Functional properties and performance of cowpea/plantain/wheat flour blends in biscuits

Akubor, P.I.

doi:10.1023/b:qual.0000041154.09382.d8

Cited by 45 publications

(36 citation statements)

References 11 publications

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“…The foaming capacity (FC) and stability (FS) of Pearl millet flour were 10 and 92 %, respectively. Akubor (2003) reported higher FC for wheat flour (40 %) but lower foam stability (78 %). Foamability is function of the configuration of protein molecules.…”

Section: Flour Characterizationmentioning

confidence: 99%

Evaluation of dough rheological properties and bread texture of pearl millet-wheat flour mix

et al. 2016

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Absract This study was undertaken with the objective of formulating composite bread using pearl millet (Pennisetum glaucum) and wheat (Triticum aestivum) flours . Rheological and bread making properties of composite flours were evaluated. Mixolab results revealed torque increased and dough stability time decreased upon incorporation of pearl millet flour in wheat flour. The incorporation of millet flour at optimum level (5 %) led to an increase of the dough strength (W) and the elasticity-to-extensibility ratio (P/L) by 31 % and 65 % respectively. The bread texture and volume were also improved. These findings indicated the potentiality of using millet flour in bread making.

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Section: Flour Characterizationmentioning

confidence: 99%

Evaluation of dough rheological properties and bread texture of pearl millet-wheat flour mix

et al. 2016

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“…Among ready-to-eat snacks, biscuits possess several attractive features including wider consumption base, relatively long shelf-life, more convenience and good eating quality (Tsen et al 1973;Akubor 2003;Hooda and Jood 2005). Long shelf-life of biscuits makes large scale production and distribution possible.…”

mentioning

confidence: 99%

“…When processed into flour, it is used traditionally for preparation of gruel which is made by mixing the flour with appropriate quantities of boiling water to form a thick paste. Akubor (2003) has shown that plantain flour has a good potential for use as a functional agent in bakery products on account of its high water absorption capacity. Since plantains are rich in carbohydrates, but poor in protein, people who eat much of plantain products are prone to malnutrition.…”

mentioning

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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“…Having low moisture content than cakes and bread, biscuits are generally safer from microbiological spoilage and have long shelf-life [19]. The present investigation was planned to develop a product with high fiber content and low caloric value.…”

Section: Introductionmentioning

confidence: 99%

Development of Fiber Enriched Herbal Biscuits: A Preliminary Study on Sensory Evaluation and chemical Composition

Alam¹

2014

IJNFS

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Abstract:The study was designed to formulate a fiber enriched herbal biscuits (Holy Basil and Moringa) that contains sufficient nutrient (protein and fiber enriched). The objectives of this research were to determine the Biochemical and organoleptic attributes of Herbal biscuit substituted with four different percentages i.e., Normal, Sample -1(1 %), Sample -2 (2 %) and Sample -3 (3%) both Tulshi and Moringa leaves. Fiber enriched herbal biscuits were developed by incorporating Tulshi (Ocimum sanctum) leaves, Moringa (Moringa oleifera) leaves, whole wheat flour, egg white, vegetable oil, margarine (dalda) and other necessary ingredients. This recipe was standardized and evaluated for organoleptic acceptability by five point's hedonic scale. The overall acceptability score of normal biscuit, sample biscuit 1, 2 and 3 were 4.46, 4.43, 4.03 and 4.14 respectively out of 5. The nutritive values of the normal standard biscuits were protein 14.7g, fat 19.5g, carbohydrate 56.6g, fiber 2.3g, ash 2.1% and 458Kcal. On the other hand, the prepared herbal biscuits of sample-1 contain 4.6% moisture, 2.9% crude fiber, 460Kcal energy and 14.8% protein, 20.1% fat, 55.4% carbohydrate, 2.2% ash. But the Sample-2 and 3 biscuits contains 4.5% moisture, 3.5% crude fiber, 457 Kcal energy and 14.6% protein, 19.9% fat, 55.2% carbohydrate, 2.3% ash and 4.7% moisture, 4.1% crude fiber, 449 Kcal energy and 14.9% protein, 19.3% fat, 54.6% carbohydrate, 2.4% ash respectively. It was noted that the quality characteristics were improved due to incorporation of acceptable level of Tulshi and Moringa leaves at certain proportion. The organoleptic test showed that the addition of both Tulshi and Moringa leaves at 1% was more acceptable comparing with all quality characteristics.

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Functional properties and performance of cowpea/plantain/wheat flour blends in biscuits

Cited by 45 publications

References 11 publications

Evaluation of dough rheological properties and bread texture of pearl millet-wheat flour mix

Evaluation of dough rheological properties and bread texture of pearl millet-wheat flour mix

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

Development of Fiber Enriched Herbal Biscuits: A Preliminary Study on Sensory Evaluation and chemical Composition

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