Quality Evaluation of Cookies from Malted Sorghum (Sorghum bicolor), Sprouted Soybean (Glycine max) and Carrot (Daucus carota) Flour Blends

Ahure, Dinnah; Ejoha, P. O.

doi:10.9734/ajb2t/2020/v6i130072

Cited by 6 publications

(5 citation statements)

References 45 publications

(50 reference statements)

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“…The protein content of raw composite flour or mixture depends on the variety of individual grain components used and the geographical location of planting ( 67 , 68 ). The protein content of NTC was in a similar range to those reported for composite flour derived from malted sorghum and soybean flour ( 69 ), malted sorghum, sprouted soybean and carrot flour ( 70 ), and rice, sorghum, and bamboo shoot ( 71 ). The significant increase in protein in this study could be due to the high extracellular protease activity corresponding to the probiotic LAB viability.…”

Section: Discussionsupporting

confidence: 70%

Biotransformation of gluten-free composite flour mediated by probiotics via solid-state fermentation process conducted under different moisture contents

et al. 2023

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Staple foods produced from composite flour are considered feasible to alleviate protein-energy malnutrition (PEM). However, one of the major limitations of composite flour is poor protein digestibility. The biotransformation process mediated by probiotics via solid-state fermentation (SSF) holds a promising potential to address the poor protein digestibility in composite flour. Yet, there is no report established in this regard to the best of our knowledge. Therefore, 4 strains of Lactiplantibacillus plantarum and Pediococcus pentosaceus UP2 isolated from Malaysian foods that were previously reported to produce versatile extracellular hydrolytic enzymes were employed to biotransform gluten-free composite flour derived from rice, sorghum, and soybean. The SSF process was performed under 30–60% (v/w) moisture content for 7 days, where samples were withdrawn at 24 h intervals for various analyses such as pH, total titratable acidity (TTA), extracellular protease activity, soluble protein concentration, crude protein content, and in vitro protein digestibility. The pH of the biotransformed composite flour showed a significant reduction from the initial range of pH 5.98–6.67 to the final pH of 4.36–3.65, corresponding to the increase in the percentage of TTA in the range of 0.28–0.47% to 1.07–1.65% from days 0 to 4 and remained stable till day 7 of the SSF process. The probiotics strains exhibited high extracellular proteolytic activity (0.63–1.35 U/mg to 4.21–5.13 U/mg) from days 0 to 7. In addition, the treated composite flour soluble protein increased significantly (p ≤ 0.05) (0.58–0.60 mg/mL to 0.72–0.79 mg/mL) from days 0 to 7, crude protein content (12.00–12.18% to 13.04–14.39%) and protein digestibility (70.05–70.72% to 78.46–79.95%) from days 0 to 4 of SSF. The results of biotransformation of 50% (v/w) moisture content were mostly comparable to 60% (v/w) moisture content, implying 50% (v/w) moisture content was the most suitable moisture content for the effective biotransformation of gluten-free composite flour mediated by probiotics via SSF since flour quality is better at lower moisture content. As for the overall performance, L. plantarum RS5 was ranked the best strain, attributed to the general improvement in the physicochemical properties of composite flour.

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Section: Discussionsupporting

confidence: 70%

Biotransformation of gluten-free composite flour mediated by probiotics via solid-state fermentation process conducted under different moisture contents

et al. 2023

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“…The maximum force recorded during the first compression stroke detected the firmness (g), and the adhesiveness (g) was measured by the work required to overcome the sticky forces between the sample and the probe. The second compression stroke determined the force B (g), the cohesiveness was calculated by the ratio force B/firmness, and the springiness (m) was obtained by the distance of the detected height (firmness) during the second compression divided by the original compression distance [ 21 ]. In addition, gumminess (g), conceived as the energy required to disintegrate a semisolid food to make it ready for swallowing (firmness × cohesiveness), and the chewiness (g), the energy needed to chew a solid food until it is ready for swallowing (firmness × cohesiveness × springiness), were measured [ 21 ].…”

Section: Methodsmentioning

confidence: 99%

Combining Native and Malted Triticale Flours in Biscuits: Nutritional and Technological Implications

Piazza,

Carnevali,

Faccini

et al. 2023

Foods

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Triticale-based biscuits were formulated with increasing substitution levels (i.e., 0, 25, 50, 75, and 100% w/w) of malted triticale flour (MTF). The products were analyzed for technological and nutritional characteristics, including the evaluation of the in vitro starch digestion. The results indicated that the substitution of triticale flour with MTF increased (p < 0.05) the total dietary fiber and ash contents. Total starch decreased (p < 0.05) when the level of MTF increased in the formulation, causing an increase in reducing sugars and an increase in the starch hydrolysis index and in the in vitro predicted glycemic index (pGI). The hardness and spread ratio values of biscuits decreased (p < 0.05) with increasing levels of MTF in the recipe. The lightness of doughs and biscuits decreased (p < 0.05) with increasing MTF levels. Overall, MTF could be used to formulate biscuits with higher dietary fiber content than native triticale flour and a medium to high in vitro glycemic index value as a function of the substitution level.

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“…Ahure and Ejoha [ 43 ] evaluated cookies made with soybean sprouted for 96 h and pointed out that the cookies were considered richer sources of proteins, ashes, and crude fat. These authors considered their cookies to be interesting options to increase protein content and minimize the challenges of protein deficiencies among children in the low-income group, as well as for gluten-allergic individuals.…”

Section: Legumes’ Germination: Antinutritional Factors and New Produc...mentioning

confidence: 99%

“…Giuberti et al [ 51 ] made spaghetti with rice flour and bean flour. The use of legumes as functional ingredients in gluten-free bakery and pasta products have been extensively investigated [ 43 ]. Angioloni and Collar [ 52 ] mentioned that the use of legume flour is technologically a challenge, since more than 15% of legume flour can make it difficult to dilute gluten, which usually requires the addition of structural agents.…”

Section: Use Of Legume Flours and Other Productsmentioning

confidence: 99%

Overview of the Incorporation of Legumes into New Food Options: An Approach on Versatility, Nutritional, Technological, and Sensory Quality

Schmidt

Oliveira

2023

Foods

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Consumers are more aware and demanding of healthy food options, besides being concerned with environment-friendly consumption. This paper aims to evaluate nutritional, technological, and sensory characteristics of legumes and their products’ quality and versatility, considering potential applications in new food options. Legumes are foods that have a recognized nutritional group since they have high protein and fiber content. However, their consumption is still somehow limited for some reasons: in some countries it is not easy to find all the species or cultivars, they need an organization and planning before preparation since they need soaking, and there is the presence of antinutritional factors. Due to the different functionalities of legume proteins, they can be applied to a variety of foods and for different purposes, as grains themselves, aquafaba, extracts, flours, brans, and textured proteins and sprouts. These products have been inserted as ingredients in infant food formulations, gluten-free foods, vegetarian diets, and in hybrid products to reduce food costs as well. Foods such as bread, cakes, cookies, meat analogues, and other baked or cooked products have been elaborated with nutritional, technological and sensory quality. Further development of formulations focused on improving the quality of legume-based products is necessary because of their potential and protein quality.

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Quality Evaluation of Cookies from Malted Sorghum (Sorghum bicolor), Sprouted Soybean (Glycine max) and Carrot (Daucus carota) Flour Blends

Cited by 6 publications

References 45 publications

Biotransformation of gluten-free composite flour mediated by probiotics via solid-state fermentation process conducted under different moisture contents

Biotransformation of gluten-free composite flour mediated by probiotics via solid-state fermentation process conducted under different moisture contents

Combining Native and Malted Triticale Flours in Biscuits: Nutritional and Technological Implications

Overview of the Incorporation of Legumes into New Food Options: An Approach on Versatility, Nutritional, Technological, and Sensory Quality

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