Development of functional cookies with wheat flour, banana flour (Musa paradisiaca), sesame seeds (Sesamum indicum) and storage stability

Loza, Angélica; Quispe, Merly; Villanueva, Juan Rodrigo Baselly; Peláez, Pedro P.

doi:10.17268/sci.agropecu.2017.04.03

Cited by 11 publications

(6 citation statements)

References 23 publications

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“…A su vez, estos resultados que no cumplían con la NOM 111, posiblemente por la baja actividad de agua de las galletas (0,38 ± 0,03), no permitió el desarrollo de estos microorganismos (Figura 3). El bajo contenido de humedad en las galletas juega un papel importante en la conservación del producto debido a que son microorganismos indicadores en la eficiencia del proceso de elaboración (Loza et al, 2017;Yusufu et al, 2016). Por otro lado, las galletas de orejitas, pasa y siete semillas presentaron crecimiento de mohos y levaduras, por encima de lo permitido por la Norma Mexicana NOM-111.…”

Section: Resultados Y Discusión Análisis Microbiológicounclassified

Evaluación microbiológica y sensorial de galletas que se comercializan en la ciudad de Tepic, Nayarit, México

Mercado-Mercado

Rosa

2019

An. cient. U.N.A.

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Resumen Las microempresas familiares de alimentos tienen una tendencia creciente en el mercado por el fácil acceso de la sociedad. El presente estudio tuvo como objetivo evaluar la calidad microbiológica y sensorial de galletas caseras que se comercializan en Nayarit, México. Las galletas analizadas fueron de avena, nuez, orejitas, con pasas y de siete semillas. Para evaluar la calidad microbiológica de los productos caseros, se realizó el recuento de aerobios mesófilos (NOM 092), coliformes totales (NOM 113), mohos y levaduras (NOM 111). La evaluación sensorial en cuanto a sabor, color, textura en escala hedónica fue realizada por un panel de 100 jóvenes no entrenados, en edades comprendidas entre 18 y 23 años. Los resultados indicaron que no se encontraron aerobios mesófilos ni coliformes totales en ninguna de las galletas analizadas. Las galletas orejitas y con pasas obtuvieron los valores más altos de hongos (260 ± 14 y 280 ± 10 UFC/g, respectivamente). El contenido de levadura para las galletas de avena y orejitas fueron de 655 ± 32 y 127 ± 7 UFC/g, respectivamente. Los microorganismos identificados en las galletas fueron Aspergillus spp., Candida sp. y Saccharomyces spp. Las galletas de nuez y avena fueron las más aceptables en cuanto al sabor, color, olor y lo crocante, a diferencia de las galletas orejitas que fueron las que presentaron la menor aceptación por parte de los panelistas, en cuanto a los atributos sensoriales analizados.

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Section: Resultados Y Discusión Análisis Microbiológicounclassified

Evaluación microbiológica y sensorial de galletas que se comercializan en la ciudad de Tepic, Nayarit, México

Mercado-Mercado

Rosa

2019

An. cient. U.N.A.

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“…The high values of DPPH in composite biscuits might be due to processing steps during baking since they have been found to enhance the antioxidant activity of baked products (Sharma and Gujral, 2014;Baba et al, 2015). Redox properties of phenolic compounds might also have contributed to the variations in DPPH of biscuits since they have a major role in absorbing and neutralising free radicals (Loza et al, 2017) 2021) for wheat biscuits supplemented with UBF (Muomva red cultivar). The reducing power (FRAP) of the formulated biscuits extracts significantly increased (p < 0.05) with incorporation of UBF in both cultivars.…”

Section: Polyphenolic Compounds and Antioxidant Activity Of Biscuits ...mentioning

confidence: 99%

Influence of Unripe Banana Flour Incorporation on the Physical, Antioxidant Properties and Consumer Acceptability of Biscuits

Mashau

Rambau²,

Kgatla³

2022

J microb biotech food sci

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The purpose of this work was to evaluate the influence of incorporating unripe banana flour (UBF) in biscuit in order to determine its physical, antioxidant and sensory properties. Two unripe non-commercial banana cultivars (Luvhele and Mabonde) were used. Wheat flour was replaced by 10, 15, 20 and 30% of UBF. Functional properties of UBF, physical properties, polyphenolic compounds, antioxidant activity and consumer acceptability of baked biscuits were determined. Functional properties of UBF revealed decrease in water and oil absorption capacity, foaming capacity and increase in bulk density at p < 0.05. Weight, thickness, fracturability and hardness of composite biscuits significantly increased at p < 0.05. The diameter and spread ratio decreased with the inclusion of UBF. The colour of the biscuits (L*, b* and hue values) also decreased. However, the addition of UBF increased the a* value, colour differences and total phenolic content of biscuits. The total flavonoid content of Luvhele biscuits increased while that of Mabonde biscuits decreased. The antioxidant properties of biscuits were enhanced with UBF addition. Consumer acceptability results revealed that biscuits with 10% UBF level were more acceptable by panellists with regards to taste, crispness and overall acceptability. Results show that UBF can be utilised as functional ingredient in bakery products such as biscuits.

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“…Sesame Cookies Cookies with 10%, 15% and 20% banana flour (BF) and 8% sesame seeds (SS) Improved functional characteristics [100] Sunflower Muffin Defatted sunflower seed flour (DSSF) at 15% and 30% in muffins as replacement for wheat flour.…”

Section: Seed Type Product Quantity Used Effect On Product Referencementioning

confidence: 99%

Celiac disease: An epidemiological condition: Insight on gluten free diet, significance and regulatory recommendations

Kumari¹,

Morya²

2021

Pharma Innovation

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Celiac disease (CD) is a chronic small intestinal immune-mediated enteropathy due to exposure to dietary gluten in genetically vulnerable people. Enteropathy associated to the CD contributes to several macroand micronutrient-related nutrient failures. Celiac disease remains underdiagnosed in several regions, which can result in severe health issues. Non-invasive and inexpensive ways, such as video capsule endoscopy, are currently used for the diagnosis of celiac disease. The aim of this paper is to safe cure for CD by excluding the gluten from the diet, and providing gluten free diet (GFD) according to regulatory recommendations. The diet must not only be free of gluten, but must also be nutritious in order to avoid nutrient, vitamin and mineral deficiency or excess. Hence, we included the GFD, DASH (Dietary Stop Hypertension Appropriations), balanced kidney diet, ketogenic diatribe and low-FODMAP (Fermentable Oligo-, Di-, Mono-saccharides and Polyols) diet, which are forms of medically trained diets. Latest analysis shows that both recently diagnosed and post-GFD CD patients also have nutritional deficiencies. The results of this study reveal the value of a nutritionally healthy diet plan as part of CD treatment. Since celiac disease is a chronic disorder with a variety of symptoms that can be successfully diagnosed and treated to avoid both acute and long-term consequences, it can educate regular clinical practise in all medical disciplines. Patients should live on a completely GFD. A healthy GFD should be focused on a mixture of naturally gluten-free foods and certified gluten-free processed items.

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Development of functional cookies with wheat flour, banana flour (Musa paradisiaca), sesame seeds (Sesamum indicum) and storage stability

Cited by 11 publications

References 23 publications

Evaluación microbiológica y sensorial de galletas que se comercializan en la ciudad de Tepic, Nayarit, México

Evaluación microbiológica y sensorial de galletas que se comercializan en la ciudad de Tepic, Nayarit, México

Influence of Unripe Banana Flour Incorporation on the Physical, Antioxidant Properties and Consumer Acceptability of Biscuits

Celiac disease: An epidemiological condition: Insight on gluten free diet, significance and regulatory recommendations

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