Quality Characteristics of Cookies from Composite Flours of Watermelon Seed, Cassava and Wheat

Ubbor, S. C.; Akobundu, E. N. T.

doi:10.3923/pjn.2009.1097.1102

Cited by 77 publications

(74 citation statements)

References 6 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Wettability measures in seconds the ease of dispersing flour samples in water and samples with the low wettability dissolves faster. The values of wettability obtained in this study are comparable to those obtained by Ubbor and Akobundu () for wheat–cassava–water melon seed composites. The values of wettability and water binding capacity ranged from 18.53 to 36.50 min and 84.29 to 121.04%, respectively.…”

Section: Resultssupporting

confidence: 89%

Nutritional composition, functional and pasting properties of wheat, mushroom, and high quality cassava composite flour

Ekunseitan

Obadina

Sobukola

et al. 2016

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

Utilization of cheap and readily available staple food products such as high quality cassava flour (HQCF) in substituting more expensive wheat flour is increasing. Mushroom addition can be use to enhance the nutritional value of such food products. Wheat, mushroom, and HQCFs were blended together in 11 different proportions with 100% wheat flour as control. The nutritional and functional qualities of the composite flour samples were determined. Data obtained were subjected to analysis of variance and means separated using Duncan multiple range test. There were significant (p < 0.05) differences in the functional properties, chemical and mineral composition of the composite flour samples. Significant (p < 0.05) differences were also observed in the pasting profile of the composite flours. Peak, breakdown and trough viscosities increased with increasing HQCF inclusion while the amino acid profile of the flour blends showed significant (p < 0.05) difference. Lysine content increased with increasing mushroom inclusion and the dominant fatty acid found was linoleic acid. Practical applications Use of HQCF for baking application is an emerging nontraditional use of cassava in Nigeria. It is intended to be used as raw material in the food and beverage industry for the manufacture of various ready to eat snack foods and bread. To improve the nutritional properties of the composite flour (wheat with HQCF), an underutilized but readily available protein‐rich food commodity (mushroom) was added. The effects of mushroom addition on the nutritional composition, pasting and functional properties of the composite flour were determined.

show abstract

Section: Resultssupporting

confidence: 89%

Nutritional composition, functional and pasting properties of wheat, mushroom, and high quality cassava composite flour

Ekunseitan

Obadina

Sobukola

et al. 2016

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

show abstract

“…All bread types were acceptable as their attributes performed better than 5 (neither like nor dislike). This is consistent with the results obtained by Ubbor & Akobundu () for watermelon seed fortified cookies.…”

Section: Resultssupporting

confidence: 93%

“…To date, many of the works involving watermelon seed fortified pastries are commonly done with cookies (Ubbor & Akobundu, ; Wani et al ., ) and biscuits (Ali, ). For instance, Wani et al .…”

Section: Introductionmentioning

confidence: 99%

Nutritional, microbial and sensory attributes of bread fortified with defatted watermelon seed flour

Anang

Pobee

Antwi

et al. 2018

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary The utilisation of natural food supplements to fortify staples is considered as one of the effective means of dealing with global food nutrient deficiency. Herein, we report the nutritional, microbial and sensorial characteristics of defatted watermelon seed fortified bread. The protein content and level of micronutrients such as phosphorus, potassium, iron and calcium increased with increasing proportion of watermelon seed flour in the bread. Notably, calcium resulted as the highest micronutrient in the bread samples, whereas the content of iron in the fortified samples improved significantly. The defatted watermelon seed flour had a high iron content of about 12.1 mg/100 g as compared to the normal (unfortified) bread of 0.01 mg/100 g. The total microbial count results for all the fortification levels complied with the acceptable microbial quality requirement. Lastly, the consumer acceptability test did not show any significant difference between all levels of fortification with watermelon seed flour.

show abstract

“…Absorption of oil by food products improves mouthfeel and flavor retention. The higher oil absorption capacity suggests the lipophilic nature of flour constituents (Ubbor and Akobundu 2009). In the present case, oil absorption capacity significantly decreased (p<0.01) in composite flour variants as compared to the standard flour.…”

Section: Water Absorption Capacity (Wac)mentioning

confidence: 48%

Development and analysis of composite flour bread

Menon¹,

Majumdar²,

Ravi³

2014

J Food Sci Technol

View full text Add to dashboard Cite

The study elucidates the effect of utilizing cerealpulse-fruit seed composite flour in the development and quality analysis of leavened bread. The composite flour was prepared using refined wheat flour (WF), high protein soy flour and volume (25 %) and 20 % increase in loaf weight with increased substitution of composite flour. The sensory evaluation of experimental breads on a nine-point hedonic scale revealed that V-I score was 5 % higher than the standard bread. Hence, the present study highlighted the nutrient enrichment of bread on incorporation of a potential waste material mango kernel, soy and sprouted legume. Relevant statistical tests were done to analyze the significance of means for all tested parameters.

show abstract

Quality Characteristics of Cookies from Composite Flours of Watermelon Seed, Cassava and Wheat

Cited by 77 publications

References 6 publications

Nutritional composition, functional and pasting properties of wheat, mushroom, and high quality cassava composite flour

Nutritional composition, functional and pasting properties of wheat, mushroom, and high quality cassava composite flour

Nutritional, microbial and sensory attributes of bread fortified with defatted watermelon seed flour

Development and analysis of composite flour bread

Contact Info

Product

Resources

About