Effect of Incorporation of Defatted Soyflour on the Texture of Chapatis

Gandhi, A. P.; Kotwaliwale, Nachiket; Taimini, V.; Kawalkar, J.; Srivastav, D.; Parihar, Vishal Singh; Nadh, P. Raghu

doi:10.1111/j.1745-4603.2000.tb01023.x

Cited by 24 publications

(25 citation statements)

References 3 publications

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“…This could be due to reduction in total fat in the biscuits with gradual increasing proportion of PB. Similar pattern of increasing the cutting hardness was found by Gandhi et al (2001) where wheat fl our up to 40% was replaced with defatted soy fl our in sweet biscuits. Texture was found harder in cookies by Ory and Conkerton (1983) when 10, 15 and 50% wheat fl our were replaced by defatted white skin peanuts.…”

Section: Resultssupporting

confidence: 75%

Application of peanut butter to improve fatty acid composition of biscuits

2010

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Biscuits prepared with different levels of hydrogenated fat (vanaspati) and peanut (Arachis hypogaea L.) butter (PB) (100:00, 75:25, 50;50, 25;75, 00:100) were evaluated for their fatty acid composition and textural property. Saturated fatty acids like myristic, palmitic, stearic acids were higher in control biscuits (100% vanaspati), which decreased with increasing proportion of PB in the experimental biscuits. Oleic acid and linoleic acid were lowest in control biscuits and it gradually increased upon incorporation of PB. The hardness of biscuits also increased with increasing proportion of PB. Overall sensory quality of experimental biscuits improved when 50% vanaspati replaced by PB in the standard biscuits recipe. Biscuits prepared with 50% supplementation of PB had better fatty acid composition with balanced oil quality and also had a greater acceptability by sensory evaluation panel.

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Section: Resultssupporting

confidence: 75%

Application of peanut butter to improve fatty acid composition of biscuits

2010

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“…12% (ISI 1986). Similar observations were reported in defatted soy fortified biscuits (Gandhi et al 2001). High ash content of DGCF products as compared to their respective control might be due to high mineral content of DGCF (Tate et al 1990) and of laddoo (control) might be due to inclusion of dessicated coconut powder.…”

Section: Resultssupporting

confidence: 72%

“…Higher levels of DGCF incorporation increased the hardness (Table 2). Similar observation was reported for defatted soy flour wadians (Chetana and Reddy 2004) and soy biscuits (Gandhi et al 2001) which may be attributed to increase in protein and decrease in fat and carbohydrate contents. Thus it was found that most acceptable level of incorporation of DGCF was: fryums 15%, biscuits and noodles 30%, extruded snacks 40%, laddoo 50% and chutney powder 100%.…”

Section: Resultssupporting

confidence: 68%

Quality of products containing defatted groundnut cake flour

Purohit

Rajyalakshmi

2010

J Food Sci Technol

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Defatted groundnut cake obtained from commercial oil processing units and that prepared in laboratory oil expeller (LOE) were analyzed for quality parameters. Defatted groundnut cake flour (DGCF) was incorporated at 15-100% levels in laddoo, chutney powder, fryums (deep fried crisp and crunchy item), biscuits, noodles and extruded snacks. The products were studied for sensory, physico-chemical and shelf-life quality. DGCF was creamish white with bulk density of 0.55 ± 0.03 g/ml, water absorption capacity 135.6 ± 1.97 ml %, oil absorption capacity 100.3 ± 1.16 ml % and foam capacity 33 ± 1%. Protein, fat and ash contents were 51.6 ± 0.06, 4.5 ± 0.05 and 4.2 ± 0.11%, respectively. Tannins and aflatoxin B1 were not detected. The increase of protein due to incorporation of DGCF into the products ranged from 5.5 to 21.9%. Shelf-life studies indicated the maximum storability for 90 days for all the products except laddoo, which could be stored for 30 days at ambient temperature (28 ± 2°C). All the products were acceptable and the order of preference for the products as indicated by adults (fryums, chutney powder, extruded snacks, noodles, biscuits and laddoo) and children (biscuits, laddoo, extruded snacks, fryums, noodles and chutney powder) varied.

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“…Blending of non-wheat flours into baked products is in fact not a new practice (Dendy 1992). Mustard protein concentrate (Rajput et al 1988), watermelon protein isolate (Wani et al 2012), sorghum (Rao et al 1984), mustard cake flour (Tyagi et al 2007), fenugreek flour (Hooda and Jood 2005), soybean (Singh et al 2000;Gandhi et al 2001), skim milk powder (Rao et al 1984), sodium caseinate (Gallagher et al 2005), whey protein concentrate (Narain and Subashini 2004;Gallagher et al 2005;Raju et al 2007;Jisha and Padmaja 2011), low lactose dairy powders (Nunes et al 2009), soy protein isolate, oat bran and chickpea flour (Dhinda et al 2012), oatmeal (McMinn et al 2007), processed mango kernel flour (Arogba 2001), waxy barley starch (Ghiasi et al 1984), etc. have been incorporated into wheat flour for making a variety of baked products with a view to utilize byproducts, enhance the health attributes, etc.…”

Section: Introductionmentioning

confidence: 99%

Beta-glucan rich composite flour biscuits: modelling of moisture sorption isotherms and determination of sorption heat

et al. 2014

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Moisture adsorption isotherms of beta-glucan rich composite flour biscuits were determined at 28, 37 and 45°C. Experimental data were fitted to 12 mathematical models. A nonlinear regression analysis method was used to evaluate the constants of the sorption equations. Statistical testing of sorption models was carried out using multiple criteria such as coefficient of determination (R 2 ), reduced chi-square (χ 2 ), mean relative percent deviation modulus (P) and plotting of residuals. BET (R 2 >0.99; χ 2 <0.09; P<7.52; RMS%<9.22) was found suitable for predicting the M e -a w relationship in the a w range of 0.10-0.53. However, in the a w range of 0.10-0.85, although Ferro-Fontan and GAB models were found to have high R 2 values (>0.99), Peleg model was found to meet the multiple statistical criteion (R 2 >0.9996; χ 2 <0.04; P<3.97; RMS%<7.09). Properties of sorbed water were also determined. BET, GAB and Caurie monolayer moisture contents ranged from 2.64 to 3.36, 1.29-2.66 and 1.88-3.38 % d.b., respectively. Second-order regression equation was found to describe the relation between monolayer moisture content, M o and temperature, t (°C). The isosteric heat, calculated using Clausius-Clapeyron equation, was varied between 1.46 and 50.39 kJ g −1 mol −1 at moisture levels 1-12 % (d.b.). An exponential relationship was observed between the isosteric heat of sorption and moisture content.

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Effect of Incorporation of Defatted Soyflour on the Texture of Chapatis

Cited by 24 publications

References 3 publications

Application of peanut butter to improve fatty acid composition of biscuits

Application of peanut butter to improve fatty acid composition of biscuits

Quality of products containing defatted groundnut cake flour

Beta-glucan rich composite flour biscuits: modelling of moisture sorption isotherms and determination of sorption heat

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