Quality and Technological Properties of Gluten-Free Biscuits Made with  &amp;lt;i&amp;gt;Pachyrhizus ahipa&amp;lt;/i&amp;gt; Flour as a Novel Ingredient

Doporto, María Cecilia; Sacco, Fernanda; Viña, Sonia Zulma; García, María Alejandra

doi:10.4236/fns.2017.81005

Cited by 9 publications

(3 citation statements)

References 21 publications

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“…This can be attributed to the substitution ingredients that contain fat and protein in than wheat flour, but the carbohydrate content decreases because the content of additional material is lower than wheat flour. This is like the results of previous research by Widodo (2015) and Asmoro (2012) that with an increase in protein-containing ingredients and fatty acids will affect the protein and fat content of the resulting biscuits (Widodo et al, 2015a) (Asmoro, Kumalaningsih, & Mulyadi, 2012) (Bhasker, 2016) (Jain, Grover, & Gill, 2017) (Doporto, Sacco, Viña, & García, 2017).…”

Section: Nutrient Content Of Biscuitsupporting

confidence: 87%

Biscuit Formulation With Substitution of Brown Rice Flour

Widodo

Sirajuddin

2019

JBHOST

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Focus of this study was formulation of biscuit with substitutionof brown rice flour which were widely accepted by the community. The objective of the study was to formulate biscuit subtitution by brown rice flour. The experiment was conducted in Maret-July 2017 in Family Welfare Education Laboratory. Data collected was quality of biscuit (color, flavor, texture, taste, and overall) and the preference. Data was analyzed by Mean and ANOVA. Result: 18g wheat flour, 6g cornstarch, 4g tapioca starch, 19g brown rice flour, 12g margarine, 29g eggs yolk, and 12g refined sugar. Nutrition contents the best biscuit was water 2,52g, ash 1,19g, fat 24,46g, protein 11,68g, carbohydrate 60,15g, and energy 507,46Kcal.

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Section: Nutrient Content Of Biscuitsupporting

confidence: 87%

Biscuit Formulation With Substitution of Brown Rice Flour

Widodo

Sirajuddin

2019

JBHOST

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“…They are also an alternative source of fresh products for the development of new food products, e.g. gluten-free bread, cookies and food additives [12,14] or even industrial uses like, e.g.…”

Section: Discussionmentioning

confidence: 99%

Variation in Nutritional Components in Roots From Ahipa (Pachyrhizus ahipa (Wedd.) Parodi) Accessions and an Interspecific Hybrid (P. Ahipa × P. Tuberosus (Lam.) Spreng.)

Leidi-Montes¹,

Ech-Chliah²,

Oliva³

et al. 2021

Preprint

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Among the many neglected underutilized species, tuberous Andean root crops like the ahipas (Pachyrhizus ahipa) constitute a promising alternative for increasing diversity in nutrient sources and food security at a regional level. In this study, we present the content of some functional compounds in tuberous roots from several ahipa accessions and the progenies of the interspecific hybrid X207 (P. ahipa × P. tuberosus). A significant objective was to determine protein and free amino acids in the roots to evaluate their food quality as protein supply. The interspecific hybrids have been found to possess the root quality to provide the crop with a higher dry matter content. The high dry matter content of the P. tuberosus Chuin materials is retained in the root quality of the hybrids. Food functional components like carbohydrates, organic acids, and proteins were determined in several ahipa accessions and a stable (non-segregating) progeny of the interspecific hybrid, X207. The X207 roots showed a significantly higher dry matter content and a lower content in soluble sugars, but no significant differences were found in starch content or organic acids compared to the ahipa accessions. About the root mineral contents, Fe and Mn concentrations in X207 were significantly raised compared to the average of ahipa accessions. Among the ahipa and the hybrid, no prominent differences in protein content or protein amino acids were found, being both partially defective in providing sufficient daily intake of some essential amino acids. Root weight, a central component of root yield, was significantly higher in X207, but thorough field studies are required to substantiate the hybrid’s superior yield performance..

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“…This is supported by Doporto, et al (2017) that the firm texture is caused by the interaction of protein and starch by hydrogen bonding during dough development and baking. The texture of gluten-free biscuits is caused by gelatinization of starch and sugar at low temperatures and the development of a protein-starch structure is slower to occur (Doporto, et al, 2017).…”

Section: Texturementioning

confidence: 99%

“TIS Biscuit” with High Content of Amino Acid and Mineral to Prevent Stunting

Puspita,

Andrestian,

Mas’odah

2023

Advances in Social Science, Education and Humanities Research

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TIS Biscuit" (cowpea tempe seluang fish) is a high protein and calcium snack which is important to prevent stunting. Stunting is a chronic malnutrition known as short toddlers. Increasing the stunted toddlers can be prevent according to adequate protein and calcium intake. This study aims to determine the levels of essential and nonessential amino acids, calcium, zinc, and phosphorus contained in TIS biscuits. This type of research is true experimental with a completely randomized design with two factors, namely cowpea tempeh flour (85%, 75%, 65%, and 55%) and seluang fish flour (15%, 25%, 35%, 45%). This research includes 3 stages, such as research stage I (organoleptic test of TIS), stage II (test of analytical hierarchy process), and stage III (comparison between control TIS (P0) and the selected biscuit). Statistical analysis of the results of organoleptic and chemical tests using the Independent Sample T-test. The selected biscuit which has the best organoleptic acceptance is TIS P1 (the proportion of 85% cowpea tempeh flour and 15% seluang fish flour). Amino acid, calcium, zinc, and phosphorus levels of TIS increased at P1. Statistical analysis showed significant differences between P0 and P1 on the color, smell, texture, flavour and almost all amino acid levels of TIS. On the other hand, there was no significant difference between P0 and P1 on calcium, zinc, and phosphorus levels. P1 can fulfill 100% of RDA for the lysine, calcium, and zinc by consuming 4 biscuits or 20 g per day as a snack.

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Quality and Technological Properties of Gluten-Free Biscuits Made with <i>Pachyrhizus ahipa</i> Flour as a Novel Ingredient

Cited by 9 publications

References 21 publications

Biscuit Formulation With Substitution of Brown Rice Flour

Biscuit Formulation With Substitution of Brown Rice Flour

Variation in Nutritional Components in Roots From Ahipa (<em>Pachyrhizus ahipa</em> (Wedd.) Parodi) Accessions and an Interspecific Hybrid (<em>P. Ahipa</em> × <em>P. Tuberosus</em> (Lam.) Spreng.)

“TIS Biscuit” with High Content of Amino Acid and Mineral to Prevent Stunting

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