Partial Substitution Of Wheat Flour Research Articles

Muffin with pumpkin flour: technological, sensory and nutritional quality

Abstract Pumpkin is a yellow or orange-colored vegetable with a mild flavor that stands out as a fiber and nutrient source. However, the products with pumpkins are still little explored in Brazil, due to high perishability in natura and to the lack of eating habits of regional baked goods. This study aimed to produce and characterize a pumpkin flour to be used as an ingredient in muffins, evaluate the technological, and sensory characteristics of these cakes, and select the most sensorially accepted muffin for nutritional composition evaluation. Three muffins were produced as following: one control (M0); and two containing 5 (M1) and 10 (M2) g/100 g of partial substitution of wheat flour by pumpkin flour, thus maintaining the other ingredients common to cakes. The technological characteristics of firmness, volume and color were evaluated. Sensory acceptance was assessed using an affective test on an unstructured 9-point hedonic scale. There were no significant differences in the firmness and image analysis (distribution, size, and pore area of the crumb) among the three muffins, however, M1 and M2 presented darker crust color, more orange crumb, and a lower volume compared to M0. The sensory acceptability of the muffins was considered as a criterion for selection for nutritional composition analysis. The muffins’ acceptance of M1 was better than M0, but without differences to M2. The consumers’ opinions were also considered, and M1 was selected for having greater acceptance. Nutritionally, M0 and M1 presented similar levels of proteins, digestible carbohydrates, and lipids, however, M1 showed a higher content of ash and total dietary fibers: 2.01 ± 0.03 and 1.57 g/100 g (dry basis), respectively. Thus, the pumpkin flour could be produced and used as a regional, enriched, and natural-colored ingredient for muffins or other bakery products, and therefore they had a socially positive impact on family farming.

Effect of Using Unripe Mango and Red Cabbage to Produce Noodles with High Nutritional and Vital Content

Unripe mango(UM) and red cabbage (RC)is an edible food that contain a high proportion of indigestible compounds which are included dietary fiber content. The objective of this study was to use their powder as an ingredient to make noodle with high nutritional quality and high antioxidants contents with lowering carbohydrates content .The effect of wheat flour substituted with unripe mango (UMP) or red cabbage powder(RCP)was investigated of the chemical and sensory attributed of noodle formulae. Five additional noodles formulas were prepared by substituting wheat flour (72%) with ,10 , 20 , 30 , 40 and 50 % from vegetable or fruit powder, and the optimal ratio of prepared noodles were investigatedusing sensorial properties comparing with the control noodles . Five fortified noodles prepared by partial substitution of wheat flour with fruits or vegetables powder and the results showed that unripe mango powder(UMP) have 45.2 % TSS, 2.28 % ash , 14.5 % moisture,4.36 % protein , 2.83 % fat , 3.49% crude fiber (CF) and 76.44% carbohydrates , while red cabbage powder (RCP)were recorded high values of K and Na (678.5 and 180 mg/100g) respectively . Cytotoxic impact of mango noodle formula demonstrated an inhibitory impact , 9.1% of colon cancer cells at 25 µg/ml of noodles extraction , 14.6% at 50 µg/ml , 54.3% at 100 µg/ml and their IC50 at 85 µg/ml , while after effects of 12.5 µg/ml of red cabbage noodles(RCN) extraction will occupy 4.5% of colon cancer cells and their IC50 will 96.4 µg/ml.

Effect of germinated brown rice flour on volatile compounds and sensory evaluation of germinated brown rice steamed bread

The purpose of this paper is to investigate the effect of partial substitution of wheat flour with germinated brown rice flour (GBRF) (0%, 30%, 40%, 50%, 60%, and 70%) on the volatiles, sensory properties, and characteristics analysis of steamed bread. A total of 14 volatiles were detected in all samples. The obtained results showed differences in the volatile composition of the different substitutions of steamed bread. Compared to control (0% GBRF), add GBRF to improve the flavor and odor of China steamed bread, particularly, ethanol, 2-pentylfuran, and benzaldehyde characteristic rice volatile compounds increased significantly. When the proportion of GBRF without more than 50%, the steamed bread revealed a reduction of the overall acceptability, but it was still acceptable (total score > 85). It was noteworthy that the taste of CSB was positively correlated with their levels of benzaldehyde; the sensory total score was negatively correlated with styrene, 2-octanone. Increased addition of GBRF increased the hardness, while decreasing the specific volume. GBRF can be used in CSB up to 50% with wheat flour to improve the flavor and shape of CSB without compromising eating quality. Practical applications Addition of GBRF diversifies wheat flour products with certain modification on nutritional qualities and steamed bread flavor, therefore, could expand GBRF in overall food applications. These findings could provide some insights for industrial research and development using GBR for novel staple foods. It may stimulate further interest in using GBR for novel product development.

Effect of partial substitution of wheat flour with resistant starch on physicochemical, sensorial and nutritional properties of breadsticks

SummaryThis study determined the physicochemical, sensorial and nutritional properties of breadsticks to which a resistant starch (RS)‐rich ingredient was incorporated by partial substitution, that is, 40%–70%, of hard wheat flour in the control recipe. Wheat flour substitution at the levels exceeding 50% lightened the colour while decreasing the moisture content and hardness of breadsticks, which was explainable by the microstructure. Changes in properties of breadsticks also affected the suitability of its sensory attributes, particularly colour and texture. Breadsticks, of which half of wheat flour was substituted, contained less protein and calories but higher carbohydrate than the control formula. Such flour substitution increased RS content closed to its effective dose of 15 g in a 45‐g serving, which led to approximately 15% reduction in in vitro glycaemic index. Therefore, incorporating effective dose of RS in breadsticks could be performed, without causing substantial changes in product quality, by partial substitution of wheat flour.

Preparation and Evaluation of Pan Bread Made with Wheat Flour and Psyllium Seeds for Obese Patients

In this covenant of functional foods, the world seeks for new healthier food products with appropriate proportions of bioactive constituents such as fiber, mineral elements, amino acids and phenols. The psyllium seed has good nutritional and pharmaceutical properties; therefore, its incorporation in pan bread could be beneficial in improving human health. In the current study, partial substitution of wheat flour (WF) with psyllium seed flour (PSF) at levels of 5%, 10% and 15% were carried out to investigate the rheology properties of dough, baking performance, proximate compositions and physical properties of the pan bread. Partial substitution of WF with PSF increased the water absorption, arrival time and developing time of dough (P ≤ 0.05), while, the dough extensibility was reduced. Also, elasticity and energy were increased by addition of PSF. Pan bread supplemented with PSF resulted in a reduction in quality in terms of specific loaf volume, while, weight was increased. PSF up to 15% could partially replace WF in pan bread; increase its nutritional value in terms of fiber, amino acids content and minerals, with only a small depreciation in the bread quality. Sensory evaluation showed that pan bread supplemented up to 15% PSF were acceptable to the panelists and there was significant difference in terms of appearance, crumb texture, crumb grain, crust color, taste, odor and overall acceptability compared to the control. The incorporation of PSF increased the minerals contents, amino acids contents and nutritional properties compared to the control (for pan bread).

Effect of partial substitution of wheat flour with tamarind seed flour on physical, chemical, antioxidant and sensory properties of noodles

Tamarind (Tamarindus indica L.) fruit are a major crop of Thailand and many other countries. Tamarind fruit are used in food processing, but their seeds, which constitute about 34% of each fruit, are largely a wasted byproduct. Production of fresh noodles, using flour made from tamarind seed (TSF) as a partial substitute for wheat flour, was tested. The proportion of TSF in the flour was varied from 0, 5, 10, 15 and 20%, with the balance being white wheat flour. Results showed that with increasing the levels of TSF in the flour there was a concomitant increase in their carotenoid content, but 15% resulted in negative responses from the sensory evaluation panel due mainly to darkening and browning of the color of the noodles and making them less soft and less elastic. These perceptions by the panelists were reflected in the measurement of L*, a* and b* and the tensile force of dough and tensile strength of cooked noodles. When the noodles made from 10% TSF plus 90% wheat flour were tested, their moisture content, protein, total carbohydrate, fat and ash were 70.6, 6.26, 21.5, 1.08, 0.490 g/100g and calories was 121 kcal/100g, respectively and their mineral contents were calcium, magnesium, phosphorus, potassium and sodium at 16.0, 14.4, 45.3, 27.2 and 130 mg/100g, respectively. Total phenolic content and antioxidant activity also progressively increased with increasing levels of TSF in the flour. The total phenolic content from noodles made from 10% TSF plus 90% refined wheat flour were 7.92 mg GAE/g, antioxidant activity was 29.6 mM TE/g by ferric reducing antioxidant power, 17.1 mM TE/g by 2,2 diphenyl- 1-picrylhydrazyl assay and 3.84 mM TE/g by 2,2'-azino-bis (3-ethylbenzothiazo line-6- sulphonic acid). The descriptive analysis of eight trained panelists discovered 16 individual attributes of cooked noodles made from 10% TSF plus 90% wheat flour.These attributes were yellowness, turbidity, egg odor, flour odor, tamarind flour odor, roasted tamarind seed odor, alkaline odor, egg flavor, flour flavor, tamarind flour flavor, roasted tamarind seed flavor, bitter taste, wetness, smoothness, softness and elasticity. The descriptive analysis showed that the cooked noodles containing 10% TSF had similar characteristics to cooked noodles made from 100% wheat flour except for roasted tamarind seed odor, tamarind flour flavor and roasted tamarind seed flavor that were unique characteristics, as would be expected. Key words: Antioxidant activity, Chemical properties, Noodle, Sensory attributes, Tamarind seeds flour

Elaboration of biscuits type cookies with pre-treated baru (Dipteryx alata Vog.) pulp flour

The baru pulp (Dipteryx alata Vog.) despite its nutritional potential has still been underutilized. Its consumption is still compromised by its bitter taste from the presence of tannins. The objective of this study was to analyse the physical, chemical and nutritional characteristics of biscuits formulated with baru pulp flour with and without pre-treatment for bitterness extraction, in partial substitution of wheat flour. Three formulations of biscuits type cookie were prepared: control biscuits (BP) with 100% wheat flour, biscuit with 20% of the flour of the untreated baru pulp (BST) and biscuit with 20% flour of the baru pulp pre- treated with acetic acid and sonication (BCT). The pretreatment of the pulp prior to drying and flour production was effective in reducing the tannins present in the pulp of baru, verified by the greater acceptability of the biscuit formulated with addition of the flour of the pre-treated baru pulp. These results allow us to conclude that the addition of flour from the previously treated baru pulp provided biscuits with an acceptability index greater than 70% and adequate nutritional characteristics, which opens up perspectives for the technological use of baru pulp.

Evaluation of wheat flour substitution type (corn, green banana and rice flour) and concentration on local dough properties during bread baking

Different bread formulations, which provide different dough structures, were studied in order to better understand the effect of wheat flour substitution, flour type and concentration on dough development during baking, and their relationship with physical properties of the final product. Breads were produced with partial substitution of wheat flour by corn (CF), green banana (GF) and rice flour (RF), at different concentrations, and then baked at different times. Wheat flour substitution by CF, GF and RF in bread reduces heat transfer to the dough center by about 21%, 35% and 20%, respectively; and the water loss by about 5%, 15% and 0%, respectively. Those reductions were more influenced by flour type, than flour concentration. When wheat flour is substituted, the mechanisms of water migration are modified, once the pore system of bread dough is more discrete and stiffens later. Calculated thermal conductivity and diffusivity of the different flours used, and its correlations with average composite-bread heating rates (0.93) and water loss (0.85), respectively, indicates that thermal properties of composite bread dough could represent an important issue to be explored in dough systems with reduced gluten concentration.

Effect of Soybean, Sorghum and African Breadfruit Flours on the Proximate Composition and Sensory Properties of Chin-Chin

This work investigated the proximate and sensory properties of chin-chin from the flour blends of wheat, African breadfruit, soybean, and sorghum. Chin-chin was produced from the blends of wheat: African breadfruit (BWF), wheat: soybean (SWF) and wheat: sorghum (SGW) in the ratios of 80:20, 70:30 and 60:40 for each blend and coded as BWF1, BWF2, BWF3 and SWF1, SWF2, SWF3 and SGW1, SGW2, SGW3 respectively. The control was 100% wheat flour (100:0) coded as WF. The proximate composition and sensory properties were determined. The results obtained show that partial substitution of wheat flour with breadfruit, soybean and sorghum flours caused a significant (p < 0.05) increase in the proximate composition of the samples. The crude protein content of samples BWF, SWF and SGW ranged from 15.73 to 19.34%, 19.2 to 24.62% and 9.11 to 10.73% respectively. The ash content of the samples ranged from 0.68 to 1.27%, 0.95 to 2.16% and 1.06 to 1.26% respectively and the crude fiber content ranged from 0.42 to 0.91%, 0.25 to 0.91% and 0.43 to 3.73% respectively. While the control sample (WF) had 13.08% of protein, 1.96% of ash and 0.80% of crude fiber. In terms of the overall acceptability, the control sample (WF) had the highest score (8.10) when compared with fortified samples followed by BWF3 (7.00). Although the control sample (WF) had the least nutrient contents compared to the fortified samples, yet, it was the most preferred by the panelists.

Elaboração e aceitabilidade de macarrão tipo espaguete enriquecido com farinha de erva-sal (Atriplex nummularia L.)

<p>The objective of this experiment was to dry the leaves of salt grass (Atriplex nummularia) and to make pasta with partial substitution of wheat flour for salt-grass meal. The leaves, with an initial water content of 77%, were submitted to kiln drying with forced air circulation at 60 ° C. Spaghetti-type pasta was prepared in 0, 5, 10 and 15% wheat flour combinations and subjected to microbiological evaluation according to the current legislation, which resulted in satisfactory sanitary and hygienic conditions. The sensorial test was performed with 50 untrained judges, and we observed that the standard formulation, without the addition of the salt-grass meal had the highest scores in all the attributes evaluated while the formulation with 15% of saltgrass meal had the lowest scores. The study showed that percentages of less than 15% salt grass meal have good consumer acceptability. Regarding firmness, there has been an increase in it with the addition of salt-grass meal.</p>

Utilization of cauliflower (Brassica oleracea L. ssp. botrytis) stem flour in improving Balady bread quality

This study was designed to evaluating the use of cauliflower stems flour (CSF) as partial substitution of wheat flour (WF) at levels of 5, 10 ,15 and 20% in Egyptian Balady bread making on farinograph and extensograph properties of the produced doughs, also organoleptic properties, freshness and chemical composition of the produced bread which compared to control wheat bread. Farinograph results showed that as CSF substitution level increased the water absorption and dough weakening increased whereas the mixing time and dough stability were decreased. On the other hand, results of extensograph showed that the dough energy, the resistance to extension, dough extensibility and the proportional number were decreased with increasing CSF level. On the other side, the organoleptic evaluation showed that the substitution of wheat flour with CS Fat level5 % produce bread similar to the control sample (wheat bread) in all organoleptic properties. Regarding the chemical composition of produced bread, a gradually increase was observed in protein, ether extract, crude fiber and ash contents with increasing the level of added CSF as compared with control bread. Also, results indicated that the cauliflower stems flour improved the bread freshness. It could be concluded that the cauliflower flour can be used to replace 5% to 10% of wheat flour in Balady bread making without adverse effect on the consumer acceptability of the bread.

Effect of Partial Replacement of Wheat Flour with Various Mangrove Fruit Flours and Different Emulsifiers on Physicochemical Properties of Biscuits

Biscuit formulation was produced from the partial substitution of wheat flour using mangrove fruit flour (MFF) with the addition of an emulsifier. In this study, Pedada (Sonneratia caseolaris) and Lindur (Bruguiera ghymnorhiza) were used as two varieties of MFF. Lecithin and sodium stearoyl lactylate (SSL) was used to enhance the physical properties of the biscuits. An experiment was conducted by replacing wheat flour with MFF at different levels (0%, 20%, and 30%). Margarine, sugars, eggs, glucose syrups, and emulsifiers were added after mixing wheat flour with MFF, baking powder, and milk powder uniformly. Dough sheets were formed and baked on a greased tray at 1500C for 10 to 15 min. The biscuits produced were analyzed for spread ratio, breaking strength, and color (L*, a*, and b*), ranging from 4.13–5.07; 54.07–89.77 N; and 34.70–50.90 L*, 15.17–18.80 a*, and 12.00–28.07 b*, respectively. The analysis of chemical composition showed that the carbohydrate ranged from 90.99–93.60%, protein 4.26–7.12%, fat 0.22–0.59%, ash 0.93–1.75%, and moisture 0.88–1.36%, and the energy value spanned over 391.10–395.33 cal/100 g. Sensory evaluation rating, substitution of 20% with MFF, and SSL addition had the highest acceptability compared to other formulations.

Physico-chemical characteristics and sensory evaluation of wheat bread partially substituted with sweet potato (Ipomoea batatas L.) flour

PurposeThe purpose of this paper is to investigate the effect of partial substitution of wheat flour with sweet potato flour on the nutrient composition and sensory properties of bread.Design/methodology/approachSweet potato flour was blended with wheat flour at 5, 10, 15, 20 and 25 percent levels of substitution for bread production. Proximate, minerals and antinutritional factors of the breads were investigated using AOAC methods. Sensory evaluation was carried out by a panel of 50 consumers. Data were subjected to analysis of variance and means were separated by Tukey’s comparison test at p <0.05. Results were reported as mean ± SD.FindingsThe nutritional and sensory quality of bread made from wheat flour supplemented with sweet potato flour at 5, 10, 15, 20 and 25 percent was investigated. Blending of sweet potato flour with wheat flour had significantly decreased the protein content (4.76–7.78 percent) while the ash (1.35–3.07 percent), crude fiber (0.24–1.03), carbohydrate contents (88.39–90.45 percent), iron, zinc, phosphorus and vitamin A contents were significantly increased ( p<0.05) with increasing sweet potato flour in the formulations. The tannin and phytate contents of the composite breads were low. Sensory evaluation of the breads revealed a mild reduction of the bread’s general acceptability with increase in the substitution level by sweet potato flour.Originality/valueThis study showed that the wheat flour used in making breads could be substituted with up to 15 percent sweet potato flour without compromising its nutritional quality, with only a mild reduction in sensory quality.

Effect of Corn Bran Addition on Technological Properties of Tagliarini Pasta

The objective of this study was to evaluate the partial substitution of wheat flour by heat-treated corn bran at the following levels (0, 5, 10, 15, 25 and 30%). Thermally treated corn bran (TTCB) presented 8.94% of moisture, 2.22% of ashes, 9.73% of proteins, 9.37% of lipid and 33.80% total dietary fiber. In addition, 73.21% of TTCB exhibited granulometry < 250 µm and 14 weeks of shelf-life. TTCB altered dough rheological properties, decreasing stability and dough development time, while increasing mixture tolerance index. Moreover, TTCB did not significantly alter the extension strength, leading to a diminishment in extensibility and an increase of dough curve configuration ratio, which characterizes a flour considerably resistant to extension, a desirable factor for tagliarini elaboration. Pasta quality test staged that TTCB incorporation in up to 14.53% has increased cooking period and volume, decreasing solids’ loss. In addition, TTCB enhanced dough firmness and adhesiveness, reducing hardness and shear work.

Effects of Partial Substitution of Wheat Flour with Breadfruit Flour on Quality Attributes of Fried Doughnut

Purpose: Breadfruit is a highly perishable, underutilized fruit and needs more attention because of its nutritional qualities. The study was carried out to investigate the effects of wheat flour substitution with breadfruit flour in doughnut production.Research Method: The breadfruit was washed, peeled, sliced, blanched, cooled, drained at a temperature of 65°C in cabinet dryer and milled into flour and blended with wheat flour at different ratios (100:0, 90:10, 80:20, 70:30, 60:40 and 50:50 respectively). Doughnut was produced from the composite flour using straight dough method and was analyzed for proximate composition (moisture, ash, protein, fat, crude fibre and carbohydrates), physical properties (weight, volume, specific volume, crust and crumb colour) and sensory attributes (colour, aroma, taste, texture and overall acceptability).Findings: Range of values for moisture, ash, protein, fat, crude fibre and carbohydrates were 19.3-30.9%, 2.00-2.28%, 2.98-12.0%, 26.9-35.2%, 1.76-4.79% and 26.4-35.5% respectively. The physical properties of the doughnut decreased with addition of breadfruit flour. The weight, volume and specific volume were within the range of 87.5-120.4g, 35.2-100.6ml and 0.40-0.84cm3/g. Range of values for Lightness (L*), redness (a*) and yellowness (b*) of doughnut crust were: 25.3 to 60.3, 10.1 to 20.0 and 26.9 to 39.4 while that of the doughnut crumb were 59.4 to 79.4, 1.41 to 2.54 and 24.4 to 35.3 respectively.Originality/Value: The sensory score for wheat-breadfruit composite doughnut decreased and this suggests that wheat-breadfruit composite flour had a pronounced effect on the doughnut. However, breadfruit flour could be incorporated up to 50% level in the formulation of doughnut without affecting its overall acceptability and this will go a long way in saving the cost of production and improved quality.

QUALITY ENHANCING OF CAKE USING WHITE WATERMELON RINDS

fruit and vegetable wastes and their by-products are formed in great amounts during industrial processing which presents a serious problem to environment. So they need to be managed or prepared to be utilized. The aim of the present investigation is to study the possibility of white watermelon rind powder (WMRP) utilization in manufacturing cake by partial substitution of wheat flour at different levels (10, 20, 30 and 40%).The effect of white watermelon rind powder substitution on the physicochemical, sensory properties and shelf life of the cakes was investigated. Results showed that fiber content of the produced cakes was increased by increasing the substitution levels of WMRP. Minerals content particularly Ca, K and Mg, content was increased in WMRP cake samples. Substitution with WMRP significantly improved the cake volume. Results of textural analysis showed that watermelon rind powder decreased all textural parameters. Regarding to color character, cakes became darker as the level of substitution increased. The sensory evaluation results showed that cakes prepared with WMRP had high mean scores for overall acceptability except in case of 40% substitution level. All WMRP cake samples exhibited a lower microbiological count than control at zero time and during storage periods. So, the substitution with WMRP in cakes processing led to prolong the shelf life of cake compared with control sample with respect to microbiological assay.

Towards the development of peanut-wheat flour composite dough: Influence of reduced-fat peanut flour on bread quality

The effect of partial substitution of wheat flour with reduced-fat peanut flour at different levels (10, 20, 30, 40, and 50%) on physical parameters, proximate composition, sensory profile, and shelf stability of bread were investigated. Loaf volume, specific volume, and crumb density were significantly (p ≤ .05) reduced with increasing level of substitution with the peanut flour. Peanut flour had significant (p ≤ .05) improvement on the protein content and reduction in carbohydrate content of loaves. Consumers preferred the taste aroma and color of the peanut–wheat flour composite loaves at ≥20% peanut flour inclusion. Freshly baked composite peanut–wheat bread loaves with 10% level of peanut substitution had higher overall acceptability than 100% wheat flour formulation but less microbial stability during storage. Reduced fat-peanut has potential application for improving the nutritional quality and shelf stability of wheat flour bread. Practical applications The demand for convenient alternative to conventional foods is on the increase with the dynamics of the world's social values, lifestyles, and demographic trends. Having peanut incorporated into dough (as one food system) will offer convenience to consumer and therefore add value to bread variety on market shelves. Assessing the influence of the peanut flour on bread quality provides first-hand information that can facilitate optimization of the baking process toward commercial production of peanut–wheat flour bread.

Application of D-optimal design for optimizing Parkia biglobosa flour-based cookie

The aim of the study was to produce cookie by partial substitution of wheat flour (WF) with Parkia biglobosa Flour (PBF) and use D-optimal design to enhance the baking time (BT), the cookie diameter (CD), the cookie width (CW) and the cookie hardness (CH). The cookie sensory attributes (taste, aroma, texture, colour and overall likeness) were also evaluated in the study. The results established that it is possible to obtain Parkia biglobosa flour-based cookies that have slightly more sensory acceptability than those made from only wheat flour. In general, cookie acceptability was influenced by the different compositions of the formulation. Increasing the proportion of PBF in the composite flour resulted in an increase in width of the cookie as well as induced a significant increase in the hardness of the cookie. The optimum formulation was WF (208.133 g), PBF (200 g) and MA (241.867 g) with a correspondent BT of 7.9266 min, CD of 161.674 mm, CW of 46.3052 mm and CH values of 40.2973 mm with a desirable value of 0.896. Using these predicted parameters, the experimental results obtained were BT = 7.0 ± 0.10 min, CD = 162.0 ± 2.0 mm, CW = 45.0 ± 1.0 mm and CH = 44.50 ± 2.00 N.

Influence of pineapple, apple and melon by‐products on cookies: physicochemical and sensory aspects

SummaryPhysicochemical and sensory effects were investigated regarding the partial substitution of wheat flour in cookies with flours made of pineapple, apple and melon by‐products, in the concentrations 5%, 10% and 15%. Cookies with 15% of melon flour were prominent in relation to the nutritional aspects, especially about the contents of fibres (4.67–6.46%) and ash (1.74–2.25%). The use of these by‐products resulted in slightly darker cookies, with variations in diameter and in the expansion factor. There was a positive influence of the use of the pineapple by‐product concerning consumers' preference. Additionally, the cookies with 15% of pineapple by‐product presented the highest acceptance rate (97%) and buying intention (53%). Therefore, the use of fruit by‐products in the development of cookies is a viable alternative which can be explored for nutritional, technological and sensory purposes by the food industry.

Application of multi‐block analysis and mixture design with process variable for development of chocolate cake containing yacon (Smallanthus sonchifolius) and maca (Lepidium meyenii)

In this study, a chocolate cake formulation was developed with partial substitution of wheat flour by yacon and maca flour. A simplex-centroid design was applied to determine the proportions of the three flours, and the amount of water was included as a process variable at three distinct levels. According to the overall acceptability of the cakes, the tasters were separated into two groups using k-means. After segmentation, regression models were constructed for overall acceptability of each group; R2adjusted values of 92.5% for group 1 and 98.9% for group 2 were obtained. Using the sequential simplex method an optimized formulation was determined for group 1 (0.49 kgwheat kg-1total flour , 0.37 kgyacon kg-1total flour , 0.14 kgmaca kg-1total flour and 140.0 mL of water) and another for group 2 (0.35 kgwheat kg-1total flour , 0.65 kgyacon kg-1total flour and 120.0 mL of water). In addition to these formulations, a third formulation was proposed with a greater maca proportion (0.32 kgmaca kg-1total flour ), which does not significantly alter the overall acceptability of both groups. The three optimized formulations and two control formulations were evaluated through free-choice profiling. The data were evaluated using the multi-block method common components and specific weights analysis (CCSWA). It was observed that a greater proportion of maca intensified brownness and burnt aroma and taste, whereas a larger proportion of yacon produced a better appearance, softness, sweetness and chocolate flavor. © 2017 Society of Chemical Industry.