Wheat Flour Research Articles

Formulation of nutritious and functional meal-based biscuits from mixture of soybean, papaya fruit pulp, and baobab fruit pulp flours

Background and objectiveThe current trend in the formulation of convenience foods like biscuits is directed towards using local ingredients endowed with health benefits effects. The present study aimed at valorizing local crops and fruits as substitutes for wheat flour (WF) and sugar in the formulation of healthy, nutritious and functional meal-based biscuits. MethodsSoybean (Glycine max L.), papaya fruit pulp (Carica papaya L.) and baobab fruit pulp (Adansonia digitata L.) flours were produced, characterized, and used to formulate biscuits following a simplex centroid mixing design. The physicochemical, microbiological, sensory and antioxidant properties of the biscuits were assessed. ResultsThe results showed that protein and lipid contents of the biscuits increased significantly (p < 0.05) with the proportion of soybean flour (SF) in the formulation. The significant increase (p < 0.05) in the mineral content of the biscuits was proportional to the incorporation of papaya fruit pulp (PFPF) and baobab fruit pulp (BFPF) flours in the formulation. The energetic value of the formulated biscuits was higher than those made with 100 % WF. The incorporation of SF and BFPF contributed to a significant increase (p < 0.05) in the crude fibres’ content of biscuits. Biscuits made with SF, PFPF and BFPF were safe for human consumption. They were accepted by the panelists; rich in bioactive compounds (total phenolic, flavonoids), and displayed high antioxidant activities. The optimization procedure revealed that the optimum formulation (with the highest desirability of 0.81) was WF 25 g, SF 51.86 g, PFPF 8.06 g and BFPF 15.06 g ConclusionThis study indicates that baobab fruit pulp, papaya fruit pulp and soybean flours can be used as a substitute for WF in the formulation of functional biscuits. Significance of the researchThis study suggests that the formulated meal-based biscuits might have the potential to be used to fight/prevent malnutrition and cardiometabolic diseases, and to boost the immune system while reducing the dependence on wheat.

Impact of variety and drying methods on the physicochemical, functional, and thermal properties of Ethiopian potato (Plectranthus edulis) tuber flour

This study aimed to analyse the physicochemical, structural, functional, and thermal properties of flour from two indigenous Ethiopian Potato (Plectranthus edulis) varieties, Chanqua and Loffo, and to compare with wheat flour (WF). The study also investigated how oven and sun drying methods affected the physicochemical properties of the flours. The results demonstrated a significant distinction (p ≤ 0.05) between the flour samples and WF, attributable to variations in both the varieties and the drying methods except that no significant difference in pH was observed due to the varieties, and the fibre and ash content did not vary significantly with the drying methods. The moisture content (MC) of the flours ranged from 5.72 % in oven-dried Chanqua Ethiopian potato flour (OD-CEPF) to 7.53 % in sun-dried Loffo Ethiopian potato flour (SD-LEPF), both of which were lower compared to WF. The protein content varied from 4.47 % (SD-CEPF) to 5.93 % (OD-LEPF). FTIR tests revealed a significant impact on the structural changes, leading to variations in the location and intensity of infrared absorption peaks, particularly in sensitive regions. Whereas, the XRD patterns showed characteristic B-type diffraction, with a relative crystallinity (RC) of 31.97 % in CEPF and 30.53 % in LEPF having a significant difference (p ≤ 0.05) between them. LEPF had better flow properties than CEPF, with lower Hausner ratio (HR) (1.16 vs. 1.25), Carr's index (CI) (14.51 % vs. 20.26 %), and angle of repose (31.00° vs. 34.67°). It also showed significantly higher (p ≤ 0.05) water absorption capacity (WAC), oil absorption capacity (OAC) and swelling power (SP) properties than CEPF. The study also indicated notable distinctions in the thermal and paring properties of flours. The oven drying method was found to be superior in enhancing the physicochemical properties, with LEPF showing better physicochemical, functional, structural, and thermal properties than CEPF.

Development of Ready to Cook Banana Pseudo Stem Vermicelli Upma Mix with Quality Evaluation

The present research aimed to evaluate the effect of incorporation of commonly discarded part banana pseudo stem (BPS) for the development of ready-to-cook (RTC) vermicelli upma mix. BPS was subjected to preliminary treatment with citric acid solution (0.5%) to prevent an enzymatic browning reaction during the preparation of flour. Vermicelli was prepared by partial substitution of whole wheat flour and semolina with BPS flour at the level of 5, 10, 15, 20 and 25% (T1, T2, T3 &amp; T4). Effect of incorporation of BPS flour on- the physical, functional and organoleptic properties were studied. Among all the variations tested T3 (20%) was accepted with optimal cooking characteristic hence, taken for preparation of vermicelli BPS upma mix and compared with control. The BPS vermicelli upma mix has got significantly more ash (27.2 g), soluble fiber (2.64 g) and insoluble fiber (15.76 g) and also rich in minerals such as potassium (1203.6 mg %) and calcium (5.72 mg %). It also contained higher antioxidant activity (3.93 mg %), total phenols (583.44 mg GAE %), saponins (291.06 mg %), tannins (4.01 mg %) and flavonoid (165.7 mg %). However, vermicelli upma mix was packed in MMP and LDPE pouches and stored at ambient conditions (25±50C) for a period of six months.

Standardization of formulation for preparation of Aloe vera based wheat flour vermicelli

Standardization of formulation for preparation of Aloe vera based wheat flour vermicelli

Aqueous ozone effects on wheat gluten: Yield, structure, and rheology.

This study investigates the impact of aqueous ozone (AO) on the yield, molecular structure, and rheological properties of wheat gluten separated using the batter procedure. Employing strong gluten flour (SGF) and weak gluten flour (WGF), we demonstrate that AO pretreatment significantly enhances the yield and purity of separated starch and gluten. Surface hydrophobicity, free sulfhydryl groups, Fourier transform infrared spectroscopy (FTIR), Raman, and size exclusion-high-performance liquid chromatography (SE-HPLC) analyses were used to evaluate the effects of AO on the molecular structure of gluten. Our analysis reveals that low concentrations of AO induce specific modifications in gluten proteins. AO treatment increases cross-linking in glutenin macropolymer (GMP), reduces surface hydrophobicity, and stabilizes secondary and tertiary structures. These changes include an increase in β-sheet content by approximately 9% and a corresponding decrease in β-turn structures, leading to enhanced viscoelastic properties of the gluten. The research highlights AO's potential as a sustainable and efficient agent in wheat flour processing, offering advancements in both product quality and eco-friendly processing techniques. Future research should optimize AO treatment parameters and explore its effects on different cereal types further to enhance its applicability and benefits in food processing. PRACTICAL APPLICATION: Our work substantially advances the existing knowledge on wheat flour processing by demonstrating the multifaceted benefits of AO pretreatment. We unveil significant improvements in the yield and purity of starch and gluten when compared to conventional separation methods. Moreover, our in-depth analysis of molecular changes induced by AO, including increased cross-linking, alterations in surface hydrophobicity, and modifications in glutenin macropolymer content, provides new insights into how AO affects the viscoelastic properties of gluten. This contribution is pivotal for the development of more efficient, sustainable, and eco-friendly wheat flour processing technologies.

The Effect of the Ratio of Rice Bran Flour and Wheat Flour on Some Quality Component and Sensory of Cup Cake

Abstract: This research was aims to determining the Effect of the Ratio of Rice Bran Flour (RBF) and Wheat Flour (WHF) on some quality component and sensory of Cup Cake. This research used a Completely Randomized Design (CRD) with a single factor, namely the combination of the proportion of rice bran and wheat, consisting of 6 treatments are as follows: b0 (RBF 0% : WHF 100%); b1 (5% RBF: WHF 95%); b2 (RBF 10% : WHF 90%); b3 (RBF 15% : WHF 85%); b4 (RBF 20% : WHF 80%); and b5 (RBF 25% : WHF 75%). The research data were analyzed using ANOVA at a 5% real level and further tests using Orthogonal Polynomials at a 5% real level. Also, a high percentage of fat (29.10%) was recorded for cake with RBF at 20% significant increase in the protein content compared to control cake (7.65%). With increasing the ratio of RBF to all cupcake samples at different proportions, some physical properties of the cupcake such as volume and specific volume were decreased, while others such as weight and specific weight were increased compared to the control cupcake. In the higher storage period, the higher staling of cupcake samples appeared, and thus, the moisture content of the fortified cupcake decreases with different proportions of RBF. It could be concluded that the RBF has a functional property higher than those of WHF. Finally, high-fiber cupcake can be prepared with substituted WHF up to 25% with RBF without any negative effects on the quality properties and sensory acceptability of the product

Study of Making Gluten-Free Fettuccine from Taro Flour (Colocasia esculenta L. Schoot)

We often encounter fettuccine pasta in cafes and restaurants, usually made from wheat flouras the main ingredient. Wheat flour is a food ingredient that contains gluten, which is a proteincompound from cereals that cause allergies and irritate the small intestine and can also causeceliac (autoimmune) disease in certain people. Several studies have substituted wheat flourfor making fettuccine with non-gluten taro flour. The formula obtained is still a mixture of taroflour and wheat flour. This research used 100% pure taro flour with additional ingredients oftwo types of egg yolk, namely chicken egg yolk and duck egg yolk. This research aimed todetermine the organoleptic results of fettuccine from 100% taro flour based on theformulation using the type of egg yolk and boiling time. This study used a completelyrandomized trial (CRD) design with four treatments and two repetitions. The types oftreatment in this study were the use of duck eggs with a boiling time of 35 seconds, the use ofboiled duck eggs for 1 minute, the use of boiled chicken eggs for 35 seconds, and the use ofboiled chicken eggs for 1 minute. The research results showed that fettuccine was successfullymade using 100% taro flour without being mixed with wheat, using additional egg yolk as abinder. A perfect assessment was obtained from the expert panelists for the duck egg yolkformula boiling for 1 minute. The type of egg yolk and boiling time affect the sample in termsof taste, color, and texture, but not aroma.

Changes in the physical, chemical and sensory properties of pasta made by partially substituting wheat flour with black glutinous rice flour

Black glutinous rice flour (BGRF) had the potential to be used as a wheat substitute to increase the health-promoting nutritional value of pasta products. The purpose of this study was to investigate the possibility of using BGRF as an alternative to wheat flour in the production of pasta to improve its nutritional value. The research explored the physical, chemical, sensory properties, and consumer acceptance of pasta formulations with 0%, 20%, 40%, and 60% BGRF substitution. The findings revealed that pigmentation of BGRF contributed to increased phenolic compounds and antioxidant properties, which impacted physical and chemical properties of the pasta. The results indicated that a 40% substitution of BGRF was well-liked by consumers, while a 60% substitution led to decreased acceptance. The physical properties of uncooked pasta (UC-PAS) and cooked pasta (CK-PAS), such as moisture content and color values, were significantly influenced by the percentage of BGRF substitution. Specifically, the moisture content of UC-PAS decreased with higher BGRF substitution, resulting in changes in color values. These changes included an increase in redness, as well as a decrease in lightness and yellowness. Additionally, the pigmentation of BGRF contributed to increased phenolic compounds and antioxidant properties, which affected physical and chemical properties of the pasta. The pasta’s cooking quality, including cooking time (CKT), cooking loss (CKL), and cooking yield (CKY), also showed significant differences with varying percentages of BGRF substitution. Furthermore, the proximate composition indicated that the percentages of ash, protein, fat, and fiber increased as the proportion of BGRF increased, with pasta containing 60% BGRF demonstrating the highest values for these properties. All these findings provide evidence that BGRF substitution had a significant positive impact on the physical, chemical, and sensory properties of pasta. For example, the pasta had better antioxidant properties and was well-accepted by consumers. The potential for enhancing the nutritional profile of pasta products by substituting wheat flour with BGRF is noteworthy. Key words: black glutinous rice, wheat, rice flour, pasta, antioxidant, bioactive compounds

Impacts of Whole-Grain Soft Red, Whole-Grain Soft White, and Refined Soft White Wheat Flour Crackers on Gastrointestinal Inflammation and the Gut Microbiota of Adult Humans.

Consumption of whole-grain wheat has been associated with positive health outcomes, but it remains unclear whether different types of wheat elicit varying effects on the gut microbiome and intestinal inflammation. The objectives of this research were to investigate the effect of two whole-grain wheat flours versus refined wheat flour on the diversity of the human gut microbiota, as well as on butyrate production capacity and gastrointestinal inflammation, using one-week dietary interventions. For this study, 28 participants were recruited, with ages ranging from 18 to 55 years and a mean BMI of 26.0 kg/m2. For four weeks, participants were provided 80 g daily servings of different wheat crackers: Week A was a run-in period of crackers made from soft white wheat flour, Week B crackers were whole-grain soft white wheat flour, Week C crackers were a wash-out period identical to Week A, and Week D crackers were whole-grain soft red wheat flour. At the end of each week, participants provided fecal samples that were analyzed for markers of intestinal inflammation, including lipocalin and calprotectin, using enzyme-linked immunosorbent assays and quantitative real-time PCR. The primary outcome, gut bacterial community alpha and beta diversity, was similar across timepoints. Three taxa significantly differed in abundance following both whole-grain wheat flour interventions: Escherichia/Shigella and Acidaminococcus were significantly depleted, and Lachnospiraceae NK4A136 group was enriched. Secondary outcomes determined that protein markers of intestinal inflammation and genes related to putative butyrate production capacity were similar throughout the study period, with no significant changes. Lipocalin concentrations ranged from 14.8 to 22.6 ng/mL while calprotectin ranged from 33.2 to 62.5 ng/mL across all 4 weeks. The addition of wheat crackers to the adult human subjects' usual diet had a minimal impact on their gastrointestinal inflammation or the gut microbiota.

Effect of Flammulina velutipes Soluble Dietary Fiber on Dough Processing Characteristics and Micro-Fermented Dried Noodles Quality Properties.

Our research focused on the integration of Flammulina velutipes soluble dietary fiber (Fv-SDF) into wheat flour during the production of dried noodles, delving into the impact of different addition ratios of Fv-SDF on both dough processing characteristics and the quality of the micro-fermented dried noodles. The viscometric and thermodynamic analyses revealed that Fv-SDF notably improved the thermal stability of the mix powder, reduced viscosity, and delayed starch aging. Additionally, Fv-SDF elevated the gelatinization temperature and enthalpy value of the blend. Farinograph Properties and dynamic rheology properties further indicated that Fv-SDF improved dough formation time, stability time, powder quality index, and viscoelasticity. Notably, at a 10% Fv-SDF addition, the noodles achieved the highest sensory score (92) and water absorption rate (148%), while maintaining a lower dry matter loss rate (5.2%) and optimal cooking time (142 s). Gas chromatography-ion mobility spectrometry (GC-IMS) analysis showed that 67 volatile substances were detected, and the contents of furfural, 1-hydroxy-2-acetone, propionic acid, and 3-methylbutyraldehyde were higher in the Fv-SDF 10% group. These 10% Fv-SDF micro-fermented noodles were not only nutritionally enhanced, but also had a unique flavor. This study provides a valuable theoretical basis for the industrial application of F. velutipes and the development of high-quality dried noodles rich in Fv-SDF.

Revealing the influence of sorghum flour on the rheological and baking properties of dough, the quality and nutritional value of bread

The object of this study is the quality of bread using wheat flour mixed with sorghum flour. The implementation of the task of stable provision of the population with good quality bread and high nutritional value is based on improving the technology of bread using sorghum flour in accordance with the global trend of safe and healthy nutrition. The results on the chemical composition and nutritional value (amino acid content, mineral composition, and vitamins) of sorghum flour were obtained, a comparative analysis with wheat flour was carried out. An analysis of the amylographic characteristics of flour and dough with the addition of various amounts of sorghum flour, improvers, and enzyme preparations was carried out. As a source of nutrients, the effect of sorghum flour on the rheological and baking properties of wheat dough was studied. The effect of the studied flour on the quality of finished bread was established. The complex effect of the Emceft improver and the KAZenzym enzyme preparation on the quality of dough and bread, including from sorghum flour, was studied. For the first time, the use of sorghum flour of the Kazakhstan 20 variety for the production of bread in combination with an improver and an enzyme preparation has improved the chemical composition, rheological and baking properties of the dough. Research shows that bread with the use of sorghum flour diversifies the diet and promotes human health due to its nutritional composition and potential as a gluten-free food. The scope and conditions of practical use of the results are the possibility of using sorghum for bread making. Achieving these capabilities is based on the developed technology of bread in combination with an improver and an enzyme preparation

Comparative analyses of the nutritional and antinutritional composition of pod flours from Neltuma spp. (Fabaceae, Caesalpinioideae) species from drylands of Mexico, Kenya and Tanzania

Identifying novel risk-resilient diets is urgent to address food insecurity and tackle global hunger and malnutrition. This study evaluated the suitability of mesquite (Neltuma spp.) pod flours as food staples for human nourishment and compared nutritional properties of mesquites growing natively or as introduced species in the drylands of Mexico, Kenya and Tanzania. Using gas chromatography and mass spectrometry, we analysed chemical composition, dietary fibre, antinutrients, amino acids and fatty acids of pod flours from Neltuma laevigata, N. laevigata×N. odorata and N. velutina (abundant native species of Northern Mexico). We also studied the introduced N. juliflora from Kenya, and N. pallida from Tanzania which have become invasive. This research demonstrates that mesquite flour contains all the essential amino acids, with the highest being valine, leucine and lysine. The most abundant non-essential amino acids are aspartate, glutamate and proline. Mesquite flours are rich in palmitic, oleic and linolenic acids. Besides this, mesquite flour is abundant in phenols and contains less gallic and phytic acids than wheat. We show that nutritionally, mesquite flours are comparable to wheat flour. These findings demonstrate that Neltuma pod flours are excellent candidates to reduce malnutrition and hunger for the poorest people of the world.

Impact of food price inflation on stunting in under five aged children in Bangladesh

BackgroundCurrently, food price inflation is a widespread issue in Bangladesh as well as the rest of the world. Malnutrition is a common issue among children that can have long-lasting effects on their development and overall health. There have been lots of studies conducted to identify the factors responsible for child malnutrition, but inflation is rarely considered a factor in child malnutrition. We aimed to determine the relationship between food price inflation and stunting (Height-for-Age Z-score (HAZ)) in children under five years of age in Bangladesh.MethodThe study utilized food price data from the World Food Programme database and malnutrition (stunting) information from the 2014 and 2017-18 Bangladesh Demographic Health Surveys (BDHS). This includes the total study period from 2009 to 2018. Food prices were linked to the BDHS dataset using each child’s birth month. For each child, the average food prices from 9 months prior to 5 months post-birth, including their birth month, were recorded to calculate month-to-month inflation. This inflation was computed for rice (coarse), oil, wheat flour, and lentils by comparing the price sum of each item from one month to the previous month and dividing by the total price of the preceding month. A generalized linear regression model was used to assess the relationship between food price inflation and stunting, with stunting as the dependent variable. Other explanatory variables included wealth index, sex of the child, height, weight, mother’s education, respondent’s current pregnancy, and breastfeeding status.ResultsOur study has revealed that food price inflation has a significant negative effect on stunting, with a coefficient of -0.127 (p < 0.001). Furthermore, we have identified several other factors that have also significantly negative associations with stunting, including the wealth index (p < 0.001), mother’s education level (p < 0.001), mother’s pregnancy status (p < 0.001), breastfeeding (p < 0.001), child’s age (p < 0.001). child’s weight (p < 0.001) has significantly positive effect on stunting. However, we did not find any significant differences in stunting between boys and girls.ConclusionIn conclusion, the findings of this study underscore the significant negative impact of food price inflation on child stunting, emphasizing the need to acknowledge this factor alongside others. These results highlight the critical role of addressing food price inflation as a key determinant of stunting, in conjunction with various other contributing factors, in efforts to combat childhood malnutrition.

Application of Conventional and Hybrid Thermal-Enzymatic Modified Wheat Flours as Clean Label Bread Improvers

A new flour blend (F) composed of selected milling and leaving passages with a high content of non-starch polysaccharides underwent thermal (T), hydrothermal (H) or hybrid processing and was used along with cellulase (C) and cellulase-xylanase complex (CX) to produce bread. This modified flour can be considered a clean label product. In this study, blends of common and treated flours were tested for dough properties and rheology. The modified flours were added at 10 and 20% to the base wheat flour. A pan bread was then prepared to test their suitability for bread baking. Dough and bread properties were subsequently assessed. Accordingly, dough with added thermally, hydrothermally, and hybrid modified flours revealed differences in rheology. Addition of hybrid enzymatic-hydrothermal treated flour increased dough tenacity by 23% and baking strength by 26%, but decreased dough extensibility by 19%, whereas hybrid enzymatic-thermal modification increased water absorption by 6% and bread yield from 146.77% to 150.02% when modified flour was added at 20%. Breads with added modified flours demonstrated a 16% increase in bread volume, 8% lower baking loss, and 14% greater density, with no negative effect on color and texture. Thus, hybrid thermal-enzymatic treatment of the developed flours can be recommended as a suitable method for enhancing the utilization of waste flour fractions and increasing their value by enabling them to be considered as clean label bread improvers.

Kadar Protein, Kadar Albumin, dan Tingkat Kesukaan Brownies Mocaf Ikan Gabus

Background: Brownies are generally made from wheat flour, but can be made with local food mocaf flour. Mocaf protein is lower than wheat flour, wheat flour has 8-13% protein while mocaf has 1.2% protein content. Objectives: The purpose of the study was to determine the addition of snakehead fish to protein levels, albumin levels, and preference test for mocaf brownies.The addition of snakehead fish to mocaf brownies aims to increase protein levels. Snakehead fish contains high protein and albumin,protein of 16.2g/100g and albumin content of 6.224g/100g. Preference test is researched to find out brownies are acceptable to consumers. Method: The study used the Complete Randomized Design experimental method with the additionof snakehead fish 0%;7.3%;9.6%;11.7%, repetition 6 times. Protein content testing is carried out by the kjeldahl method, albumin levels by the biuret method and preference levels by organoleptic tests. Data analysis of protein levels and albumin levels using the ANOVA one-way test, and analysis of favorability data using the Friedman Test test then proceed to the Wilcoxon test. Results: The test results of protein levels and albumin levels get a value of p &gt;0.05, namely the addition of snakehead fish does not have a significant effect. The results of the favorability leveltest on color, aroma, taste get a value of p &lt; 0.05 that the addition of snakehead fish has a significant effect and the texture of p &gt; 0.05 is not significant. Test results with the addition of snakehead fish with the highest protein content and albumin content treatment 11.7%, the highest color test at 7.3% and 9.6%, the highest aroma test at 9.6%, the highest taste and texture test at 7.3%. Keywords : Albumin Levels, Mocaf Brownies, Preference Levels, Protein Levels, Snakehead Fish

The technology of cooking falafel with high biological value for vegans

The article presents the results of scientific research on the possibility of increasing the biological value of falafel dishes for vegans through the use of flax seeds and blueberry extract. Vegan nutrition analysis in Ukraine shows that dishes for this population group are mostly deficient in biologically active substances. One way to solve this problem is to develop dishes for vegans using raw plant materials with a high content of biologically active substances. The chemical composition of flax seeds and blueberry extract is analysed in terms of using these products for vegan cuisine. The feasibility of using flax seeds and blueberry extract to increase the biological value of the falafel vegan dish was proven. The feasibility of replacing vegetable oil and a fraction of wheat flour to optimise the vitamin-mineral composition of falafel was determined. Based on the organoleptic evaluation of the control and test samples, the optimal ratio of falafel ingredients was established: 2.5% dry blueberry extract and 7.5% flax seeds per 100 g of the dish. The falafel chemical composition with the addition of flax seeds and blueberry extract was studied compared to the control sample. According to the research results, the technology of cooking falafel for vegans with an increased content of biologically active substances was developed. Based on the data obtained, it can be concluded that the developed dish will enrich vegan nutrition with deficient biologically active substances. The social effectiveness of the developed technology of cooking falafel is to expand the range of vegan dishes. The developed dish can be recommended for the nutrition of fasting people. It is advisable to use the technology developed to cook falafel in restaurants.

Enriching wheat flour with grape pomace powder impacts a snack's chemical, nutritional, and sensory characteristics

Enriching wheat flour with grape pomace powder impacts a snack's chemical, nutritional, and sensory characteristics

Pengaruh Penambahan Puree Labu Kuning terhadap Kadar Proksimat, Beta Karoten, dan Sifat Organoleptik Cookies Umbi Garut Bebas Gluten

Background: Arrowroot flour is one of the food ingredients that can be used to replace the use of wheat flour and is a gluten-free flour. Objective: The purpose of this study was to utilize arrowroot flour and pumpkin puree in the manufacture of gluten-free cookies that are organoleptically acceptable and have good nutritional content. Method: The experimental design used was a one-factor completely randomized design (CRD) with two replications. The factor in this study was the formulation of arrowroot flour and pumpkin puree which consisted of 3 levels and 1 control, namely F1 (53% : 47%), F2 (50% : 50%), F3 (47% : 53%)), and control F0 (0% : 0%). Results: the use of arrowroot flour and pumpkin puree had a significant effect on the moisture content, ash, protein, and beta carotene of cookies (p&lt;0.05). The results of the hedonic test analysis and the hedonic quality of cookies significantly affected the color quality, taste quality of arrowroot, and texture quality (p&lt;0.05). Conclusion: The selected cookie formulation is F1 with a nutritional content of 100 g, which is 527 kcal of energy; 5.78 g protein; fat 33.93 g; carbohydrates 49.61 g; and beta carotene 1204.5 mcg.Keywords: Arrowroot_flour, Beta_carotene, Cookies, Gluten, Yellow_pumpkin_puree.

Production of noodles using cocoyam (Colocasia esculenta)

The potential of making noodles using cocoyam flour was investigated. Cocoyam (Taro) and wheat flour were prepared. The proximate compositions of 100% cocoyam (C) flour, 100% wheat (W) flour, 50:50, and 70:30 blends of cocoyam-wheat (CW) flour were determined. Noodles were produced from cocoyam and wheat flour and their blends. The mean proximate composition of 100% cocoyam flour was found to be 11.19% amylose content, 8.70% crude protein, 4.86% ash, 0.60% fat content, 5.06% moisture content (wb), 6.38% crude fiber, and 72.22% carbohydrates with a swelling volume of 17.45 mL/g. The mean textural quality characteristics of the 100% cocoyam flour noodles were 5.88% cooking loss, 9.18 N/m2 tensile strength, 39.75 Pa elasticity, and 74.06 mm firmness with a cooking time of 4.31 mins. The 100% cocoyam noodles were rated 5.0, 3.0, 4.0, 5.0, and 4.0 for appearance, flavor, hardness, texture, and overall acceptability, respectively on a 9- point hedonic scale. In comparison with 100% wheat flour noodles with an acceptability of 7.0, the 100% cocoyam noodles had a lower score. The 50:50 cocoyam-wheat flour blend noodles, however, scored 6.0 on acceptability which was very close to that of 100% wheat noodles. This study showed that though noodles could be made from 100% cocoyam flour, a 50:50 cocoyam-wheat flour blend would make better quality noodles in terms of nutrition and overall acceptability.

Quality Optimization and Evaluation of New Cookie Product with Celery Root Powder Addition.

Combined drying, an energy-efficient method that includes osmotic pretreatment in molasses and shortened successive lyophilization, was used to obtain celery root powder and incorporate it in the formulation of cookies, with the aim of obtaining a new product. Wheat flour was substituted with combinedly dehydrated celery root powder at levels from 0 to 30%, and optimization of the amount of wheat flour substitution regarding technological, sensory and nutritive characteristics was performed. The optimal level of 20% substitution was determined using Z-score analysis, from the aspect of the best nutritive improvement and the mildest adverse impact on the technological and sensory quality. In the second research phase, comparison of the cookies with the 20% celery root powder substitution, dehydrated by different methods, indicated that combined dehydration showed upgraded results in terms of the overall quality of the final product, for 28.85 percentile points higher than cookies with lyophilized and for 65.24 percentile points higher than cookies with the addition of convectively dried celery root powder. The cookie containing celery powder previously osmodehydrated in molasses had higher contents of analyzed minerals (1.2-3.3 times), total phenols (10.8%) and antioxidant activities (14% for DPPH and 4% for ABTS) compared to the cookie with lyophilized powder.