Replacement Of Wheat Flour Research Articles

The effect of replacing wheat flour with sesame and flax flour on the chemical composition, fatty acids, and antioxidant properties of biscuits

The purpose of this investigation was to learn more about the chemical make-up of various grains and to analyze the chemical compositions, fatty acids, and antioxidant content of biscuits made with varying amounts of sesame and flax flour (0, 10, 20, and 25% replacement ratios). The chemical composition of the biscuits created by substituting sesame flour and flax indicated that the moisture content in all samples was between 5.90 and 6.33%, although the findings showed a disparity in the percentage of moisture for the various biscuit kinds. The proportion of ash increased dramatically with the replacement rates, from 1.33 to 1.70%. The BS25% treatment had the greatest protein concentration, at 14.43%. As the rate of replacement increased, a corresponding rise in protein content was seen. There was also a correlation between the replacement rates for the treatments investigated and the proportion of fats, with the highest percentage of fats being 10.33%. The BS20% treatment had the greatest fiber percentage (12.20%). The highest carbohydrate percentages (55.10-68.33%) suggested a decreasing carbohydrate ratio when replacement rates were increased. The outcomes also demonstrated that both essential and non-essential fatty acids were present in all types of grains studied. Finally, the highest proportion of antioxidants, which reached 58%, was recorded with the biscuits without any substitutes.

Rheological Characteristics of Wheat Dough Containing Powdered Hazelnuts or Walnuts Oil Cakes.

This study assessed edible oil industry byproducts, oil cakes (OC) based on hazelnuts and walnuts (HOC, WOC), to replace wheat flour dough (WD) based on farinograph and extensograph parameters and rheological measurements. The research hypothesis of this work is that replacing part of wheat flour with ground nut oil cakes modifies the rheological characteristics of the dough. WF was replaced at the level of 5%, 10% and 15%. It was shown that use of OC in flour mixtures at various levels significantly influenced the rheological properties of the dough. The water absorption of wheat flour and oil cake mixtures was higher than that of the control sample, and the average value of this indicator was 53.4%. The control sample had the lowest dough development time (DDT), and the presence of HOC or WOC in the system resulted in a significant increase in this parameter (p < 0.05). The average DDT of WDHOC cakes was 4.7 min and was lower compared to WDWOC which was 5.9 min. The WDWOC10% and WDWOC15% samples were characterized by the highest dough stability value and the lowest degree of softening (p < 0.05). The presence of OC in the flour mixtures increased the values of the storage and loss moduli, which was reflected in the K' and K″ values. The values of these parameters also increased as the level of OC addition increased. WDHOC doughs were characterized by higher values of the K' and K″ parameters compared to WDWOC. The results of the creep and recovery test showed that the dough with the addition of nut OC was less susceptible to deformation compared to the control dough (p < 0.05). The resistance to deformation increased with the increasing share of HOC or WOC in the mixtures. The average value of viscoelastic compliance (J1) of this parameter for WDHOC dough was on average 1.8 × 10-4 Pa-1, and for WDWOC 2.0 × 10-4 Pa-1. Nut oil cakes are an interesting technological addition to the dough. Their use may have a positive impact on the characteristics of the finished product and expand their application possibilities in the food industry. This is because the dough with the addition of nut cakes was more stiff and less flexible and susceptible to deformation.

THERMOGRAVIMETRIC STUDY OF THE FORMS OF MOISTURE BONDS IN KNEADING FLOUR SEMI-FINISHED PRODUCTS WITH THE ADDITION OF CRICKET FLOUR

Thermal analysis methods, primarily thermogravimetric analysis (TGA), play an important role in the study of phase transitions and degradation of active food components and auxiliary substances during heating or cooling. The most important areas of application of TGA in the food industry include the analysis of patterns of changes in the mass of the studied system during its heating or cooling due to the presence of phase transitions of the first kind and chemical reactions. In this work, a study of the change in mass of biscuit products during heating was carried out. The effect of replacing wheat flour with cricket flour in the amount of 5.0% on the structure of the resulting biscuit product compared to the control was determined. This study showed a change in the distribution of forms of connection of system water with dry substances of the system and, as a result, an expansion of the range of temperatures at which water evaporation from this sample took place. However, with a further increase in the amount of cricket flour in the recipe, which has an increased protein content, an increase in the part of the system water associated with the proteins of this raw material was observed. As a result, the range of temperatures at which water evaporation occurred from biscuit products with cricket flour in the amount of 10.0% and 15.0% decreased. It was noted in the work that the most acceptable functional and technological property of biscuit products is a wider range of forms of connection of system water with dry substances of such food products, since the presence of different forms of connection of water significantly determines the organoleptic indicators of finished products, terms and conditions its storage. The results obtained by the method of thermogravimetric analysis showed that, from the point of view of expanding the spectrum of forms of connection of system water with dry substances of the studied samples, the sample with the replacement of wheat flour with flour from crickets in the3 amount of 5.0% should be considered more acceptable.

QUALITY CONTROL METHODS OF SHORTCRUST BISCUITS USING HIGHLY NON-TRADITIONAL RAW MATERIALS

Butter cookies refer to products obtained on the basis of visco-plastic dough, which is characterized by a significant amount of fat components, sugar, and the use of wheat flour with an average gluten content. Such a formulation makes the finished product high-calorie and low biological value. The results of research aimed at enriching butter cookies by replacing wheat flour with amaranth flour and a mixture of sprouted cereals with simultaneous regulation of its sugar content by introducing polydextrose are presented in the article. Based on theoretical and experimental studies, it was established that the addition of amaranth flour contributed to the development of springy deformations in the dough and reduced the development of plastic deformations, led to friability, which is associated with a decrease in the content of gluten proteins, the heterogeneity of starch grains, including a significant increase in the amylopectin fraction of starch. It was found that maximum possible replacement was 50% of wheat flour with amaranth flour, which did not impair the taste and aroma of the finished product, but coused dark color both of the dough and the finished product. More amount of replacement of wheat flour with a crushed mixture of sprouted cereals deepened the negative effect on the structural and mechanical properties of the dough, namely, the general deformation of the samples increased, the relative plasticity decreased, and the relative springiness increased. Such regularities are caused by the introduction of a significant amount of dietary fibers into the mixture, as well as low molecular weight water-soluble compounds accumulated due to hydrolytic processes during germination. In the finished products, the baking index increased, there was also an increase in friability. The possibility of adding polydextrose to replace 50% of powdered sugar was experimentally confirmed to improve the structural and mechanical characteristics of dough based on a mixture of amaranth flour, germinated cereal and wheat flour, but the effect on the plastic characteristics of such a replacement was insignificant. In order to achieve the necessary quality indicators, it was proposed to introduce the cellulolytic enzyme preparation Alhamalt HCF from the manufacturer "Stern Ingredients" LLC. It was established that significant changes occurred in the consistency of the dough that was left to rest at a temperature of 35°C, it acquired the plasticity necessary for forming, did not tear, the dough blanks were not characterized by deformation of the seams, and the finished cookies had a smooth, uncracked surface. In the technological scheme for the production of butter cookies with a high content of non-traditional raw materials, it was proposed to introduce a dough resting stage with a temperature of 35 °C, which will allow the enzymatic hydrolysis of cellulose and its derivatives under the action of the introduced enzyme preparation, increase the accumulation of watersoluble sugars, which will lead to the plasticization of the semi-finished product

Experiments in Processing Castengel with Tempe Flour as a Substitute Wheat Flour

kastengel is a dry cake made from wheat flour. Wheat flour contains a protein called gluten. However, there are some people who cannot consume gluten, so a substitution of wheat flour is needed. Tempe is a food made from soybeans which does not contain gluten, so tempeh can be processed into flour to replace wheat flour. The use of tempe flour as a substitute for wheat flour will certainly be healthier, because it is free of gluten. In addition, tempeh is affordable and can add variety to the processing of tempeh. This study with 30 respondents aimed to find out whether tempe flour could be used as a raw material in processed kastengel cakes and to determine the preference level of tempe flour kastengel based on aspects of taste, aroma, color and texture. The analytical method used is the hedonic test with 4 levels of assessment (Very Like, Like, Dislike, Strongly Dislike) and also uses a sensory test. Data analysis was carried out through questionnaires and interviews with respondents. From the results of the hedonic test and sensory test, the taste aspect gets the Very Like category with an average value of 3.8; the color aspect and the texture aspect get the Very Like category with an average value of 3.7; and the aroma aspect gets the Like category with an average value of 3.47. Based on the results of the study, it can be concluded that tempeh castor flour can be used as the basic ingredient for making kastengel and is preferred by respondents based on aspects of taste, aroma, color and texture.

Production of Dry Cakes (Cookies) Based on a Combination Between Millets Flour with Wheat

The perfect diet to achieve sustainable nutrition, health, and well-being goals requires information on the quality of food sources Millet (Panicum miliaceum L.) also has an energy value comparable to that of staple cereals, and more significant health benefits due to its high fiber, minerals, vitamins, macro and micronutrients, and phytochemical compounds that are useful for chronic disorders. This research aims to analyze the production of dry cakes (Cookies) based on a combination of millet flour with wheat. This study used a Factorial Randomized Block Design with 3 (three) factors each with 2 (two) levels, repeated 2 (two) times, namely: Factors of Wheat Flour (TT), namely: TT1 = 250 gram and TT2 = 350gram, Millet flour factor (TM), namely: TM1 = 250 gram and TM2 150 gram. Refined Sugar Factor (GH): GH1 = 100 grams and GH2 = 1 gram. A protein content of 8.29%, a fat content of 24.42%, a crude fiber content of 1.766%, an ash content of 1.75%, and a preference level above scale 3 (like) is obtained by optimizing the cookie-making process by replacing wheat flour with millet flour. Additionally, one gram of sucrose sugar is added.

Physicochemical, Nutritional and Functional Properties of Composite Flour Blends from Whole Wheat, Sweet Potato, Defatted Peanut and Rice Bran

The surge in import duty, which inflated the production cost of baked products, gave an impetus composite flour formulation from locally available crops with improved nutritional and health-promoting benefits. The present study thus, aimed to formulate and determine the nutritional, phytochemical, functional and pasting properties of composite flour from blends of whole wheat, sweet potato, defatted peanut and rice bran while commercial wheat flour (CWF) was used as the control. The raw materials used for the formulation of the composite flour such as whole wheat grains, sweet potato and peanut seeds were purchased from the Shasha market in Akure, Nigeria while rice bran was obtained from a local rice mill in Ise-Ekiti, Nigeria. The food crops were authenticated at the Department of Crop, Soil and Pest Management, Federal University of Technology Akure, Nigeria. The protein (15.81-21.98%) and the fiber (7.93-10.82%) contents of the composite flour were significantly (p≤0.05) higher than that of the control 13.69% and 1.86%, respectively. The composite flour had improved essential minerals elements (magnesium, zinc, calcium and phosphorus). Similarly, the total essential amino acids (26.73-34.27 g/100 g), essential amino acid index (80.03-102.13%) and biological value (75.53-99.62%) of the composite flour were higher than that of the control (25.79 g/100 g, 76.85% and 72.07%), respectively. Moreso, the flour blends also demonstrated better phytochemical and pasting properties over the control samples. This study therefore, established that composite flour with improved macro- and micro-nutrients could be formulated from blends of whole wheat, sweet potato, defatted peanut and rice bran. The composite flour, which could serve as better replacement for commercial wheat flour in baked products, thereby reducing the cost incurred on wheat importation as well as ensuring food security in most developing nations like Nigeria

Potatoes as wheat flour substitute in gluten-free pastry cream

Abstract Pastry cream contains wheat flour, which is not suitable for celiac patients who require a gluten-free diet. Potatoes are known as a good source of starch, minerals and vitamins. They also contain protein, dietary fibre and various phytochemicals. Their addition to pastry cream can both serve as a texturising agent and enrich the nutritional value of the final product. This study aimed to evaluate the suitability of potatoes as a replacement for wheat flour in pastry cream. For study purposes, the physicochemical attributes of eleven potato varieties were evaluated. Among other varieties, the boiled potato variety Gala exhibited higher fibre, fat, phosphorus and potassium content; however, significantly higher protein (12.48 ± 0.08 g 100 g−1 DW) and iron (3.12 ± 0.02 g 100 g−1 DW) content. Higher antiradical activity (18.72 ± 0.74 mM TE 100−1 g DW) was detected in potatoes of the variety Blue Congo. After preliminary investigation, wheat flour was replaced with mashed potatoes, making up 30% of the cream weight, and its impact on the pastry cream was studied. It was established that potatoes had a significant effect on pastry cream colour and texture. American Rose, Imanta, Rigonda and Viviana were selected as the most suitable from the eleven varieties tested. The addition of potatoes in pastry cream doubled its fibre and potassium content, whereas, other changes in nutritional value of the creams were variety dependent.

The Influence of Adding Banana Peel Powder on the Quality of Pan Bread

This study’s objective was to show how nutritious banana peel powder. Moreover, to use BPP as a cheap alternative to wheat flour in bread. The results of BPP at different concentrations (0,2,6 and 10%), as well as the sensory qualities of bread. The BPP is also regarded as a beneficial protein source (7.6%), ash (9.66%) and.. Physical and chemical characteristics of bread made by partially replacing wheat flour with banana peel powder were examined. It has been established that banana peel contains a significant amount of nutrients which should not be disregarded or squandered. banana peel can become a value-added product in the food sector by being processed into powder. The powder’s flowability declines. banana peel was discovered to have a high tapped density 0.41 g/ml, and Carr’s Index 14.21 %, pH value was 6.15. This powder was high in total dietary fiber 17.99 %. Additionally, functional properties of this powder were high, the water-holding capacity 6g/g, oil-holding capacity 3.4g/g and swelling capacity 15.33 ml/g. As a result, this study showed that the ripe banana peel powder has a chance to be used as a functional food ingredient. It is advised that BPP be utilized up to 6 % to complement and enhance the qualitative qualities of bread as a result of this research at a level that has several health advantages. numerous dishes gain nutritional value from the banana peel. banana peels as a cheap and abundant source, utilization, and enrichment of nutrients.

Use of MOCAF flour as raw material for healthy and hygienic lakar crackers in N&amp;N MSMEs

In the vicinity of NN Micro, Small, and Medium Enterprises (MSME) in Jatiroke Village, Sumedang, West Java, cassava plantations abound, yet their harvest is often undervalued and sold at low prices. To enhance economic value, cassava from Jatiroke Village is now being processed into Modified Cassava Flour (MOCAF) for use as a primary ingredient in lakar cracker production at NN MSME. Previously, wheat and tapioca flours were sourced from the market for cracker production. The objective of this Community Partnership Empowerment (CPE) initiative is to replace wheat flour with locally processed MOCAF, diversifying food ingredient sources using available resources. MOCAF is not only gluten-free but is also deemed safe for consumption, especially for those with autoimmune diseases, memory loss, and autism. The CPE program includes training on MOCAF flour production and hands-on experience in making lakar crackers with MOCAF as a core ingredient. This comprehensive effort aims to promote NN MSME's growth by incorporating innovative technology for the production of healthy and hygienic crackers, thereby benefiting public health, particularly individuals with autoimmune conditions. This strategic shift not only holds economic promise but also contributes to the well-being of the community.

Physical, Nutritional, and Chemical Profile of Innovative Bakery Products

Bakery products are the most eaten up foods worldwide. Among them, bread is regular consumed, due to their composition in macro and micronutrients. Nevertheless, the refined wheat used in traditional baking reduces its nutritional quality, causing some health problems related to obesity and diabetes. In this study, a comparative analysis among five non-conventional bread supplemented with different grains (rye (RB), Chickpea Flour (CFB), Multi-Seed (MSB), Biological Spelt (BSB), Chickpea and Wheat Sprouted Brains (CWSB)) was performed. Their physical profile (texture, colour and pH), centesimal composition, free sugars, and fatty acids was evaluated. Regarding the nutritional profile, MSB and BSB showed a high protein concentration. The highest concentration of PUFA and lowest SFA was registered for the BSB and MSB, respectively. CWSB revealed the highest concentration of soluble sugars. This study demonstrates that partially replacing wheat flour for bread baking is an alternative to improve their nutritional quality.

Bioactive oleogel from supercritical carbon dioxide extracted walnut (Juglans regia L.) oil as a butter substitute and utilization of the spent residue in cookie formulations

The scope of the work presented in this paper is based on the principles of circular economy. Functional oleogels were prepared from pre-optimized supercritically extracted walnut oil (350 bar/40 °C/90 min) as a butter alternative that can meet more than 50% of the Required Dietary Allowance of ω-3 fatty acids per serving of 5.75 g. The spent residue of walnut kernel after supercritical extraction was incorporated in cookie formulations to replace wheat flour as a valorization approach. Carnauba and beeswax were used as oleogelator in the oleogels so prepared by optimizing the rheological and textural parameters of the oleogels. Prior to this development, the yield, fatty acid composition, tocopherol content, antioxidant activity as well as total polyphenolic content (TPC) was compared with conventional soxhlet using n-hexane for extraction. Cookies were formulated by replacing 15% w/w refined flour with the protein and fiber-rich spent residue with good overall acceptability (7) when compared to control (8) and textural properties like hardness (4125 g) and fracturability (8 mm). The oleogels could be vulnerable to oxidation during storage and hence their stability as well as the cookies needs further evaluation. Approaches to increase the same are also warranted. The approach so presented can have positive implications for both economy as well as the environment.

Characterization of Composite Flours from Arrowroot (Maranta arundinacea) and Kithul(Caryota urens) for Cracker Development

Both Arrowroot and Kithul are underutilized sources of flour in Sri Lanka. This study aimed to develop composite flours from Arrowroot and Kithul to evaluate their nutritional and physicochemical properties, and to determine their potential in cracker production. Three different composite flour ratios were made using Arrowroot (ARF) and Kithul (KF) viz., 25% ARF + 75 % KF, 50 % ARF+ 50 % KF and 75 % ARF + 25 % KF. Proximate parameters and physicochemical properties were determined. The developed composite flour blends resulted in lower crude protein and fat contents with high crude fiber contents in comparison to wheat flour. Composite flour blends had high viscosities, swelling power, and solubility indices which are beneficial in gel formation property. Composite flours were able to replace wheat flour up to 70 % in cracker development and 25 % KF + 75 % ARF cracker was the most consumerpreferred blend. Due to the low gluten content, composite flourbased cracker had low dimensions but it had a higher fiber content than the wheat flour cracker. Utilization of Arrowroot and Kithul in developing composite flours and crackers is feasible, thus increasing the potential of utilizing both Arrowroot and Kithul flours in food industry.

Food Application of Orange Seed Powder through Incorporation in Wheat Flour to Boost Vitamin and Mineral Profiles of Formulated Biscuits.

The significance of conducting research for its application has been noted as a result of the rising global food production and waste generation. As a result, there is increasing interest in fruits and vegetable seeds that contain bioactive chemicals, such as those that are obtained from orange seeds. In the current work, orange seed powder replaced wheat flour at 0, 2.5, 5, 7.5, and 10% levels, to observe changes in physicochemical features of developed biscuits. Proximate analysis of orange seed powder and wheat flour revealed that orange seed powder has high fat, fiber, protein, and ash contents as compared to wheat flour, whereas moisture contents in wheat flour were high. In developed biscuits, the highest values (percentage) of ash (9.68 ± 0.04), fiber (6.79 ± 0.12), protein (10.42 ± 0.25), and fat (36.90 ± 0.55) were found in biscuits developed with 10% orange seed powder. Orange seed powder was a comparatively good source of both macro and micro minerals, as compared to wheat flour. High contents of selenium (5.32 ± 0.03), iron (2.12 ± 0.05), zinc (3.88 ± 0.12), and manganese (2.25 ± 0.04) mg/100 g, present in orange seed powder, were the prominent findings of this research work, as wheat flours were observed to be deficient in these trace minerals. Contents of calcium, magnesium, potassium, zinc, manganese, zinc, and selenium in control biscuits were found 20.51 ± 0.08, 17.29 ± 0.04, 46.12 ± 0.05, 1.06 ± 0.01, 1.97 ± 0.01, 0.12 ± 0.01, and 0.11 ± 0.01 mg/100 g, respectively, and replacement of wheat flour with 10% orange seed powder increased values of these minerals to 103.90 ± 0.35, 44.35 ± 0.50, 71.29 ± 0.32, 2.59 ± 0.4, 2.75 ± 0.02, 1.31 ± 0.01, and 2.02 ± 0.05 mg/100 g, respectively. Vitamins E and K, which were not detected in wheat flour, were present in orange powder in high amount, whereas B group vitamins, which were also present in wheat flour, were observed in significantly high quantities in orange seed powder. Increment in vitamin A, D, E, K, and B complexes was significant as a result of orange seed powder supplementation, except for vitamins B1 and B2, which were slightly decreased. Sensory evaluation revealed that a 5% replacement of orange seed powder provided good quality biscuits with acceptable colour, flavor, taste, texture, and overall acceptability. Orange seed powder could prove an important ingredient in the baking industry with the potential of promoting the nutritional value of foods.

Steering protein and carbohydrate digestibility by food design to address elderly needs: The case of pea protein enriched bread

A “source of protein” and a “high protein” bread intended for the elderly were obtained by replacing wheat flour in bread dough with 50 and 165 g/kg pea protein concentrate. Carbohydrate and protein digestibility was evaluated in vitro by mimicking adult and elderly digestive conditions. Protein digestibility was measured by the OPA assay. Carbohydrate digestibility was assessed by determining the incremental area under the glucose curve during the intestinal phase to estimate the glycaemic index (GIe). Pea proteins negatively affected some key features accounting for elderly acceptability of bread, mainly the textural ones, with firmness increasing from 1.2 to 3.3 N. Proteolysis was not affected by physiological conditions but by reformulation, with “high protein” bread presenting the highest proteolysis, followed by “source of protein” and soft wheat bread (around 110, 80 and 70 mmol free NH2/gdw, respectively). Conversely, carbohydrate digestibility was restrained in elderly settings compared to adult ones, with glucose concentration during digestion reaching maximum values of 0.5 and 0.8 respectively, with no differences between enriched bread. Results may contribute to a better understanding of food digestibility under different gastrointestinal conditions and of its dependence on technological factors and would help to design age-tailored foods.

Beneficial glycaemic effects of high-amylose barley bread compared to wheat bread in type 2 diabetes

BackgroundCereals foods with a high content of dietary fibres or amylose have potential to lower postprandial glucose levels. Optimisation of cereal foods may improve management of type 2 diabetes (T2D).MethodsWe investigated the impact on 4 h postprandial glucose responses given as incremental area under curve (iAUC) of bread made of either 50% RNAi-based (genetically modified) amylose-only barley flour (AmOn) (and 50% wheat flour), 50% hulless barley flour (and 50% wheat flour) or 75% hulless barley (and 25% wheat flour) in subjects with T2D compared with 100% wheat flour bread.DesignTwenty adults with T2D were randomly allocated to one of four breads at four separate visits. We measured fasting and 4 h postprandial responses of glucose, insulin, glucagon, triacylglycerol (TG), free fatty acids (FFA), glucagon-like peptide-1 (GLP-1) and gastric inhibitory polypeptide (GIP). Mixed model ANOVA was used to examine the differences.ResultsBread made from 50% AmOn lowered the 4 h postprandial glucose by 34%, 27%, 23% (P < 0.05) compared with 100% wheat, 50% or 75% hulless barley, respectively. Bread made from 75% hulless barley reduced the postprandial glucose response (iAUC) by 11% (P < 0.05) compared to 100% wheat bread.Postprandial insulin responses (iAUC) were reduced for 50% AmOn compared with 100% wheat and 50% hulless barley and for 75% hulless compared to 50% hulless barley bread (P < 0.05). 4 h postprandial glucagon (tAUC) did not differ between the four bread types (P > 0.05). Lower postprandial GIP (iAUC) was observed after all barley breads compared to 100% wheat (P < 0.05), whereas no difference was seen in postprandial GLP-1. Postprandial TG and FFA (tAUC) were difficult to judge due to differences in fasting values.ConclusionsBread made by replacing wheat flour with either 50% high-amylose or 75% hulless barley flour lowered postprandial glucose responses compared to 100% wheat bread indicating a beneficial impact on glucose regulation in T2D subjects.This trial was registered at clinicaltrials.gov as NCT04646746.

Influence of Hazelnut and Walnut Oil Cakes Powder on Thermal and Rheological Properties of Wheat Flour.

The aim of the study was to assess the influence of the addition of powdery hazelnut oil cakes (HOC) or walnut oil cakes (WOC) to wheat flour (WF) on its selected thermal and rheological properties. In the research material, part of the wheat flour (5%, 10%, 15%) was substituted with powdery oil cakes based on hazelnuts and walnuts. The control sample was wheat flour (100% WF). In the tested systems with the addition of hazelnut oil cakes (WFHOC) and walnuts (WFWOC), the characteristics of the gelatinization and retrogradation processes were determined using the DSC method, the gelatinization characteristics of 10% pastes using the RVA method, flow curves and viscosity curves, as well as mechanical spectra. Based on the results obtained, it was found that the type of oil cakes and the level of their addition significantly influenced the thermal and rheological properties of the tested systems. Partial replacement of wheat flour with HOC or WOC significantly influenced most DSC parameters. The highest values of gelatinization enthalpy ∆HG and retrogradation ∆HR were characteristic of the WFWOC5% sample (5.9 J/g) and the control sample (1.3 J/g), respectively. All tested systems showed the properties of shear-thinning non-Newtonian fluids, and the partial replacement of wheat flour with HOC or WOC resulted in a significant reduction in the maximum viscosity of pastes, increasing with the increase in the proportion of oil cakes. WFHOC-based pastes were characterized by higher values of the G' and G″ modulus, while their values and the values of the K' and K″ parameters decreased as the share of oil cakes increased. Gels based on all tested systems showed the nature of weak gels (tan δ = G″/G' > 0.1). Replacing part of the wheat flour with nut oil cakes modified the thermal and rheological properties of pastes and gels, and the observed changes were influenced by both the origin and the level of addition of powdered oil cakes. It was found that WFHOC/WFWOC15% systems had reduced viscosity and weakened viscoelastic properties compared to systems with a lower OC content, which is not a favorable feature from the technological point of view. However, these systems were the most stable, which is an advantageous feature. However, for baking purposes, research should be carried out on the rheological properties of dough made from these mixtures.

Comparison of the Effects of Jackfruit Seed Flour and Jackfruit Seed Starch in the Cookie Manufacturing Process

Jackfruit seed flour (JSF) and jackfruit seed starch (JSS) are utilized from agricultural by-products to take advantage of abundant raw materials. In this study, JSF and JSS were utilized to replace wheat flour in cookie products at various ratios of 10%, 20%, 30%, and 40%, and we assessed their effect cookies on nutritional quality, physicochemical properties, and sensory evaluation of the product. The results showed that JSF and JSS demonstrated significant potential in various cookie recipes. Jackfruit seed flour cookies (JSFCs), in particular, stood out due to their high nutritional content and exceptional physicochemical properties. On the other hand, results from sensory evaluation of jackfruit seed flour cookies (JSSCs) revealed they had a similar taste to wheat flour cookies (CCs) and were highly favored by participants. Notably, JSFCs exhibited a high fiber content of 4.67%, which indicates that JSF could provide numerous health benefits. Furthermore, JSFCs exhibited significantly higher polyphenol content and DPPH radical scavenging activity than JSSCs. The morphological properties of cookies and flours varied considerably among the products. This study supports sustainability by promoting eco-friendly ingredients, reducing the environmental impact compared to wheat flour. It also benefits local economies by repurposing overlooked jackfruit seeds as valuable raw materials, thus minimizing waste.

Common Wheat Pasta Enriched with Ultrafine Ground Oat Husk: Physicochemical and Sensory Properties.

Oat husk (hull) is a byproduct of oat processing that is rich in insoluble fiber. The aim of the study was to evaluate the effect of partially replacing wheat flour with oat husk (at levels of 0, 5, 10, 15, and 20 g/100 g) on the physicochemical properties and sensory acceptance of pasta. Additionally, UPLC-MS/MS analysis was performed to identify phenolic acids and flavonoid compounds, and the cooking properties of the pasta were evaluated. The test results indicate that oat husk significantly (p < 0.05) increased the ash and fiber contents in the pasta, while decreasing the protein and fat contents. Moreover, the redness and yellowness of both raw and cooked pasta increased, while lightness decreased as a result of pasta enrichment with oat husk. Oat husk also led to a decrease in the stretching force of cooked samples, although cooking loss increased significantly but did not exceed 8%. The contents of phenolics and antioxidant activity significantly increased with the incorporation of hull in pasta recipes. UPLC-MS/MS analysis showed that the enriched pasta was especially abundant in ferulic acid. Products with up to 10 g of husk/100 g of wheat flour showed good consumer acceptance. However, higher levels of this additive led to notably lower assessments, particularly in terms of pasta texture.

Watermelon (Citrullus lanatus) rind flour: Development and characterization of a novel watermelon byproduct.

Watermelon (Citrullus lanatus) is a fruit widely consumed by the Brazilian population; however, its rind is usually discarded, despite its nutritional value. This work aimed to develop a watermelon rind flour (WRF) and a fiber-rich bread. The WRF was submitted to microbiological analysis, proximate composition, antioxidant activity, and a profile of phenolic compounds. Six types of bread were developed: three using WRF (20%, 30%, and 40% of wheat flour replacement) and three control samples (only wheat flour), which were submitted to the same analysis, in addition to colorimetric properties, instrumental texture profile, and sensory evaluation (check-all-that-apply, purchase intent, and acceptance test). A high fiber content was observed in WRF (27.15%). The total concentration of phenolic compounds was 2.38±0.20mg of gallic acid equivalent per g and benzoic acid was the main compound found (73.50mg/100g WRF). The results of the antioxidant capacity through the DPPH method indicated a 30% reduction. The WRF 40% bread had 3.06g of insoluble fiber, characterizing itself as a source of fiber. In the instrumental texture analysis, it was observed that bread hardness increased significantly as the WRF content increased. The formulation of the bread containing WRF is an alternative for the use of waste, favoring the development of a fiber-source product, with a functional food claim.