Inclusion Of Flour Research Articles

Impact of Button Mushroom Stem Residue as a Functional Ingredient for Improving Nutritional Characteristics of Pizza Dough

In this study, the formulation of doughs was investigated using varying percentages of Agaricus bisporus flour, with the aim of utilizing mushroom stem fragments, typically considered production waste. The stem residues were collected from a mushroom cultivation facility, cleaned, and washed to remove impurities. The material was then subjected to two different drying methods: conventional dehydration and freeze-drying. After drying, the material was ground to produce mushroom flour. Doughs were formulated with different proportions of this flour and analyzed for texture profile, color, nutritional value, phenolic content, antioxidant activity, and sensory characteristics. The inclusion of mushroom flour resulted in darker doughs, particularly when the flour was obtained through conventional dehydration due to oxidation processes. This substitution also affected texture parameters, leading to increased hardness and reduced elasticity in most treatments compared to the control sample. In addition, cohesiveness progressively decreased from 0.35 in the control to 0.14 in the sample made with 100% dehydrated flour and 0.20 in the sample made with 100% freeze-dried flour, resulting in brittle doughs. The most significant impact on nutritional value was an increase in protein, fat, and dietary fiber levels, reaching values over 5% of crude fiber in the sample to which 50% of dehydrated mushroom flour was added. Additionally, mushroom flours exhibited a high proportion of phenolic compounds, reaching values near 700 mg gallic acid/100 g in the flour from freeze-dried samples and 320 mg gallic acid/100 g in the flour from dehydrated samples. These values reflect a higher content of phenolic compounds in products made with mushroom flours and an increased antioxidant capacity compared to the control sample. Sensory evaluation showed that the texture remained unaffected; however, flavor perception was altered at a 50% mushroom flour substitution. In terms of external appearance, only the 25% freeze-dried mushroom flour formulation was statistically similar to the control, while all other treatments were rated lower.

Performance, Egg Quality, and Composition in Isa Brown Laying Hens Fed with Different Levels of Desmodium tortuosum Leaf Flour.

The objective of this study was to investigate the effects on laying performance, egg quality traits, color, and composition of supplementing a white corn-based diet with Desmodium tortuosum leaf flour. Three hundred 32-week-old hens were distributed to 30 pens of 10 hens each and allocated to six dietary treatments (five replicates per treatment) for 13 weeks. Two control groups of 50 hens received one of either diet Y, based on yellow corn, or diet W, based on white corn. The other groups received a diet based on white corn supplemented with Desmodium tortuosum leaf flour at 2.5%, 5%, 7.5%, or 10% (diet D). Diet D improved laying performance and yolk color at a reduced feed cost per egg but had no effect on cholesterol content. In conclusion, the inclusion of Desmodium tortuosum leaf flour, in a white corn-based diet, is effective in lowering feed cost, increasing egg production, and improving yolk color.

Production of Long Fermentation Bread with Jabuticaba Peel Flour Added: Technological and Functional Aspects and Impact on Glycemic and Insulinemic Responses.

The consumption of jabuticaba (Plinia cauliflora), a native Brazilian fruit, has shown promising results concerning some metabolic disorders. Therefore, studying it may aid in the development of products capable of preventing or delaying pathological conditions. The objective of the present study was to formulate a functional sourdough bread with the inclusion of jabuticaba peel flour (JPF) and to evaluate the effect on the postprandial response. The proximate composition of the JPF and bread, the stability of the antioxidant compounds after baking, and the functional activity in a clinical trial were carried out to develop the product and guarantee its quality. JPF increased the fiber content of the bread in comparison to the control from 1.0 g/100 g to 2.3-2.9 g/100 g. Also, the antioxidant capacity increased 1.35 to 3.53 times by adding JPF to the bread, as well as the total reducing capacity (1.56 to 2.67 times). The bread's shelf life was guaranteed for seven days. In the clinical trial, the consumption of control bread resulted in a glycemia peak at 30 min, remaining high until 45 min; for the JPF bread, we noticed a less prominent peak at 45 min and a decrease with less inflection until 180 min. The serum antioxidant capacity of the individuals increased after the 3 h. Although no statistical difference was observed between the groups in the satiety profile, JPF bread presented higher scores after 60 min. Furthermore, a lessened desire to eat other foods and hunger was observed after consuming JPF bread. The inclusion of JPF in the bread manufacturing process promoted a longer shelf life and increased nutritional quality.

Rheological and sensory properties of chickpea and quinoa pastes and gels for plant-based product development.

The aim of this study was to investigate the modification of mechanical, rheological, and sensory properties of chickpea pastes and gels by incorporating other ingredients (olive oil or quinoa flour), to develop plant-based alternatives that meet consumer demands for healthy, natural, and enjoyable food products. The pastes and gels were made with different amounts of chickpea flour (9% and 12%, respectively). For each product, a first set of products with different oil content and a second set with quinoa flour (either added or replaced) were produced. The viscoelastic properties of the pastes and the mechanical properties of the gels were measured. Sensory evaluation and preference assessment were carried out with 100 participants using ranking tests. The study found remarkable differences in rheological, mechanical, and sensory properties of chickpea products upon the inclusion of oil and quinoa flour. The addition of oil increased the viscosity and decreased the elastic contribution to the viscoelasticity of the pastes, while it improved the firmness and plasticity in gels. It also increased the creaminess and preference of both pastes and gels. Replacing chickpea with quinoa flour resulted in less viscous pastes and gels with less firmness and more plasticity. In terms of sensory properties, the use of quinoa as a replacement ingredient resulted in less lumpiness in the chickpea paste and less consistency and more creaminess in both the pastes and gels, which had a positive effect on preference. The addition of quinoa increased the viscosity of pastes and the firmness and stiffness of gels. It increased the consistency and creaminess of both pastes and gels. Quinoa flour and/or olive oil are suitable ingredients in the formulation of chickpea-based products. They contribute to the structure of the system, providing different textural properties that improve acceptance.

From Waste to Consumption: Tomato Peel Flour in Hamburger Patty Production.

Tomato is a widely cultivated crop and its processing produces large quantities of wastes, such as pulp, seed, and peel. In recent years, the valorization of these wastes in the production of high-value-added food products has gained popularity in achieving environmental sustainability and zero waste. From this viewpoint, dried tomato peel (DTP-1%, 2%, 3%, 4%) flour was included in hamburger formulations. In patty samples, ash, carbohydrate, and dietary fiber amounts were increased due to the high fiber content of DTP flour, while moisture and fat percentages decreased with increasing amounts of DTP flour (p < 0.05). The inclusion of DTP flour retarded lipid oxidation during cooking (p < 0.05). The significantly highest cooking yield was calculated in samples including 4% DTP flour. In parallel, water-holding capacity, moisture, and fat retention values increased with increasing levels of DTP flour (p < 0.05). The enrichment of patties with DTP flour resulted in hard texture, less gumminess, and a darker, more reddish and yellowish color (p < 0.05). Hamburger samples containing 1% or 2% DTP flour were graded with closer scores in the sensory panel as compared to the control (0% DTP). Overall, our findings demonstrated that DTP flour up to 2% could be used to improve the nutritional and technological properties of patty samples.

Physicochemical, Dough Volume and Microbial Growth during Leavening of Cassava-heat Composite Dough

This study determined the impact of cassava inclusion on the physiochemical properties, dough volume, and microbial growth kinetics of cassava-wheat composite dough during leavening. A high-quality cassava flour (HQCF) proportions (10%, 20, 30%,40 and 50%) partially substituted the wheat flour for bread dough production were evaluated for pH, titratable acidity, dough volume, and microbial growth kinetics at 1-hour intervals. Overall, the dough volume progressively decreased with cassava inclusion which peaked at 84.00, 80.50, 74, 72.50, and 69.00 in 10%, 20%, 30%, 40%, and 50% cassava-wheat inclusion respectively during leavening. Cassava-wheat composite dough leavened with commercial yeast had the highest gas retention (85.50 cm3), followed by wheat dough co-fermented with amylolytic L. plantarum (AMz5), while cassava dough had the least (66.00 cm3). The 10% cassava-wheat composite dough had a dough volume comparable (p &gt; 0.05) to the 100% wheat dough. The dynamics of dough-specific volume decreased with cassava inclusion in the order of 10% &lt; 20% &lt; 30% &lt; 40% &lt; 50%. The pH decreased from 4.75 to 3.60 in the wheat dough and from 5.30 to 4.50 in the composite dough during proofing. Moreover, the continuous growth of lactic acid bacteria decreased with cassava flour inclusion. Similarly, the baker’s yeast exhibited steady growth in the cassava-wheat composite dough with fermentation. This data indicates that using 10% or 20% cassava flour inclusion will provide dough with the leavening kinetics necessary for acceptable bread production.

Study on the Effect of Sorghum Flour Particle Size on the Storage Quality of Leavened Pancakes.

Pancakes prepared with sorghum flour possess a high nutritional value, yet their quality is unstable and prone to degradation during storage. This instability can be attributed to the particle size of coarse cereal powder, which significantly influences the quality of flour products during storage. In this study, changes in the quality of these pancakes, prepared with varying particle sizes of sorghum flour, were meticulously analyzed during cold storage using advanced instruments such as a texture analyzer, nuclear magnetic resonance spectrometer, differential scanning calorimeter, X-ray diffractometer, and Fourier transform infrared spectrometer. Findings revealed that the hardness of leavened pancakes significantly increased over time. After a refrigeration period of 7 days, the hardness of wheat flour leavened pancakes increased by 56.60%. However, with a decrease in the particle size of sorghum flour, the increase in hardness diminished, thereby delaying the aging process of the pancakes. As the storage duration was extended, moisture migration within the pancakes occurred, and the sorghum flour pancakes with a smaller particle size exhibited a reduced moisture change rate, indicating an enhanced water holding capacity. In comparison to their wheat flour counterparts, sorghum flour leavened pancakes exhibited a substantial reduction in retrogradation enthalpy and crystallinity. The inclusion of sorghum flour effectively inhibited amylopectin recrystallization, thus slowing down the aging process of the pancakes. This inhibitory effect was more evident with decreasing sorghum flour particle sizes. Fourier transform infrared data indicated no significant alterations in absorption peaks across various wavelengths during cold storage. Although starch short-range orderliness increased with storage time, the use of sorghum flour with smaller particles reduced the degree of short-range orderliness in starch molecules throughout the cold storage period. Sorghum flour with a smaller particle size can inhibit water migration and amylopectin recrystallization, which subsequently delays pancake aging and enhances its quality stability during storage.

Dietary Fibre, In-Vitro Starch and Protein Digestibility, Glycemic Index, and Acceptability of Whole Wheat-African Breadfruit Seed Based Fibre-Rich Bread Bars

The study was carried out to elucidate the suitability and utilization of African breadfruit (Treculia africana) seed flour in the development of bread bars. Whole wheat and whole African breadfruit seeds were processed to flours and bread bars were developed from the flour blends in the ratio of 100:0, 95:5, 90:10, 85:15, 80:20, 75:25 and 0:100% respectively. The bread bars were evaluated of their proximate composition, in-vitro starch and protein digestibility, glycemic index, total dietary fibre and organoleptic properties. African breadfruit flours inclusion in the development of the bread bar showed that protein (11.60-15.15 %) and crude fibre (2.82 – 4.04 %) increased with increase breadfruit flour inclusion, but there was a noticeable decrease (74.37-65.97 %) in the carbohydrate content. Soluble dietary fibre (SDF = 7.56 – 4.05 %) decreased while insoluble (IDF = 10.62 – 16.20 %) and total dietary fibre (TDF = 18.18 – 21.45 %) increased significantly (p&lt;0.05) with increasing African breadfruit flour inclusion. In vitro glycemic index (IVGI) and starch digestibility (IVSD) decreased significantly (p&lt;0.05) from 94.52 – 80.46 % and 70.62 – 49.14 % respectively, with increasing substitution of African breadfruit seed flour. In vitro protein digestibility ranged from 75.85 to 86.92 %. With reference to standard classifications, the formulated African breadfruit seed-based bread bars could be referred to as ‘high fibre’ and ‘low glycemic’ foods, and may have positive health benefit to the consumers, especially the diabetics and those interested in weight management.

Macrotermes subhylanus flour inclusion in biscuits: Effects on nutritional, sensorial and microbial characteristics

As the world's population expands, edible insects have been proposed as a food source that might address issues related to nutrition, health, the environment, and the economy. This study aimed to create a novel biscuit by adding Macrotermes subhylanus (M. Subhylanus) flour to wheat flour in various concentrations (5,10, 15 and 20 %). The moisture content of the insect composite flours varied between 6.83 % and 7.76 %, whereas the moisture content of the biscuits ranged from 2.86 % to 7.90 %. A significant difference (p < 0.05) was noted in the protein content of both the composite flours and biscuits as the concentration of insect flour increased, with values ranging from 15.03 % to 21.52 % for the flours and 17.38 % to 20.63 % for the biscuits. The lightness (L*) of the composite flours significantly decreased (p < 0.05) with higher additions of edible insect flour, whereas the redness (a*) and yellowness (b*) attributes did not show any statistical differences (p > 0.05). The biscuits were generally darker than the composite flours, as indicated by substantially lower L* values. The water activity of the biscuits was between 0.44 and 0.67. Sensory evaluation revealed that the substitution level (up to 15 %) is ideal for preparing acceptable insect-based biscuits. The panellist perceived no significant differences (p > 0.05) in terms of the texture between the insect-enriched biscuits and the control, except for MZ-20. The absence of pathogenic microogranisms in all baked biscuits containing edible insect flour highlights the effectiveness of heat treatment, ensuring that the biscuits meet microbiological safety guidelines. Additionally, Macrotermes subhylanus flour shows promise as a novel functional ingredient for the food industry.

Effect of Bambara Groundnut Flour (Vigna subterranea) Inclusion on the Functional, Pasting, Physical and Proximate Properties of Composite Cassava-bambara Flour

This study evaluated the effect of Bambara groundnut flour inclusion on the functional, pasting, physical properties and proximate compositions of composite flour (CF) from cassava and Bambara groundnut. Cassava variety (IITA-TMS-IBA011368) and Bambara groundnut were processed into flour and blended together based on D-Optimal mixture design with an outcome of eight experimental samples using Design Expert Software (Version 12.0). The flour blends were analyzed for functional, pasting, physical properties (color), baking strength and proximate composition. Data obtained were analyzed using analysis of variance and means were separated using Ducan’s Multiple Range Test. Range of results for bulk density, water absorption capacity, swelling index, solubility index and oil absorption capacity of the composite flour are 0.64-0.80g/mL, 0.38-1.37%, 0.77-0.91%, 6.00-8.65, 1.58-2.97, respectively. The peak viscosity, trough, breakdown viscosity, final viscosity, setback viscosity, peak time and pasting temperature ranged from 162.84±2.09 to 426.50±1.83 RVU, 77.96±2.71 to 195.59±8.91 RVU, 84.88±0.63 to 234.75±5.58 RVU, 158.92±4.34 to 293.17±1.34 RVU, 76.88±18.04 to 101.42±5.08 RVU, 4.10±0.03 to 5.93±0.00 min and 75.05±0.05 to 94.78±0.38 oC, respectively. The baking strength characteristics of the flour blends such as moisture, ash, color, wet gluten, zenleny dry protein and wet protein ranged from 11.55 to 12.55%, 0.50 to 1.25%, 88.65 to 90.55, 8.35 to 13.80, -2.35 to 41.25, 4.92 to 13.85% and 4.53 to 11.99 %, respectively. Moisture, ash, fibre, fat, protein and carbohydrate of the composite flour ranged from 7.57 to 11.87%, 0.42 to 2.40 %, 1.78 to 3.00%, 2.81 to 5.62%, 8.42 to 12.68% and 67.61 to75.99%, respectively. Flour lightness, redness and yellowness ranged from 33.22 to 54.10, -2.89 to-1.14, 5.94 to 9.35, respectively. The inclusion of Bambara groundnut flour had a significant effect on the functional (swelling index, water and oil absorption capacity), pasting (peak, trough and final viscosity) and proximate (ash, fat and carbohydrate) properties of the flour blends.

Effects of Adding Red Dragon Fruit Peel (Hylocereus polyrhizus) at Different Dosages in Feed on the Color Change of Clownfish (Amphiprion percula)

Karotenoid, a pigment responsible for yellow, orange, and red hues, was explored in this study to ascertain its impact on enhancing the coloration of clownfish (Amphiprion percula) by incorporating red dragon fruit rind (Hylocereus undatus) flour into their feed. The research involved four distinct treatments: (a) FF999 commercial feed without red dragon fruit rind flour addition, (b) 10% red dragon fruit rind flour + 90% FF999 pellets, (c) 15% red dragon fruit rind flour + 85% FF999 pellets, and (d) 20% red dragon fruit rind flour + 80% FF999 pellets. Evaluation parameters included color measurements using RGB values, transformed into HSB values. The method used is a Completely Randomized Design (CRD), the final HSB color quality data is tabulated using the Excel application and analyzed descriptively. Results revealed that the inclusion of red dragon fruit rind flour induced changes in the Hue, Saturation, and Brightness (HSB) values, effectively maintaining the clownfish's color akin to their natural hue (A. percula) during cultivation.

Effects of pea flour substitution and sodium metabisulfite on physical and sensory properties of pancake formulations

AbstractBackground and ObjectivesPulse flours are gaining popularity in baked goods, but their use is limited due to strong flavors. This study analyzed the addition of pea flour to pancakes, with and without sodium metabisulfite (SMB), to assess their impact on pancake quality and reduce off‐flavors.FindingsBecause pancake formulations were standardized based on batter viscosity, only at 20% pea flour incorporation did changes to pancake physical quality occur. Adding pea flour to pancakes impacted sensory aspects such as cooked pea flavor, nutty flavor, and pea odor. In combination with SMB, pea flour can be added up to 5% without imparting significant cooked pea flavor to pancakes. SMB also reduced pea odor in pancakes with 1%–5% pea flour.ConclusionsPea flour can be added to pancakes without significantly affecting physical quality, as long as the batter viscosity is optimized. SMB can have a positive effect on limiting off‐flavors in pancakes containing pea flour. This research provides valuable insights into the effects of substituting pea flour in soft wheat batter‐based bake systems.Significance and NoveltyPancakes with up to 20% pea flour had similar physical characteristics to wheat pancakes. Pea flavors were detectible at 5% inclusion, and SMB reduced off‐flavor perception at low pea flour inclusion rates.

Inclusion of fish meal in the coating of Nile tilapia nuggets

This study evaluated the effect of fish meal in the coating of Nile tilapia nuggets on their physicochemical and sensory characteristics. Nuggets and flours were developed from mechanically separated meat of tilapia. For breading, the nuggets were assigned four types of coating (0, 20, 40, and 60% of fish meal inclusion in the Panko-type coating flour), then pre-fried, frozen, and subsequently subjected to complete frying. In the pre-fried nuggets, the inclusion of fish flour in the coating caused a linear increase in protein, lipid, ash, and caloric value, while in the fried nuggets, there were a linear decrease in moisture and a linear increase in lipids and caloric value. The inclusion of fish meal resulted in a decrease in brightness (L*) and an increase in the intensities of red (a*) and yellow (b*) in the fried nuggets. Adding fish meal to the nuggets’ coating resulted in a linear decrease in hardness, elasticity, cohesiveness, gumminess, chewiness, and shear strength, however, without affecting the overall acceptability of the nuggets. Thus, it is concluded that the inclusion of up to 60% of fish meal in the coating of Nile tilapia nuggets is indicated to improve the nutritional profile of the product.

The effect of encapsulated sunflower oil in hydrocolloids shells on the quality and structure of oatmeal cookies

Oatmeal cookies contain trans fats and gluten, which have a negative impact on health. The content of these compounds harmful to the body is due to the inclusion of margarine and wheat flour in the cookies recipe. Margarine was replaced with encapsulated sunflower oil in shells of hydrocolloids. Based on studies of the foaming and emulsifying properties of protein-polysaccharide mixtures, it was found that the most stable shells on drops of sunflower oil are formed from hydrocolloids consisting of whey and a triple mixture of polysaccharides (agar, sodium alginate, carboxymethylcellulose). Additionally, in order to obtain a gluten-free product, wheat flour was removed from the recipe. The exclusion of wheat flour was compensated by the introduction of a mixture of corn and potato starches. The obtained samples of rich oatmeal cookies were compared with the control. Studies of the baking process have been carried out. It has been established that the introduction of encapsulated sunflower oil into the dough affects the thermophysical properties of the dough and increases its thermal diffusivity, which shortens the duration of baking cookies and increases the productivity of the oven by 17 %. Researches of structure of cookies on traditional and new technology are carried out. Tomographic images showed that the introduction of encapsulated oil in hydrocolloidal shells instead of margarine and the replacement of wheat flour with a mixture of corn and potato starches produced gluten-free cookies with a more porous structure. Oatmeal cookies, prepared according to the new technology and recipe, have better organoleptic characteristics, have a more balanced chemical composition, have an enriched fatty acid composition, which makes it possible to recommend them as a functional food.

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&lt;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.

Sugar Content, Crude Fiber Content, Antioxidant Activity, and Sensory Characteristics Of Sorghum (Sorghum Bicolor (L.)Moench) Snack Bar with Addition Of Klutuk Banana (Musa Balbisiana Colla) Flour

Sorghum and klutuk banana can be utilized as functional foods that are high in fiber and antioxidant and suitable for diabetic people. This study examined the effects of klutuk banana flour on the sugar content, crude fiber content, antioxidant activity, and sensory characteristics of sorghum snack bars. This study is true experimental, employing a completely randomized design (CRD) with 4 formulations: the ratio of sorghum and banana flour klutuk PO (100:0), P1 (90:10%), P2 (80:20%), and P3 (70:30%), and 6 repetitions. Sugar content, crude fiber, and antioxidant activity were observed and analyzed using the one-way ANOVA (Analysis of Varian) test, followed by Duncan test. The sensory properties were evaluated using Friedman test. 1.94–2.86% sugar, crude fiber content is 46.04–70.89%, and antioxidant activity is 9.06–15.0%. The results revealed a significant relationship (p&lt;0.05) between the addition of klutuk banana flour to the sorghum snack bar sugar level, crude fiber content, and antioxidant activity. Texture, color, flavor, and scent were not significantly affected by the addition of klutuk banana flour to sorghum snack bars. The optimal formulation of a sorghum snack bar with the inclusion of klutuk banana flour was discovered to be P3 based on the test sugar content, crude fiber content, antioxidant activity, and sensory characteristics. The nutritional value of the P3 formulation have met USDA (2018) standards for the Nutri-Grain Fruit and Nut Bar, but the sugar content have not meet the SNI 01-3702-1995 (Indonesian National Standards) quality requirements for diabetes diet biscuit.

Effect of cooking characteristics, amino acid consistency, and functional properties of composite noodles made from foxtail millet

The research endeavors to address the exigent demand for augmented nutritional efficacy in food commodities, alongside the escalating preference for expedient, superior, and health-conscious alternatives. As a result, the ongoing investigation aims to formulate instant noodles utilizing a composite blend of flours, including foxtail millet (FMF), wheat (WF), mushroom (MF), and rice bran flour (RBF), followed by a subsequent evaluation of the functional properties, cooking attributes, and amino acid composition of the noodles. The investigation considered distinct proportions of composite flour, specifically 0:100:0:0, 60:30:5:5, 50:40:5:5, and 40:50:5:5 (FMF: WF: MF: RBF), designated as treatment T1 (control), T2, T3, and T4, respectively. The results indicate that composite noodles (T2 to T4) demonstrate significantly higher water absorption indexes (ranging from 189.41 % to 197.28 %) compared to the control noodles (T1) composed solely of wheat flour (100 %), signifying an elevated capacity for water retention. Conversely, the oil absorption index of treatment T1 (214.45 %) surpassed that of treatments T2 (210.14 %), T3 (207.47 %), and T4 (200.64 %), respectively. Similarly, treatment T1 exhibited a higher swelling index (16.57 %), whereas T4 demonstrated a significantly lower swelling index with the highest water solubility (4.51 %). Additionally, the inclusion of foxtail millet flour led to a notable reduction in the optimal cooking time, with T4 requiring the shortest duration (3.45 min). Conversely, the cooking yield varied among treatments, with T4 displaying the lowest yield (42.30 %), while T1 exhibited the highest (48.72 %). Furthermore, in the comparison between control and composite noodles, treatment T4 manifested the highest levels of basic, aromatic, aliphatic, and essential amino acids. It also contained a substantial amount of lysine (11 g/100 g), nearly twice as much as treatment T1 (5 g/100 g). Organoleptic assessment indicated a preference for composite noodles (T2 to T4) in terms of taste and flavor. Therefore, fortifying foxtail millet, wheat, mushroom, and rice bran flour in a ratio of (50:40:5:5) for functional food formulations has the potential to enhance the quality of noodles.

Practical implications of lowering dietary starch content on waste management in recirculating aquaculture systems operated with drum filtration or sedimentation in yellowtail kingfish (Seriola lalandi)

Dietary starch negatively affects faecal removal efficiency by sedimentation in yellowtail kingfish (Seriola lalandi). In general, research on waste management in recirculating aquaculture systems (RAS) is conducted on solid removal by sedimentation. However, most commercial farms operate with screen filtration. Compared to sedimentation, where the efficiency of removed faeces depends on faecal particle size and density, faecal removal by screen filtration is based on particle size and its stability. Accordingly, this study investigated the effect of dietary starch level on solid waste loading and faecal removal efficiency by different solid removal techniques, namely drum filtration and sedimentation. This was tested in six individual operating RAS over an experimental period of 47 days. The experimental period was divided into two consecutive phases (Phase 1 and Phase 2). During Phase 1 (42 days), the six independent RAS were operated with drum filtration, while during Phase 2 (5 days), the same RAS were operated with sedimentation. Two experimental diets, one with low starch (LS; 0% gelatinized wheat flour inclusion) and one with high starch (HS; 20% gelatinized wheat flour inclusion) levels, were formulated to test the effect of dietary starch level. HS diet negatively affected the apparent faecal waste production, apparent faecal removal efficiency by sedimentation, and the apparent amount of non-removed faeces. No dietary treatment effect was observed when RAS were operated with drum filtration. However, to achieve similar apparent faecal removal efficiency by drum filtration, the backwash frequency was on average 110% higher at HS RAS compared to LS RAS. This is likely to be related to both an increased apparent faecal waste production and the tendency for increased clogging of the drum filter screen at HS RAS throughout the experimental period. Overall, lowering dietary starch level has the potential to reduce solid loading (sedimentation) or improve drum filter performance (water usage) in RAS for yellowtail kingfish.

Efforts to improve the chemical quality of processed chicken meatball products by adding potato skin flour (Solanum tuberosum) as a substitute for tapioca flour

The objective of this research is to investigate the effects of incorporating potato skin flour as a substitute for tapioca flour on the moisture content, protein content, fat content, ash content, carbohydrate content, and crude fiber content of broiler chicken meatballs. The method employed in this research was a Completely Randomized Design (CRD), incorporating potato skin flour as a substitute for tapioca flour at different proportions: P0 (0% potato skin flour); P1 (25% potato skin flour); P2 (50% potato skin flour); P3 (75% potato skin flour); and P4 (100% potato skin flour). This research was replicated four times, yielding a total of 20 experimental units ensure robustness and reliability of the findings. The findings of the research demonstrate that the inclusion of potato skin flour as a substitute for tapioca flour has a significant effect (P&lt;0.05) on the moisture content, protein content, fat content, ash content, carbohydrate content, and crude fiber content of broiler chicken meatballs. The best treatment in this research was P4, with a moisture content of 53.20%, protein content of 15.32%, fat content of 8.17%, ash content of 1.92%, carbohydrate content of 21.39%, and crude fiber content of 4.05%.

Fibra alimentar, polifenóis e aceitabilidade sensorial e tecnológica em pães fatiados elaborados com farinha de casca de manga

Abstract The use of mango peel, an agro-industrial byproduct rich in bioactive compounds, was the subject of this study, seeking an innovative application in the manufacture of sliced bread. This process is proposed as a way to create a nutritious and healthy food, rich in dietary fiber and total polyphenols. Mango peel flour of the Kent variety was obtained by drying, grinding, and sieving. An experimental design through the Response Surface Methodology (RSM) with a central composite rotatable design, was used to evaluate the impact of mango peel flour (5% to15%) and ascorbic acid (20 to100 ppm) in the bread formulation. Technological, sensory evaluations, and determinations of polyphenols and dietary fiber were carried out, using standard methods. The results showed that mango peel flour and ascorbic acid influence the texture of the bread, with formulations of 10% mango peel flour and 60 ppm ascorbic acid obtaining the best sensory ratings in color, appearance, aroma, and texture. The mango peel flour increased the fiber up to 13.25 g/100 g and polyphenols up to 1.187 g AGE/g dry weight (DW) in the sliced bread. These findings suggest that the inclusion of mango peel flour improves the nutritional and sensory quality of bread, showing its potential as a functional ingredient in the food industry.