Evaluation of buckwheat flour addition on the sensory, nutritional and materialistic properties analysis of Indian flat bread

Gomathi, G. K.; Parameshwari, S

doi:10.1016/j.matpr.2022.04.778

Cited by 2 publications

(1 citation statement)

References 30 publications

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“…Thus, as no changes were observed in the hardness of the breads, it was also expected that there would be no significant effect on the chewability, and consequently, also on the shear force. Typically, the lower the shear force, the greater the softness of a product (Gomathi & Parameshwari, 2022). The expansion index, yield and thermal factors did not differ between treatments, with the exception of the expansion index, which for the 11.5% formulation was higher than for the others.…”

Section: Physical Properties Of Breadsmentioning

confidence: 92%

Development of “bisnaguinha” bread fibre source

Coutinho,

Silva,

Goes

et al. 2023

Food Sci. Technol (Campinas)

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Fibre-source “bisnaguinha” breads were developed using the addition of sweet passion fruit peel flour. The developed formulations were evaluated for physical properties, chemical composition and sensory acceptability. The flour obtained was characterised in terms of dietary fibre content and used as a partial substitute for wheat flour, in the proportions of 11.5%, 17.3% and 23%. The flour of sweet passion fruit peel presented high content of dietary fibre and its addition in the formulations of breads resulted in an increase in the content of ash, lipids and fibres, and all “bisnaguinha” breads with added fruit peel flour were considered a source of fibres. The addition of peel flour did not affect the hardness, chewability and shear force of the bread. Regarding sensory acceptability, all samples had good acceptance, and the proportion of 11.5% was closer to the standard bread, which obtained the highest scores. It is concluded, therefore, that it is feasible to use this flour in the preparation of breads, adding nutritional value to the products, and with good physical and sensorial characteristics. Practical application: Use of flour from sweet passion fruit peel in the production of fibre source breads.

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Section: Physical Properties Of Breadsmentioning

confidence: 92%

Development of “bisnaguinha” bread fibre source

Coutinho,

Silva,

Goes

et al. 2023

Food Sci. Technol (Campinas)

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Morphotextural, microbiological, and volatile characterization of flatbread containing cricket (Acheta domesticus) powder and buckwheat (Fagopyrum esculentum) flour

Belleggia

Foligni

Ferrocino

et al. 2023

Eur Food Res Technol

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The growing awareness of the consumers on the advantages of a proper nutrition is deeply modifying their demands. Hence, the exploitation of innovative ingredients to enrich the nutritional values of staple foods is continuously explored by research institutions and food industries. This paper represents a feasibility study on the use of nonconventional ingredients, including house cricket (Acheta domesticus) powder and buckwheat (Fagopyrum esculentum) flour, for the production of novel flatbread formulations. Experimental flatbread prototypes were evaluated by analyzing microbiological, physico-chemical, textural, colorimetric, and volatile parameters. Microbiological viable counts revealed low levels of bacterial spores in the formulations comprising cricket powder. Water activity results showed adequate values, inhibiting the growth of spoilage and pathogenic bacteria, and preventing the germination of bacterial spores. The addition of cricket powder, influenced textural properties of flatbread samples, characterized by lower hardness values respect to those not containing insects seems likely due to a high content of dietary fiber (chitin from insects). As for the color analysis, flatbread samples added with cricket powder evidenced darker tones respect to those not containing insects, thus resulting visibly comparable with whole grain products. Worthy to mention that the addition of buckwheat flours did not cause hardness reduction or color variation of experimental prototypes. The volatile component analysis highlighted numerous compounds associated with enzymatic activities and nonconventional ingredients. Overall, the results collected demonstrated that cricket powder and buckwheat flour possess a great potential to produce innovative flatbreads.

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Evaluation of buckwheat flour addition on the sensory, nutritional and materialistic properties analysis of Indian flat bread

Cited by 2 publications

References 30 publications

Development of “bisnaguinha” bread fibre source

Development of “bisnaguinha” bread fibre source

Morphotextural, microbiological, and volatile characterization of flatbread containing cricket (Acheta domesticus) powder and buckwheat (Fagopyrum esculentum) flour

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