Effect of Partially De-Oiled Peanut Meal Flour (DPMF) on the Nutritional, Textural, Organoleptic and Physico Chemical Properties of Biscuits

Yadav, D. N.; Thakur, Neharika; Sunooj, Kappat Valiyapeediyekkal

doi:10.4236/fns.2012.34067

Cited by 25 publications

(28 citation statements)

References 18 publications

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“…This result was in accordance with the results of Nassar et al (2008) and Omoba and Omogbemile (2013) while in contrast to Srivastava et al (2012). Yadav et al (2012) reported higher diameter values for biscuits having a higher fat content. In the present study, biscuits with higher diameter had higher fat contents significantly (P < 0.05) compared to CB.…”

Section: Physical Properties Of Biscuitssupporting

confidence: 93%

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Effects of Blueberry, Grape Seed Powder and Poppy Seed Incorporation on Physicochemical and Sensory Properties of Biscuit

Aksoylu

Çağındı

Köse

2015

Journal of Food Quality

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Blueberry, defatted grape seed powder and defatted poppy seeds were incorporated into biscuits at a level of 5%. Some physicochemical and sensory characteristics were evaluated during 5 months storage period. Diameter, a* (−a = greenness, +a = redness) values, ash, fat, crude fiber, Mg and Ca contents increased, while L* (lightness), b* (−b = blueness, +b = yellowness) values decreased significantly (P < 0.05). A significant type of fortification agent × storage time interaction (P < 0.05) existed for all physicochemical parameters analyzed. Defatted poppy seed was the most effective agent for preventing increased peroxide values, whereas defatted grape seed powder addition decreased free fatty acid formation better than blueberry and defatted poppy seeds. All fortification agents increased the total phenolic content of biscuits. Biscuits having 5% blueberry exhibited a high percentage of antioxidant activity. Sensory evaluation results revealed that fortificated biscuits cannot be consumed after 5 months. PRACTICAL APPLICATIONSAs the relationship between nutrition and some chronic diseases have been established, the number of research and development studies focusing on functional foods has increased rapidly. Antioxidants became popular because of their positive effects on human health. Grape seed, a by-product of the grape-processing industry, is known as a strong free radical scavenger. Poppy seeds are generally used for their high oil content. Tocopherols found in poppy seeds have strong antioxidative properties. Blueberries, rich in anthocyanins, are widely consumed in different countries. These three botanical ingredients can be used as inexpensive antioxidant sources in snack foods such as biscuits and cookies.

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Section: Physical Properties Of Biscuitssupporting

confidence: 93%

“…Yadav et al . () reported higher diameter values for biscuits having a higher fat content. In the present study, biscuits with higher diameter had higher fat contents significantly ( P < 0.05) compared to CB.…”

Section: Resultsmentioning

confidence: 92%

Effects of Blueberry, Grape Seed Powder and Poppy Seed Incorporation on Physicochemical and Sensory Properties of Biscuit

Aksoylu

Çağındı

Köse

2015

Journal of Food Quality

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“…Development of nutritious products with oilseeds protein such as defatted soy flour, peanut and cotton seed protein have been extensively studied and reported by various scientists (Khan and Lawhon 1980;Yadav et al 2012). Peanut isolate, concentrates and protein rich flour have received a great attention in recent years to fulfil the increasing demand for high protein food products at affordable price.…”

Section: Introductionmentioning

confidence: 99%

Optimization of food materials for development of nutritious pasta utilizing groundnut meal and beetroot

et al. 2016

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Present study was undertaken to optimize the level of food materials viz. groundnut meal, beetroot juice and refined wheat flour for development of nutritious pasta using response surface methodology. Box-benken design of experiments was used to design different experimental combinations considering 10 to 20 g groundnut meal, 6 to 18 mL beetroot juice and 80 to 90 g refined wheat flour. Quality attributes such as protein content, antioxidant activity, colour, cooking quality (solid loss, rehydration ratio and cooking time) and sensory acceptability of pasta samples were the dependent variables for the study. The results revealed that pasta samples with higher levels of groundnut meal and beetroot juice were high in antioxidant activity and overall sensory acceptability. The samples with higher content of groundnut meal indicated higher protein contents in them. On the other hand, the samples with higher beetroot juice content were high in rehydration ratio and lesser cooking time along with low solid loss in cooking water. The different level of studied food materials significantly affected the colour quality of pasta samples. Optimized combination for development of nutritious pasta consisted of 20 g groundnut meal, 18 mL beetroot juice and 83.49 g refined wheat flour with overall desirability as 0.905. This pasta sample required 5.5 min to cook and showed 1.37 % solid loss and rehydration ratio as 6.28. Pasta sample prepared following optimized formulation provided 19.56 % protein content, 23.95 % antioxidant activity and 125.89 mg/100 g total phenols with overall sensory acceptability scores 8.71.

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“…However, there are some other scientists over the globe who studied the textural features of the cookies prepared with different formulations (Arogba, 2001). In this regard, results of Mamat and Hill (2012) can be correlated who studied the effect of fat types on the structural and textural properties of dough and semi-sweet biscuit (O'Brien et al, 2003;Yadav et al, 2012).…”

Section: Discussionmentioning

confidence: 99%

Utilization of Mango Kernel Lipid Fraction to Replace Normal Shortenings in Cereal Baked Products

Saddique

Sultan

Akhtar

et al. 2014

FSTR

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Management of agro-industrial waste is an important area of study for researchers with multifarious objectives.Conversion of such wastes into useful food products has emerged as a bountiful industry e.g. mango seed kernel. It contains appreciable quantities of edible oil thus holds various food applications due to presence of higher amount of oleic and stearic acid. In the present research, the lipid fraction from mango kernel were extracted and explored for their potential to replace (varying from 5 to 25%) normal shortenings in cereal baked products. In the first phase, Keywords: food security, alternative food resources, mango kernel, lipid fraction, biscuit shortenings IntroductionIn the developing economies, the problem of food security is one of the burning issues. Although, Pakistan is regarded as agricultural economy but still there are some sectors where self sufficiency can't be claimed. Amongst, edible oil production is one example as country is spending ~2.45 billions dollars on importing palm, sunflower, canola, and soybean oil to meet its domestic requirements (GOP, 2011-12). The problems of food security can be addressed using multilateral approaches. Since, a substantial segment of the population in Pakistan has been living below the poverty line. Their purchasing power for basic eatable commodities has been diminishing day by day. Therefore, the situation calls for the utilization of some alternative cheap sources which could be furnished into low-price and economical food grade edible oil. In this regard, agro-industrial waste products generated at farm or processing areas are of considerable importance as Little efforts have been made to utilize mango seed kernel for the preparation of value added food products in Pakistan so far.Internationally price of mango kernel lipid fraction is 28 dollars for 4 ounce packet. Although, the mango-seed kernel contains around 10 _ 12% oil contents (Hug et al., 1985) but no planned study has been documented so far focusing upon the utilization and management of mango waste for the production of edible oil in Pakistan. The current study aims to explore the possibilities to exploit mango waste (Kernel seed) for obtaining oil for its utilization in various forms in food. The extraction of edible oil from mango-seed kernel needs to be revolutionized as some older techniques like hydraulic and screw press are not suitable for this commodity. Therefore, solvent extraction system using hexane was used for the purpose. The extracted oil was evaluated for its physical and chemical quality along with assessing its suitability to replace normal biscuit shortenings. Initially, mango kernels were collected and analyzed for nutritional composition. Later, the lipid fraction was extracted and used to replace normal biscuits shortening and its suitability in cereal products was assessed.The results from this study will result in commercialization and stakeholders can utilize the present research for industrialization. et al. (1990). Materials and MethodsFor the purpose 0...

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Effect of Partially De-Oiled Peanut Meal Flour (DPMF) on the Nutritional, Textural, Organoleptic and Physico Chemical Properties of Biscuits

Cited by 25 publications

References 18 publications

Effects of Blueberry, Grape Seed Powder and Poppy Seed Incorporation on Physicochemical and Sensory Properties of Biscuit

Effects of Blueberry, Grape Seed Powder and Poppy Seed Incorporation on Physicochemical and Sensory Properties of Biscuit

Optimization of food materials for development of nutritious pasta utilizing groundnut meal and beetroot

Utilization of Mango Kernel Lipid Fraction to Replace Normal Shortenings in Cereal Baked Products

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