Optimization of gluten free biscuit from foxtail, copra meal and amaranth

Singh, Ajay; Kumar, Pradyuman

doi:10.1590/fst.22917

Cited by 14 publications

(4 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Numerically optimized composite blend of germinated foxtail millet, amaranth, and soaked copra meal flour were selected for development of gluten-free biscuit (Singh & Kumar, 2018a) with reduced calories. Bakery fat (48%) and table sugar (47%) were replaced with maltodextrin and acesulfame-k, respectively, in order to make the biscuits low in calories (Singh & Kumar, 2018b).…”

Section: Materials Selectionmentioning

confidence: 99%

Storage stability determination of calorie deficit gluten‐free biscuit: Taguchi concern

Singh

Kumar

2019

J Food Process Preserv

View full text Add to dashboard Cite

In this study, optimal process parameters were assessed for selection of storage‐specific packaging material for gluten‐free biscuit by means of Taguchi’s, L27 orthogonal array (Qualitek‐4). An optimized blend of minimally preprocessed foxtail millet, amaranth, and copra meal flour were baked to biscuits, packed in metalized biaxially oriented polypropylene, co‐extruded polypropylene as test, and high‐density polyethylene as control sample. Physicochemical (% moisture content and % free fatty acid content), sensory (texture and mouthfeel, aroma and flavor, and overall acceptability), and microbiological characteristics (total viable and yeast and mold count) were assessed for wholesomeness up to 84 days with priority of selection of biscuits stored at 30°C than for the samples placed at 40°C. Sensory factors are on foremost concern regarding choice of stored biscuit sample that contributed maximally in terms of overall acceptability (73.97%) followed by texture and mouthfeel (11.56%), moisture (10.20%), and aroma (1.52%). Hence, Taguchi helped in logical studying the interactive effect for different parameters. Practical applications Biscuit is among the baked commodity whose quality diminishes with advancement of rancidity in fats and sogginess through moisture migration while storage days. It needed to be monitored with vast number of features to prove worth storage of the same. Type of packaging material, thickness of packaging material, temperature of storage, and number of advancement of storage days are continuously monitored in reference to the physicochemical (% FFA and % moisture content), sensory (aroma and flavor, texture, and mouthfeel and overall acceptability), and microflora count. To counter this huge range of experimental setup and wise interpretation for all of them only be feasible through Taguchi modeling to get effect of each factor individually.

show abstract

Section: Materials Selectionmentioning

confidence: 99%

Storage stability determination of calorie deficit gluten‐free biscuit: Taguchi concern

Singh

Kumar

2019

J Food Process Preserv

View full text Add to dashboard Cite

show abstract

“…Furthermore, in a study using rice flour, soy flour and cornstarch in the preparation of gluten-free muffins, Man et al (2014) found values for the global impression that ranged from 7.2 to 7.8, corresponding to "liked moderately" and "liked very much" on the hedonic scale. Good values for global acceptability (7.5) were also found by Ajay & Pradyuman (2019) when analysing cookies made with amaranth flour, copra bran and foxtail millet flour. Table 4 presents the results obtained from variance analysis based on the cake samples' purchase intent data.…”

Section: Resultsmentioning

confidence: 91%

Sensory characterisation of gluten‐free orange‐flavoured cake with rice, sorghum, teff and yacon flours: flash profile and ComDim as study methods

Nespeca

Cardoso

Droval

et al. 2023

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary This study aimed to optimise an orange flavour gluten‐free cake formulation using rice flour, teff, sorghum and yacon. Nine cake formulations were initially submitted for acceptance and purchase intent tests with 66 assessors, where colour, odour, flavour, texture and overall acceptance were judged. After the result of the acceptance test and purchase intention, an optimised formulation (OP) was elaborated through the desirability function. This formulation was composed of 25% rice flour, 60% sorghum flour and 15% teff flour. After that, the sensory test of the Flash Profile was carried out to evaluate the consensus of the assessors about the optimised formulation, and for the 33 assessors of the Flash Profile test, with the method of analysis by Common Dimensions (ComDim), 92.29% described the F3 formulations (100% teff) and FO (optimised) are similar. This can be explained by the fact that the formulations have teff flour in their composition, while formulations F1 and F2 are made only with 100% rice flour and 100% sorghum flour, respectively. It was found that it is possible to use the flour under study to develop gluten‐free cakes with orange flavour with good sensory acceptance.

show abstract

“…To address this concern, the exploration of novel, health‐conscious food alternatives and the incorporation of ingredients with potential health benefits emerge as a promising solution. Numerous research endeavours have delved into the formulation of enhanced biscuits by integrating various ingredients such as buckwheat, grapes, pumpkins or copra, among others, aiming to augment their nutritional value (Singh & Kumar, 2018, 2019; Ajay & Pradyuman, 2019). Intriguingly, biscuits fortified with compounds derived from fish, though less common, present a promising avenue for bolstering their nutritional profile.…”

Section: Introductionmentioning

confidence: 99%

Nutritional enrichment of cereal foods: feasibility study and characterisation of biscuits fortified with seabass by‐products

Honrado,

Ardila,

Leciñena

et al. 2024

Int J of Food Sci Tech

View full text Add to dashboard Cite

SummaryIndustrial fish processing generates large amounts of fish by‐products. Therefore, this research aimed to explore alternatives that allow better exploitation of these by‐products and promote sustainability and a circular economy. To achieve this, the possibility of producing and using fish meal (FM) and fish protein hydrolysates (FPH) from seabass was studied for the nutritional fortification of biscuits. The results showed that the heat applied in the production of FPH was a factor that negatively affected the lipidic fraction, reducing the proportion of polyunsaturated fatty acids but also producing a product with darker shades. The incorporation of FM and FPH into the biscuits produced nutritional enrichment, especially in protein and polyunsaturated fatty acids, but also caused colour changes, which were more intense due to the increase of Maillard reaction, and changes in sensory perception, where higher intensities of colour and toasted flavour were perceived (especially when including FPH), but also fish flavours. Scanning electron microscopy made possible the visualisation of differences in the internal structure, which could be related to differences found in instrumental texture measurements. In conclusion, this research demonstrated that using fish by‐products to enrich biscuits is possible from a nutritional perspective. However, other techniques such as the use of antioxidant substances to preserve the fish's fatty acid profile or the combination of enzymes to reduce fish flavours should be considered for future research.

show abstract

Optimization of gluten free biscuit from foxtail, copra meal and amaranth

Cited by 14 publications

References 25 publications

Storage stability determination of calorie deficit gluten‐free biscuit: Taguchi concern

Storage stability determination of calorie deficit gluten‐free biscuit: Taguchi concern

Sensory characterisation of gluten‐free orange‐flavoured cake with rice, sorghum, teff and yacon flours: flash profile and ComDim as study methods

Nutritional enrichment of cereal foods: feasibility study and characterisation of biscuits fortified with seabass by‐products

Contact Info

Product

Resources

About