Levels Of Flour Research Articles

Effect of chestnut flour fortification on physico‐chemical characteristics of gluten‐free fresh pasta

SummaryGluten‐free (GF) products are typically characterised by lower nutritional and functional quality compared to gluten‐containing counterparts. In the last years, several studies have tried to improve the nutritional characteristics of GF products by the utilisation of alternative ingredients. In this work, the effect of three levels of chestnut flour (CF) supplementation (20, 30, 40%) on the physico‐chemical, sensory characteristics of raw and cooked GF fresh pasta, were investigated. CF showed higher water absorption properties (water binding capacity, solubility, absorption indexes) than the commercial GF mix used as control. In pasta, substitution of GF mix with CF caused a reduction in water activity and amount of freezable water due to stronger interaction of water molecules with CF components (sugars, starches, proteins). Increasing levels of CF also delivered darker, browner colour and a softer texture; the latter was also probably related to the greater cooking loss of CF, indicating a less organised network for the CF‐enriched samples compared to the control. CF also improved the antioxidant capacity, due to the presence of bioactives in chestnut integuments. CF represents a valuable ingredient for the manufacturing of functional GF pasta, more appreciated in this study at a substitution level of 30% and 40%.

Production of functional crackers based on non-conventional flours. Study of the physicochemical and sensory properties

Crackers are popular snacks that can include functional ingredients in order to make products of higher nutritional value. The effect of partial replacement of wheat flour with barley, grape seed, olive stone, lupin and chickpea flour (10–50%) on the physicochemical (texture, color, and moisture) and sensory aspects of crackers was studied. Texture remained unaffected from substitution of wheat flour in all cases except for high (30%) substitution with olive stone flour, which led to softer crackers (43% and 52% reductions in hardness and toughness, respectively). All levels of wheat substitution resulted to darker color of crackers (L* values declined between 1.4–60%). Overall, color was predominately affected by the level of flour used as well as flour type. Higher levels of substitution exerted a stronger impact. The sensorial perception of crackers was negatively affected by the addition of grape seed and olive stone flours, while it was positively affected by pulse flours. The results showed that functional flours can be utilized in cracker formulations as alternatives to wheat flour, however, sensory acceptability depends on flour type and level of substitution.

Effect of processing and substitution levels of Ukwa (Treculia africana) on the anti-nutrient factors, in-vitro starch and protein digestibility and total essential amino-acid content of snack bars

IntroductionUkwa (Treculia africana) is an indigenous edible seed. It is a strategic store of vital food nutrients that are available during a specific crucial time of the year when reliable sources of these nutrients are under cultivation and extremely scarce. In the past, only poor rural residents used to eat it, but today it is not only a specialty meal enjoyed by Nigeria's elite and metropolitan residents but also a source of foreign exchange.MethodsIn this study, Ukwa was processed into whole, dehulled, malted and defatted flours. Maize and coconut flours were blended with the respective Ukwa flours at the ratio of 0:95:5, 20:75:5, 25:70:5, 30:65:5, 35:60:5 and 95:0:5 for Ukwa flour:Maize flour:Coconut grits respectively for development of snack bars. A two-factor factorial experiment in a completely randomized block design was applied for the study of the effect of processing, substitution levels of Ukwa flour and the interaction of the two variables on the responses analyzed. Anti-nutrient content and proximate compositions of the flours were determined using standard procedures.ResultsProcessing significantly reduced the anti-nutrient content and increased protein content of Ukwa flours. Up to 51.72% reduction of tannin was obtained by dehulling. Defatting, malting and dehulling resulted in 18.75, 34.37 and 65.62% reduction respectively in oxalate content. Highest reduction was obtained by dehulling, and was 70.69% in phytate, 79.95% in saponin, and 48.17% in trypsin inhibitor activity. Crude protein content of snack bars had 16.16 to 25.46% substitution main effect, and 19.43 to 22.65% processing main effect. In-vitro protein and starch digestibility increased with processing and decreased with increase in substituted level of Ukwa in the blend. Improvement, up to 9.97% by dehulling, 9.86% by malting and 8.64% by defatting, was recorded in in-vitro protein digestibility. An increase of 3.00 to 24.10% by defatting, 5.90 to 29.09% by malting and 9.70 to 31.80% by dehulling was recorded in in-vitro starch digestibility.DiscussionOur study revealed that, all the processing methods adopted reduced the anti-nutrient content of ukwa flours. Protein content and total essential amino-acid (TEAA) showed significant increase with increased substituted level of ukwa flour. In-vitro protein and starch digestibility decreased with increase substituted level of ukwa flour. Snack bars formulated with 20% Ukwa showed the highest in-vitro starch and protein digestibility irrespective of the method of processing. Malted Ukwa based snack bars recorded the highest values of TEAA. Processing of this nutritious seeds and use of its flour to develop snack bars could enhance utilization and give convenience to consumers and encourage extensive farming of the crop.

Durum Wheat Bread with a Potentially High Health Value through the Addition of Durum Wheat Thin Bran or Barley Flour.

The enrichment of semolina bread with prebiotic ingredients such as β-glucans may exert health-promoting effects. This work presents the results of a general recipe development aimed at improving the nutritional value of bakery products. In this study, increasing amounts (0%, 2%, 5%, 7%, and 10%) of thin bran or barley flour were added into re-milled durum wheat semolina to prepare breads. The technological quality of doughs and breads was investigated. In general, the Farinograph water absorption of flour and dough stability increased with increasing inclusion levels of barley flour or thin bran (up to 73.23% and 18.75 min, respectively), contrarily to the increase of dough development time only in barley inclusion (4.55 min). At the same time, the softening index decreased for almost all of these, except for 2% of thin bran or barley flour inclusion. At Mixograph, mixing time increased (up to 5.13 min) whilst the peak height decreased. The specific volume and hardness of loaf differently decreased for almost all thesis (ranges 12.6-24.0% and 39.4-45.5%, respectively). The other quality parameters remained unchanged compared with semolina bread. After baking, β-glucan levels increased differently at all the inclusion levels (2.35-fold, on average). The breadcrumb color was deep brown, while the crust became lighter in color. The breads contain β-glucans even at low percentages of barley/bran inclusions while maintaining their technological performance. In conclusion, the results show an interesting potential of barley flour or thin bran as ingredients in breadmaking to increase the β-glucans daily intake, but further investigations are needed to achieve improved quality features.

Influences of Particle Size and Addition Level on the Rheological Properties and Water Mobility of Purple Sweet Potato Dough.

This paper investigated the effects of different particle sizes and addition levels of purple sweet potato flour (PSPF) on the rheological properties and moisture states of wheat dough. There was deterioration in the pasting and mixing properties of the dough, due to the addition of PSPF (0~20% substitution), which was reduced by decreasing the particle size of the PSPF (260~59 μm). Dynamic rheology results showed that PSPF enhanced the elasticity of the dough, providing it solid-like processability. PSPF promoted the binding of gluten proteins and starch in the dough, resulting in a denser microstructure. Differential scanning calorimetry and low-field nuclear magnetic resonance showed that PSPF converted immobilized water and freezable water to bound water and non-freezable water in the dough, making the dough more stable, and that the reduction in PSPF particle size facilitated these processes. Our results provide evidence for the great application potential of purple sweet potatoes for use in flour-based products.

Karakteristik Fisikokimia Tepung Sorgum (Sorghum bicolor L.) Varietas Lokal Merah dengan Fermentasi Spontan

Modification of flour was carried out to improve the functional properties of starch and to expand the use of starch in food products. Local red varieties of sorghum (Sorghum bicolor L.) were modified by spontaneous fermentation to increase protein digestibility and carbohydrate digestibility. In this study, 2 stages were carried out, i.e. natural sorghum flour (TSA), and spontaneously fermented sorghum flour (TSFS) with 3 levels of fermentation times (12, 48, and 72 hours TSFS). The purpose of this study was to determine the physicochemical characteristics of local red sorghum flour using the spontaneous fermentation method. The resulting product was observed for amylose content, tannin content, color, and amylograph profile with a rapid visco analyzer (RVA). The results showed that the fermentation conditions with 72 hours of TSFS increased the highest amylose content (6.43% wb) followed by the greatest change in the amylograph profile of the peak viscosity (2621 cP) compared to the 12 hours of TSFS and 48 hours of TFSF. This correlated positively with a significant decrease in tannin content in the 72-hour TSFS treatment (7.53 mg as.tannat/g). The tannin content lost by this method reached 60% of sorghum flour without treatment (16.69 mg as.tannat/g). However, in the analysis of the brightness level of sorghum flour, it was shown that the brightest color was obtained in the 48 h TSFS treatment. Modification of sorghum flour by spontaneous fermentation (using aquades immersion) can increase starch degradation and effectively improve the physicochemical properties of local varieties of red sorghum flour.
 Keywords: fermentation, flour, modification, sorghum

Effects of quinoa flour (Chenopodium Quinoa Willd) substitution on wheat flour characteristics

Quinoa is a pseudo-cereal with great nutritional and functional qualities, serving as an excellent substitution to develop quinoa-containing foods. This study aimed to explore the influence of quinoa flour substitution on quality characteristics of wheat flour (WF). WF was substituted with different level of quinoa core flour, ground quinoa whole flour and recombined quinoa whole flour. Increasing levels of quinoa flour in WF declined dough swelling index, while increased falling number of composite flours. Besides, quinoa flour substitution considerably decreased the chemical forces of gluten in composite flours. The proportions α-helix and β-sheets reduced, while the random coil proportion increased in gluten secondary structure. SEM images revealed that the gluten network structure was severely damaged. Our findings indicated that substitution of WF with quinoa flours was promising to be developed as an ingredient for food products.

ENHANCING THE QUALITY ATTRIBUTES OF RICE BREAD FORTIFIED WITH OKRA MUCILAGE VIA SWEET POTATO (Ipomoea batatas) FLOUR

Functional foods (e.g., gluten-free (GF)) products need continuous improvements in quality characteristics. Generally, GF foods like rice bread (RB) are found to be nutritionally poor when compared to gluten-containing ones. Moreover, due to the absence of gluten, technological properties of RB are different from those of wheat bread (WB). This study was conducted on gluten free rice bread (GFRB) for improving its chemical, physical, textural, sensorial properties, as well as staling rate (SR) with adding of sweet potato flour (SPF) and okra mucilage (OM) used as novel hydrocolloid. Hence, the results revealed that as the replacement levels of rice flour (RF) by orange sweet potato flour (OSPF) and/or white sweet potato flour (WSPF) increased, the RB content from ash (0.82-2.13%) and crude fibers (CF) (1.43-5.17%) increased, while the values for crude protein (CP) (5.97-4.20%), total carbohydrates (TC) (86.42-81.43%), and total calories (412-381kcal/100g) decreased comparing to RB prepared from 100% RF. Concerning physical properties, the bread volume (BV) and specific volume (SV) increased, while the baking loss (BL) and bread density (BD) decreased when replacement levels were up to 30% for both types of SPF and vice versa when the ratios were more than 30% for BV,SV, and BD. In terms of texture profile analysis (TPA), the RB samples made from RF replaced by OSPF and/or WSPF at 30% exhibited minimum values of hardness (2.97 and 3.66 N), chewiness (10.95 and 11.22 mJ), and gumminess (2.94 and 3.05 N), and the maximum values of resilience (0.96 and 0.91) and springiness (3.72 and 3.67 mm) for OSPF and WSPF, respectively. However, the superiority was in favor of OSPF. Regarding bread SR, it is clear that increasing substitution levels of RF with OSPF and/or WSPF caused a decreasing trend in the SR until it reached the best ratio at 30% (0.080 and 0.087, respectively). Accordingly, the current study suggested that the substitution of RF by OSPF at 30% was the ideal ratio to produce a high-quality GFRB, where the produced loaves had the same sensory qualities as wheat bread.

Effect of different levels of green banana flour, chia seeds, sugar, cocoa powder and eggs on textural, physical and sensory properties of chocolate cake

The development of healthier and tasty chocolate cakes with substitution of traditional ingredients by functional ingredients is still a challenge for the food industry. The aim of this study was to evaluate the physicochemical and sensory characteristics of chocolate cakes made with two different concentrations of green banana flour (GBF) + wheat flour (WF) and hydrated chia + fat, sugar, cocoa powder and eggs by using the Plackett-Burman experimental design (PB12). It was observed that a decrease in WF, GBF and sugar resulted in an increase of water activity, volume and adhesion force. Moreover, an increase in WF, GBF, egg, chia, and sugar resulted in an increase on firmness, elasticity and crust colour. The scanning electron microscopy showed a porous and weak structure for formulations with GBF and chia seeds. The highest scores for the overall acceptability were found for formulations with 75% of GBF in replacement of WF and 50% of chia seeds as fat substitution agent associated with low levels of eggs, sugar and cocoa powder. These results indicate the potential use of chia seeds and GBF in combination to manufacture healthier chocolate cakes.

Substitution of rice flour with banana flour for developing Khanom Thong Att products

Khanom Thong Att (Thai style crispy crackers made from flours, sugar, eggs, water, and coconut milk) is one of the favourite desserts among Thai people and foreigners, However, for health-conscious people, Khanom Thong Att with wheat flour or rice flour as its main ingredient may not be a good choice. Conversely, banana flour is a good source of bioactive compounds, antioxidants, and resistant starch. Therefore, the purpose of this research was to study the substitution of rice flour with banana flour to develop Khanom Thong Att products. Banana flour was prepared based on the Dangsungwal method. Three basic formulas were studied, and the appropriate basic formula was used to study the consumption of banana flour. There were five levels of banana flour 20, 40, 60, 80, and 100%, respectively. The sample with 100% banana flour was found the most suitable formula to produce the final product which was further studied in terms of physical and chemical properties. It was found that moisture, protein, fat, carbohydrates, fibre, and ash were 5.15, 4.28, 3.06, 81.88, 1.57, and 3.41%, respectively. While water activity (aw), colour (L*, a* and b*), total phenolic content, and antioxidants activity were 0.27, 56.63, 13.05, 19.23, 94.53, and 16.65 mg/100 g, respectively. For the sensory evaluation, Khanom Thong Att substituted with 100% banana flour had the highest preference score.

Study on the prediction model of basic components on the quality of buckwheat noodles.

The sensory quality of noodles is the key factor in determining consumers' acceptance, and the physicochemical properties can reflect the quality of noodles. In this study, the rheological and thermodynamic properties, noodle quality indexes, and molecular and structural parameters were characterized by adding different levels of buckwheat flour. Pearson correlation analysis was used to evaluate the correlation between physicochemical indexes and basic components of noodles. A comprehensive evaluation model was established by the combination of principal component analysis (PCA) and regression analysis (RA) to evaluate the sensory quality of noodles. The results showed that there was a significant correlation between the physicochemical indexes and the basic components. The two principal components extracted by PCA could explain 89.4% of the total variance of the data. RA showed that the comprehensive evaluation value of the principal component model had a very significant negative correlation with the total score of sensory evaluation (R2 =0.94). In conclusion, this work demonstrated that PCA and RA as an objective protocol had great potential in predicting the sensory quality of noodles.

Utilization of industrial hemp by-product defatted seed flour: effect of its incorporation on the properties and quality characteristics of 'tsoureki', a rich-dough baked Greek product.

A rich-dough baked Greek product named 'tsoureki' was prepared using non-gluten hemp seed flour at ratios of 0:100, 10:90, 30:70, and 50:50. The effects of hemp flour addition on the properties of 'tsoureki', including physicochemical properties (moisture content, water activity, sorption phenomena), structural properties, textural properties, total phenolic content, antioxidant activity, and sensorial characteristics, as well as the macroscopic structure and morphological characteristics, were studied. Hemp flour addition affected dough rheology, showing tan δ values < 1, a decrease in both G' and G″ values, while both flow behavior and consistency indices were also significantly affected, which might have an influence on the final baked goods. The Guggenheim-Anderson-de Boer model satisfactorily described sorption data, while both hemp addition and temperature had a significant effect. A significantly higher hardness of 11.55 N, a lower specific volume of 2.65 cm3 g-1 , and a lower porosity of 0.676 were observed at high hemp additions. The hemp flour level influenced the color of the crumb and crust, and the total color difference (ΔE) increased significantly with the increase in hemp flour. Hemp flour additions were detectable by the naked eye, with an obvious color difference between control and hemp-containing samples. Moreover, the phenolic content and antioxidant capacity were increased, as were some organoleptic characteristics, such as the bitter aftertaste. Concurrently, overall acceptability decreased significantly. Overall, the incorporation of gluten-free defatted hemp seed flour in 'tsoureki' formulations seems to be a promising alternative for improving quality of such rich-dough baked products. © 2022 Society of Chemical Industry.

Rapid detection of common wheat flour addition to durum wheat flour and pasta using spectroscopic methods and chemometrics

Attenuated total reflectance Fourier-transform infrared spectroscopy (ATR-FTIRS), near-infrared spectroscopy (NIRS), and synchronous fluorescence spectroscopy (SFS) combined with chemometrics were used to determine common wheat (Triticum aestivum) flour in durum wheat (Triticum durum) flour and common wheat farina addition to durum wheat pasta. The main objective of this study was to determine the most suitable spectroscopic method(s) to predict adulteration level in flour and pasta. It was found that among the spectroscopic methods tested, ATR-FTIRS had the lowest limit of detection (LOD) values for blended flour (0.68%) and pasta samples (0.49%). The coefficients of determination (R2) values of the prediction curves for ATR-FTIRS were found as 0.900 and 0.903 for flour and pasta samples, respectively. Similarly, R2 for the prediction of NIRS was 0.867 and 0.895 for flour and pasta samples, respectively. Since, NIR spectroscopy is widely used in food industry for quality control, it might have a good potential to detect the adulteration of common wheat flour in durum wheat flour and farina in the durum wheat pasta. SFS demonstrated a weaker predictive ability for low levels of adulteration with its higher root mean square error of prediction (10.750). The study demonstrated that ATR-FTIRS had better specificity and accuracy compared to other spectroscopic methods for the detection of adulteration.

Physicochemical, Textural and Sensory Characteristics of Instant Noodles Produced from Wheat and Plantain Flour Blends, Spiced with Ginger

The work was aimed at evaluating the physicochemical, textural, cooking and sensory characteristics of instant noodles produced from wheat and plantain flour blends, spiced with ginger. The unripe plantain was dried to final moisture content of 11.28% (wt/wt) and finely ground into powder. Wheat, plantain and ginger flour were prepared and blended in the following ratios; 100:0:0, 90:10:4, 80:20:4, 70:30:4, 60:40:4, 50:50:4 and labelled WF, WPGF1, WPGF2, WPGF3, WPGF4, and WPGF5, respectively. Increasing levels of unripe plantain flour, caused significant decrease in the whiteness index of the noodles from 77.23 to 57.08. The protein content of the composite noodles decreased from 10.70% (control) to 10.05% for 10% noodle sample. The decrease in the carbohydrate contents of the noodles from 65.27% (Control) to 64.83% for 10 % noodle sample was not significant. Percentage Ash, fiber and fat content of the noodles increased with increase substitution of plantain flour from 1.18 to 2.61, 0.40 to 1.13 and 16.01 to 19.75%, respectively. Cooking time decreased significantly from 4.40 to 3.2 8 while cooking loss and water absorption increased significantly from 5.92 to 10.01% and 9.82 to 13.15% respectively. Unripe plantain increase resulted in significant increase in noodle hardness but to a great extent did not affect noodle springiness, cohesiveness, gumminess, chewiness and resilience. There was no significant difference between the 7.20 and 7.67 values obtained from appearance of cooked noodles for control and 10% composite. Overall acceptability score of 7.80 and 7.60 between control 100% (100:0:0) and 10% (90:10:4) composite noodles were not significantly different. Noodles substituted with 10 % plantain flour is most recommended, with regards to cooking quality, acceptability, textural characteristics and improved nutrient.

Cassava production practices in Ethiopia and its use as Ingredient for injera making

Cassava contributes to food security and is strategic crop under the changing climate. However, limited information is available on its production practices, utilization and on cassava varieties for injera making. First, a survey was conducted to study the cassava production practices and its utilization, focusing on farming households’ criteria for selecting the cassava variety for injera making. Secondly, it was evaluated the proximate composition, cyanide contents and consumers’ acceptability of injera prepared from two dominant cassava varieties blended at different ratios with teff. The household survey revealed that farmers preferred Qulle and Kello varieties for injera making based on yield, maturity, resistance to disease and pests. Majority of households use 40: 60 ratio of cassava to teff for injera making. The study was also conducted using the two selected varieties and five levels of teff flour. The best teff-cassava blend injera is 90% teff with 10% cassava flour for both Qulle and Kello varieties. Injera, made from 50% teff with 50% of Kello variety, has higher cyanide content than Qulle. However, cassava-teff injera, mixing cassava up to 30% is found to be acceptable and it can be recommended to the urban consumers of injera

Goldenberry flour as a natural antioxidant in Bologna-type mortadella during refrigerated storage and in vitro digestion

Goldenberry is rich in phenolic compounds; however, no study has been carried out to assess its potential in meat products. The objective of the research was to characterize goldenberry (Physalis peruviana) fruits and flour and investigate its effect on the quality of Bologna-type mortadella, before and after in vitro digestion. Five treatments were performed: without antioxidant, with sodium erythorbate, and with three levels of goldenberry flour. The phenolic profile analysed by LC-MS/MS quantified 10 compounds in the fruit and 23 in the flour. Goldenberry flour did not affect the centesimal composition of the mortadella, but it had an effect on pH, hardness (texture profile) and color, as well as reduced lipid oxidation (peroxide value and TBARS) for 90 days. There was also an increase (P < 0.05) in the antioxidant activity and in the content of phenolic compounds after in vitro digestion. Thus, goldenberry flour can be used as a natural antioxidant to replace sodium erythorbate in Bologna-type mortadella.

Chemical and Sensory Evaluation of Balady Bread Supplemented with Watermelon Rinds Flour and its Anti-Hyperlipidemic Effect in Male Albina Rats.

&lt;b&gt;Background and Objective:&lt;/b&gt; Watermelon is a good source of minerals, vitamins and dietary fibers. It has been considered a health benefits effect due to the high amount of antioxidants and phytonutrients such as phenolics, flavonoids, phytosterols and other medicinal compounds which decrease the risk of cardiovascular, diabetes and cancer. This research was carried out to study the effect of wheat flour (WF) supplemented with different levels of watermelon rinds flour (WRF) on the chemical and organoleptic properties of balady bread. Furthermore, the effect of prepared bread on reducing blood lipids of hyperlipidemic rats. &lt;b&gt;Materials and Methods:&lt;/b&gt; Wheat flour (WF) has been supplemented with different levels (5, 10, 15 and 20%) of watermelon rinds flour (WRF). The chemical and organoleptic properties of balady bread and the anti-hyperlipidemic effect of prepared bread on hyperlipidemic rats were evaluated. &lt;b&gt;Results:&lt;/b&gt; The results indicated that incorporation of WRF in balady bread wheat flour increased the fibre, ash and minerals content of prepared bread. While carbohydrates content and energy value were decreased by increasing the WRF substitution levels. Organoleptic evaluation tests showed that up to 15% of WF could be replaced with WRF in balady bread and still more acceptable bread compared with control bread samples. In addition, rats fed on a hyperlipidemic diet containing balady bread fortified with WRF showed a significant decrease (p<0.05) in the triglyceride (TG), total cholesterol (TC), High-Density Lipoprotein Cholesterol (HDL-C), Low-Density Lipoprotein Cholesterol (LDL-C) and Very-Low-Density Lipoprotein Cholesterol (V-LDL) level by increasing the amounts of simultaneous supplementation with WRF 5-15% in the formulated balady bread compared to control samples. &lt;b&gt;Conclusion:&lt;/b&gt; The research recommended that the 15% replacement of WRF gave good quality properties and lead to reducing body weight and serum lipid profile of hyperlipidemic rats.

Ефективність бобово-ендофітно-ризобіального симбіозу і продуктивність різних за скоростиглістю сортів сої в умовах зрошення Південного Степу України

Goal. To determine the physicochemical andfunctional technological indicators of hemp, pumpkin,pea, and black omum plant flour. Methods.The fiber was determined according to DSTU ISO6865:2004 “Feed for animals. Determination of thecontent of crude fiber by the method of intermediatefiltration”. The study of the fatty acid and amino acidcomposition of raw materials of plant origin was carriedout by the method of gas chromatography onthe “Kupol” device. The pH value was determinedpotentiometrically, and the swelling of flour was determinedby standing a 1% aqueous suspension in ameasuring cylinder during the day at a temperatureof 18–20°C. The swelling was estimated as themaximum amount of water that the flour can absorband hold until the dynamic equilibrium is reached,counted in the weight of the sample. The level offlour hydration was determined by the amount ofbound water (flour : water ratio). The objects ofresearch were samples: hemp flour, pumpkin flour,pea flour, and black omum plant flour. Results. Thephysicochemical properties of hemp, pumpkin, pea,and black omum plant flour were studied. It wasestablished that hemp, pumpkin, pea, and blackomum plant flour samples contained 2.2–4.8 timesmore protein than wheat flour samples. The analysisof the amino acid composition of the proteins ofeach type of flour showed that the protein fractionscontained a complete set of essential amino acids,and their sum did not exceed the reference values.Conclusions. The obtained results of the researchindicate the expediency of using non-traditionalraw materials of plant origin for the enrichmentof functional meat products with micro and macroelements, and dietary fibers.

Influence of substitution of wheat flour with modified potato starch on the quality of Chinese steamed bread

The application of potato starch in flour products is very important for potato staple food. The gluten protein of wheat flour will be weakened after being mixed with potato starch, which could have inhibitory effect on quality properties of flour products. Therefore, it is, it is necessary to study the influence of substitution wheat flour with potato starch on the quality of Chinese steamed bread (CSB), which is an important staple food in North China. This study investigated the effect of potato starch modified by heat-moisture treatment (HMTS) and microwave treatment (MWS) as wheat flour substitute in the making of CSB. The research results showed that the specific volume of CSB decreased with more incorporation of HMTS or MWS. The differences color (ΔE&gt;3) between the control and experimental CSB were detectable by the human eye when the substitution level of HMTS or MWS was higher than 30 % or 20 %, respectively. Texture properties of CSB were affected with substitution due to the disruption of dough structure, and the incorporation of HMTS or MWS led to firmer and denser structure of CSB. The total sensory score of CSB decreased with more incorporation of HMTS or MWS. CSB can be accepted by consumers when the substitution level of wheat flour with HMTS or MWS was lower than 30 %. In general, the research results revealed that modified potato starch (HMTS and MWS) incorporation levels affected the specific volume, color, texture properties and sensory evaluation of CSB. This research can provide comprehension of the influence of modified potato starch (HMTS or MWS) on CSB and provide valuable guidance for further application of potato starch in wheat-based products

Pemberian Tepung Kulit Pisang Terfermentasi Dalam Ransum Terhadap Recahan Karkas Ayam Kampung Super

The purpose of this study was to determine the effect of fermented banana peel flour in the ration on the carcass of super native chickens aged 10 weeks. And knowing what percentage of the level of fermented banana peel flour in the ration was able to give the best results to the carcass fragments of super native chickens aged 10 weeks. The research design used was a completely randomized design (CRD) which consisted of 5 treatments, namely: R0 (ration without fermented banana peel flour), R1 (ration with 2.5% fermented banana peel flour), R2 (ration with 5% banana peel flour). fermented banana), R3 (ration with 7.5% fermented banana peel flour), R4 (ration with 10% fermented banana peel flour). Provision of fermented banana peel flour in the ration had no significant effect (P&gt;0.05) on carcass weight, thigh weight, chest weight, back weight and wing weight