No abstract

No abstract

No abstract

Results indicated that flaxseed flour can be incorporated in cookies as a partial replacement up to 12% of wheat flour without negatively affecting the physical and sensory quality. The correlation results suggest that the flaxseed flavor attributes best predict consumer preference for overall acceptability, though texture and color attributes also contribute.

The quality and sensory properties of fresh egg noodles formulated with total or partial replacement of egg substitute were investigated. Cooking quality parameters, texture, and color were measured at d 0, 15, and 30. Whole‐egg noodles (control) had less cooking loss, firmer texture, and larger L* and b* values among days compared with noodles prepared with 100% soy flour or Pasta Power. Noodles prepared with Bipro exhibited the least cooking loss and water uptake, firmer texture, and larger L* and b* values among egg substitutes at 50% replacement. Firmness was greater and L* and b* values were larger for noodles from soy flour and Pasta Power egg substitutes when they replaced 50% of egg, rather than 100%. Sensory analysis revealed the roughness and flavor of cooked noodles, which were not significantly affected by the type of egg substitute. Noodles containing Pasta Power exhibited greater stickiness, whereas those containing soy flour were less firm. Including whole eggs in the formulations reduced stickiness. None of the egg substitutes studied could totally replace whole egg in the egg noodles without resulting in some loss of quality. But partial replacement of eggs resulted in noodles with similar physical and sensory properties.

No abstract

White, food-grade sorghum was milled to flour of varying extraction rates (60%, 80%, and 100%) and pin-milled at different speeds (no pin-milling, low-speed, and high-speed) to create flours of both variable composition and particle size. Flours were characterized for flour composition, total starch content, particle size distribution, color, damaged starch, and water absorption. Bread was characterized for specific volume, crumb structure properties, and crumb firmness. Significant differences were found (P < 0.05) in the composition of sorghum flours of varying extraction rate, most notably for fiber and total starch contents. Flour particle size and starch damage were significantly impacted by extraction rate and speed of pin-milling. Water absorption increased significantly with increasing extraction rate and pin-milling speed. Breads produced from 60% extraction flour had significantly higher specific volumes, better crumb properties, and lower crumb firmness when compared with all other extractions and flour types. The specific volume of bread slices ranged from 2.01 mL/g (100% extraction, no pin-milling) to 2.54 mL/g (60% extraction, low-speed pin-milling), whereas the firmness ranged from 553.28 g (60% extraction, high-speed pin-milling) to 1096.26 g (commercial flour, no pin-milling). The bread characteristics were significantly impacted by flour properties, specifically particle size, starch damage, and fiber content (P < 0.05).

No abstract