Functional properties and biscuit making potential of soybean and cassava flour blends

Akubor, P.I.; Ukwuru, M.U.

doi:10.1023/b:qual.0000040344.93438.df

Cited by 70 publications

(73 citation statements)

References 19 publications

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“…The flour exhibited fairly low in bulk densities (0.57g/cm 3 ) which suitable for the bakery products as reported by Akubor and Ukwuru (2003). Bulk density is a measure of heaviness of a flour sample.…”

Section: Particles Size Distribution and Bulk Densitymentioning

confidence: 98%

Proximate composition, mineral content and functional properties of Tarap (Artocarpus odoratissimus) seed flour

Noorfarahzilah¹,

Mansoor²,

Mamat³

2017

Food Res.

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Tarap seed (Artocarpus odoratissimus) is one of the popular snacks among Borneo Island people especially in Sabah, Malaysia. Their flesh and seed are such a potential food source but they are not fully exploited. Therefore, this study was conducted to determine its nutritional composition, mineral content and functional properties of Tarap seed flour (TSF). The proximate analysis (protein, carbohydrate, fat, crude fiber, ash, moisture), minerals content and functional properties (powder particle size, bulk density, oil and water absorption capacity, emulsion capacity, foaming ability, least gelling concentration, swelling ability and pasting properties) were determined. The proximate analysis results obtained showed that TSF had 49.65% carbohydrate, 15.60% crude fat, 12.3% crude fibers, 8.8% crude protein, 1.17 % ash and 12.5% moisture. Most abundant mineral found in Tarap flour was potassium, followed by magnesium, calcium, and natrium. The results showed that TSF has an average particle size of 166.02µm with low bulk density (0.57g/cm 3 ) as compared to wheat flour. Water and oil absorption capacities of TSF were 2.61 and 1.69g/g, respectively, while the efficiency of emulsification was 14.8%. Least gelation concentration was found to be 12% while foaming ability was 7%. Swelling ability results showed a steady increment from 60°C to 70°C but sharp increased observed from 70°C to 80°C. From the results presented, it can be concluded that TSF has a great potential for use in the formulation of composite flours to be used as ingredients in the food industry.

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Section: Particles Size Distribution and Bulk Densitymentioning

confidence: 98%

Proximate composition, mineral content and functional properties of Tarap (Artocarpus odoratissimus) seed flour

Noorfarahzilah¹,

Mansoor²,

Mamat³

2017

Food Res.

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“…Foams are used to improve texture, consistency and appearance of foods. Food ingredient with good foaming capacity and stability is required in bakery products (Akubor et al 2000;Akubor and Ukwuru 2003;Alobo 2003).…”

Section: Functional Propertiesmentioning

confidence: 99%

Effect of incorporation of plantain and chickpea flours on the quality characteristics of biscuits

Yadav

Dhull

2011

J Food Sci Technol

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Blends of plantain and chickpea flours each with concentrations of 0, 10, 20, 30 and 40% along with of refined wheat flour were used for development of biscuits. The flours were evaluated for their chemical and functional properties. Plantain flour had highest crude fiber (3.6%) and carbohydrate content (80.8%), whereas chickpea flour had highest protein content (19.3%) and fat content (4.4%). Plantain flour showed highest water absorption (167.7%) whereas lowest oil absorption capacity (144.6). The chickpea flour showed highest foaming capacity and stability. The thickness and diameter of biscuits did not differ significantly (p<0.05). The spread ratio and percent spread decreased with the addition of plantain and chickpea flours each up to a concentration of 30%. The fracture strength of biscuits increased significantly (p<0.05) with addition of plantain and chickpea flours and was highest at 40% concentration (21.1 N). The protein and crude fiber content of biscuits increased significantly (p<0.05) from 7.1 to 9.2% and 1.1 to 3.6%, respectively with increasing extent of chickpea flour and plantain flours in the blends. The sensory properties of biscuits prepared by replacing refined wheat flour up to 20% each with plantain and chickpea flour were more or less similar to those of control biscuits.

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“…iv) Spread ratio: was calculated by dividing the average value of width by average value of thickness of cereal bars by the method of Akubor and Ukwuru, (2003), using the following formula: SF = W/T , where as W=Width cereal bars (cm), T = Thickness cereal bars (cm) v) Per cent spread: was calculated by dividing spread ratio of supplemented bars with spread ratio of control bars and multiplying by 100 (Baljeet et al 2010) vi) Volume: of cereal bars was calculated using length (L), width (W) and thickness (T) using the following formula: Volume (cm 3 ) = L X W X T, where as L = average length of cereal bars (cm) ,W = average width of cereal bars (cm) and T = average thickness of cereal bars (cm) vii) Density: After calculating volume, density was obtained from the ratio between weight and volume (Srivastava et al 2012) viii) Texture Profile Analysis (TPA): The texture of the cereal bars were also evaluated objectively using texture analyzer TA.HD.Plus. Standard procedure given in the specifications of the equipments was used.…”

Section: Methodsmentioning

confidence: 99%

Effect of legume supplementation on physical and textural characteristics of ready to eat cereal bars

Yadav

Kochhar

2017

AJDFR

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The present study was carried out to find the effect of legume supplementation on Physical and textural characteristics of ready to eat cereal bars. Therefore, physical and textural parameter of ready to eat cereal bars was analyzed. Results showed that the length, width and thickness of the bars ranged between 9.69±0.29 to 10.02±0.01 cm, 4.52±0.02 to 4.90±0.05 cm and 0.85±0.04 to 0.99±0.01cm. Whereas spread ratio, per cent spread, volume, weight and density was found to range between 4.90±0.11 to 5.30±0.30, 92.43±1.03 to 100.00per cent, 38.63±2.23 to 47.85± 1.18 cm 3 , 24.76 to 25.14g and 0.52±0.00 to 0.67±0.00 (g/cm3) respectively. Hardness of selected RTE cereal bar varied from 4901.13±2.08 to 13800.79 (g force). Significant difference was observed between control (CCB) and among all the other treatments (RCCB, PCCB, RSCB, PSCB and DSCB) due to increase in the incorporation level of legume flour.

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Functional properties and biscuit making potential of soybean and cassava flour blends

Cited by 70 publications

References 19 publications

Proximate composition, mineral content and functional properties of Tarap (Artocarpus odoratissimus) seed flour

Proximate composition, mineral content and functional properties of Tarap (Artocarpus odoratissimus) seed flour

Effect of incorporation of plantain and chickpea flours on the quality characteristics of biscuits

Effect of legume supplementation on physical and textural characteristics of ready to eat cereal bars

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