Development of protein-enriched biscuit based on oat-milk byproduct fortified with chickpea flour

Wang, Aili; Zhu, Yeyuan; Zou, Liang; Zhao, Gang; Wu, Jianyong

doi:10.1016/j.lwt.2023.114594

Cited by 11 publications

(14 citation statements)

References 26 publications

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“…This is due to the addition of cashew nut waste flour in the dough so that the protein content in cookies is high due to the protein and acid content of cashew nuts which are higher than wheat [44]. According to good protein content in cookies and biscuits is around 9% [45] this is in accordance with SNI 01-2973-1992. In the test results, the lowest protein content was 9.173%.…”

Section: Resultssupporting

confidence: 62%

Optimization of Oven Temperature on the Chemical Quality of Cookies Made from Cashew Nut Waste Flour

Arifan,

Hidayah,

Susanti

et al. 2024

E3S Web Conf.

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Cashew nuts are the seeds at the very end of the fruit of the cashew plant (Anacardium occidentale Linn). The cashew plant produces fruit consisting of two parts, namely pseudo-fruit and true fruit. Pseudo-fruit is a fruit stalk (penduculus) that is fleshy and contains elements of protein, sugar, fat, carbohydrates, minerals and vitamins (A, B and C). The part of the fruit that produces cashews is a true fruit shaped like a kidney embedded at the end of a pseudo-fruit, green to brown, consisting of three layers, namely the hard skin layer (pericarp) consisting of epicarp, mesocarp and endocarp, epidermis layer (teste), and cashew seed layer (kernel). Cookies are a form of food that is easy to carry and is generally preferred by all circles of society. Cashew nut pulp has not been processed properly even though it can be used as a processed food ingredient that has many benefits. This research method uses factorial design 32 with data analysis using ANOVA. The novelty of this study is the use of cashew pulp flour with bleach modification as an ingredient in making cookies. This study aims to test the chemical quality of cookies from cashew nut pulp flour with oven temperature optimization. The chemical quality analyzed is in the form of protein content. It was found that the addition of cashew pulp flour had a significant effect on the protein content of cashew pulp cookies.

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Section: Resultssupporting

confidence: 62%

Optimization of Oven Temperature on the Chemical Quality of Cookies Made from Cashew Nut Waste Flour

Arifan,

Hidayah,

Susanti

et al. 2024

E3S Web Conf.

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“…TPC and TFC were determined as described by Wang et al (2023). Determination of rutin, epicatechin, and gallic acid was slightly modified in HPLC as described by Yang and Ren (2008).…”

Section: Methodsmentioning

confidence: 99%

“…The scavenging activity on 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radicals was measured according to the method of Wang et al (2023). An aliquot of each sample (2 mL) was added to 2 mL DPPH solution (0.24 mg/mL anhydrous ethanol) and the mixtre was left for 30 min at room temperature in dark, and then the absorbance was read at 515 nm.…”

Section: Antioxidant Capacitymentioning

confidence: 99%

Effects of tartary buckwheat in enhancing bioactive compounds and sensory properties of traditional fruit kombucha beverage

Xiao,

Pan,

et al. 2023

Cereal Chem

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Background and ObjectivesTartary buckwheat (TB) has high nutritional value, is gluten‐free, and has adaptability to cold climates, which makes it a valuable crop for agriculture. Few high‐value‐added products are made using TB.FindingsAddition of TB significantly increased (p < .05) the contents of total phenolic and flavonoid in pineapple kombucha (PK) beverage, especially the amount of rutin. In addition, TB contributed abundant organic acids to kombucha beverage, especially acetic acid, citric acid, and malic acid. Although addition of TB increased the sourness and astringency of the beverage, it also contributed toward a unique buckwheat aroma by increasing the abundance of volatile compounds such as esters. In addition, there was no significant difference (p > .05) in the sweetness, bitterness, and pineapple flavor between TBPK and PK beverages.ConclusionThe developed kombucha beverage using TBPK infusion is advantageous over traditional fruit kombucha in terms of providing abundant nutrients as well as a pleasant flavor and has the potential to be used to develop a functional beverage with multiple health benefits.Significance and NoveltyIn this study, TB with high nutritional value was used for the first time as a fermentation substrate to enhance bioactive compounds and sensory properties in traditional kombucha beverages.

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“…The introduction of chickpea and bean flour into the gingerbread recipe is justified by its nutritional properties and high biological value, it is an easily digestible product that is balanced in terms of the composition of proteins, carbohydrates and fats and is also rich in fiber. It is known from the scientific literature that chickpea and bean flour is a valuable biological product that contains vitamins (β-carotene, A, B1, B2, PP) and mineral elements (calcium, magnesium, sodium, potassium, phosphorus, iron) [27], [28].…”

Section: Volume 17 522 2023mentioning

confidence: 99%

Preparation and examination of the quality of gingerbread made with composite flour and sugar beet

Muldabekova,

Zhazykbayeva,

Maliktayeva

et al. 2023

Potr. S. J. F. Sci.

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The production of confectionery products is one of the most in-demand industries. Due to this, various assortments of confectionery products and production technologies have expanded. Following modern requirements, the product's appearance, taste, aroma, and nutritional value should be appropriate. Accordingly, to create a new range of gingerbread products, chickpea and bean flour, and sugar beet powder as a sugar substitute were introduced into the recipe: 10%, 15%, and 20% of the wheat flour in the original recipe were replaced by chickpea flour and bean flour; also, 30 and 60 g of the 125 g of sugar in the recipe was replaced by beet powder. A fully factorial experimental design was created to perform the work. According to this plan, control and 8 research samples of gingerbread were cooked and prepared. Organoleptic and physicochemical analysis of these finished products was performed. Sample No. 6, the sample with 5% chickpea flour, 10% bean flour, and 30 g of sugar beet powder, had the best organoleptic indicators. It is evenly light golden in colour, smooth in shape, undamaged, and well cooked. The taste and smell are sweet and are not inferior to the control sample in all parameters. Moisture content, water absorption properties, ash, acidity, fat, vitamins, toxic elements, and microbiological indicators were determined from the physicochemical parameters. Analysing the research results, gingerbread product No. 6 was the optimal regimen, because it contained a high amount of mineral elements and vitamins, and no toxic elements or microbiological indicators were found. In addition, the density and water absorption were relatively close to the control sample.

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Development of protein-enriched biscuit based on oat-milk byproduct fortified with chickpea flour

Cited by 11 publications

References 26 publications

Optimization of Oven Temperature on the Chemical Quality of Cookies Made from Cashew Nut Waste Flour

Optimization of Oven Temperature on the Chemical Quality of Cookies Made from Cashew Nut Waste Flour

Effects of tartary buckwheat in enhancing bioactive compounds and sensory properties of traditional fruit kombucha beverage

Preparation and examination of the quality of gingerbread made with composite flour and sugar beet

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