Inclusion Of Flour Research Articles

Evaluation of aleurone flour on dough, textural, and nutritional properties of instant fried noodles

Aleurone flour is a nutrient-dense ingredient that can be incorporated into food products to improve nutritional and health benefits. The objective of this research was to evaluate dough and instant noodle quality using wheat flour/aleurone flour blends. Six blends of refined hard red spring wheat flour and aleurone flour at 100/0, 95/5, 90/10, 85/15, 80/20, and 75/25 blend ratios (g/g) were used to make instant noodles. Flour proteins increased by 3.7–13.1 g/kg with 50–250 g/kg aleurone flour substitution. Dough water absorption (65.6–75.4%) and mixing stability (15.2–17.6 min) were increased due to increased flour protein content after the inclusion of aleurone flour. However, the cooking yield of final instant noodle (142-127%) gradually declined with more aleurone flour substitution because of lower total starch and higher protein. Cooked noodle hardness (5.36–7.56 N) increased while springiness (0.962–0.937), cohesiveness (0.735–0.652) and resilience values (0.446–0.376) declined with increasing aleurone flour substitution due primarily to higher fiber content. Aleurone flour substitution for refined flour in instant noodle greatly increased total phenolic content and total dietary fiber content, effectively promoting its nutritional and health benefits to consumers.

Second-generation snacks with high nutritional and antioxidant value produced by an optimized extrusion process from corn/common bean flours mixtures

Snacks directly expanded (second-generation) are trendy in the market, but considered products of poor nutritional due to usually made with corn starch. In this research, optimization of the extrusion process variables and the bean flour inclusion level was carried out to develop optimized expanded snacks (OES) with high nutritional/antioxidant value from corn/common bean flours mixtures. Physicochemical, nutritional, antioxidant, and phytochemical characterization of OES also was realized. The optimization resulted in four different conditions to obtain OES. The OES had acceptable values of expansion ratio (ER) (1.86–2.29), hardness (H) (4.85–6.88 N), and bulk density (BD) (0.168–0.225 g/cm3). The optimal conditions used to produce OES increased antioxidant activity (AoxA) (ABTS: +9.7–20.8%, DPPH: +13.4–19.4%, FRAP: +1.6–9.4%), total phenolic content (TPC) (+4.5–8.9%) and melanoidins content (MC) (+20.6–98.4%) respect to the unprocessed grains mixtures. A 50 g portion of OES had a high protein content (3.1–4.7 g), total dietary fiber (4.4–5.4 g), TPC (139–162 mg Gallic acid equivalents), MC (205–232 mg), AoxA (3574–4180 μmol Trolox equivalents) and low energy (183–185 kcal). Due to its high nutritional and antioxidant value, the OES produced from corn/common bean flours mixtures could be used for the promotion of health and the prevention of chronic diseases.

The effect of tropical flours (breadfruit and banana) on structural and technological properties of beef emulsion modeling systems

This study evaluated structural and technological properties of beef emulsion modeling systems prepared with tropical flours. Treatments consisted of a control (0% flour inclusion) and three inclusion levels (1%, 2% and 4%) of two breadfruit flours and a banana flour. Flour type affected starch content of cooked beef emulsions, with greater starch content for emulsions prepared with banana flour compared with breadfruit flour, yet flour type did not affect cooking loss. Hardness and chewiness of cooked beef emulsion prepared with breadfruit flour decreased as inclusion level increased from 0% to 4%, while hardness was not affected by inclusion level of banana flour. Redness values of cooked beef emulsions increased as flour inclusion level increased, but were not affected by flour type. Evaluation of the beef emulsion microstructure and storage modulus revealed that the starch granules of banana flour behaved remarkably different than breadfruit flour. Overall, there were positive structural and technological attributes when tropical flours were included in beef emulsions.

Efficacy of Jackfruit365™ Green Jackfruit Flour Fortified Diet on Pegfilgrastim to Prevent Chemotherapy-Induced Leukopenia, Irrespective of Tumor Type or Drugs Used-A Retrospective Study.

Chemotherapy-Induced Leukopenia (CIL) is associated with increased mortality and economic burden on patients. This study was conducted to evaluate whether inclusion of green jackfruit flour in regular diet of those patients receiving chemotherapy, could prevent CIL. This was a retrospective study conducted among a group of patients undergoing chemotherapy for solid tumors at Renai Medicity Hospital, Palarivattom, Cochin, Kerala, India, since June 2018. The study group comprised of 50 consecutive subjects, who were supplemented with green jackfruit flour diet in their regular diet and further followed up prospectively. The control group was retrospective with 50 subjects prior to June 2018, with no diet supplements. Those who received less than three cycles were excluded from either arm. The mean age of the participants in study group and control group were 53.16 ± 11.06 and 56.96 ± 12.16 years respectively. In the study group, six patients out of 37, and 20 patients out of 50 in the control group, developed CIL. They received 38 and 105 vials of filgrastim respectively. After excluding those cycles in study group patients, where green jackfruit flour was not taken, the mean number of cycles in which CIL developed (p = 0.00) and number of vials of filgrastim taken per cycle (p = 0.00) were significantly different from control group and no patient in the study group developed CIL. Inclusion of green jackfruit flour as a dietary intervention prevents chemotherapy-induced leukopenia in patients undergoing chemotherapy along with pegfilgrastim.

Effect of Soybean and Finger Millet Flours on the Physicochemical and Sensory Quality of Beef Meat Sausage

Aims: Nowadays increasing costs of animal protein has necessitated the need to investigate uses of cheaper and nutritive alternatives various food formulations. To increase nutritional value and sensory qualities of sausage from soybean and finger millet flours and beef meat and to reduce the formulation costs of the product.
 Study Design: The experiment was set in single factor experiments. Blending ratio (soy-millet flour and beef meat ratios of 10:90, 20:80, 30:70 and 0:100%) with four levels and triplicate. blend proportion of soybean and finger millet flours is similar.
 Place and Duration of Study: Sample preparation, product processing and quality analysis was carried out in Bahir Dar institute of technology, Department of Food Engineering, Bahir Dar, Ethiopia between April 2017 and June 2018.
 Methodology: Four batches of beef sausages were investigated in which finger millet and soy flours were substituted with beef meat. Proximate composition with selected mineral contents, sensory characteristics, physical properties and production cost of sausages were determined. Percentage proximate composition were determined by using the standard methods of Association of Official Analytical Chemists (AOAC). Calcium and zinc were analyzed by EDTA titration and Modified AOAC respectively and physical property of sausage were also analyzed.
 Results: As soy and finger millet flours inclusion increase, the nutritional value of sausage increased such as moisture, crude protein, crude fat, crude fibre, crude ash and the cooking yield from 56.91(control) to 77.24% (30% inclusion) by reducing weight loss. The sausage products were generally accepted and 20% soy and millet flour inclusion was “liked very much. Soy and finger millet flour inclusion reduced production cost from 177 (control) to 142 ETB (30% inclusion) per mix (1150 g).
 Conclusion: Soybean and finger millet flours were used in beef sausage products to improve nutritional value, consumer acceptability and reduce the formulation cost. These results suggest that beef meat can be used successfully for the production of beef meat sausage as an alternative uses of different flours.

In vitro fermentation of diets containing sweet potato flour as a substitute for corn in diets for ruminants

ABSTRACT: With the intensification of production systems, dairy cow feeding has undergone changes creating the need to increase substitute feed options, focusing on more efficient, modern, and sustainable alternatives. Few researches were carried out evaluating the inclusion of sweet potato flour as an energy source in substitution of maize for ruminants. The aim of this study was to evaluate the in vitro gas production of ground corn replacement by sweet potato flour at different levels. For in vitro gas production, four treatments were performed, consisting of corn replacement by sweet potato flour at the levels of 0, 33, 66, and 100%, in a diet consisting of corn silage, soybean meal, and ground corn. In vitro incubations were conducted in sealed bottles containing 50 ml of the inoculum prepared using ruminal fluid and 0.5 g of each treatment. Gas production was determined in 96 consecutive hours. The cumulative gas production was greater when the corn was 100% replaced by SPF (224 ± 1.45 and 231.9 ± 1.45 ml/g DMi for 0 and 100% of replacement, P = 0.01). Degradation rates were 7.10, 7.59, 8.08, and 8.59 ± 0.06% per hour for the 0, 33, 66, and 100% replacement rates, respectively (P<0.001). There was also a difference (P = 0.002) in the lag time, in which diets with the highest SPF inclusion had a lower colonization time. In conclusion, sweet potato flour produced more gas and was more rapidly degraded than corn.

Development and evaluation of African palmyra palm (Borassus aethiopum) fruit flour–wheat composite flour noodles

Borassus aethiopum (African palmyra palm (APP)) fruit is an underutilized tropical fruit but has potential food applications. In the present work, the suitability of APP fruit–wheat composite flour in the development of noodles was investigated. The fresh APP fruit pulp was separated, oven-dried at 60°C and milled into flour. The obtained flour was mixed with commercial wheat flour to obtain three composite flours with 5%, 10% and 15% of APP fruit flour. The functional properties and proximate composition of the composite flours were determined. The cooking properties and consumer preference of the noodles developed were also evaluated. The cooking yield, water uptake and gruel solid loss ranged from 259.81% to 300.97%, 159.81% to 200.97% and 11.52% to 17.11%, respectively. The water absorption capacities, swelling power and the solubility indices of the flours ranged from 197.10% to 492.66%, 621.99% to 734.91% and 4.53 to 26.48%, respectively. On the 7-point hedonic scale, the flavour, smell, colour and overall acceptability ranged between 4.2 and 5.3, 4.8 and 5.65, 4.05 and 5.3 and 4.10 and 5.03, respectively. The inclusion of APP fruit flour at 5% level yielded noodles with enhanced nutritional quality and highest overall consumer acceptability.

Probiotics and animal feed in primates feeding

This paper presents the results of experiments on primates feeding. In diet structures that were used animal feed, of which fish flour is the most valuable, as found, for monkeys, due to its unique chemical composition. And the effect of the probiotic complex “Bactistatin” on the digestibility of feed in the diet of rhesus monkeys was studied. This preparation belongs to the new generation of probiotics. It is a biological product with immobilized probiotic strains and their metabolites. The study was conducted on a large population of male rhesus macaques in enclosure conditions. Feeding diets, their nutritional value as a result of the inclusion of fish flour in the amount of 18% were studied. And also, the effect of “Bactistatin” in the amount of 3 g/head, on the formation of symbiotic microflora of the gastrointestinal tract, was studied in order to improve the absorption of nutrients in complete feed. Changes in homeostasis during the experiment were controlled by hematological and biochemical parameters of the blood of both experimental and control primates. At the end of the experiment, the cost of feed, nutrients, and exchange energy per head was calculated. The experimental data obtained were analyzed and mathematically processed.

Evaluation of Bread Making Performance of Some Wheat Flour Brands Available in Nigerian Markets as Affected by Cassava or Sweet Potato Flour Inclusion

The study examined the baking potential of wheat flour brands available in Nigerian markets and their performance in composite flour bread. Three flour brands were identified and selected based on availability and popularity: Dangote (DG) Bread flour, Golden penny (GP) Prime, and Honeywell(HW) Bakers Delight. Cassava (CV) and Sweet Potato (SP) flours were separately blended with each of the selected wheat flour brands in a ratio of 80:20 to obtain six formulations code named: DG, GP, HW, DGCV, DGSP, GPCV, GPSP, HWCV, HWSP. Breads were produced using AACC straight dough method. Physicochemical and sensory properties of the flours/flour blends were evaluated using approved procedures. The moisture, crude protein, crude fat, total ash, crude fibre and carbohydrate contents of the wheat and root flours were: 5.35-10.10%, 5.78-14.52%,1.79-3.15%, 0.80-2.59%, 1.77-3.15% and 70.83-81.16% respectively. GP flour had significant higher dry gluten (19.00%), water absorption capacity (2.0ml/g) and HW flour had the highest thoroughs (95%) through 212?m sieve followed by Sweet potato (92.50%) yet none met the Codex Alimentarius standard for wheat flour particle size. The specific volumes of the wheat breads varied significantly (p

Effect of the addition of edible mushroom flours ( Agaricus bisporus and Pleurotus ostreatus ) on physicochemical and sensory properties of cold‐stored beef patties

The characteristics of beef patties with partial replacement of fat and salt by the addition of 2.5 and 5.0% edible mushroom (Agaricus bisporus and Pleurotus ostreatus) flours were studied during cold storage. Besides the reduction of fat and sodium content, the addition of flours significantly improved the dietary fiber and protein contents (from 17.53% to 19.23% with 5% of A. bisporus flour). Hardness, gumminess, and chewiness values were not significantly different from control samples, while springiness and cohesiveness significantly decreased. The addition of flours modified the color, although odor and taste were the attributes most affected. Burgers with 2.5% flour presented acceptable sensory parameters, so that they could be an acceptable option to provide a reduction of fat and salt. During cold storage, formulations were rapidly spoiled because of the microbial growth and oxidation processes, but a small antimicrobial effect against Pseudomonas was observed when mushroom flours were added. PRACTICAL APPLICATIONS: The inclusion of 2.5% of mushroom flour from Agaricus bisporus and Pleurotus ostreatus is a feasible alternative to improve the nutritional profile of beef patties enriching the fiber content and reducing the fat and salt content (25% and 50%, respectively) with an acceptable sensory profile. Higher percentages of flour would deeply affect sensory properties to a consumer not accustomed to the intense umami flavor. The inclusion of mushroom flour in beef patties represents also an opportunity for the mushroom producers adding value to the product by simple drying processes.

Wheat-millet flour cookies: Physical, textural, sensory attributes and antioxidant potential.

Millet flour (water washed or alkali washed) was replaced with wheat flour (WF) at 0, 25, 50, 75, and 100% levels. Objectives of the research were to characterize the flour blends for their technical properties and to produce cookies with less or no gluten contents. All types of flour blends were evaluated for their pasting properties. The cookies were baked and evaluated for their textural and physical attributes. Inclusion of millet flour (both types) in wheat flour resulted in significant reduction in peak and final viscosities while setback viscosities were affected non-significantly. Pasting temperature was increased from 65 ℃ (100% wheat flour) to 91 ℃ (100% millet flour). The hardness of cookies was reduced in the presence of millet flour. Fracturability values of cookies with higher millet flour were higher as compared to control cookies (prepared from 100% wheat flour). Cookies prepared from blends having more that 50% millet flour were not much liked by sensory panelists. The phenolic contents of cookies containing higher levels of either water washed or alkali washed millet flour were found to be higher when compared to cookies prepared from plain WF (1.90 ± 0.14 mg gallic acid/g sample). The 2,2-diphenyl-1-picrylhydrazyl activity (%) of cookies ranged from 16.39 ± 0.34 (100% water washed millet flour) to 10.39 ± 0.26 (100% WF; control). The study will help the non-coeliac people to consume low gluten (≈1.6-6.5%) or gluten intolerant people to consume gluten-free cookies (0%) from millet flour having abundant of antioxidants and health-promoting polyphenols.

Nutritional Improvement and Consumer Perspective of Fish Nuggets with Partial Substitution of Wheat Flour Coating by Fish (Priacanthus arenatus, Cuvier, 1829) Waste Flour

ABSTRACTThe aim of the present study was to evaluate the physicochemical and sensory qualities of pre-fried and fried fish nuggets manufactured with partial replacement of coating flour by fish (Priacanthus arenatus) waste flour. Four formulations of pre-fried and fried nuggets were prepared as follows: control (coating with 100% wheat flour), C10 (coating with 90% wheat flour and 10% fish waste flour), C25 (coating with 75% wheat flour and 25% fish waste flour), and C40 (coating with 60% wheat flour and 40% fish waste flour). All samples were analyzed regarding proximate composition, instrumental color parameters, instrumental texture profile, and sensory attributes (overall liking, purchase intention, consumer interest, and check-all-that-apply). The addition of 40% fish waste flour in place of coating flour increased (P < .05) protein, lipid, and ash contents in both pre-fried and fried fish nuggets, while (P < .05) carbohydrate levels decreased compared to fish nuggets without the inclusion of fish waste flour. Overall, the replacement of coating flour by 25% and 40% fish waste flour increased (P < .05) h° angle and a* and b* values in both pre-fried and fried fish nuggets. In addition, the same replacement levels decreased (P < .05) hardness and chewiness in pre-fried nuggets, while increasing (P < .05) these parameters in fried nuggets. Regarding sensory attributes, fish waste flour increased (P < .05) the perception of a dark golden color, fish flavor, and crunchiness, leading to a higher (P < .05) overall liking and preference for nuggets containing 25% and 40% fish waste flour in replacement of coating flour. Therefore, the replacement of fish nugget coating flour with 40% fish (Priacanthus arenatus, Cuvier, 1829) waste flour is a potential strategy for waste management and health market encouragement.

Development of Healthy, Nutritious Bakery Products by Incorporation of Quinoa.

The use of quinoa could be a strategy for the nutritional improvement of bakery products. The inclusion of this pseudocereal, with its suitable balance of carbohydrates, proteins, lipids and minerals, could contribute to attaining the adequate intake values proposed by the FAO (Food and Agriculture Organization) and/or EFSA (European Food Safety Authority) for suitable maintenance and improvement of the population’s health. Bakery products made with white, red or black royal quinoa significantly improved the contribution to an adequate intake of polyunsaturated fatty acids (linoleic and linolenic acids) and dietary fibre, which produced an improvement in the soluble/insoluble fibre ratio. There was also an increase in the contribution to the average requirement of Fe and Zn, although the increase in the phytate/mineral ratio would make absorption of them more difficult. Inclusion of flour obtained from the three quinoas studied slightly improved the protein quality of the products that were prepared and positively affected the reduction in their glycaemic index.

Proximate Quantification and Sensory Assessment of Moi-Moi Prepared from Bambara Nut and Cowpea Flour Blends

Background: Moi-moi is a popularly relished snack in Nigeria prepared from cowpea which is deficient in essential sulphur containing amino acids but rich in lysine and some vitamins. Bambara nut is rich in essential amino acids, fiber, calcium, iron, carotene, oil, carbohydrate, protein and energy than cowpea.&#x0D; Aim: This study aimed at investigating the complementary effects of bambara nut and cowpea flour blends on the nutrient and acceptability of moi-moi.&#x0D; Study Design: To fit a one way Analysis of Variance.&#x0D; Place and Duration of Study: At Umuahia, Abia State Nigeria between March and June, 2018.&#x0D; Methodology: Cleaned and sorted bambara nut was cracked, winnowed, milled and sieved while cowpea seeds were steeped in tap water for two hours, hand dehulled, oven dried at 60°C, milled and sieved separately. Their flour blends were mixed according to bambara: cowpea ratios of 100:0 (sample A), 75:25% (sample B), 50:50% (sample C), 25:75% (sample D) and 0: 100% (sample E) and used to prepare moi-moi. Same quantities of seasonings were added per 100 g of each blend and mixed into a homogenous paste texture. The seasonings used were 10 ml of Life vegetable oil, 5 g of ground crayfish, 5 g of onion, 5 g of tomato, 2 g of salt, 2 g of pepper and 8.03 g of magi. Each paste ratio was then wrapped in “Etere” leaf and steamed separately in covered pots for 50 minute using a gas cooker. Cooled moi-moi samples were subjected to proximate analyses, energy value calculations and sensory evaluation.&#x0D; Results: Results showed increase in nutrients with increase in cowpea flour inclusion except in carbohydrate which decreased from 31.95 to 16.35%. Protein values increased from 10.40% to 13.50%, fat from 3.90 to 6.40%, fiber from 1.25 to 2.00%, ash from 1.30 to 2.15%, moisture from 51.20 to 59.69%. Energy values decreased with increase in cowpea inclusion from 726.45 to 839.49 kj/100 g. Sensory evaluation showed that 100% bambara nut moi-moi were most preferred by the panelists followed by 25% bambara nut: 75% cowpea flour blend, while 50% bambara nut: 50% cowpea flour blend was least preferred.&#x0D; Conclusion: Nutrients increased with increase in cowpea flour. Bambara flour substitution should not be more than 25%.

Chemical, functional and sensory qualities of abari (maize-based pudding) nutritionally improved with bambara groundnut (&lt;i&gt;Vigna subterranea&lt;/i&gt;)

Abari (a maize-based pudding) was prepared from five selected formulations of maize-bambara groundnut composite flours generated using central rotatable design of Response Surface Method. A control was also prepared from 100% maize flour. Standard methods were used to determine the functional properties of the various flours as well as the proximate compositions and sensory attributes of abari made from them. Inclusion of bambara groundnut flour caused a significant difference in the swelling index (1.65-2.69 g/g) of the various flours but bulk density (0.76-0.92 g/cm 3 ), oil absorption capacity (0.66-0.88 g/g) and water absorption capacity(1.44-1.59 g/g) were not significantly affected. Protein and ash contents of abari significantly increased with inclusion of bambara groundnut flour. The value of the protein content ranges from 6.21-31.69%. Supplementation of maize with bambara groundnut for abari production generally resulted in improved sensory qualities. Based on the findings, the application of bambara groundnut in the fortification of maizebased African traditional foods can help improve the nutritional status of the African populace without causing adversely impaired rheological and cooking qualities of the products. Keywords: Abari, Bambara groundnut, Sensory, Protein-energy-malnutrition

The Physicochemical and Pasting Properties of High Quality Cassava Flour and Tiger Nut Composite Blends in Chin-chin Production

The study investigated the chemical, functional and pasting properties of composite blends of cassava and tiger nut residue flour as well as the proximate and sensory properties of chin-chin produced from the blends. Analysis was done using standard methods. Chin-chin was prepared from blends of high quality cassava flour (HQCF) and tiger nut residue flours and substituted at 10%, 20%, 30%, 40% and 50% levels. Moisture and ash content for composite flour increased from 11.17% to 15.26% and from 0.10 to 0.75% in sample A (100% HQCF) and E (60% HQCF flour: 40% TR flour) respectively. Sugar and amylose showed a significant (p≤0.05) increase as substitution of tiger nut residue flour increased while pasting properties of the composite flour were observed to decrease significantly (p<0.05) except for the pasting time and temperature which increased with an increase in substitution of tiger nut residue flour. Functional properties showed a significant (p≤0.05) increase in oil and water absorption capacities, swelling power and least gelation concentration of composite blends with increase in the level of substitution of tiger nut residue flour. Results for chemical composition for chin-chin indicated that moisture, fat, protein and fibre contents increased with an increase in the level of tiger nut residue substitution while ash content, carbohydrate and energy in kcal/g decreased with an increase in the level of tiger nut residue flour inclusion. Sensory evaluation result of chin-chin gave acceptable products and showed that sample E with 40% tiger nut residue inclusion was the most preferred in terms of texture 6.75, flavor 7.30, taste 7.85, Crispness 6.80 and general acceptability 7.35. Therefore, the study showed that tiger nut residue flour can find useful application in confectioneries.

Effects of incorporating roasted lupin (Lupinus angustifolius) flour on the physicochemical and sensory attributes of beef sausage

SummaryThe effects of incorporating lupin flour on the physicochemical and sensory characteristics of beef sausages were explored. Lupin (Lupinus angustifolius) flour was roasted, then hydrated to match the moisture content of beef meat. The beef sausage samples were manufactured for six treatments by replacing beef with hydrated lupin flour from 0% to 36% (w/w). Proximate analysis revealed that carbohydrate (dietary fibre) level was increased from 9.62% to 19.31%, whereas fat content was decreased from 11.62% to 7.91%. Inclusion of lupin flour increased the meat emulsion stability (fluid released decreased from 9.35% to 1.53%) and decreased cooking loss from 22.70% to 14.30%. Softer texture and greater adhesiveness were observed in lupin‐incorporated formulations. Sensory evaluation indicated no significant difference between control and 12% lupin‐enriched beef sausage formulation in appearance, aroma, flavour and overall liking, suggesting lupin flour can be added to beef sausage at this level without compromising consumer acceptance.

Flour of mushroom Agaricus blazei as additive functional in food of laying hens

SUMMARY The current study aims to evaluate the zootechnical performance, quality of eggs, and the immune system of the laying hen's upon supplementing their feed with the flour of the mushroom Agaricus blazei. A total of 210 Hisex Brown® hens, 67 weeks old, were distributed in a completely randomized design with five treatments (control [0%], 0.04%, 0.08%, 0.12% and 0.16% of mushroom meal) with seven replicates and six birds per experimental unit. Were evaluated the zootechnical performance (feed intake, egg production [per day and housed], marketable egg production, egg weight and egg mass, feed conversion per dozen and egg mass, and viability);egg quality (specific weight, Haugh units, weight and percentage of components, shell thickness and yellow intensity of the egg yolks); and the hemogram (erythrogram and leukogram). Mainly, different levels of mushroom meal, were includedin laying hens feeds significantly (p&lt;0.05)egg mass and feed intake. However, the leukogram and the erythrogram remained within the reference values, indicating that the birds were healthy. The addition of different levels of Agaricus blazei flour in the laying hens feed did not promote changes in the egg quality, in the immune system, and in the zootechnical performance, except for the feed intake which reduced with the inclusion of mushroom flour and eggs mass in which the 0.07% level promoted the maximization of this parameter.

Cooking loss, texture properties, and color of comminuted beef prepared with breadfruit (Artocarpus altilis) flour

Cooking loss, texture properties, and color of comminuted beef when prepared with breadfruit (Artocarpus altilis) flour or other flour sources was evaluated using 2 separate studies. Flour sources tested in these studies (against a negative control with no added flour) were breadfruit flour, soy flour, corn flour, wheat flour, and tapioca flour. Study 1: Finely minced, comminuted beef batters (extra lean beef targeted to 97% lean and 3% fat, salt, and ice/water) prepared with inclusion levels of 0, 1, 2, 3, 4, and 5% flour were evaluated for cooking loss and texture. Cooking loss was reduced (P &lt; 0.05) in comminuted beef prepared with breadfruit flour compared with those not prepared with flour and cooking loss decreased as breadfruit flour inclusion level increased (Linear P &lt; 0.01). Hardness was not different (P = 0.49) in comminuted beef prepared with breadfruit flour compared with soy flour, and was much less (P &lt; 0.01) compared with the 3 other flour sources at each inclusion level. Study 2: Comminuted beef (lean beef targeted to 90% lean and 10% fat, salt, and ice/water) with inclusion levels of 0, 2.5, and 5% flour were formed into patties and were evaluated for color over a simulated retail display period. Redness values (a*) of comminuted beef prepared with breadfruit flour were the greatest (P &lt; 0.05) during the 7-d simulated retail display compared with all other treatments, including control samples with no flour. Overall, the results indicated that breadfruit flour could be effectively used as an ingredient in comminuted beef to produce similar texture as observed with soy flour, while actually improving redness values beyond that of other flour sources.

Supplementation of Rice Flour With Carrot, Date Palm and Defatted Soybean Flours for Enhanced Nutritional, Antioxidants and Physicochemical Properties

The nutritional, antioxidants and physicochemical properties of rice flour is being improved by the addition of carrot, date palm and defatted soybean flours. The effect of the addition of defatted soy bean (5 - 15%), carrot (5 - 15%) and date palm (10 - 20%) flours on the chemical compositions; antioxidants and functional properties; and pasting characteristics of rice-based composite flour were investigated. While defatted soy beans (15%) resulted in the highest protein content (17.86%), blend with highest carrot flour inclusion had the highest ash (1.88%) and crude fiber (1.93%) contents. The sample with highest carrot inclusion (15%) had the best antioxidant and functional properties followed by the sample with soy bean incorporation from 10 to 15%. The same sample with 15% carrot inclusion had the second best pasting characteristics, next to that of 100% rice flour sample. It was noted that the samples consisting date palm (80% rice and 20% date palm flours; 80% rice, 5% soybean, 5% carrot and 10% date palm flours) had the least chemical composition together with the least functional and antioxidant properties. However, the sample with date palm incorporation had the third best pasting properties while 100% rice flour had the best pasting properties. Overall, carrot flour incorporation resulted in rice based composite flour with the best fibre and minerals contents; functional and antioxidants properties closely followed by sample with 10-15% soybean incorporation.