Substitution Of Flour Research Articles

Effect of exogenous protein substitution in glutinous rice cake: Batter rheology, structure, and retrogradation behavior

The investigation focused on the batter properties, baking performance, and retrogradation behavior of gluten-free sponge cakes after partial (15%, 30%, and 45%) substitution of glutinous rice flour with exogenous protein, including whey protein isolates (WPI), egg white protein (EWP), and soy protein isolate (SPI). The viscoelastic properties and apparent viscosity of batter positively correlated with substitution levels, with SPI superior to WPI and EWP. WPI could produce batter with smaller and more evenly distributed cells, contributing to an enhanced specific volume of the cake due to its stabilizing effect of gas cells to form viscoelastic films. The gelatinization of starch granules proved to be constrained by the incorporation of WPI and SPI, as evidenced by elevated gelatinization temperature and reduced enthalpy change values. The restriction could be attributed to the strengthened hydrogen bonding between the starch and protein, which subsequently alleviated the retrogradation and water redistribution of cake during storage. An unpleasant eggy or beany flavor of cake was generated at 45% substitutions of EWP and SPI. In comparison, 30% WPI contributed to an appealing aroma and mouthfeel, making it a nutritional supplement to enhance its protein content while maintaining its fine sensory attributes of gluten-free sponge cake.

Proximate, Physical and Sensory Characteristics of Enriched Cake Produced from Wheat and Tiger Nut Flour Blends

Consumers’ attention is shifting towards dietary fiber as more information about its health benefits is unfolding. In Nigeria, owing to the high level of dietary fibre and other inherent nutrients of tigernut, it has been identified as one of the underutilized crops which could be incorporated into cake production. In this study, the effect of substituting tigernut flour for wheat flour on the proximate, physical and sensory properties of cake quality were evaluated. The proximate composition increased with increasing levels of tigernut flour. Crude fibre increased from 1.04 to 2.25%, ashfrom 2.03 to 3.22, crude fat from 4.17 to 7.21 and protein from 10.02-14.53% resulting in a nutritious cake. The physical properties of the cake from the composite flour blends were affected significantly (P ≤0.05) by tigernut substitution. The hardness, cohesiveness, springiness, weight and volume of cakes decreased with increasing tigernut level substitution. Suitable composite cakes which could reduce the incidence of protein-energy malnutrition can be made with up to 20% tigernut flour substitution.

Influence of Partial Substitution of Wheat Flour with Chia Seeds Powder on Dough Rheology and Quality Attributes of Pan Bread

Influence of Partial Substitution of Wheat Flour with Chia Seeds Powder on Dough Rheology and Quality Attributes of Pan Bread

Replacement of Native with Malted Triticale (x Triticosecale Wittmack) Flour in Dry Pasta: Technological and Nutritional Implications.

The use of native and malted triticale (MT) flour in dry pasta has been limited despite the potential of triticale in cereal-based food production. In this study, triticale-based dry spaghetti with increasing levels of substitution (0, 25, 50, and 75 g/100 g w/w) of MT flour were formulated and analyzed. Samples were analyzed for technological and nutritional traits, including the in vitro starch and protein digestions. The gradual substitution of native triticale flour with MT increased (p < 0.05) the total dietary fiber content, whereas total starch decreased (p < 0.05). Adding MT flour increased the cooking loss and the stickiness of cooked pasta (p < 0.05). Using MT flour modulated the in vitro starch digestion, lowering the slowly digestible and resistant starch contents. The in vitro protein digestibility was positively affected using MT at the highest substitution level. Overall, MT could be used to formulate dry pasta products being the substitution to native triticale up to 50 g/100 g, a good compromise between nutritional quality and technological characteristics.

Uji Daya Terima Formulasi Klepon dengan Substitusi Tepung Kacang Arab, Tepung Kelor, dan Tepung Katuk sebagai Kudapan Alternatif Ibu Menyusui

Exclusive breastfeeding in Indonesia is still relatively low. Intake of foods containing lactagogum for breastfeeding mothers is very necessary to facilitate breast milk and foods with sufficient protein and iron content can improve the quality of breast milk for babies. Utilizing local food ingredients with the nutritional content needed by breastfeeding mothers can help to increase the coverage of exclusive breastfeeding for babies. The aim of this research is to analyze the effect of substitution of local food ingredients, namely chickpeas, moringa, katuk and matcha on the acceptability, nutritional content, economic value and nutritional economic value of klepon cake as an alternative snack for breastfeeding mothers. This research is a pure experimental study on formula modification and quasi-experimental research on organoleptic tests with a completely randomized design (CRD) research design. There are five types of treatment with one control formula and four modified formulas with five repetitions. There were two types of panelists in this study, namely 3 panelists limited to preliminary research and 25 untrained panelists for follow-up research. Data collection techniques use organoleptic test forms and hedonic tests. Data analysis used the Friedman and Wilcoxson tests. The results of the research show that there is an effect of substitution of chickpea flour, moringa flour, katuk flour and matcha as alternative snacks for breastfeeding mothers.

Partial substitution of wheat flour with kiwi starch: Rheology, microstructure changes in dough and the quality properties of bread

Kiwi starch (KS) is a new fruit-derived starch-based food material. In this study, wheat flour was partially replaced with 10–20% KS to make bread, and the influence of this substitution on mixed flour, dough processing performance, bread quality, and shelf life was investigated. KS substitution improved the water-binding ability of mixed flour, making it easier to gelatinize while improving viscoelasticity but reducing the integrity of the dough's gluten network structure. As the substitution rate increases, the hardness, air-cell ratio, and width-to-height ratio of bread significantly increased, while the springiness, resilience, baking loss, and specific volume reduced significantly (p < 0.05). KS enriched the bread's color and flavor by promoting the Maillard reaction during baking. Overall acceptability of 10% KS group was highest in sensory evaluation. KS substitution significantly reduced starch digestibility and expected glycemic index (GI), inhibited mold growth and reproduction during storage and prolonged the shelf life of the bread at 25 °C.

Effect of partial substitution of wheat flour with freeze-dried olive pomace on the technological, nutritional, and sensory properties of bread

In the last years, olive pomace, a by-product of olive oil extraction, has shown great interest. The work aims to valorize the olive pomace of two Sardinian olive cultivars, Bosana and Semidana, by incorporating them into the formulation of functional baked products to improve their nutritional value. The freeze-dried pomace of the two varieties has been used to substitute the type 00 flour in percentages of 1, 2, and 3% (w/w). The olive pomace was characterized by macro-composition analysis, while the bread samples were characterized for their proximate, physical, technological, sensory characteristics and shelf life. The specific volume of fortified samples decreased significantly compared to the control, while antioxidant activity, and nutritional parameters were significantly improved using olive pomace. Moreover, fortified samples showed a reduction of browning and whiteness indices with respect to control. Textural profile analysis showed a firmer product, compared to the control, with higher levels of olive pomace which also positively affected the cell size distribution in the crumb. Sensorially, consumers were mostly appealed by the 1% levels of substitution of olive pomace, in particular that of the Bosana. Hardness of all samples increased significantly along 7 days of storage thus resulting in a shelf life of less than 3 days. Therefore, it can be concluded that the incorporation of olive pomace, especially at low levels (1%), into white bread significantly improves the nutritional and sensorial quality of bread without significantly affecting its technological properties.

Pengaruh Substitusi Tepung Mocaf terhadap Kualitas Organoleptik Kulit Pastel

This study aimed to analyze the organoleptic quality of pastel skins with mocaf flour substitution. The study took place at the Food Processing Laboratory of the Culinary Education Study Program at Jakarta State University from January 2024 to March 2024, using experimental methods. The study samples were pastel skins with mocaf flour substitutions at 20%, 30%, and 40%. The experimental method involved testing the organoleptic quality by 3 limited panelist using a 5-point hedonic scale. The organoleptic test results assessed by panelist showed that pastels with 40% mocaf flour substitution received the highest ratings for skin color, skin surface texture, crispness, thinness, aroma, skin flavor, and overall flavor, while pastels with 20% mocaf flour substitution received the highest ratings for content. Descriptive test of the organoleptic quality recommended pastel products with a 40% mocaf flour substitution.

The Effect Of Jicama Flour Substitution On The Quality Of Soft Cookies

Soft cookies are a food made from a mixture of wheat flour, granulated sugar, palm sugar, butter, and others. In this research, the main ingredient for making soft cookies was substituted with jicama flour. Jicama flour comes from jicama fruit which is very easy to get in Padang City because Padang City is one of the areas with a lot of jicama production. According to data from BPS Padang, the yam farming area reaches 128 ha with a production output of 192 quintals/ha/year with a total of 2,208 tons/year. So from these data it can be seen that jicama has great potential for optimization of processing, especially for jicama fruit which is no longer attractive to buyers because the color of the skin is starting to turn black. This research aims to analyze the effect of 15%, 30% and 45% substitution of jicama flour on the quality of the shape, color, aroma, texture and taste of the soft cookies produced. And also to reduce imports of wheat flour which have increased greatly. This research was conducted using a pure experimental method (true experiment) with a completely randomized design method. The data collection technique involves observation with the help of an organoleptic test sheet with 3 expert panelists. The data obtained were tabulated in table form and then analysis of variance (ANOVA) was carried out if they were significantly different followed by the Duncan test. Jicama flour substitution affects the quality of shape (round and neat), color (brown), aroma (fragrant), texture (brittle and soft on the inside), and taste (sweet).

Analisis Kandungan Zat Besi pada Roti Tawar Subtitusi Tepung Sorgum

Iron deficiency anemia is a hematological disease that is often found in pregnant women. This situation can certainly hinder the growth and development of the fetus in pregnant women. It can be said to be anemia if the number of red blood cells or hemoglobin is below the normal limit if the hemoglobin level is &lt;14 g/dL in men and &lt;12g/dL in women. The aim of this research is to determine the effect of sorghum flour substitution on the iron content of white bread. This research used a True Experimental with Completely Randomized Design (CRD), 4 treatment levels and 6 replications. The treatment applied was the ratio of wheat flour: sorghum flour at P0 (100:0), P1 (30:70), P2 (20:80), P3 (10:90), respectively. The results showed an increase in iron levels in white bread substituted for sorghum flour. The higher the sorghum flour formulation added to white bread, the higher the iron content in the white bread.

The Effect of Packaging Type and Storage Time on the Quality Characteristics of Chicken Nugget with Jack Bean (Canavalia ensiformis L.) Tempeh Flour Substitution

Chicken nuggets with jack bean tempeh flour substitution are a type of perishable food, thus having a short shelf life. The shelf life of chicken nuggets with jack bean tempeh flour substitution and its quality were affected by the storage conditions. This study aimed to determine the effect of packaging type and storage time during 20 days of cold storage on the quality characteristics of chicken nuggets with jack bean tempeh flour substitution. The research design consisted of two factors, the first factor was packaging type (nylon/polyethylene (PE), nylon-polyethylene (PE)/polyamide (PA), and polyethylene (PE)/polyamide (PA)) and the second factor was storage time (0 day, 5 days, 10 days, 15 days, and 20 days). The results showed that the packaging type and storage time significantly affected the quality characteristics of chicken nuggets with jack bean tempeh flour substitution. In conclusion, PE/PA was more effective in maintaining the quality characteristic of chicken nuggets with jack bean tempeh flour substitution on the 20th day of storage based on pH of 6.43, cooking loss of 9.85%, moisture content of 39.46%, protein content of 24.51%, and TPC of 5.36 log cfu/g. Meanwhile, the result of the sensory evaluation showed that scores for attributes were color 3.63, taste 3.5, texture 3.29, and overall 3.53 (like slightly) on the 20th day of storage.

Influence of starch spherulites with different allomorphs and morphologies on reducing gastrointestinal digestibility in bread

This study aimed to enhance the resistance of bread to gastrointestinal digestion by partially substituting wheat flour with starch spherulites. Three types of starch spherulites, specifically A-type (exhibiting an A-type crystalline pattern with mostly positive birefringence), B(−)-type (B-type crystalline with negative birefringence), and B(+)-type (B-type crystalline with positive birefringence), were investigated. The A-, B(−)-, and B(+)-type spherulites showed significantly higher resistant starch contents of 63.5, 63.8, and 89.2 %, respectively, compared to the control wheat flour (7.4 %). The melting temperatures of A-type and B(+)-type spherulites were notably higher than those of the control wheat flour, suggesting the potential preservation of certain enzyme-resistant starch during the baking process. The partial substitution of wheat flour with spherulites resulted in a denser crumb structure, increased bread hardness and chewiness, and a pale brown color in the case of B(+)-type spherulite. However, these variations in physicochemical properties did not significantly impact consumer acceptability. Remarkably, in bread containing A- or B(+)-type spherulite, residual ordered spherulite structures were present after baking, as confirmed by differential scanning calorimetry. This resulted in significantly lower digestibility during in vitro gastrointestinal digestion. These findings are useful for the rational design of bread with sustained glucose release during gastrointestinal digestion.

Seaweed soluble dietary fibre replacement modulates the metabolite release of cakes after in vitro digestion

Soluble dietary fibre (SDF) has gained growing interest because of its multiple functional and nutritional benefits. In the current study, the effect of SDF extracted from eucheuma seaweed on both the physicochemical properties and the released metabolites of yellow cakes was evaluated systematically. The results revealed that the addition of SDF induced increases in specific gravity, specific volume and water content of yellow cakes, and caused a decrease in weight loss and changes in texture and colour. In addition, sensory evaluation showed that up to 10 % substitution of flour with SDF was acceptable. In vitro digestion of cakes demonstrated that flour substitution with SDF at different levels (8 %–14 %) significantly reduced the release of glucose, ranging from 11.24 % to 29.12 %. In addition to the increased apparent viscosity of the cake digesta, the metabolite analysis based on nuclear magnetic resonance spectroscopy identified a total of 29 metabolites, including amino acids, fatty acids and sugars. Notably, the addition of SDF reduced the release of amino acids and fatty acids after digestion. These findings suggested that seaweed SDF was a potential substitute for some food components, which would provide functional benefits to the digestive characteristics.

Local functional food: Stunting prevention in toddlers

Functional food has emerged as a potential intervention to prevent stunting in toddlers, utilizing locally available ingredients such as tempeh and clams. These foods possess several favorable attributes, including ease of accessibility, affordability, have high nutritional value and excellent digestibility in the human body. This study introduces a novel approach by formulating tempeh broth as a substitute for clam flour, aiming to improve nutritional status and prevent stunting. The primary objective was to develop tempeh broth with substituted clam flour and evaluate the impact on organoleptic properties and nutritional value. The study involved a laboratory experiment where tempeh broth was substituted with varying amounts of claims flour: 15g (P1), 30g (P2), and 45g (P3). Organoleptic evaluation was conducted by 37 panelists using a hedonic scale technique. The analysis of the organoleptic test data comprised the normality, Friedman, and Wilcoxon Test. The findings revealed that the tempeh broth formula with a 15g clam flour substitution (P2) was the most preferred in terms of color, aroma, and taste. The substitution of clam flour in tempeh also led to an increase in the nutritional value, specifically higher protein, PUFA, vitamin A, vitamin E, vitamin B6, total folic acid, potassium, magnesium, phosphorus, ferrous and zinc. In conclusion, increasing the amount of clam flour substitution in tempeh broth resulted in higher nutritional value and had a significant effect on the organoleptic properties. The findings support the continued exploration of local functional food interventions to address nutritional deficiencies and improve public health nutrition.

Kualitas fisik dan sifat organoleptik bakso daging sapi dengan Penambahan tepung oat (avena sativa)

Beef meatballs using tapioca flour only contain a small amount of protein, fat and fiber in them. The nutrition is very low, only around 0.1% of the daily recommendation. Therefore, there is a need for healthier alternative flour, one of which is oat flour. This research is a diversification of healthy meatball products made from oat flour which contains better nutrition than tapioca flour. The method used was an experimental study with a completely randomized design pattern of three treatments (substitution of tapioca flour with oat flour at 0%; 50% and 100%) which was repeated seven times. The variables observed were chemical quality (air, protein, fat, carbohydrates), physical quality (pH and cooking loss) and organoleptic properties (color, aroma, texture and taste). Data analysis used analysis of variance (ANOVA). If there is a significant difference between treatments, Duncan's further test is carried out. The results showed that the amount of oat flour had a significant effect (P&lt;0.05) on the pH of the meatballs. The amount of oat flour linearly (P&lt;0.05) reduced the level of meatball cooking loss. The organoleptic properties of meatballs with 50% oat flour are more similar to meatballs using 100% oat flour, and have slightly the same level of preference. It can be concluded that oat flour can be used as a substitute for tapioca flour to improve the physical and organoleptic quality of beef balls. Meanwhile, the ideal oat flour substitution rate is as much as 50%.

Aktivitas Antioksidan dan Evaluasi Sensori Kukis Tersubstitusi Tepung Kacang Hijau dan Tepung Kulit Buah Naga Merah

Bad eating habits with high fat content but low fiber have been linked to the rise of degenerative diseases, and this is a main driven factor of developing high fiber and antioxidant foods. Green bean flour contains high protein and phenolic compounds such as flavonoids while red dragon fruit peel flour contains high antioxidants and fiber. The aim of this study was to investigate physico-chemical and sensory properties of cookies substituted with green bean and red dragon fruit peel flour. The flour formulations consisted of wheat flour (TT), red dragon fruit peel flour (TN), and green bean flour (TK) as follows: K1 (37.5% TT:62.5% TN), K2­ (37.5% TT:62.5% TK), F1 (38% TT:47% TN:15% TK), F2­ (38% TT:31% TN:31% TK), and F3­ (38% TT:15% TN:47% TK) as well as control K0 (100% TT). Cookies quality was observed, including physical properties, chemical properties, and sensory properties. The results of this study showed that substitution of green bean and red dragon fruit peel flour in the cookies had significant effects on physico-chemical properties and sensory tests. Treatment F3 was the best formulation based on physical, chemical, and sensory properties with hardness (8.75 N), L* (42.28), a* (17.31), b* (22.05), volume development (29.41%), moisture content (5.68%), ash (3.56%), fat (24.47%), protein (9.47%), carbohydrate (57.38%), crude fiber (13.12%), antioxidant capacity of (49.32%), and IC50 (97.92 ppm). The results of the sensory test for F3 sample had scores for color (1.13), aroma (2.43), taste (4.27), texture (3.23), and overall liking (4.30).

Comparative study on the quality characteristics of wheat‐based broken rice noodles from different rice varieties

SummaryMaking noodles based on broken rice (BR) is a green approach to promote the utilisation of rice byproducts (the underutilised bio‐materials with vast annual production). In this study, BR of Indica, Japonica and Glutinous varieties were semi‐dry milled to yield flour (BRI, BRJ and BRG). They were substituted for wheat flour at the level of 10% to prepare W‐BRI, W‐BRJ and W‐BRG noodles respectively. Among three varieties, BRG showed greatest whiteness, highest relative crystallinity and lowest pasting viscosities. Substitution of all BR flours decreased percentage of α‐helix but increased β‐sheet in fresh noodles. BRG substitution markedly enhanced the binding tightness of water to gluten or starch. Owing to the strongest swelling power and lowest pasting temperature (59.1 °C) of BRG, W‐BRG noodles showed shortest cooking time and highest cooking yield (190.64%). All noodles were sensorily acceptable, among which W‐BRG noodles had the greatest softness and least stickiness. W‐BRJ noodles presented more uniform and tightly packed microstructure, which might explain their lowest cooking loss (6.65%) and greater springiness. W‐BRI dough sheet had the most viscoelastic, and its noodles had the highest cohesiveness (0.65). Selective utilisation of rice variety is crucial for producing noodles with characteristic quality.

Evaluation of the addition of cassava flour fermented with lactic acid bacteria on the sensorial and nutritional properties of a baked product

Due to the existing uncertainties regarding the fermentation of non-traditional flours with lactic acid bacteria for the partial replacement of wheat flour in baked products, this research focused on evaluating the substitution of 10 %, 15 % and 20 % of wheat flour in white bread with cassava fermented dough. Cassava flour was fermented with L. plantarum at a concentration of 1 × 106 CFU/g for 32 h at 32 °C. This dough was added in different percentages of partial substitution to a baked product to analyze its impact on the sensory and nutritional properties. The results reveal a more balanced proximate composition in those supplemented products, obtaining a higher amount of protein, fiber and ash, as well as better physical properties such as hardness. Sensory evaluation shows no significant difference, indicating that the sensory properties were not affected in a statistically significant manner after the replacement. Therefore, fermenting cassava flour is advantageous for wheat flour substitution in baked products.

Date seed by-products as source of bioactive ingredient for healthy cookies

Date seeds are byproducts of date processing and lack value beyond livestock feed. Our work focused on utilizing seed flours (defatted flour, F1, and ethanol-extracted defatted flour, F2) and testing their incorporation into cookies at different wheat flour substitution (10% and 30%). Flours and cookies were analyzed for their proximal and phenolic compositions, and antioxidant activity. Baking behavior, appearance and sensory studies were performed for cookies. Seed flours could be considered as food ingredients for their fiber content (84%), antioxidant properties (631–770 mmol TE/kg), and energy value (22–25 Kcal/100g). F1-Cookies had a higher texture (27–30 N) and phenolic content (0.5–1 g/kg) and a darker color. These characteristics made them less acceptable to the panelists, although their antioxidant activity was high (48–78 mmTE/kg). F2-Cookies were similar in texture (18–19 N) to the control, their color was intermediate between the control and F1, their phenolic content was about half of F1 (0.26–0.49 g/kg), and their antioxidant activity was higher than control (31–50 mmTE/kg). In three out of five parameters evaluated by the panel (odor, taste and texture), there were no significant differences between control and F2-10%. F2 flour would be an interesting product for baked good formulation, as F2-cookies had high fiber content, antioxidant activity, and good consumer acceptability. F1, but only at its lowest dosage (10%), could also be considered a valuable ingredient. This study demonstrated the potential use of date seeds for human consumption, producing healthy and nutritious foods that could promote economic and social development in date producing regions.

Printability and Thermophysical Properties of Three-Dimensional-Printed Food Based on "Cochayuyo" Durvillaea antarctica Seaweed Flour.

This research assessed the feasibility of adding Cochayuyo seaweed flour (at 30, 50, and 70% levels) to rice flour-based paste to improve its 3D printing quality. The paste's rheological properties, printing quality, texture profile, thermal properties, and color of 3D-printed foods were explored. Results showed that pastes with Cochayuyo addition exhibited shear-thinning behavior, and viscosity increased with increased Cochayuyo concentration. Viscoelastic properties and a Texture Profile Analysis (TPA) revealed that Cochayuyo improved mechanical strength and made the paste easier to flow, improving printed food's extrudability, fidelity, and shape retention, which was better observed in RC50 and RC70 printed at 15 mm s-1. A differential scanning calorimetry (DSC) analysis showed a partial substitution of rice flour for Cochayuyo flour in the formulation. This increased the onset and melting peak temperatures and reduced the enthalpy of fusion. CIE color parameters a*, b*, and L* showed that Cochayuyo addition increased the color to yellow and red; however, lightness was considerably reduced. Therefore, Cochayuyo flour could have the potential to be used for the manufacture improvement of 3D-printed food with better rheological, mechanical, thermal, printing quality, and nutritional properties, making possible the exploitation of the native Cochayuyo seaweed, which is highly available in Chile.