Proximate, Baking, and Sensory Qualities of Biscuits from Wheat and Fermented Breadfruit (<i>Artocarpus communis</i>Frost) Flour

Bakare, Adegoke H.; Adegunwa, M.O.; Akinribido, Oluwadamilola M.; Obadina, Olusegun A.

doi:10.1080/15428052.2014.904833

Cited by 5 publications

(7 citation statements)

References 10 publications

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“…The crude fiber contents of the samples were significantly ( p < .05) different from each other. These values were relatively lower than values reported in the previous study for biscuits produced from fermented breadfruit flour prepared by a conventional process (Bakare et al., 2014). The method of preparation of IQBF used for this study yielded breadfruit flour with reduced crude fiber content (2.49%) compared to the crude fiber content range of 6.32%–9.04% reported for conventional breadfruit flour (Bakare et al., 2012).…”

Section: Resultscontrasting

confidence: 80%

“…(2013) for industrialized biscuits, Adeola and Ohizua (2018) for biscuits from composite flour of unripe cooking banana, pigeon pea, and sweet potato, and Bakare et al. (2014) for the breadfruit–wheat composite biscuit. However, the inclusion of EFM at between 20% to 40% level significantly increased the protein content of the biscuits to between 10.25% and 15.52%.…”

Section: Resultsmentioning

confidence: 99%

“…The biscuit was produced as described by Manley (1983) and modified by Bakare et al. (2014). Percentage recipe formulation included the following: blends of flour (63.5), sugar (12.7), fat (15.9), invert syrup (6.35), sodium bicarbonate (0.5), baking powder (0.5), and ISM (0.6).…”

Section: Methodsmentioning

confidence: 99%

“…The biscuit was produced based on an experimental (D-optimal) design involving the use of IQBF, WF, and EFM as independent variables. The biscuit was produced as described by Manley (1983) and modified by Bakare et al (2014). Percentage recipe formulation included the following: blends of flour (63.5), sugar (12.7), fat (15.9), invert syrup (6.35), sodium bicarbonate (0.5), baking powder (0.5),…”

Section: Biscuit Productionmentioning

confidence: 99%

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Nutritional, Texture, and Sensory Properties of composite biscuits produced from breadfruit and wheat flours enriched with edible fish meal

Bakare

Adeola

Otesile

et al. 2020

Food Science & Nutrition

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Section: Resultscontrasting

confidence: 80%

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Biscuit Productionmentioning

confidence: 99%

See 2 more Smart Citations

Nutritional, Texture, and Sensory Properties of composite biscuits produced from breadfruit and wheat flours enriched with edible fish meal

Bakare

Adeola

Otesile

et al. 2020

Food Science & Nutrition

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“…, ; Bakare et al. , ,b, ). Partial replacement of WF with flour from suitable indigenous crops remains the only viable practical option for reducing the consumption of wheat, provided that some of the challenges associated with the utilization of composite technology at industrial scale can be minimized (Bakare et al.…”

Section: Introductionmentioning

confidence: 97%

Effects of pretreatments of banana (Musa AAA,Omini) on the composition, rheological properties, and baking quality of its flour and composite blends with wheat flour

Bakare

Ogunbowale

Adegunwa

et al. 2016

Food Science & Nutrition

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Effects of chemical and heat pretreatments on the protein, gluten, and alpha‐amylase activity, pasting (Peak [P], Final [F] setback [S] viscosity, pasting temperature [PT] and time [T]) and alveogram (Energy [E], maximum inflation [MI], P/L, and elasticity index [EI]) properties of flour from the pretreated bananas and its composite with wheat flour (WF) were examined. The baking (water absorption [WA] and specific volume [SV]) and sensory properties of bread produced from the flour were also examined. Protein, gluten, and alpha‐amylase activity ranged from 4.75 ± 0.07%, 30.25 ± 0.05%, and 4.00 ± 0.05 min to 13.75 ± 0.06%, 35.64 ± 0.06%, and 39.61 ± 1.18 min with WF:PTBF/95:05, WF:CTBF/00:100, WF:BBF/80:20, WF:100 and WF:CTBF/00:100, WF:PTBF/95:05, WF:100, WF:PTBF/00:100 having lowest and highest values, respectively. P, F, S viscosities, PT and T ranged from 186.17 ± 0.71, 217.08 ± 1.41, 38.92 ± 5.42 RVU, 84.70 ± 0.28°C, 5.04 ± 0.05 min to 461.0 ± 5.07, 348.5 ± 8.84, 88.83 ± 0.24 RVU, 87.20 ± 0.00°C, 6.24 ± 0.05 min, respectively. E, MI, P/L, and EI ranged from 141.50 ± 0.71 × 10−4J, 15.35 ± 0.07, 0.59 ± 0.83 and 35.85 ± 0.07 to 325.00 ± 1.4 × 10−4J, 22.55 ± 0.07, 2.75 ± 0.07, and 70.50 ± 0.71, respectively. WA and SV were 48.12 ± 0.07 to 52.60 ± 0.14 and 2.850 ± 0.07 to 5.635 ± 0.18 with the WF having significantly (P < 0.05) higher values than other blends and the most acceptable in terms of appearance and taste.

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Functionalization of pre-gelatinized Urad bean fermented by Saccharomyces cerevisiae MK-157 as a fat replacer and its impact on physico-chemical, micromorphology, nutritional and sensory characteristics of biscuits

Ali

Saeed

Sohail

et al. 2023

Arabian Journal of Chemistry

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Proximate, Baking, and Sensory Qualities of Biscuits from Wheat and Fermented Breadfruit (Artocarpus communisFrost) Flour

Cited by 5 publications

References 10 publications

Nutritional, Texture, and Sensory Properties of composite biscuits produced from breadfruit and wheat flours enriched with edible fish meal

Nutritional, Texture, and Sensory Properties of composite biscuits produced from breadfruit and wheat flours enriched with edible fish meal

Effects of pretreatments of banana (Musa AAA,Omini) on the composition, rheological properties, and baking quality of its flour and composite blends with wheat flour

Functionalization of pre-gelatinized Urad bean fermented by Saccharomyces cerevisiae MK-157 as a fat replacer and its impact on physico-chemical, micromorphology, nutritional and sensory characteristics of biscuits

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