Physicochemical, functional and sensory properties of bread from cassava and sweet potato starches

Adegunwa, M.O.; Sanni, LO; Adegoke, G. O.

doi:10.4314/cjas.v3i2.48367

Cited by 2 publications

(3 citation statements)

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“…Foaming capacity and wetability were determined according to the procedure reported by Onwuka [11]. Dispersibility was evaluated by using the procedure of Adegunwa et al [12]. Loose and packed bulk densities were determined using the method of Mpotokwane et al [13], loose bulk density was calculated as the ratio of the weight of the sample to the volume while packed bulk density was calculated as the ratio of the tapped weight of the sample to volume.…”

Section: Functional Propertiesmentioning

confidence: 99%

Some Quality Attributes of Composite Flour and Bread Produced from Wheat and African Walnut

Arinola,

Ogunlade,

Fakomiti

2023

EJNFS

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This study explored the potential of African walnut in the formulation of composite flour which can be used for bread production and in various food applications. African walnut flour was produced and used to substitute wheat flour at different levels (5 - 25%) in the production of wheat-African walnut composite flour. Functional and pasting properties of the composite flour were evaluated using standard procedures. Proximate composition, antioxidant activity, some loaf quality attributes and sensory acceptability of bread produced from the composite flour were evaluated using standard procedures. Wheat bread served as control. The composite flour showed varying functional properties which ranged from 2.43 to 3.46 (swelling capacity), 1.15 to 1.85 mL/g (water absorption capacity), 2.15 to 2.75 mL/g (oil absorption capacity), 10.80 to16.60% (foam capacity), 63.0 to 75.0% (dispersibility), 38.92 to 69.92 seconds (wetability), 0.75 to 0.79 g/mL (packed bulk density) and 0.43 to 0.47 g/mL (loose bulk density). Inclusion of African walnut reduced peak viscosity (53.92 – 148.83 RVU), trough viscosity (52.25 – 88.58 RVU), breakdown viscosity (1.67 – 60.25 RVU), final viscosity (74.08 – 191.25 RVU) and setback viscosity (21.83 – 102.67 RVU) of the composite flour. Composite bread had better protein (9.75 – 16.93%), fat (3.42 – 9.94%), ash (1.46 – 2.75%), crude fibre (0.86 – 3.64%) but reduced specific loaf volume (2.36 – 4.18 cm3/g) and loaf height (3.00 – 5.40cm) than the control, and exhibited appreciable antioxidant activity (DPPH: 31.60 – 73.09% and FRAP: 0.51 - 4.25 mg/g). In term of sensory acceptability composite bread samples produced with 5 and 10 % levels of African walnut compared favourably with bread produced from wheat flour. Thus composite flour produced from wheat and African walnut flours showed an array of physicochemical properties which could make it useful in different food applications. Acceptable bread could be produced from wheat flour substituted with African walnut flour at 10% level.

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Section: Functional Propertiesmentioning

confidence: 99%

Some Quality Attributes of Composite Flour and Bread Produced from Wheat and African Walnut

Arinola,

Ogunlade,

Fakomiti

2023

EJNFS

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“…The volume of settled particles was read and subtracted from 100. The difference between the two values was reported as percentage dispersibility (Adegunwa et. al., 2017).…”

Section: Dispersibilitymentioning

confidence: 99%

“…Dispersibility is the degree of ease of reconstituting flour in water and it reflects how the components of the flour are able to disperse and homogenize within the aqueous medium. High dispersibility indicates low tendency of the flour to form clumps during mixing, resulting in smooth dough or pastes, which is ideal for various food products (Adegunwa et. al., 2017).…”

Section: Functional Propertiesmentioning

confidence: 99%

Physicochemical Properties of Breadfruit-Bambara Groundnut Flour Blends and Sensory Acceptability of Their Dumpling Dough

2020

FSQM

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This study explored the possibility of producing flours from underutilized crops (breadfruit and bambara groundnut) that could replace relatively expensive tuber and cereal flours usually used to prepare dumpling dough, a favourite food item in Sub-sahara Africa. Flours were produced from breadfruit and bambara groundnut, the flours were mixed in the following proportion, 100%:0%; 90%:10%; 80%:20%; 70%:30% and 60%:40% respectively to produce five breadfruit-bambara groundnut flour blends. Functional and pasting properties of the flour blends were evaluated using standard methods. Each of the flour blends was made into dumpling dough and the sensory evaluation of the dough was carried out. Commercial whole wheat flour was used as control. The functional properties of the flour blends were: swelling power 5.1-6.2, water absorption capacity 5.2-6.4 ml/g, oil absorption capacity 1.2-2.6 ml/g, least gelation concentration 10.0-14.0%, dispersibility 57.0-69.0%, wetability 56.0-66.0 seconds, packed bulk density 0.55-0.66 g/ml and loose bulk density 0.32-0.34 g/ml. Pasting properties of the flour blends were significantly different; peak viscosity, hot paste viscosity, final viscosity and setback viscosity were in the range 468.

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Physicochemical, functional and sensory properties of bread from cassava and sweet potato starches

Cited by 2 publications

References 0 publications

Some Quality Attributes of Composite Flour and Bread Produced from Wheat and African Walnut

Some Quality Attributes of Composite Flour and Bread Produced from Wheat and African Walnut

Physicochemical Properties of Breadfruit-Bambara Groundnut Flour Blends and Sensory Acceptability of Their Dumpling Dough

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