Development and parameter optimization of maize flat bread supplemented with asparagus bean flour

Shah, Tajamul Rouf; Prasad, Kamlesh; Kumar, Pradyuman

doi:10.1590/1678-457x.36616

Cited by 7 publications

(6 citation statements)

References 21 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…They can be incorporated into diet formulations for weaning foods in infant, bakery products to improve nutrient value and as an alternative to animal proteins, which has the problem of low density lipoproteins that have adverse health effect such as coronary diseases. The protein content of 7.30% for maize flour was within the range (7-10.23%) reported" by Shah et al [43] and Gopalan et al [44].…”

Section: Proximate Composition Of Flourssupporting

confidence: 80%

Production and Quality Evaluation of Gluten Free Biscuits from Maize and Soybean Flour Blends

Akubor,

Onogwu,

Okereke

et al. 2023

EJNFS

View full text Add to dashboard Cite

The study evaluated the quality of gluten–free biscuits made from maize and soybean flour blends, and compared them with 100% wheat flour biscuit. Flours were prepared from maize and soybean grains. The soybean flour was used to substitute 5, 10, 15, 20 and 30% of maize flour in order to obtain various flour blends. The chemical composition, functional and pasting properties of the flours and their blends were determined. The flour blends were used to prepare biscuits, which were analyzed for the chemical composition, physical and sensory properties. The results showed that the moisture, protein, fat, fiber, ash, and carbohydrate contents of the flours ranged from 10.58-11.37, 7.30-42.23, 1.82-10.15, 0.34-5.20, 0.85-4.00, 27.84-76.41%, respectively. The phosphorus, iron and magnesium contents varied from 1.24-166.96, 2.31-19.54, 0.01-157.56mg/100g, respectively. The bulk density, foaming capacity, water absorption and oil absorption capacity of the flours and the blends ranged from 0.66-0.68g/cm3, 3.22-29.25%, 85.00-210.00g/g and 80.0-145g/g, respectively. The peak viscosity, trough viscosity, breakdown viscosity, final viscosity, setback viscosity, peak time and pasting temperature decreased with an increase in the level of soybean flour incorporation and ranged from 113.05-127.98, 83.95.97.05, 23.99-41.95, 224.02-409.98, 136.01-325.03, 6.12-7.05, and 55.4-95.0 RVU, respectively. The moisture, protein, fat, fiber, ash, and carbohydrate of the biscuits increased from 4.10-9.19, 34.94-40.38, 27.24-31.39, 6.88-7.93, 0.53-3.79, and 16.99-23.44%, respectively. The phosphorus, iron, and magnesium contents of the biscuits ranged from 47.01-65.91, 3.37-7.08, 0.0018-0.0047mg/100g, respectively. The sensory scores for the biscuit samples decreased with the level of soybean flour. However, the biscuits containing 10% soybean flour was not significantly (p>0.05) different from the 100% wheat flour biscuits in all the sensory attributes evaluated. Therefore, comparable biscuits with 100% wheat biscuit could be produced from the blend of 90 % maize flour and 10% soybean flour.

show abstract

Section: Proximate Composition Of Flourssupporting

confidence: 80%

Production and Quality Evaluation of Gluten Free Biscuits from Maize and Soybean Flour Blends

Akubor,

Onogwu,

Okereke

et al. 2023

EJNFS

View full text Add to dashboard Cite

show abstract

“…The following conditions were employed: load cell—50 kg, target mode distance—4.5 mm, pre-test speed—1 mm/s, test speed—2 mm/s, post-test speed—10 mm/s, and trigger force—10 g. The force required to shear the strip of chapatti into two pieces was noted. Three measurements were taken for each sample in triplicates and average values are reported ( 21 ).…”

Section: Methodsmentioning

confidence: 99%

Improvement in nutritional quality of traditional unleavened flat bread using Quality Protein Maize

et al. 2022

View full text Add to dashboard Cite

Maize grains are consumed majorly in the form of unleavened flat bread (chapatti) in the South East Asian region. The landraces are better accepted for their chapatti-making attributes such as grain color and good organoleptic properties. However, these cultivars are low in essential amino acids, particularly lysine and tryptophan content. Hence, an investigation was performed to identify maize genotypes with high nutritional value coupled with good chapatti-making qualities. Seven genotypes, comprising two Quality Protein Maize (QPM) hybrids, two normal maize hybrids, and three normal white maize landraces were assessed for their physical characteristics, proximate composition, and chapatti-making quality. Landrace 593 showed the highest protein and ash content. Flours obtained from different genotypes were significantly different (p ≤ 0.001) in terms of protein content, color value, textural, as well as mineral content. PMH 10 and IQMH 203 exhibited the highest and lowest hydration index, respectively. Two QPM hybrids showed significantly higher lysine and tryptophan content as compared to other genotypes. QPM hybrids were identified as the promising material with improved nutritional quality with respect to chapatti making. In combination with mustard greens, maize chapatti constitutes an important traditional delicacy in north India. The enhanced nutritional quality of QPM chapattis is an added advantage. We show the differentiation of chapattis made from QPM and normal maize using a rapid protocol developed previously. This is expected to enable the development and quality control of commercial enterprises based on high protein quality QPM.

show abstract

“…Bread is a food that has been consumed all over the world for thousands of years, and wheat has been used in bread (Rosell, 2011;Shah et al, 2018;Kouassi-Koffi et al, 2019). However, bread made from wheat flour contains gluten, which is not tolerated by celiac disease patients, who find it necessary to completely restrict this protein.…”

Section: Introductionmentioning

confidence: 99%

Properties of wheat and rice breads added with chia (Salvia hispanica L.) protein hydrolyzate

et al. 2020

View full text Add to dashboard Cite

Materials and methods Raw materials and chemical characterizationDefatted chia flour was supplied by Giroil, Santo Ângelo/RS, Brazil. Rice flour containing carbohydrates (91.58%), moisture (10.03%), proteins (6.77%), lipids (0.51%) and ashes (0.37%) was supplied by Cerealle Indústria e Comércio de Cereais Ltda., Pelotas/RS, Brazil. Wheat flour containing carbohydrates (72.27%), moisture (13.49%), proteins (10.03%), ashes (0.68%

show abstract

Development and parameter optimization of maize flat bread supplemented with asparagus bean flour

Cited by 7 publications

References 21 publications

Production and Quality Evaluation of Gluten Free Biscuits from Maize and Soybean Flour Blends

Production and Quality Evaluation of Gluten Free Biscuits from Maize and Soybean Flour Blends

Improvement in nutritional quality of traditional unleavened flat bread using Quality Protein Maize

Properties of wheat and rice breads added with chia (Salvia hispanica L.) protein hydrolyzate

Contact Info

Product

Resources

About