Physical, textural, and sensory characteristics of wheat and amaranth flour blend cookies

Chauhan, Arti; Saxena, D.C.; Singh, Sukhcharn

doi:10.1080/23311932.2015.1125773

Cited by 103 publications

(93 citation statements)

References 17 publications

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“…The results coincide with the research in amaranth, where it was determined no significant change in color, aroma, and texture of cookies prepared from blend containing amaranth flour up to 100% level. In terms of taste, significant increase in mean scores was noted up to 60% addition of amaranth flour into the composite cookies (Chauhan et al, 2016). The score obtained on all attributes was found between 5.17 and 6.75, which meant that all cookies were rated between "I do not like or dislike" and "I like lightly".…”

Section: Sensory Selection Of Cookies Made With Banana Flour and Sesamentioning

confidence: 81%

Development of functional cookies with wheat flour, banana flour (Musa paradisiaca), sesame seeds (Sesamum indicum) and storage stability

Loza

Quispe²,

Villanueva

et al. 2017

Sci.agropec

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Functional cookies were developed using banana flour (BF) and sesame seeds (SS). Protein, moisture and ash were determined, and farinographic analyzes of flours were performed. The attributes odor, color, flavor, crunch and the IC50 value of the cookies were determined. The results were evaluated with the Complete Randomized Design and the Tukey and Kruskall Wallis test. The flour mixture presented higher protein (10.2%), humidity (14.40%) than BF, but lower than wheat flour. Cookies with 10%, 15% and 20% BF and 8% sesame seeds were selected. Flours with 10%, 15% and 20% BF had similar values of water absorption (≤ 60%) and different values statistically (p ≤ 0.05) for development time, mass stability and degree of softening. Cookies with 20% BF and 8% SS (SC) had IC50 = 17.52 ± 0.25 mg / mL, with moisture, protein, fat, crude fiber, ash and carbohydrates of 1.88%, 10.65%, 22.01%, 1.01%, 1.54% and 62.91%, respectively. SC did not present sensorial statistical differences (p ≤ 0.05) the first two months, the third month decreased the acceptability of the crunch and flavor. In ninety days of storage the IC50 value (29.07 ± 0.92 mg / mL), reducing sugars (1.20 ± 0.02) and pH (5.24 ± 0.01) decreased and humidity (3.83 ± 0.03) increased.

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Section: Sensory Selection Of Cookies Made With Banana Flour and Sesamentioning

confidence: 81%

Development of functional cookies with wheat flour, banana flour (Musa paradisiaca), sesame seeds (Sesamum indicum) and storage stability

Loza

Quispe²,

Villanueva

et al. 2017

Sci.agropec

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“…Sindhuja and others () included increasing levels of whole meal amaranth in short dough wheat cookies and noticed that, even at substitution levels of 25%, cookie dimensions and texture were substantially better than those of the wheat control. Incorporation of amaranth or quinoa flour in oat (Inglett and others ) or wheat cookies (Chauhan and others ) increased dough elasticity. Higher substitution levels of amaranth whole meal increased cookie diameter and spread ratio, but decreased cookie hardness (Chauhan and others ).…”

Section: Pseudocereal‐based Cereal End Productsmentioning

confidence: 99%

“…Incorporation of amaranth or quinoa flour in oat (Inglett and others ) or wheat cookies (Chauhan and others ) increased dough elasticity. Higher substitution levels of amaranth whole meal increased cookie diameter and spread ratio, but decreased cookie hardness (Chauhan and others ). More has been published on the production of cookies containing buckwheat.…”

Section: Pseudocereal‐based Cereal End Productsmentioning

confidence: 99%

Proteins of Amaranth (Amaranthus spp.), Buckwheat (Fagopyrum spp.), and Quinoa (Chenopodium spp.): A Food Science and Technology Perspective

Janssen

Pauly

Rombouts

et al. 2016

Comp Rev Food Sci Food Safe

136

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There is currently much interest in the use of pseudocereals for developing nutritious food products. Amaranth, buckwheat, and quinoa are the 3 major pseudocereals in terms of world production. They contain high levels of starch, proteins, dietary fiber, minerals, vitamins, and other bioactives. Their proteins have well-balanced amino acid compositions, are more sustainable than those from animal sources, and can be consumed by patients suffering from celiac disease. While pseudocereal proteins mainly consist of albumins and globulins, the predominant cereal proteins are prolamins and glutelins. We here discuss the structural properties, denaturation and aggregation behaviors, and solubility, as well as the foaming, emulsifying, and gelling properties of amaranth, buckwheat, and quinoa proteins. In addition, the technological impact of incorporating amaranth, buckwheat, and quinoa in bread, pasta, noodles, and cookies and strategies to affect the functionality of pseudocereal flour proteins are discussed. Literature concerning pseudocereal proteins is often inconsistent and contradictory, particularly in the methods used to obtain globulins and glutelins. Also, most studies on protein denaturation and techno-functional properties have focused on isolates obtained by alkaline extraction and subsequent isoelectric precipitation at acidic pH, even if the outcome of such studies is not necessarily relevant for understanding the role of the native proteins in food processing. Finally, even though establishing in-depth structure-function relationships seems challenging, it would undoubtedly be of major help in the design of tailor-made pseudocereal foods.

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“…Spread ratio or diameter is used to determine the quality of flour used in preparing biscuits and the ability of the biscuit to rise (Bala et al, 2015). The higher the spread ratio of biscuit the more desirable it is (Chauhan, Saxena, & Singh, 2016). Hence, biscuit prepared from the flour blend containing 45% UBF, 10% PPF, and 45% SPF may be the most preferred based on spread ratio.…”

Section: Physical Properties Of Biscuitsmentioning

confidence: 99%

Physical, chemical, and sensory properties of biscuits prepared from flour blends of unripe cooking banana, pigeon pea, and sweet potato

Adeola

Ohizua

2018

Food Science & Nutrition

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Biscuits were produced from 14 flour blends of cooking banana (UBF), pigeon pea (PPF), and sweet potato (SPF). The physical properties, nutrient composition, and sensory characteristics of the biscuits were evaluated using standard methods. Data obtained were subjected to analysis of variance, and mean values were separated using Duncan's multiple range test. The hardness of the biscuit samples decreased as PPF increased, while the fracturability decreased with increase in UBF. Biscuits were significantly (p < .05) different in their nutrient composition, with the crude protein, crude fiber, ash contents, and dietary fiber content increasing as the PPF level increased. Cookies were rich in magnesium (576.54–735.06 mg/100 g) with favorable Na/K ratio (<1.0). The antinutritional factors in the biscuit samples were within permissible levels. Biscuits prepared from flour blend of 21.67% unripe cooking banana, 21.67% pigeon pea, and 56.67% sweet potato were the most preferred in terms of shape, mouthfeel, taste, crunchiness, and overall acceptability. Flour blends of unripe cooking banana, pigeon pea, and sweet potato could therefore be used as raw materials for the production of biscuits, with high protein, total dietary, and energy content.

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Physical, textural, and sensory characteristics of wheat and amaranth flour blend cookies

Cited by 103 publications

References 17 publications

Development of functional cookies with wheat flour, banana flour (Musa paradisiaca), sesame seeds (Sesamum indicum) and storage stability

Development of functional cookies with wheat flour, banana flour (Musa paradisiaca), sesame seeds (Sesamum indicum) and storage stability

Proteins of Amaranth (Amaranthus spp.), Buckwheat (Fagopyrum spp.), and Quinoa (Chenopodium spp.): A Food Science and Technology Perspective

Physical, chemical, and sensory properties of biscuits prepared from flour blends of unripe cooking banana, pigeon pea, and sweet potato

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