Substitution Of Wheat Flour Research Articles

Glycemic Index and Glycemic Load of biscuits resulting from substitution of wheat flour by caterpillar powder (<i>Imbrasia oyemensis</i>)

Today, because of the spread of metabolic diseases, consumption of food with low glycemic impact is much encouraged. This work was undertaken to improve the glycemic index and glycemic load of biscuits, by replacing wheat flour with caterpillar powder (Imbrasia oyemensis), up to 5% (BFC5), 10% (BFC10), 15% (BFC15) and 20% (BFC20). The glycemic index and the glycemic load of the biscuits were evaluated by a standard method. It appears from this study that the gradual incorporation of caterpillar powder (Imbrasia oyemensis) by the wheat flour reduce the glycemic index (63.74 to 31.04) and the glycemic load (41.16 to 18.42) of cookies as the level of substitution increases. The substitution of wheat flour for caterpillar powder (Imbrasia oyemensis) improved index and glycemic load of composite biscuits.

Porang Flour as an Alternative Substitute for Wheat Flour in Food Production

Porang can be used as an alternative substitute for wheat flour in food production because it contains insoluble and insoluble fiber and has low levels of glucose and fat to anticipate the potential cardiovascular disease. This study aims to determine the effect of differences in the substitution of wheat flour with porang flour on the level of panelists acceptance. Experimental research method with the design of 2 variations of substitution of wheat flour and porang flour respectively 0:100% and 20:80%. The results showed that 100% porang flour substitution was preferable to 80% porang flour substitution. Significant and real differences were proven by using Kruskal-Wallis test and Mann Whitney test on the criteria for color, aroma, texture and taste, with a p-value less than 0.05 and an average value above 3.00. It was concluded that panelists preferred Ketapang Seed cookie using 100% porang flour as a substitute for wheat flour.

Study of Organoleptic Properties and Nutritional Content of Banana Brownies AS Healthy Snacks for School Children

Background: Snacks can help meet the nutritional needs of children who do not bring food to school. However, many snacks circulating in the community still need to be guaranteed for their safety or nutritional content. Efforts are required to meet nutritional needs by developing a product in the form of brownies as a healthy snack for school children using local food in the form of Ambon bananas as a substitute in making brownies. This research aims to determine the organoleptic properties and nutritional content of banana brownies as a healthy snack for school children.Research Methods: This study used an experimental method in the laboratory with a completely randomized design (CRD). Ambon banana puree substitution was carried out with three levels of treatment (25%, 50%, and 75% of the total flour), with three repetitions. Data on organoleptic properties were collected by organoleptic test using the hedonic method and statistically analyzed using Analysis Of Variance (One Way Annova) at the 95% confidence level (α = 0.05). Research Result: The results of the study of the organoleptic test of banana brownie products with 25% Ambon banana puree substitution of total wheat flour (20 grams) obtained a significant texture (≤ 0.05), while color, aroma, and taste were not substantial (> 0.05). Conclusion: The study of the organoleptic properties of banana brownies found that panelists preferred the treatment level, namely t1 (substitution of Ambon banana puree 25% of total flour). The nutritional value in 1 serving of 100 grams of banana brownies is 402.9 kcal of energy and 6.8 grams of protein.

The potential use of Indian rice flour or husk in fortification of pan bread: assessing bread's quality using sensory, physicochemical, and chemometric methods.

Hassawi rice is an Indica variety cultivated in Saudi Arabia with a higher nutritional value than the commercial Basmati rice varieties. The present study has investigated the feasibility of combining Hassawi rice flour (HRF) or husk (HRHF), an abundant byproduct, with wheat flour to produce nutritious economical pan bread. To achieve this aim, the physicochemical properties of HRF and HRHF were assessed using techniques such as UPLC-tandem MS, ICP-OES, and colorimeter. The proximate composition (moisture, crude fiber, and ash) and mineral contents of HRHF are significantly (p < 0.05) higher than HRF. On the other hand, the compounds p-coumaric acid, vanillic acid, γ- and δ-tocotrienols, and γ-oryzanol were unique to HRF. We further determined the changes in sensory, technological, and physicochemical properties of wheat flour bread substituted with 5%, 10%, and 15% of HRF or HRHF. The rheological tests showed that the addition of HRF and HRHF increased dough development and stability time. Further, substituting wheat flour for HRF and HRHF at levels higher than 10% affected sensory attributes, such as color, taste, odor, flavor, and appearance. These changes, however, were not always at a significant level. The causes of the differences in properties between control and fortified bread samples were investigated by chemometric methods. Samples of bread HRF at 5 and 10% had comparable overall profiles to the control. On the other hand, bread HRHF samples proved to retain higher concentrations of bioactive molecules compared to the control bread. Our findings shed light on the possible use of rice husk fibers in baking goods, notably pan bread. Furthermore, by integrating rice husk fibers into baked goods, we may boost their health benefits while also contributing to the long-term use of agricultural waste.

Partial substitution of wheat flour with soybean and gluten powder: impact on flavor characteristics of Pixian Douban-Meju and its quality.

In this study, different proportions of soybean flour and gluten flour were used as partial replacements for wheat flour for the fermentation of Pixian Douban-Meju (PXDB). The aim was to study the effects of soybean flour/gluten flour on the quality improvement of PXDB. In comparison with the control group (CT) (0% substitution of wheat flour), substitution of wheat flower with 12.5% soybean flour (the H2 group), 7.5% gluten flour (G2), and 10% gluten flour (G3) improved the amino acid nitrogen content by 3.8%, 5.6%, and 9.4% respectively. The mixtures of wheat flour and gluten flour (G2 or G3) increased the organic acid and free amino acid content. The results of two-dimensional gas chromatography mass spectrometry (GC × GC-MS) showed that the amount of key aroma substances increased about sixfold in comparison with the CT group (194.61 g.kg-1 ), achieving 1283.67, 1113.883, and 1160.19 g.kg-1 in the H2, G2, and G3 groups, respectively. There were also more aldehydes and pyrazines in all the substitution groups. Quantitative descriptive analysis indicated that the G3 sample presented the best organoleptic quality with a reddish-brown color and a more mellow aroma than the control sample. In conclusion, the fermentation of G3 resulted in higher quality PXDB-meju, showing that partial substitution of wheat flour with gluten improved the quality of PXDB. © 2023 Society of Chemical Industry.

Effects of Wheat Flour Substitution with High‐Amylose Corn Flour on the Quality of Dough and Chinese Steamed Bread

AbstractIn order to increase the nutritional value of Chinese steamed bread (CSB), high‐amylose corn flour (HACF) is used to partially replace wheat flour (WF) in the preparation of CSB. In CSB prepared with 0–50% HACF, the study examines the thermomechanical characteristics of the dough, starch–gluten network, quality, and in vitro digestibility. According to Mixolab data, the addition of HACF reduces dough stability and increases the thermal stability of pasting. In doughs with HACF concentrations &gt;30%, scanning electron microscopy observations reveal that the starch–gluten connections are weaker and the network structure is discontinuous. The addition of HACF reduces the specific volume and increases the hardness, gumminess, and chewiness of the CSB. Compared with the WF‐CSB, the content of resistant starch increases from 12.01% to 28.49% in the HACF‐CSB, whereas there is a reduction in the glycemic index from 94.39 to 57.55. In summary, the addition of 30% HACF can increase the resistance of CSB and enhance its nutritional value without unduly reducing the desirable organoleptic qualities.

Characterization of physicochemical, antioxidants and sensory properties of cookies enriched with shea (Vitellaria paradoxa) fruit pulp as a functional ingredient

The shea fruit pulp (SFP), a by-product generated during the processing of shea fruit, is a vital source of phytochemicals for the development of functional foods. This study determined the effect of partial substitution of wheat flour with SFP (0–25%) on the physicochemical, total carotenoids (TC), total phenolics content (TPC), antioxidant activity (AA), and sensory properties of cookies. The bromatological analysis showed that crude fiber, fat, and total ash contents of the SFP-enriched cookies increased by 155.3-565.8%, 1.7–6.8%, and 22.2-111.3%, respectively while moisture, crude protein, and available carbohydrate contents decreased by 10.0-44.9%, 3.1–17.5%, and 1.0-2.9%, respectively with increasing addition of SFP in the cookies. The SFP-enriched cookies had significantly higher TC (183.25-627.49 µg/100 g) and TPC (79.06–185.20 mg GAE/100 g) and AA (28.20-61.58%, inhibition) than the 100% wheat flour cookies, control (2.90 ± 0.14 µg/100 g for TC, 53.81 ± 5.70 mg GAE/100 g for TPC, and 15.79 ± 1.03% for AA). The incorporation of SFP in cookies decreases the thickness and whiteness index by 3.9–24.0% and 4.5–26.9%, respectively, but increases the spread ratio by 5.5–37.9% and the browning index by 10.3–87.4% as compared with the control cookies. Based on the sensory evaluation results, the 25% SFP-enriched cookie had the highest scores for taste, aroma, and texture whiles the 15% SFP-enriched cookie had the best rating for color and overall acceptability. It is conclusive that SFP could be utilized for the industrial production of cookies to enhance the nutritional, antioxidant, and sensory properties of the baked product. Nonetheless, enzymatic browning of the shea fruit pulp is a major limitation, and therefore, rapid processing of fruits and cold storage of the SFP is required to prevent the browning reactions of the SFP.Graphical

Fiber and Antioxidant Activity of Spice Cookies with Local Flour as Functional Food for Elderly

Older people are vulnerable to infectious and degenerative diseases due to decreased organ function and lowered immune systems. This study aimed to analyze the quality and level of liking of the spice cookie formula and the fiber and antioxidant content of the selected cookie formula. The research method used a factorial complete randomized design with the treatment of wheat flour substitution using arrowroot flour and canna flour. There were three levels of substitution ratio, namely 50:50, 25:75, and 0:100, resulting in six formulas. The variables measured were sensory quality and level of liking using an organoleptic test by 30 semi-trained panelists. Organoleptic test data were statistically analyzed using the Kruskal Wallis test and Mann-Whitney further test. The two best formulas were selected using the exponential comparison method and then analyzed for dietary fiber content and antioxidant activity. The results showed that among the six formulas, there were significant differences in texture and aftertaste of the sensory quality and level of liking (p-value&lt;0,05). The selected formulas were 50:50 substitution ratios of either arrowroot flour or canna flour. Cookies with canna flour substitution had a dietary fiber content of 9,6%, while cookies with arrowroot flour substitution were 7.8%. The antioxidant activity of cookies with canna flour substitution amounted to 9,5 mg/100g, while cookies with arrowroot flour substitution amounted to 12,0 mg/100g. In conclusion, spice cookies with a 50:50 ratio of canna flour and wheat flour substitution have the highest fiber content with strong antioxidant activity.

Enrichment of Taboun Bread with Quinoa Seeds as a Functional Ingredient

The objective of this study was to develop Taboun bread supplemented with quinoa flour and to select the best pretreatment that could be used to reduce saponin content without negatively affecting the quality of bread. In this study, three types of composite flour containing wheat flour with different levels of substitution of wheat flour ranging from 0% to 25% were used to prepare composite flour. The effects of incorporating of the different concentrations of extruded Quinoa seed flour with wheat flour and the storage days on the bread quality during three days of storage at room temperature for three days were studied. The results showed that the incorporation of the pre-processed seeds with a 20 and 25% substitution level (without pretreatment) had the highest effect in decreasing the values of peak viscosity compared to other types of pretreatments. The texture profile analysis (TPA) parameters (hardness, cohesiveness, resilience, and chewiness) were significantly affected by the storage time, the level of acceptance of sensory characteristics, and the interaction between them. The study recommends that studies be carried out to further verify the role of physical treatments of quinoa seeds in improving the characteristics of the finished product of Taboun bread.

The Effect of Taro Beneng Flour Substitution (Xanthosoma Undipes K. Koch) on Brownie Cookies Making on Sensory Quality

Taro beneng flour is used to substitute wheat flour in making brownie cookies in an effort to utilize local food. Research was conducted to analyze the effect of taro beneng flour substitution on making brownie cookies on sensory quality. This research was conducted at the Pastry and Bakery Processing Laboratory of the Culinary Education Study Program, Faculty of Engineering, Jakarta State University. The method used in this study is an experimental method. The sample of this study was brownie cookies with taro flour substitution with percentages of 10%, 20%, and 30%. Then tested to 5 expert panelists who assessed aspects of color, aroma, texture and taste. The conclusion of this study is that brownie cookies substituted taro beneng flour with a percentage of 30% have good sensory quality to be developed.

Evaluation of the quality parameters of wheat flour and banana peel powderformulated cakes

This research aimed to demonstrate the nutritional value of banana peel powder (BPP) by emphasizing its antimicrobial and antioxidant properties and its use (BPP) as a costeffective substitute for wheat flour in a cake. The findings of BPP at various concentrations (1%, 4%, 7% and 10%) were compared to critical quality properties such as the cake's physical, chemical, and microbial properties, as well as its sensory properties. More than 50.7% of the total weight of the banana fruit as waste can be used as a good source of macro and micronutrients, antimicrobials, and antioxidants in food processing, according to the present findings. In addition, the BPP is an excellent source of protein (15.10%) and ash (25.19%). The substitution of wheat flour with BPP resulted in the addition of significant quantities of natural antioxidants to the cake production process, particularly in samples containing 7 and 10% BPP. These antioxidants have a variety of positive effects on human health and act as antimicrobial agents to extend the shelf life of the cake product. The organoleptic consistency characteristics of the cake revealed a marginally significant difference between the control sample and those containing up to 4% BPP for all organoleptic properties measured and designated as excellent in comparison to the control sample. As a result of this discovery, it is suggested that cakes containing up to 10% BPP have numerous health benefits and improve their flavor.

Roasted-sprouted lentil flour as a novel ingredient for wheat flour substitution in breads: Impact on dough properties and quality attributes

Flours from lentil seeds, raw or sprouted (either lyophilized or roasted before grinding), were used for wheat flour substitution in breads. The physicochemical properties of the obtained flours and doughs as well as bread quality attributes and staling were examined. FTIR spectroscopy revealed that sprouting altered the secondary structure of the lentil protein matrix by decreasing β-turns and random coils, and increasing β-sheets, α-helices and aggregates, while roasting subsequently eliminated these changes. Calorimetry (DSC) showed that the roasted-sprouted lentil flour was partially gelatinized. Oscillatory and creep-recovery rheological tests showed that doughs fortified with roasted-sprouted lentil flour at 15 and 20% (flour basis) substitution level were more viscous and elastic. Breads made with 10% lyophilized-sprouted lentil flour exhibited the lowest specific volume, and the highest crumb hardening and starch retrogradation rates as well as the greatest increase in protein β-sheets in the composite protein-starch matrix. Instead, the formulation with 10% roasted-sprouted lentil flour did not show major changes in loaf specific volume and extent of starch retrogradation, following 4 days of storage, while exhibited significantly improved crumb textural characteristics compared to bread made with wheat flour alone, receiving the highest overall acceptability scores among all fortified products tested due to its pleasant roasted-like flavor note detected by sensory assessors. These findings suggest that a successive process of sprouting and roasting of lentil seeds could be an innovative approach to fortify wheat flour-based breads for improving their nutritional quality while maintaining desirable textural and sensorial attributes of the baked product.

The Application of Purple Yam Flour for Stick Crackers

This study was conducted to determine the effect of substitution of wheat flour with purple yam flour on the physicochemical and organoleptic characteristics of sticks cracker and to obtain the appropriate concentration of purple yam flour for the best physicochemical and organoleptic characteristics of stick crackers. This study used a completely randomized design (CRD) with 6 levels of purple yam flour (0, 12.5%, 25%, 37.5%, 50%, and 62.5%) and 4 replications. The purple yam flour substitution gave a significant effect on physical parameters, namely hardness and color (L*, a*, b* and hue), anthocyanin content of stick crackers, and on the color and texture of sticks cracker, but gave no significant effect on its taste and aroma. The purple yam flour substitution increased the water, ash, fat, and crude fiber content, but decreased the value of carbohydrate and protein content when compared to the control. It is suggested that stick crackers be made with substitution of 50% purple yam flour. This level of substitution produced stick crackers with hardness value 1.55 gF, L* 14.58, a* 4.60, b* 0.19, 54.87% carbohydrate, 4.35% water, 28.87% fat, 9.34% protein, 2.57% ash, 0.67% crude fiber and anthocyanin 62.48 mg cyanidin3-glucoside equivalent/g.

Sourdough Wheat Bread Enriched with Grass Pea and Lupine Seed Flour: Physicochemical and Sensory Properties

Legume seeds, such as grass pea, yellow lupine, and narrow-leaf lupine, are highly nutritious and offer a wide range of health benefits. The objective of this research was to explore the possibility of partially replacing wheat flour (at levels of 10, 15, 20, and 25%) with flour derived from these legume seeds in sourdough wheat bread and examine its impact on the physicochemical and sensory properties of the bread. The physical properties of the dough were also assessed. The substitution of wheat flour with ground legume seeds resulted in increased water absorption (from 54.1 to 63.5%) and prolonged dough development time (from 2.0 to 13.5 min). Ground lupine seeds reduced the volume of the bread and increased its crumb density, consequently making the bread harder. The most significant increase in hardness was observed when narrow-leaf lupine flour was added to the wheat flour (from 8.4 to 22.5 N). Narrow-leaf lupine had the greatest impact on enhancing the protein content in the enriched bread (from 11.5 to 20%), while yellow lupine caused the highest increase in fiber content (from 1.9 to 6.9%). The proposed additives slightly but significantly (p &lt; 0.05) increased the antioxidant activity and phenolic content in the bread samples. Importantly, for all legume seeds, replacing up to 15% of the wheat flour allowed the production of bread with high consumer acceptability.

Acceptance analysis F coconut Dast Flour as a substitution of wheat flour in churros production: Case study of generation Z in DKI Jakarta

Coconut dregs are an element that has many health benefits. It has a high fiber content, so that it can be used as a substitute for wheat flour. However, from the point of view of its utilization, coconut dreg has yet to be utilized correctly and is only used as food waste. This study aims to determine the success and acceptability of a churros product with coconut dregs flour as a substitute. This research was conducted experimentally, which consisted of making churros using different variations of coconut dreg flour substitution in a total of 5 samples, with sample system. This control system at did not experience coconut dreg flour substitution. One hundred panelists, generation Z in DKI Jakarta, passed this acceptance test. The results of the organoleptic test on churros products with sample D had a level of preference (91.50%) which showed that churros sample D was very acceptable to the analysis shows that sample D is the dominant sample in terms of taste, texture and color. This result is based on the percentage of taste (93%), texture (89%), and color (87.80%). It would be better if the next trial of coconut dregs flour used food waste.

Preference Responses of Wheat Flour Substitution with Jackfruit Seed Flour on Oyster Mushroom Nuggets

The utilization of Jackfruit seeds is still limited as a snack even though it has no less nutritional substances than wheat flour, even the calories and carbohydrate content is lower so it has the potential to be processed into flour and is expected to substitute wheat flour. On the other, public concern about healthy foods with low-fat content has resulted in the need to develop sources of vegetable protein, one of which is oyster mushrooms which are processed into nuggets. This study aims to determine the preference response to oyster mushroom nugget products with jackfruit seed flour substitution The research treatment tested 4 treatment levels of substitution of wheat flour with Jackfruit seed flour, namely P0 (100% Wheat Flour), P1 (80% Wheat Flour + 20% Jackfruit Seed Flour), P2 (60% Wheat Flour + 40% Jackfruit Seed Flour), and P3 (Wheat Flour 40% + Jackfruit Seeds Flour 60%). The results show the substitution of jackfruit seed flour in mushroom nuggets oyster had an effect on the color, aroma, and taste of oyster mushroom nuggets and oyster mushroom nuggets had the best preference in t 20% substitution treatment.

Analysis of the effect of pancake product substitution using durian seed flour on consumer acceptance: case study of generation Z in DKI Jakarta

Durian seeds possess numerous health benefits, and their high starch content makes them a potential substitute for wheat flour. However, despite their potential, durian seeds need to be more utilized and often become food waste. This study assesses the success and acceptability of pancakes made with durian seed flour substitution. The research employed an experimental approach comprising four treatments and one control group. The treatments involved 25%, 50%, 75%, and 100% substitution of wheat flour with durian seed flour, while the control group contained 0% substitution. The acceptance test involved 100 panelists from Generation Z in DKI Jakarta. The results indicated that pancakes with 25% durian seed flour substitution were the most favored by the panelists, with an 80.1% preference rate, and were well-received by the public. The organoleptic analysis revealed that pancakes with 25% substitution had a pleasant sweet taste (71%), a mild durian seed flour aroma (55.5%), a soft texture (71.8%), and an attractive color (70.5%). For future research, it is suggested to conduct trials using durian seed flour with other food products or different food waste materials with relatively high proportions. This would enable a more comprehensive exploration of the potential applications of durian seed flour in the food industry.

Analysis of consumer acceptability of green bean flour as a substitution for wheat flour in baked sponge cake

Green Beans are one commodity the nuts spread in Indonesia can replace material food that can become Lots of food. Plus, peanuts green can make as flour, peanut green can give Lots of benefits. Using peanut green flour on manufactured cake dry also helps reduce high gluten content, which is Good for the body. Another benefit can support the diversification of products of enough food tall from the import process. With existing flour, peanut green can replace flour. Study This use study experiment uses a purposeful hedonic test to measure the level of liking and power by accepting the public with substitute flour wheat use flour peanut green to manufacture cake sponge roast. This research uses five samples of cake sponge roast with flour peanut green and one sample of cake sponge roast original as sample C has almost the same value comparison. Power tests accept consumers, carried out at SMK N 4 Jambi City with 100 Panelists who are students majoring in catering/patisserie. Analysis results show that the fifth sample owns relatively the same color. However, in the hedonic test, sample A gets a treatment of 3.02 %. Sample C has the best aroma compared to sample other with test results of 3.25%, for aspect texture obtained by sample B with a value of 3.12%, and for taste obtained by sample D with a value of 3.46 %. The fifth average result sample has almost the same value, ± 3.00%. Which is where all samples can be accepted and liked by society.

Effect of incorporation of solid-state fermented edible insects Tenebrio molitor and Sphenarium purpurascens with Aspergillus oryzae in the elaboration of bread

Interest in incorporating edible insects into the diet is increasing due to their nutritional content. The most critical challenges are related to the low acceptability of the consumer due to changes in taste, color, and textural properties of the final product when edible insect flour is added. This work proposes solid-state fermentation (SSF) as a strategy to improve its use in food formulations. Fermented and unfermented insect meal were chemically and techno-functionally characterized and used to produce bread to evaluate the effect of ingredients added. Freeze-dried insect powder was inoculated with A. oryzae and incubated at 30 °C for four days. For bread making, unfermented and fermented substrates were tested using 5% of wheat flour substitution. Rheological characterization of dough and physical, chemical, textural, and sensory analysis of bread were performed. Fermentation improved the texture and sensory analysis of S. purpurascens used on bread and the rheological properties of dough in comparison with the non-fermented insect. Additionally, the protein content of bread was increased compared to the control. Results of the present study support that solid-state fermentation of S. purpurascens can be used to improve bread's sensory properties and enhance its nutritional content.

Development of Crackers Using Purple Yam Flour: Physicochemical and Sensory Characterization

Purple yam tuber is known to contain a lot of bioactive components useful for human health. This study was conducted to utilize the tuber in form of purple yam flour for crackers processing and to understand the effect of purple yam flour concentration on the characteristics of crackers. A completely randomized design was applied using several concentrations of purple yam flour (0, 10%, 20%, 30%, 40%, and 50%) and 3 replications. The concentration of purple yam flour affects volume expansion, color values (L*, a*, and b*) and anthocyanin content of the crackers, but did not affect its water content and texture. The higher concentration of purple yam flour decreased volume expansion, L*, b*, and overall acceptance of the crackers, but increased the anthocyanin content and a* values. This research proposes that 30% purple yam flour shall be applied to partly substitute wheat flour in crackers processing. At this concentration, crackers were accepted by the panelist (like it slightly) and has hardness value 287.2 gF, L* 70.35, a* 11.12, b* 20.18, 2.5% water, and anthocyanin content 179.6 mg cyanidin3-glucoside equivalent/g.