Nutritional quality, sensory quality and consumer acceptability of sorghum and bread wheat biscuits fortified with defatted soy flour

Serrem, Charlotte A.; Kock, Henrietta Letitia De; Taylor, John R.N.

doi:10.1111/j.1365-2621.2010.02451.x

Cited by 101 publications

(109 citation statements)

References 33 publications

(69 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…1(b) shows that with the increase in the level of sorghum and inulin, the fracturability of biscuits decreases. (Serrem et al 2011) reported that sorghum biscuits were associated with dry and crispy texture. Crispiness in sorghum biscuits could be probably because of the absence of gluten.…”

Section: Resultsmentioning

confidence: 99%

Effect of inulin on textural and sensory characteristics of sorghum based high fibre biscuits using response surface methodology

2012

View full text Add to dashboard Cite

Five blends of sorghum (Sorghum bicolor) flour (25.0-45.0 %) and whole wheat flour were used to make biscuits using inulin (5.0-10.0 %) and guar gum (1.0-2.0 %). An experimental investigation was carried out with the aim of evaluating the effect of fat replacer (inulin) and sorghum flour on the quality of high fibre and low calorie biscuits. For this purpose, the biscuit dough and the biscuit samples were analyzed. The analysis was based on hardness of the dough, hardness of the biscuit, fracturability and overall acceptability (OAA) scores. Results showed that increasing the amount of sorghum flour in biscuit increased the dough hardness and biscuit hardness, whereas, biscuit fracturability decreased and OAA scores increased up to the level at which sorghum flour ranged from 35.0 to 40.0 % after which it decreased. An increase in the amount of inulin was followed by an increase in biscuit hardness, while, fracturability and OAA scores decreased and there was little effect on the dough hardness. Optimum conditions generated from the analysis was 40.8 % sorghum flour, 6.5 % inulin and 1.0 % guar gum. The predicted response in terms of dough hardness, fracturability, biscuit hardness and OAA were 212.4 g, 36.4 mm, 4.8 kg and 7.06, respectively. The desirability of the optimum condition was 0.827.

show abstract

Section: Resultsmentioning

confidence: 99%

Effect of inulin on textural and sensory characteristics of sorghum based high fibre biscuits using response surface methodology

2012

View full text Add to dashboard Cite

show abstract

“…Soybean is one of the most important oil and protein crops of the world containing 30 to 45% protein with a good source of all indispensable amino acids (Islam et al, 2007;Serrem et al, 2011). Recently, soybean is extensively and effortlessly grown for making diverse processed foods (Otunola et al, 2006) and worldwide production was recorded as 217.60 MT in 2005-07 and predicted to increase 2.20% or 371.3MT by 2030 (Tadayoshi and Peter, 2009).…”

Section: Introductionmentioning

confidence: 99%

Nutritional and microbiological quality of germinated soy flour

Rahman

Shahjadee

Rupa

et al. 2016

Bangladesh J. Sci. Ind. Res.

View full text Add to dashboard Cite

This investigation was carried out to evaluate the nutritional and microbiological quality of germinated soy flour. Protein content of germinated soy flour was 6.90% higher than the non-germinated soy flour. Essential amino acids content, including Lysine, Valine and Threonine was increased by 8.53%, 8.50% and 7.93% respectively. In addition, vitamin B 2 and iron contents were also increased by 14.29% & 8.80% respectively, compared to non-germinated soy flour. Germination resulted in nutritionally enriched soy flour as compared to non-germinationated one. The microbiological quality parameters including total bacterial count, total coliform count, fecal indicator Escherichia coli and yeast & mold count was found to be within acceptable level throughout the 6 months of storage at ambient temperature. No food borne pathogen including Salmonella spp. Staphylococcus aureus was detected. Furthermore, spore forming bacteria including Bacillus cereus was not detected in any of the germinated soy flour sample tested. In addition, fungal metabolites including aflatoxins B 1 , B 2 , G 1 and G 2 could not be detected in any sample. Nutritional and microbiological finding of this study, indicate the germinated soy flour could be used as raw material or ingredient for making diverse food and bakery products.

show abstract

“…Although the meal obtained after oil extraction also possess a rich amount of protein which could be utilized for value addition of various food products. On the other hand most of the developing countries are facing a problem of various forms of protein energy malnutrition [2]. Hence peanuts as a cheap source of protein has aroused recently in traditional foods as well as other foods such as peanut butter etc.…”

Section: Introductionmentioning

confidence: 99%

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

Yadav¹,

Thakur²,

Sunooj³

2012

FNS

View full text Add to dashboard Cite

Partially de-oiled peanut meal flour (DPMF) was blended with wheat flour for making biscuits. DPMF at 5, 10, 15 and 20% was used to partially replace wheat flour in biscuits formulation and biscuits thus made were evaluated for nutritional composition, physical characteristics and sensory quality. Chemical analysis of DPMF showed 30.26% crude protein, 10.1% crude fat and 43.65% carbohydrates. The protein content increased nearly 1.5 times in biscuits as a result of incorporated DPMF, coupled with increase in ash content. The force required for breaking biscuits decreased with DPMF addition. On a 9-point hedonic scale, the highest overall acceptability score of 8.6 was obtained with 5% fortification, which was similar to control (8.8). Results demonstrated that biscuits made up of 15% DPMF exhibited all the values within an acceptable range.

show abstract

Nutritional quality, sensory quality and consumer acceptability of sorghum and bread wheat biscuits fortified with defatted soy flour

Cited by 101 publications

References 33 publications

Effect of inulin on textural and sensory characteristics of sorghum based high fibre biscuits using response surface methodology

Effect of inulin on textural and sensory characteristics of sorghum based high fibre biscuits using response surface methodology

Nutritional and microbiological quality of germinated soy flour

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

Contact Info

Product

Resources

About