Chemical composition, physical and sensory properties of bread incorporated with raw and boiled African fan palm (Borassus aethiopum) root flours

Akubor, P.I.

doi:10.18819/ijavs.2016.1560

Cited by 4 publications

(4 citation statements)

References 5 publications

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“…The volume of the cakes decreased gradually from 53.90cm³ to 47.95 cm³ as the oat flour proportion increased from 0% to 50%. These finding aligns with research and is likely due to the dilution of gluten caused by the added oat flour, as explained by Akubor and Ishiwu (2013). Gluten plays a Critical role in trapping carbon dioxide Produced during baking, which leads to volume expansion and a characteristic spongy texture.…”

Section: Physical Properties Of Cupcakesupporting

confidence: 88%

Chemical, Sensory and Quality Evaluation of Cupcakes with Wheat Flour, Oat Flour and Strawberry Powder

omar,

Mohamed,

Hussien

2024

Food Technology Research Journal

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Section: Physical Properties Of Cupcakesupporting

confidence: 88%

Chemical, Sensory and Quality Evaluation of Cupcakes with Wheat Flour, Oat Flour and Strawberry Powder

omar,

Mohamed,

Hussien

2024

Food Technology Research Journal

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“…The loaf volume decreased from 1920.5_1439.5%, 50% wheat flour had the lowest loaf volume 1439.5%. There was significant difference (p>0.05) in loaf volume decrease with increased soybean flour which is the same as that reported by (Akubor, 2016), this difference may be as a result of decrease in gluten strength with increase in soybean flour. Gluten is also responsible for dough volume increase as a result of its extensibility, during bread production, gluten form networks which increases the volume of dough along with the action of yeast.…”

Section: Physical Properties Of Breads Supplemented With Soybean Floursupporting

confidence: 87%

Evaluation of proximate composition, physical and sensory properties of soybean supplemented wheat bread

B.C¹,

V²,

R³

2023

World J. Adv. Res. Rev.

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This present study evaluated proximate composition, physical and sensory properties of soybean supplemented wheat bread in order to ascertain its nutritional quality. Standard analytical methods were used for the analyses. The formulation for the composition of soybean supplemented wheat bread were in the ratios of (100: 0:, 90:10, 80:20,70:30,60:40 and 50:50 %) for wheat and soybean flour blends. The result for proximate composition of soy supplemented wheat bread showed that samples with flour blends of 50:50% , 60:40%,and 70:30% had the highest value at (P<0.05) for protein (42.50- 45.50%), fibre (16.50-25.50%) and ash(1.05-1.90) when compared with the control sample(31.50,13.50,and1.25%) respectively . For physical properties the results revealed that the control sample (100% wheat bread) had the highest value for height, loaf volume and specific volume while 50:50% soybean supplemented wheat bread had the highest value for weight. The result for sensory properties evaluated in terms of all parameters assessed showed that soy supplemented wheat bread at 80:20 ranked best when compared with the 100% wheat bread and was generally accepted by the consumers. Thus it can be concluded that the supplementation of wheat flour with soya bean flour improved the nutritional component of the bread as revealed by the result obtained especially in relation to increase in protein, ash, and fibre, content which will boost the protein level of bread, improve mineral, enhance digestion and reduce constipation often associated with bread produced from refined wheat flour.

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“…Additionally, (Akubor 2016) stated that the water absorption capacity of flour depends on the quantity and nature of hydrophilic constituents, to some extent on pH, and the nature of protein. The WHC of papaya powder was higher than that of both rice flour and quinoa flour, which were 1.77 g of water/ dry matter and 2.88 g of water/dry matter, respectively.…”

Section: Resultsmentioning

confidence: 99%

Preparing Gluten-free Cookies for Children From Quinoa and Papaya Powder

Hussien,

Omar,

Abdulla

2023

Food Technology Research Journal

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The increasing interest in improving the nutritional value of gluten-free products has prompted extensive exploration of various ingredients to create functional and valuable options in this field. This paper aims to study the suitability of using quinoa and papaya powder for improving the nutritive value of gluten free cookies. To achieve this quality of cookies were studied on the basis of proximate analysis, physical properties and sensory evaluation. Quinoa flour had the highest protein and fat content, with 15 g/100g and 3.59 g/100g, respectively. Papaya powder had significantly higher fiber and ash content (12.92 and 4.59 g/100g, respectively) compared to both rice flour and quinoa flour. It also contained a significantly higher amount of carotene (9.05 mg/100g). Substituting quinoa flour for rice flour led to noticeable increases in moisture, protein, fat, fiber, and ash contents. Similarly, papaya powder in gluten-free cookies resulted in increased moisture, fiber, and β-carotene content in the cookies. Furthermore, the addition of quinoa flour significantly increased the levels of all examined minerals. In terms of physical properties, the weight of the cookies increased with the incorporation of papaya powder and further increased with the addition of quinoa. The volume, diameter, and thickness remained relatively unchanged with the addition of papaya powder, while volume and thickness decreased significantly when quinoa was used as a substitute. Additionally, the specific volume decreased when both quinoa and papaya were included, which is consistent with previous studies. The acceptance test results indicated that the panelists preferred samples S3 and S4. Furthermore, the supplemented cookies, containing quinoa and papaya flours, had a relatively high essential amino acid balance, suggesting that they can improve amino acid intake for children with celiac disease. Addition of both quinoa and papaya powder as a replacer for rice flour in gluten free cookies improves its nutritional value without effecting its physical properties or consumer acceptance.

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Chemical composition, physical and sensory properties of bread incorporated with raw and boiled African fan palm (Borassus aethiopum) root flours

Cited by 4 publications

References 5 publications

Chemical, Sensory and Quality Evaluation of Cupcakes with Wheat Flour, Oat Flour and Strawberry Powder

Chemical, Sensory and Quality Evaluation of Cupcakes with Wheat Flour, Oat Flour and Strawberry Powder

Evaluation of proximate composition, physical and sensory properties of soybean supplemented wheat bread

Preparing Gluten-free Cookies for Children From Quinoa and Papaya Powder

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