Development and analysis of composite flour bread

Menon, Lakshmi; Majumdar, Swarnali Dutta; Ravi, Usha

doi:10.1007/s13197-014-1466-8

Cited by 86 publications

(78 citation statements)

References 26 publications

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“…Therefore, the use of seriguela residue flour can be an effective and low-cost alternative for the preparation of food products such as sweet cookies or snacks, cereal bars and bread, which is in line with previous studies that also used fruit residues (FERREIRA et al, 2015;MENON et al, 2015;PINELI et al, 2015), since there is a high generation of fruit residues with no commercial value, but with significant nutritional aspects, potential health benefits, being also important from the point of view of environmental sustainability. …”

Section: Resultssupporting

confidence: 78%

INTEGRAL UTILIZATION OF SERIGUELA FRUIT (Spondias purpurea L.) IN THE PRODUCTION OF COOKIES

et al. 2016

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-This study aimed to process, characterize and use seriguela fruit residue pulp and flour (Spondias purpurea L.) (SFR) in the processing of cookies, evaluating nutritional and microbiological quality and sensory acceptance. SFR was prepared and characterized as to its physical and chemical characteristics. Cookies made with SFR at concentrations of 0, 10, 20 and 30% were submitted to analyses of chemical composition, acidity, pH, ascorbic acid, water activity, in addition to yield and costs. Microbiological analysis of cookies was performed previously to sensory analysis, which was performed by 100 potential consumers. SFR showed high levels of Vitamin C (57.99 mg / 100 g), fiber (12.82%), carbohydrate (71.77%) and energy density (313.21 Kcal/100 g). As SFR was added, there was an increase in the content of fibers, minerals and vitamin C. Cookies showed sensory scores between 6 and 7 of a 9-point hedonic scale; however, cookie containing 10% of seriguela fruit residue flour was the most accepted, with purchase intent and preference similar to control cookies, which were made with 100% wheat flour. The use of seriguela fruit residue in the production of cookies can be a viable option to increase the nutritional value and reduce the cost of ingredients used in the processing of food products, in addition to being important from the environmental point of view. Index terms: Cookie, Spondias purpurea L., fruit residue. APROVEITAMENTO INTEGRAL DA SERIGUELA (Spondias purpurea L.) NA PRODUÇÃO DE BISCOITO DOCERESUMO -O presente trabalho objetivou processar, caracterizar e utilizar a polpa e a farinha de resíduo de seriguela (Spondias purpurea L.) (FRS) no processamento de biscoitos, avaliando sua qualidade nutricional, microbiológica e aceitação sensorial. A FRS foi elaborada e caracterizada quanto às suas características físico-químicas. Os biscoitos foram elaborados a partir da FRS nas concentrações de 0; 10; 20 e 30% e submetidos às análises de composição centesimal, acidez, pH, ácido ascórbico, atividade de água, além da determinação do rendimento e dos custos. A análise microbiológica dos biscoitos foi executada previamente à análise sensorial, que foi realizada por 100 potenciais consumidores. A FRS apresentou elevados teores de vitamina C (57,99 mg/100 g), fibras (12,82%), carboidratos (71,77%) e valor calórico (313,21 Kcal/100 g). À medida que houve adição de resíduo, houve o aumento do teor de fibras, minerais e vitamina C nos biscoitos. Os biscoitos apresentaram notas sensoriais entre 6 e 7, de uma escala hedônica de 9 pontos, e o biscoito contendo 10% da farinha de resíduo de seriguela foi o mais aceito, com intenção de compra e preferência semelhantes aos biscoitos-controle, que foram elaborados com 100% de farinha de trigo. O aproveitamento de resíduos da seriguela na elaboração de biscoitos pode ser uma alternativa viável de alto valor nutricional e de baixo custo dos ingredientes utilizados no processamento desses produtos alimentícios, além de ser importante sob o ponto de vista ambiental. Termo...

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Section: Resultssupporting

confidence: 78%

INTEGRAL UTILIZATION OF SERIGUELA FRUIT (Spondias purpurea L.) IN THE PRODUCTION OF COOKIES

et al. 2016

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“…These results of phenolic contents of wheat flour and control bread were similar to those reported by Chlopicka et al (2012). It is interesting to note that the flavor changes in bread supplemented with DFF might be correlated to the high levels of phenolic compounds; this finding has agreement with Menon et al (2015). According to the researches of Leenhardt et al (2006) and Holtekjølen et al (2008) bioactive compounds existing in flour might be destroyed or lost during baking.…”

Section: Chemical Composition Of Dff-wf Composite Breadssupporting

confidence: 82%

“…Ever increasingly consumer demand for nutritious breads has opened up new horizons of research to develop breads with both significantly high health benefits and sensorial properties. In recent years, the stakeholders associated with bread making are focusing more importantly on the use of high fiber and low caloric breads and other related bakery products (Indrani and Rao 2000; Koletta et al 2014;Menon et al 2015). Keeping in view the above rationale, the incorporation of various fiber-rich ingredients into breads is a need of hour.…”

Section: Introductionmentioning

confidence: 99%

Influence of doum (Hyphaene thebaica L.) flour addition on dough mixing properties, bread quality and antioxidant potential

et al. 2015

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In this covenant of functional foods, the world seeks for new healthier food products with appropriate proportions of bioactive constituents such as fiber, mineral elements, phenols and flavonoids. The doum fruit has good nutritional and pharmaceutical properties; therefore, its incorporation in breads could be beneficial in improving human health. In the current study, partial substitution of wheat flour (WF) with doum fruit flour (DFF) at levels of 5 %, 10 %, 15 % and 20 % were carried out to investigate the dough viscoelastic properties, baking performance, proximate compositions and antioxidant properties of the breads. Partial substitution of WF with DFF increased the water absorption and developing time of dough (P ≤ 0.05), while, the dough extensibility, resistance to extension and the deformation energy were reduced. Bread supplemented with DFF resulted in a reduction in quality in terms of specific loaf volume, conferred softness, hardness, cohesiveness and gumminess to the bread crumbs. DFF up to 15 % could partially replace WF in bread; increase its nutritional value in terms of fiber content and minerals, with only a small depreciation in the bread quality. Sensory evaluation showed that breads supplemented up to 15 % DFF were acceptable to the panelists and there was no significant difference in terms of taste, texture and overall acceptability compared to the control. The incorporation of DFF increased the total phenolic contents, total flavonoids contents and antioxidant properties compared to the control (for both flour and bread).

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“…This presumably because the protein from leguminoceae flour was hydrophilic. Other studies showed that the composite flour oil absorption capacity would decrease with the addition of a legume flour [27]. It is also reinforced with a statement saying that the flour made from the legume naturally have a protein with a hydrophilic side which is more dominant than the hydrophobic, so that the oil absorption capacity flour made from legume becomes lower [28].…”

Section: Physical Characteristics 311 Colormentioning

confidence: 96%

Physical and Chemical Characterization Of Greater Yam (Dioscorea Alata) And Jack Bean (Canavalia Ensiformis) - Based Composite Flour

Affandi

Praseptiangga

Nirmala

et al. 2017

IOP Conf. Ser.: Mater. Sci. Eng.

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Abstract. Indonesia is a tropical country that has great potential in agriculture. Tubers and legumes as examples of the potential commodities are needed to be more developed. Flour production is one of the best alternatives to be chosen as the downstream stage of the tubers and legumes utilization. Greater yam (Dioscorea alata) and jack bean (Canavalia ensiformis) were used in this study. This study was conducted to determine the best formula of composite flour based on physical, chemical, and functional characterization of composite flour produced. Variations of formula used was the ratio of greater yam flour and jack bean flour, which were 85:15 (F1), 70:30 (F2), 55:45 (F3), respectively, and this study was conducted using completely randomized design (CRD). The formula variations did not show any significant effect on the water absorption capability, water holding capacity (WHC), oil holding capacity (OHC), swelling power, and starch content of the composite flour. However, the formula variations had a significant influence on the colour, proximate parameters, amylose and amylopectin content, resistant starch content, dietary fibre, total phenol, and antioxidant activity of the composite flour produced. Considering the results of physical, chemical, and functional characteristics of composite flour, formula (F1) was selected as the best composite flour developed from greater yam and jack bean flours.

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Development and analysis of composite flour bread

Cited by 86 publications

References 26 publications

INTEGRAL UTILIZATION OF SERIGUELA FRUIT (Spondias purpurea L.) IN THE PRODUCTION OF COOKIES

INTEGRAL UTILIZATION OF SERIGUELA FRUIT (Spondias purpurea L.) IN THE PRODUCTION OF COOKIES

Influence of doum (Hyphaene thebaica L.) flour addition on dough mixing properties, bread quality and antioxidant potential

Physical and Chemical Characterization Of Greater Yam (Dioscorea Alata) And Jack Bean (Canavalia Ensiformis) - Based Composite Flour

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