Jerusalem artichoke tuber flour as a wheat flour substitute for biscuit elaboration

Díaz, Analía Roxana; Bomben, Renata M.; Dini, Cecilia; Viña, Sonia Zulma; García, María Alejandra; Ponzi, Marta I.; Comelli, Nora Alejandra

doi:10.1016/j.lwt.2019.03.082

Cited by 27 publications

(17 citation statements)

References 41 publications

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“…Asadi et al (2020) reported enhanced fibre content and antioxidant activities in cookies substituted with flour from fruits of Manilkara zapota (Chiku) [38] Physicochemical, nutritional and sensory characteristics of the cookies were found to be improved by using composite flour substituted with amaranth flour [39]. Similarly, low-calorie-and high-fibrerich biscuits were prepared from wheat flour partially substituted with flour prepared from underground tubers of Helianthus tuberosus, an unconventional food crop [40]. Ho and Latif [41] showed that the overall nutritional quality and sensory parameters of cookies can be enriched by blending wheat flour with pitaya or dragon fruit (Hylocereus undatus) peel flour.…”

Section: Resultsmentioning

confidence: 99%

Banana pseudostem substitution in wheat flour biscuits enriches the nutritional and antioxidative properties with considerable acceptability

Chakraborty¹,

Sabruna

Roy

et al. 2021

SN Appl. Sci.

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Biscuits prepared from composite flours substituted with unconventional plant resources have been considered important for enriching the overall nutritional quality. The present study was undertaken to explore the potential of banana pseudostem flour for the valorization of wheat flour biscuits. At the same time, the study attempts to address the problem of bioresource wastage as huge amounts of banana pseudostem are wasted every year after harvesting of the fruits. In this study, composite flours were prepared by partially substituting wheat flour with banana pseudostem core flour (BPF10, BPF20, BPF30) in different proportions (10, 20, 30% w/w), and biscuits were prepared from these composite flour formulations. Analyses of the physicochemical properties, pasting properties, colour and texture, quantification of phytochemicals and antioxidant properties, and overall sensory evaluation of the flours and biscuits were performed for comparative evaluation. BPF-substituted composite flours showed higher moisture and ash content, pasting temperature and water and oil absorption capacity. BPF-fortified biscuits were found to be rich in ash content, protein, proline, antioxidative phytochemicals, viz. phenols, flavonoids, tannins, ascorbate, and alkaloids, whereas fat, moisture content, and viscosity were comparatively lower than that of the control (wheat flour biscuits). Significant free radical scavenging activities of the BPF-substituted biscuits were also observed. Colour and texture analysis showed desirable changes in lightness (L*), yellowness (b*), chroma (C*), fracturability, and hardness of the BPF-substituted biscuits. Most importantly, considering the sensory characteristics like taste and crispiness, control and BPF10 biscuits were highly comparable. Therefore, the formulation of BPF-substituted biscuits presents an effective way to utilize banana pseudostems, which is also rich in nutraceutical and antioxidative properties.

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Section: Resultsmentioning

confidence: 99%

Banana pseudostem substitution in wheat flour biscuits enriches the nutritional and antioxidative properties with considerable acceptability

Chakraborty¹,

Sabruna

Roy

et al. 2021

SN Appl. Sci.

View full text Add to dashboard Cite

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“…Wheat flour is used in the form of bread, biscuit, noodles, pasta etc. As the wheat flour is deficient in specific macro and micronutrients, so efforts are made to fortify or enrich wheat flour (Latunde-Dada et al, 2019) and wheat flour products with legumes (Turfani et al, 2017;Dauda et al, 2018;Zhang et al, 2018;Boukid et al, 2019), nuts (Ocheme et al, 2018), other cereal (Basman and Köksel, 2001;Pande et al, 2017) or vegetable sources (Díaz et al, 2019) with the aim to increase protein (Nogueira and Steel, 2018;Boukid et al, 2019), or fiber (Turfani et al, 2017) or micronutrients (Pande et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Efficacy of Moringa Leaves Powder as a Supplement in Whole Wheat Flour Biscuit

Riaz¹,

Wahab²

2021

SJA

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Wheat flour biscuits are of widely consumed bakery products and mostly considered as nutritionally poor due to lacking in certain essential micronutrients. Moringa leaves are very rich in nutrients namely proteins, fibers and minerals. Keeping in view the nutritional importance of moringa leaves powder, the present study was carried out to investigate the effect of moringa leaves enrichment on the overall quality of whole wheat flour biscuits. Composite flours were made by incorporating moringa leaves powder in different ratios (2, 4, 6, 8 and 10%) in whole wheat flour. Biscuits were prepared from the composite flours and were analyzed for physical attributes, proximate composition and sensory evaluation. The results showed that moringa leaves powder have higher protein content, crude fat, ash content and crude fiber whereas lower NFE content compared to whole wheat flour. In moringa leaves powder and whole wheat flour, the protein, fat,

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“…Stage I comprised temperatures from 20 to 140 • C, at which the main events are water evaporation and volatilization of light biomass compounds. In Stage II (140 to 340 • C), decomposition of carbohydrates occurs [60]. In this stage, the presence of a double shoulder in the DTG curves of the residual RF indicates a partial enzymatic breakdown of the long amylose/amylopectin chains during the CBP.…”

Section: Physical-chemical Characterizationmentioning

confidence: 99%

Consolidated Bioprocess for Bioethanol Production from Raw Flour of Brosimum alicastrum Seeds Using the Native Strain of Trametes hirsuta Bm-2

et al. 2019

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Consolidated bioprocessing (CBP), which integrates biological pretreatment, enzyme production, saccharification, and fermentation, is a promising operational strategy for cost-effective ethanol production from biomass. In this study, the use of a native strain of Trametes hirsuta (Bm-2) was evaluated for bioethanol production from Brosimum alicastrum in a CBP. The raw seed flour obtained from the ramon tree contained 61% of starch, indicating its potential as a raw material for bioethanol production. Quantitative assays revealed that the Bm-2 strain produced the amylase enzyme with activity of 193.85 U/mL. The Bm-2 strain showed high tolerance to ethanol stress and was capable of directly producing ethanol from raw flour at a concentration of 13 g/L, with a production yield of 123.4 mL/kg flour. This study demonstrates the potential of T. hirsuta Bm-2 for starch-based ethanol production in a consolidated bioprocess to be implemented in the biofuel industry. The residual biomass after fermentation showed an average protein content of 22.5%, suggesting that it could also be considered as a valuable biorefinery co-product for animal feeding.Microorganisms 2019, 7, 483 2 of 16 use bioethanol as their main source of fuel. Ethanol blends vary depending on the country, containing from as low as 5% (E5) to 100% bioethanol (E100) [4][5][6][7].The growing global demand for bioethanol requires the use of alternative sources of raw materials to complement sugar cane and cornstarch, which are the main raw materials used to produce it. Starch crops are widely used for bioethanol production because of their worldwide availability, easy conversion, and high ethanol yield. These raw materials include cereals (60%-80% starch), tubers and roots (60%-90%), legumes (25%-50%), and green and immature fruits (up to 70% starch) [2].Conventionally, ethanol production from starch consists of several stages. Starch is subjected to a gelatinization process followed by a liquefaction step where starch is converted to dextrins and smaller molecules by the action of bacterial thermostable amylases at high temperatures (95-105 • C) and pH values between 6 and 6.5. This step is followed by saccharification. The liquefied starch is cooled, pH is adjusted to 4-4.5, temperatures to 60-65 • C, and a fungal glucoamylase is added to hydrolyze the oligosaccharides to glucose. The liquefaction and saccharification stages represent about 40%-50% of the total energy used during starch-based ethanol production [8][9][10].Owing to this technical complexity and the economic implications of this approach, other biological alternatives have been investigated, such as simultaneous saccharification and fermentation (SSF) and consolidated bioprocessing (CBP). The latter is a promising strategy for effective ethanol production, since it employs only one type of microorganism that is capable of both producing the enzymes to hydrolyze the biomass and converting sugars into ethanol [11,12]. This strategy has the potential of lowering the cost and enhancing the efficie...

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Jerusalem artichoke tuber flour as a wheat flour substitute for biscuit elaboration

Cited by 27 publications

References 41 publications

Banana pseudostem substitution in wheat flour biscuits enriches the nutritional and antioxidative properties with considerable acceptability

Banana pseudostem substitution in wheat flour biscuits enriches the nutritional and antioxidative properties with considerable acceptability

Efficacy of Moringa Leaves Powder as a Supplement in Whole Wheat Flour Biscuit

Consolidated Bioprocess for Bioethanol Production from Raw Flour of Brosimum alicastrum Seeds Using the Native Strain of Trametes hirsuta Bm-2

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