135.00RVA, final viscosity 4317.00-4756.50RVA, setback 1428.50-2485.50RVA, peak time 5.67-6.07mins and pasting temperature 64.43-87.68ºC. Proximate composition of cake showed that moisture content ranged from 14.09-18.86%, ash from 1.52-1.88%, crude fiber from 2.39-5.16%, crude protein from 10.82-11.34%, fat from 19.75-20.36% and carbohydrate from 43.02- 50.83%. Mineral composition of the cake for manganese, copper, potassium and phosphorus ranged from 0.56-1.15mg/100g, 0.59-2.19mg/100g, 18.85-25.42mg/100g, 1.01-1.90mg/100g. Sensory evaluation scores for color, taste, flavor, after taste, crispness and overall acceptability ranged from 3.40-4.70, 3.75-4.40, 3.65-4.35, 3.75-4.30, 3.30-4.00 and 3.61-4.26 respectively. The study showed that jackfruit flour inclusion up to 40% was not significantly different from the control (100% wheat) and therefore could be a potential substitute for nutritionally enriched baked products.

Physical and Paste Properties Comparison of Four Snacks Produced by High Protein Quinoa Flour Extrusion Cooking

Extrusion cooking is used to produce puffed snacks based on cereals and feed ingredients. Because of its nutritional properties, quinoa flour has been employed to prepare various types of foods. This study evaluates the effects of including hyper-protein quinoa flour obtained through abrasive milling in four formulations cooked at 27% moisture content and processed in a laboratory level single screw extruder to determine their physical, textural, and pasting properties. The results indicated that additional hyper-protein quinoa flour in the cereal mixture reduced 47% the expansion index (EI), while the extrudate density (ED) and hardness increased 54 and 130%, respectively. After the extrusion process, the water absorption index (WAI), water solubility index (WSI) increased by more than 100%. The addition of hyper-protein quinoa flour (25–37%) did not affect the WAI, but an increase in the WSI was observed. The quinoa flour extrusion process generated changes on the color mainly in the L parameter, which decreased in the extruded snacks with quinoa flour inclusion (51.49), compared to the snack without inclusion (62.68). Changing the integrity of the starch granules and associated proteins, causing a decrease in the viscosity peaks during heating and subsequent cooling. The extruded samples revealed stability in the retrogradation process. Extruded snacks from quinoa could be an alternative approach to produce feed ingredients with high protein contents.

Dough rheology and physicochemical and sensory properties of wheat–peanut composite flour bread

AbstractThe effect of inclusion of peanut flour from 0% to 20% on dough rheology and physicochemical and sensory properties of wheat–peanut composite flour bread was studied. Farinograph water absorption, dough development time (DDT), and stability increased from 57.7% to 60.1%, from 2.5 min to 6 min, and from 5.5 min to 8.5 min, respectively, for white bread flour dough with increase in peanut flour proportion from 0% to 20%. Similarly, an increase from 62.7% to 64.9%, from 6 min to 7 min, and from 8.5 to 13 min was observed for farinograph water absorption, dough development time (DDT), and stability, respectively, for brown bread dough. The alveograph dough properties including dough strength, pressure (tenacity), extensibility, and extensibility ratio also increased from 31.0 KJ to 37.4 KJ, from 75.1 mmH2O to 91.3 mmH2O, from 68.3 mm to 83 mm, and from 0.78 to 1.11, respectively. Increase in peanut flour proportion significantly (p &lt; 0.05) increased the loaf weight but decreased loaf volume and specific volume. Moreover, increase in peanut flour proportion resulted in an increase in protein and fat content whereas the moisture content decreased. Bread from all the formulations were found to be acceptable by the consumer panel with an overall hedonic acceptability rate of “like” without much significant difference. The results of the study revealed that it is possible to incorporate peanut flour up to 20% for acceptable bread. Further study on the optimization of the blend proportions and on the possibility of blending peanut with other cereals for bread would reveal more insight to diversify the utilization of peanuts.

Fish carcass flours from different species and their incorporation in tapioca cookies

This study aimed to evaluate different methods to produce flour from tilapia carcasses (cooked, cooked/aromatized, and flavored), and the use of different concentrations of cooked tilapia carcass flour for the enrichment of tapioca cookies. Tapioca cookies with the inclusion of cooked carcass flour from different fish species (tilapia, tuna, sardines, and salmon) were also studied. The flour from the cooked carcass showed low moisture and lipid contents and high protein, calcium, and phosphorus contents, as well as high L* values, and low a* and b* values. The tapioca cookies enriched with cooked tilapia carcass flour (9%) showed high protein content and good sensory acceptance. Concerning the cookies made with flour from different fish species, the tilapia flour led to an increase in protein contents, as well as linoleic, arachidonic, and eicosapentaenoic fatty acids concentrations of the cookies. These cookies also received the highest purchase intent scores. Therefore, the inclusion of flour from fish carcasses in tapioca cookies may be an effective alternative to increase the nutritional value of the product, besides adding value to the fishery waste and reducing the environmental impact of farming fish.