Amount Of Flour Research Articles

Use of raw materials containing inulin in the technology of diabetic sand products

Diet for diabetes is a necessary part of treatment. It is imperative to use drugs that lower blood sugar levels. One of the ways to expand and improve the range of flour confectionery products for nutrition of patients with diabetes can be the use of plant materials, which have the ability to lower blood sugar levels. These include chicory root, which contains inulin. The purpose of the work is to develop a technology for shortbread cookies with chicory root powder. Standard structural-mechanical and physical methods were used. The object of the research is a shortbread product with nuts and cocoa powder. On its basis, samples of products with different concentrations of chicory powder (5, 10, 15 % by weight of wheat flour) were studied. Sugar in the recipe was replaced by fructose, which has a low glycemic index. It is well absorbed by the body, it is recommended in the diet of patients with diabetes mellitus. Fructose is sweeter than sugar. Accordingly, it needs less. The effect of the additive on humidity, water absorption and density of finished products was investigated. It has been found that the moisture content of foods decreases due to a decrease in the amount of flour in the recipe. There is a slight decrease in density and an increase in the ability to wet. Cookies with chicory powder are characterized by increased friability, good porosity and pleasant aroma. In terms of fat and carbohydrate content, the new product practically does not differ from the control sample. The amount of protein increases. The cookies contain inulin, which helps lower blood sugar levels. Thus, based on the study of physicochemical and organoleptic quality indicators, it was found that the content of chicory powder in the technology of cookies on fructose is recommended 10 ± 2 % of the amount of flour.

Men at work: Grinding stone production by the experts and others in northern Ethiopia

It is necessary to access the oral forms of local histories often held in traditional African communities to help us understand the African past and avoid framing interpretations solely in terms of Western epistemologies. Ethnoarchaeological fieldwork was carried out in villages in the Gulo Makeda region of northeastern Tigrai, northern Ethiopia, where access to mechanical mills has only been available in the last few decades. Individuals in this area still have knowledge and memory of manufacturing, using and discarding grinding stones. Interviews were held with male advisors who shared their knowledge and expertise about the entire process of manufacturing grinding stones. To move beyond understanding just the technical aspects of grinding stone manufacturing (what and how), the theory and methods associated with the chaîne opératoire and design theory were incorporated into the research to allow discovery of intricate socio-economic interrelationships (how and why) that exist through grinding manufacture within this culture. Manufacturing offers opportunities for socialization, cooperation and community engagement.
 Through ethnoarchaeology it became clear that the manufacturing of grinding stones in northeastern Tigrai is a complex process requiring design decisions, skills, knowledge, and social interaction that builds interpersonal relationships. By arranging two separate manufacturing sessions, one with experts and one with non-experts, comparisons were made of technological and social differences between experts and non-experts. The individuals who are experts in manufacturing grinding stones made higher quality grinding stones than the non-experts. The experts are also afforded a special respect by others, as they are the creators of the technology “necessary for life” in a culture traditionally dependent on cereal flours for sustenance. Potentially this respect for experts could be true for the past as well. Since the grinding stone artifacts from Mezber are large stones, likely meant to produce significant amounts of flour, they would have been important to daily life. Those who manufactured these tools important for subsistence would likely have been considered important individuals in the community.

Examination of milling technological properties of different wheat varieties

AbstractIn milling industry, the object of milling is to separate endosperm and bran parts of wheat, and to recover flour. The most important and the highest energy requirement operation is grinding. The quantity and quality of flour depends on: the variety of wheat that will be milled, the type of grinding equipment and the condition used before the grinding. During our experiments two different grain structured varieties of wheat were milled in laboratory conditions with disk, stone grinder and roller miller in air-dry, and conditioned states. The performance of the equipment and the particle size distribution (PSD) of the produced grist were measured, then the energy requirements of the grinders were calculated. In the milling experiments the ash contents of the different particle sized fractions were compared to map particular properties of wheat cultivars.

The yield and the quality of crushed cereals from the polba wheat grain

The article presents the results of research on the yield of crushed cereals, its culinary quality depending on the index of grain peeling of different varieties of spelled wheat. Holikovska wheat grain and LP 1152 line were used as raw materials for cereal production. A significant (p≤0.05) effect on the total yield of crushed cereals of different grain peeling duration was established. A decrease in the total yield of cereals was accompanied by an increase in the yield of flour. The use of larger grains (line LP 1152) provides a significant increase in the total yield of crushed cereals. Peeling of grain helped to reduce the total yield of cereals and crushed cereals № 1 and № 2. At the same time, there was an increase in the yield of fine fraction of cereals № 3. The use of grain with a higher content of shells provides a higher yield of larger grains. The total yield of wheat spelled from line LP 1152 varied from 83.6 to 86.0 % depending on the grain husking index. When using grain, the yield of cereals № 1 was 9.3±0.3 %, cereals №2 – 54.5±0.6, cereals № 3 – 22.2±0.9 %. The use of husking of spelled wheat grain reduced the yield of cereals №1 to 6.0±0.3 %, cereals № 2 – to 50.4±0.4 %. The grain yield №3 increased to 27.2±0.7 % in the variant with the highest peeling index. The lowest amount of flour (9.0 %) was obtained using unhulled grain. Peeling causes an increase in yield to 11.5 % with the use of hulled grain (peeling index 11 %). No association has been established between mechanical losses, category I, II wastes, and the use of grain husking. The total yield of Holikovska spelled wheat groats varied from 77.5 to 76.0 % depending on the grain-husking index. The yield of cereals by numbers varied like a line of spelled wheat. The main importance in changing the duration of cooking, boiling ratio and organoleptic characteristics is the coefficient of grain peeling. Varietal features did not have a significant impact and had similar meanings. The reduction in cooking time was observed with an increase in the index of grain peeling, as well as with the use of cereals of a smaller fraction. The main factor that influenced the improvement of the overall culinary quality of cereals is the improvement of color and consistency during chewing because of increasing the peeling index. With a grain-peeling index of 3–6 %, the culinary quality was at a high level. Very high culinary quality of cereals is ensured by the use of grain husking for 120–160 s (peeling index 9–11 %). When producing crushed groats from spelled wheat grain, it is optimal to use LP 1152 grain with a peeling index of 3–6 %. This ensures a high total yield of cereals (85.0–84.6 %) and high culinary quality of porridge. Key words: spelled wheat, grain, peeling, crushed groats, culinary evaluation.

Elucidating the role of amaranth flour in formulation of gluten free black rice muffins and its premix: nutritional, physico-chemical and textural characteristics

In an attempt to increase the nutritional attributes of gluten free muffins and its premix, amaranth flour was incorporated at various levels with black rice flour (0% as control, 10%, 20%, 30%, 40% and 50%). Moisture, crude fiber, fat, crude protein and functional properties showed a significant increase (p < 0.05) with increasing quantity of amaranth flour with maximum content in 50% substituted formulation. The results for total phenolics, flavonoid content and antioxidant activities DPPH (2, 2-Diphenyl-1-picryl hydrazyl) and ABTS (2, 20-azinobis(3-ethylbenzothiazoline-6-sulphonic acid diammonium salt) for both muffins and its premix were found appreciable for 50% substituted formulation. Scanning electron microscopic (SEM) analysis revealed the change in microstructure due to addition of amaranth flour. Muffins were also evaluated on the basis of its texture, color and sensory properties and muffins with 50% amaranth and 50% black rice flour were given the highest score by the panelist and exhibited a good overall acceptability. Therefore, this combination can be used for making acceptable gluten free muffins loaded with diversified nutritional attributes.

Orange albedo flour as a fat replacer in beef burgers: adding value to citrus industry by-products

Dietary fiber is an important component to improve the nutritional appeal of meat products, and it could be obtained from by-products of the citrus industry. Considering that orange albedo was not sufficiently addressed in meat products, the purpose of this work was to evaluate the influence of the orange albedo flour as an animal fat substitute in beef burgers. Five formulations were developed with different substitutions of pork fat by the orange albedo flour (0; 25; 50; 75; and 100%). The analyses carried out were the proximal composition of orange albedo flour and beef burgers and the cooking yield, shrinkage, pH, color, sensory acceptance, and purchase intent of the beef burgers. The results showed that the percentage of lipids was reduced by up to 70%, however, the yield parameters were negatively affected by the inclusion of the orange albedo flour: the higher the amount of flour added, lower was the water retention capacity and higher was the shrinkage rate. Concerning sensory analysis, the formulations that pork back fat was substituted by 25 and 50% of orange albedo flour were the most acceptable for all sensory attributes and purchase intention, characterizing themselves as viable alternatives both of the nutritional and sensory aspects.

Sensory and physical evaluation of herbal biscuit incorporated with Ashwagandha (Withania somnifera) and Ragi (Eleusine coracana)

Preparation of herbal biscuit is innovative, futuristic research in the field of functional food preparation. During this research wheat flour-based herbal biscuits were prepared using wheat flour, ragi flour, milk, white butter/ghee, salt, baking soda, baking powder, sugar, vanilla essence, and Ashwagandha root powder. Six samples of biscuit of white butter were prepared with variation in the quantity of Ashwagandha root powder and Ragi flour. The sensory analysis of all the six samples was done based on a 9-point hedonic scale. At 2% incorporation of Ashwagandha and 28% incorporation of ragi, the biscuit is accepted due to its taste. Further, for flavour enhancement ghee was chosen in place of white butter for the biscuit preparation. The same procedure was repeated for biscuit preparation and the same percentage composition is taken with ghee biscuit also. The sensory and physical analysis for both white butter and ghee sample was done. The analysis shows that the biscuits prepared from ghee had more diameter and thickness and significantly got the highest score in all the aspects of sensory analysis. Ghee biscuits are better in context with their nutritional benefits than white butter. Therefore, ghee biscuits are superior to white butter biscuits. The health benefits in the form of herbal biscuits can tickle the taste buds of the consumers and influence them for consuming it for a healthy wellbeing. Hence, the development and utilization of such functional foods will not only improve the nutritional status of the population but also helps those suffering from many diseases.

The efficacy of sorghum flour addition on dough rheological properties and bread quality: A short review

The baking quality of sorghum-wheat bread is equally reliant on the quantity and the quality of protein existent in the composite flours. A lot of procedures have been proposed for expanding the use of sorghum either as a composite flour blended with wheat or potentially as a straight flour. In any case, the amount of flour that can be subbed is up to a specific degree of sorghum flour to deliver sensory attractive products. The manipulation of the chemical composition, textural properties of the sorghum kernel, and selection of a proper hybrid could proffer desirable value addition results in bread making. The quality of the flour and the adherence to acceptable flour size standards is the key to producing good quality bread. In this paper, the effects of adding sorghum flour on dough rheological properties and the quality of bread were discussed in detail. • Increase in sorghum substitution has adverse effects dough rheological properties. • A higher pasting temperature needs a higher temperature for baking. • Starch degradation is important in the bread formation in the absence of a gluten network. • Sorghum kafirin proteins hydrophobicity makes them inaccessible for participation in dough fibril formations.

THE USE OF NON-TRADITIONAL RAW MATERIALS AT MAKING SOUR-MILK PRODUCTS

The results of using flour of sprouted soya and chickpea at making sour-milk products, based on goat milk, are presented. The object of the study is sour milk products, based on goat milk with using flour of sprouted leguminous, enriched with iodine and selenium with the associated use of acidophilic baccilus Lactobacillus acidophilus and bifidobacteria Bifidobacterium lactis. One of today problems is a deficiency of iodine and selenium, coming to the human organism with food in organically available forms. In this connection the development of new sour-milk products that are carriers of organic forms of microelements with organoleptic characteristics, usual for consumers, is an important task. At the research the dependence of changes of organoleptic parameters of sour-milk product quality has been established. It has been determined, that it is expedient to use flour, enriched with iodine and selenium in amount 2 % of the sour-milk product mass. Introduction of the aforesaid amount of flour in a sour-milk product favors the improvement of organoleptic parameters and gives developed products a special dietetic destination. At consuming 100 g of a sour-milk vegetable product, 16.8 and 24.5 % of the daily need in iodine and selenium (respectively) is covered. Based on the obtained results, the recipe of a sour milk product that provides the use of goat milk in amount 93 %, flour of sprouted leguminous (1:1) in amount 2 %, acidophilic bacillus Lactobacillus acidophilus and bifidobacteria Bifidobacterium lactis in amount 5 % of the product mass has been elaborated. Comparing with analogous known methods, the offered method provides a series of advantages. The most important of them are organoleptic parameters of a ready product, usual for consumers, and its safe enrichment with iodine and selenium. It takes place at the expanse of using organic forms of microelements that excludes a possibility of accumulation in the organism

Organoleptic Analysis Of The Honeycomb Cake (Kue Sarang Semut)

The Honeycomb Cake or Caramel Cake or widely known in Indonesia as "Kue Sarang Semut" is a type of cake that preferred by many people and has a distinct colour, texture and aroma. Some of its main ingredients are caramel and wheat flour. But the caramel-making is generally sugarcane-based, and the flour is still usually from wheat, which its availability is always depended on import traffic and its import activity is now increasing. Therefore, it is necessary to research the cake's organoleptic test using different types of sugar and the flour substitution of tofu dregs. This research is classified as a pure experiment and conducted in two stages and uses Completely Randomised Design, which is consisted of four treatments. The first stage uses four different types of sugar (granulated sugarcane, aren sugar, palm sugar, and rock sugar) and the second stage is four types of tofu dregs flour amount (0%, 15%, 30%, and 45%) used, with three-time repetition. The obtained data later tabulated into a table and will be examined using Analysis of Variance test. If there is any significant difference, the Duncan test will then applied. This research concludes that the different types of sugar significantly affect the colour and aroma quality. Furthermore, the amount of the wheat flour substitute of tofu dregs flour significantly affect the volume, colour, aroma, chewiness texture, hollow texture, and taste satisfaction. The best treatment of the Honeycomb Cake is obtained from the usage of pam sugar and 15% amount of tofu dregs flour.

Rheological, mechanical and morphological properties of acrylonitrile butadiene styrene composite filled with sunflower seed (Helianthus annuus L.) husk flour

The effect of sunflower seed husk flour amount on the rheological, morphological and mechanical properties of acrylonitrile-butadiene-styrene (ABS) terpolymer was determined in current research. Sunflower seed husk flour was incorporated to pure ABS at various weight percentages (5, 10, 15 and 20 wt%). Tensile properties (strength, modulus and elongation at break), impact strength, flexural properties (strength, strain and modulus), morphological properties and melt flow index (MFI) were determined. It was found that sunflower seed husk flour was favourable for improving flexural and tensile modulus. Elongation at break, tensile strength, impact strength, flexural strain and flexural strength of ABS diminished with the addition of sunflower seed husk flour. However, the addition of sunflower seed husk flour caused an increment in MFI value in comparison to pure ABS. The more the amount of sunflower seed husk flour in ABS polymer was, the more the reduction in the impact strength, flexural strength and flexural strain were. Increasing sunflower seed husk flour contents in the composites increased flexural modulus and MFI. It was concluded that sunflower seed husk flour filled polymer composites were usable in applications where lower cost was desirable and some reduction in the mechanical properties were acceptable.

The Effect of Fosfin (PH3) Fumigation in Controlling Tribolium castaneum (Herbst) in Wheat Flour

Tribolium castaneum is primary pest in flour commodities and becomes a secondary pest in rice dan cereals. The damage caused by this pest attack is in the form of decreasing the quality and quantity of flour. One of the measure control of T. castaneum is fumigation using fosfin (PH3). This study aims to determine the percentage of mortality and find out the percentage of pupae become imago to the treatment of various doses and fumigation duration. The methode used is Completely Randomized Design (CRD) with 12 treatments and, 1 control and 3 replications. The variables observed included the mortality of larvae and imago, the number of pupae which turn into imago as well. The results of the observed variables were analyzed using variance and using the DMRT follow-up test with a level of 5%. The results of this study indicate that the use of phosphine fumigation is effective for controlling the pest of T. castaneum. The effective dose for controlling T. castaneum in this study was at a dose of 1g /m3 with a 12-hour exposure period and reduce the percentage of pupae which turn into imago by 0%.

Application of response surface methodology to optimize some fermentation and formulation conditions of wheat dough fortified with malt culms flour

The effect of four different parameters namely the malt culms flour addition, the salt percentage, the fermentation period and temperature on two quality indicators of bread dough: deformation and total titratable acidity was analyzed and interpreted by response surface methodology. The optimization of the imposed experimental conditions led to a quality dough characterized by 23.86 %deformation and 2.64 mL NaOH 0.1 N total titratable acidity. These values were obtained using wheat flour with addition of 7.4 % malt culms flour and salt in a quantity of 2.25 % compared to the total amount of flour. The dough was subjected to fermentation for 43 minutes at a temperature of 36 °C. The bread obtained after baking presented similar organoleptic characteristics to those registered for the white bread its increased nutrient intake recommending its consumption for an equilibrated diet.

Thermal processing methods differentially affect the protein quality of Chickpea (Cicer arietinum).

Chickpea is a widely produced pulse crop, but requires processing prior to human consumption. Protein bioavailability and amino acid quantity of chickpea flour can be altered by multiple factors including processing method. For this reason, the protein quality of processed chickpea flour was determined using in vivo and in vitro analyses for processed chickpeas. Processing differentially affected the protein digestibility‐corrected amino acid score (PDCAAS) of chickpeas with extruded chickpea (83.8) having a higher PDCAAS score than both cooked (75.2) and baked (80.03). Interestingly, the digestible indispensable amino acid score (DIAAS) value of baked chickpea (0.84) was higher compared to both extruded (0.82) and cooked (0.78). The protein efficiency ratio, another measure of protein quality, was significantly higher for extruded chickpea than baked chickpea (p < .01). In vivo and in vitro analysis of protein quality were well correlated (R 2 = .9339). These results demonstrated that under certain circumstances in vitro methods could replace the use of animals to determine protein quality.

Pasta based on Sweet Potato: Optimization of Fiber Content in Response Surface Methodolgy

Sweet potato as a high fibre supplement that can be used in the production of pasta. The production of sweet potato pasta was optimized by Response Surface Methodology. The parameters used for optimizing the products are solid loss, texture, fibre content. Box - behnken design was used to develop models for the response. For the production of sweet potato based pasta 174.285 g of sweet potato, 48.4735 g of water, 28.8296 g of soy flour, 2.69575 g of Arabic gum and 0.877038 g of cmc (carboxyl methyl cellulose). The responses were mostly deviated by changes in quantity of soy flour and Arabic gum and to a small extent the deviation by sweet potato and water levels. The result of this study showed a minimum solid loss of 13.45% and maximum texture hardness of 6994 g and maximum fibre content of 8.52 g

Solvent retention capacity and swelling index of glutenin in hard red wheat flour as possible indicators of rheological and baking quality characteristics

To overcome the cost and expense of milling and baking hundreds of samples in wheat breeding programs, cereal chemists have developed various rapid predictive tests for end-use quality assessment. In this study, five small-scale rapid tests, including Solvent Retention Capacity (SRC) and Swelling Index of Glutenin (SIG), were compared for viability and accuracy to determine end-use quality using small quantities of flour. The tests were applied on commercial hard red spring and hard red winter wheat cultivars from two of the three main production regions in South Africa. Rheological and bread-baking characteristics were related to results of the rapid tests. Highly significant cultivar differences were seen for all rheological and baking-related characteristics, and SRC and SIG parameters, with a strong genotype effect. The environment effect was also highly significant across regions, especially for flour protein content (FPC), which affected the rheological and baking-related characteristics differently across the regions. Correlations among SRC, SIG, rheological, and baking quality-related parameters were highly significant, but inconsistent for the two production regions. Only lactic acid SRC and SIG correlated consistently with the rheological and baking quality-related characteristics in both production regions.

Digestibility, textural and sensory characteristics of cookies made from residues of enzyme-assisted aqueous extraction of soybeans

Enzyme-assisted aqueous extraction residue (REAE) has a lower utilization rate as it is the “waste” produced after the enzyme-assisted aqueous extraction (EAE), but its nutritional value is high. To improve the development and utilization of REAE, in this study, cookies were made by adding REAE (0%, 10%, 20%, 30%, 40%, 50%) as a food additive to a small amount of flour. The AOAC method was used to identify the basic components of REAE, analyze its physical and chemical properties, and characterize the cookie structure change in terms of texture, disulfide bond, and thiol content. An in vitro simulation system and sensory evaluation mechanism were established to analyze the bioavailability and impact of quality. The results show that REAE is a potential food additive. With an increase in the REAE content, the cookies become lighter in color, the sweetness and fat content are reduced, the hardness is increased, and the digestibility and glycerin index are reduced. The change in texture is caused by the reduction of disulfide bonds in the dough. The cookies were ‘well accepted’ with up to 30% REAE. Therefore, the use of the appropriate amount of REAE as a new food additive will reduce the amount of starch added.

Nutrient composition, sensory attributes and starch digestibility of cassava porridge modified with hydrothermally-treated finger millet

Abstract Cassava (CAS) porridge has low energy density and is a poor source of several nutrients. Its energy density and nutrient composition is normally improved by blending it with other flours. The aim of this study was to determine the effect of hydrothermally-treated (HTT) finger millet on nutrient composition, sensory attributes and starch digestibility of cassava porridge. Composite flour had higher protein, fibre, lipid and mineral content than cassava flour. The high α-amylase activity of HTT finger millet permitted the quantity of CAS-HTT flour to be raised from 9.5% w/v to 19% w/v without altering the free-flowing drinkable consistency of porridge. Partial substitution of CAS with HTT finger millet had no effect on starch digestibility and tannin content but increased the phytate content of CAS-HTT porridge. Hydrothermally-treated finger millet masked the aroma and colour of cassava resulting in dark-coloured CAS-HTT porridge with a bitter taste.

Development of instant UPMA mix with incorporation of Bengal gram and soy flour

In the present investigation, the instant UPMA mix was prepared with incorporation of Bengal gram and soy flour. The instant UPMA mix was developed with variation of Bengal gram and soy flour i.e sample A (15%, 5%), B (10%, 10%) and C (5%, 10%) and keeping the quantity of semolina as constant. The spice mix is added for betterment of product in the proportion as 20%. The prepared mix was analysed for its proximate composition such as protein, carbohydrate, fat etc. On the basis of sensory evaluation by hedonic scale, the mix prepared with equal quantity of Bengal gram and soy flour (sample B) was found organoleptically accepted as compared to other samples. The proximate composition revealed, the sample B has lowest moisture content (6.12%) as compared to control sample (6.81%), A (7.52%) and C (7.32%). The protein, fat, carbohydrate and ash content of sample B was found to be 13.34%, 8.12%, 59.88% and 4.12%. The overall accepted prepared mix provides energy to about 376.89 Kcal/100 gm.

Study on the Quality of Natural Flavor Powder made from Shrimp Waste

The aims of this study are to determine the quality of natural flavor powder from shrimp waste and obtain new application technology for application of processing shrimp waste for natural flavor powder. This study using Completely Randomized Design non factorial. The treatment is adding wheat flour in three steps, they are without adding wheat flour (R0), adding wheat flour 1:1 (R1), and adding wheat flour 1:2 (R2) with three replications. This study results yield about 369.185%. Different quantity of wheat flour give effect to organoleptic value (flavor and aroma), the best treatment is R0 with flavor value is 4.17 and aroma value is 4.28%. Threshold value for taste is 8% at ratio 1:8 and threshold odor value for aroma is 12% at ratio of 1: 9. When dilution ratio is increase, the taste and aroma of shrimp in flavor powder is decreases until it is not detected. Shrimp flavor powder contains 17 types of amino acids, consisting of 9 essential amino acids and 8 non-essential amino acids. The highest essential amino acid is leucine which is equal to 0.362% and the highest non-essential amino acid is glutamate acid which is equal to 0.913%.