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1
Olagunju, Aderonke Ibidunni, Peace Chioma Ekeogu, and Oluwaseun Cege Bamisi. "Partial substitution of whole wheat with acha and pigeon pea flours influences rheological properties of composite flours and quality of bread." British Food Journal 122, no. 11 (May 5, 2020): 3585–600. http://dx.doi.org/10.1108/bfj-10-2019-0773.
Повний текст джерелаАнотація:
PurposeWheat flour (whole grain or white wheat flour) is a major ingredient for production of baked goods and confectionery products in Nigeria. However, due to unfavourable climatic and soil conditions, there is over-dependence on importation of wheat having a negative impact on the nation's gross domestic product (GDP). This has therefore spurred increasing popularity of partial or full replacement of wheat flour with other flour types for economic or nutritional reasons. Therefore, the purpose of this study is to evaluate the effect of partial substitution of whole wheat flour with indigenous, underutilized crops.Design/methodology/approachWhole wheat flour was partially (0–40%) replaced with acha and/or pigeon pea flours in ratios of 100:0:0 (WAPK), 90:10:0 (WAPL), 80:20:0 (WAPM), 70:30:0 (WAPN), 80:10:10 (WAPO), 70:20:10 (WAPP), 70:15:15 (WAPQ) and 60:20:20 (WAPR). The study evaluated the effects of supplementation on rheological, functional properties of composite flours and nutritional composition of composite bread.FindingsResults showed that dough development and stability time, values of most pasting properties (peak viscosity, final viscosity, setback and pasting temperature) were significantly higher in the composite flours than in WAPK. However, incorporation of acha and pigeon pea flours resulted in significant decrease in breakdown value. Composite flours produced protein-enriched breads with improved essential amino acids exceeding WHO/FAO reference for adults. Composite flours from blends of whole wheat, acha and pigeon pea flours may serve as a potential raw material suitable for production of nutritious and functional baked products.Originality/valueThe present study confirms effective supplementation of whole grain wheat flour with either acha or both acha and pigeon pea flours. Composite flours showed improved functional and pasting properties; thus, it may be suitable for production of baked products such as bread and biscuits.
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Zhang, Yiqin, Ruijia Hu, Michael Tilley, Kaliramesh Siliveru, and Yonghui Li. "Effect of Pulse Type and Substitution Level on Dough Rheology and Bread Quality of Whole Wheat-Based Composite Flours." Processes 9, no. 9 (September 21, 2021): 1687. http://dx.doi.org/10.3390/pr9091687.
Повний текст джерелаАнотація:
Pulse flours are commonly added to food products to improve the functional properties, nutritional profiles, product quality and health benefits. This study aimed at assessing the effects of the partial replacement (0–25%) of whole wheat flour with diversified whole pulse flours (yellow pea, green pea, red lentil, and chickpea) on dough properties and bread quality. The pulse flours had higher protein contents and ash, but lower moisture content and larger average particle size, compared to whole wheat flour. Increasing the substitution level of pulse flours decreased dough viscosity, stability, development time and bread volume, and accelerated bread retrogradation. The incorporation of 5% yellow pea flour led to a similar bread quality as that with only whole wheat flour. Among all the tested pulse flours, the composite flour containing yellow pea flour or chickpea flour had overall better potential for bread making by providing good dough handling properties and product quality. This study will benefit the development of more nutritious food products by combining cereal and pulse ingredients.
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Gangola, Manu Pratap, Bharathi Raja Ramadoss, Sarita Jaiswal, Hrvoje Fabek, Mehmet Tulbek, Gerald Harvey Anderson, and Ravindra N. Chibbar. "Nutritional Composition and In Vitro Starch Digestibility of Crackers Supplemented with Faba Bean Whole Flour, Starch Concentrate, Protein Concentrate and Protein Isolate." Foods 11, no. 5 (February 23, 2022): 645. http://dx.doi.org/10.3390/foods11050645.
Повний текст джерелаАнотація:
The nutritional quality of common wheat-based foods can be improved by adding flours from whole pulses or their carbohydrate and protein constituents. Faba bean (Vicia faba L.) is a pulse with high protein concentration. In this study, prepared faba bean (FB) flours were added to wheat based baked crackers. Wheat cracker recipes were modified by substituting forty percent wheat flour with flours from whole faba bean, starch enriched flour (starch 60%), protein concentrate (protein 60%) or protein isolate (protein 90%). Baked crackers were ground into meal and analyzed for their macronutrient composition, starch characteristics and in vitro starch hydrolysis. Faba bean supplemented crackers had lower (p ≤ 0.001) total starch concentrations, but proportionally higher protein (16.8–43%), dietary fiber (6.7–12.1%), fat (4.8–7.1%) and resistant starch (3.2–6%) (p ≤ 0.001) than wheat crackers (protein: 16.2%, dietary fiber: 6.3%, fat: 4.2, resistant starch: 1.2%). The increased amylose, amylopectin B1- chain and fat concentration from faba bean flour and starch flour supplementation in cracker recipe contributed to increased resistant starch. Flours from whole faba bean, starch or protein fractions improved the nutritional properties and functional value of the wheat-based crackers. The analytical analysis describing protein, starch composition and structure and in vitro enzymatic hydrolysis advance understanding of factors that account for the in vivo benefits of faba bean flours added to crackers in human physiological functions as also previously shown for pasta. The findings can be used to guide development of improve nutritional quality of similar wheat-based food products.
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Kaur, Jaspreet, Amarjeet Kaur та Jaspreet Singh. "Nutritional evaluation and utilisation of composite whole flours for making functional cookies rich in β-glucan and isoflavones". British Food Journal 119, № 4 (3 квітня 2017): 909–20. http://dx.doi.org/10.1108/bfj-07-2016-0308.
Повний текст джерелаАнотація:
Purpose The purpose of this paper is to assess the bioactive ingredients of whole flours of oat, maize and soyabean, utilise them for developing functional cookies and evaluate their physical and nutritional quality parameters. Design/methodology/approach Cookies were prepared from blends of whole flours of wheat, oats, maize and full fat soyabean. Whole wheat and oat flours were blend in different proportions (100:0, 80:20, 60:40, 40:60 and 20:80 and 0:100, wheat:oat, w/w) and supplemented with quality protein maize (QPM) and full fat soyabean flours, at 10 per cent (w/w) each, of the total blend. Cookies were studied for their physical attributes, proximate and nutritional compositions. A significant (p=0.05) increase in spread ratio, crude protein, crude fat and crude fibre contents of the cookies was observed with increase in the proportion of oat flour in the blend. Findings Cookies prepared from blend containing QPM and soyabean flours had higher antioxidant activity than control whole wheat cookies. An increase in extractable β-glucan content and in-vitro protein digestibility was also observed with the increase in the proportion of oat flour. The highest overall acceptability was observed for cookies prepared from blends having a wheat–oat proportion of 60:40. These cookies also had a 17.5 per cent higher genistein content as compared to their raw flour blend. Higher genistein levels were observed in the composite cookies. Originality/value The cookies prepared from composite whole flours rich in isoflavones and β-glucan reflect their potential as a new functional food for the prevention and management of diseases such as cancers, diabetes and cardiovascular disorders.
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Ahmed Rabie, Mohamed Maray, and Mahmoud Safia. "Evaluation of Some Local and Imported Wheat Cultivars: Chemical, Rheological Properties and Mineral Contents of Their Flours." International Journal of Food Processing Technology 8 (September 23, 2022): 1–8. http://dx.doi.org/10.15379/2408-9826.2022.08.01.
Повний текст джерелаАнотація:
The aim of this study is evaluating the effect of the milling process for the local Egyptian and imported wheat cultivars on the chemical, rheological properties and mineral contents. Two local wheat varieties (Gemmiza7 and Misr1), in addition to a Mixture local and imported wheat and Russian, Romanian imported wheat varieties were used. The different wheat varieties were milled, starting with cleaning the grains, conditioning, then grinding and sifting to obtain whole wheat flours and wheat flours (72% extraction). Results showed that no significant differences (P>0.05) between all flour samples of different varieties regarding moisture, ash, fats and crude fiber contents, but the protein and total carbohydrate contents significantly differed. The data showed that the rheological properties of the local Egyptian flours had a higher farinograph values regard to water absorption, mixing time, dough stability and dough weakening compared to the imported varieties. For extensograph parameters; elasticity and a proportional number values had higher values with a Mixture local and imported flour variety. Extensibility and dough energy parameters showed that the higher values achieved by (the local Gemmiza7 and imported Romanian flour varieties) and the local Misr1 flour, respectively. The mineral contents had decreased of Mg, K, P, Fe and Zn for wheat flours (72% ext.) after the milling process of different local and imported wheat varieties, but whole wheat flours had higher values of those elements.
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Karaoðlu, M. M. "Effect of Cephalaria syriaca addition on rheological properties of composite flour." International Agrophysics 26, no. 4 (October 29, 2012): 387–93. http://dx.doi.org/10.2478/v10247-012-0054-2.
Повний текст джерелаАнотація:
Abstract The study was carried out to investigate the effect of whole and defatted Cephalaria syriaca flour on the rheological properties of composite flours that used in bran bread production. Cephalaria syriaca products were used to replace 0.25, 0.75, 1.25, 1.75, and 2.25% of wheat-wheat bran composite flour, and its rheological and fermentative properties were measured by farinograph, extensograph and rheofermentometre. The data showed that the rheological parameters of flours were greatly modified by addition of Cephalaria syriaca. The rheological properties of wheatwheat bran composite flour added with whole and defatted Cephalaria syriaca flour were considerably improved with regard to especially extensograph characteristics such as dough resistance, area (energy), ratio number and rheofermentometer parameters such as Hm, T1, Tx, volume loss and gas retention, as compared to control. However addition of Cephalaria syriaca products adversely affected the farinograph characteristics. Generally, these effects of both whole and defatted Cephalaria syriaca flour increased, as the addition level increased. Maximum Tx, gas retention and area (energy) of dough were obtained from wheat-wheat bran composite flour added with 1.75% whole Cephalaria syriaca flour, while the highest dough stability was at addition level of 0.25% whole Cephalaria syriaca flour.
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Borokini, Funmilayo B., Labunmi Lajide, Funmilayo Gbenga-Fabusiwa, and Mariam Oloye- Quadri. "Assessment of nutritional and sensory qualities of whole grains cookies formulated from vegetables and mushrooms." Caliphate Journal of Science and Technology 5, no. 1 (January 14, 2023): 66–74. http://dx.doi.org/10.4314/cajost.v5i1.10.
Повний текст джерелаАнотація:
Malnutrition and obesity keeps increasing in the developing countries alongside, the burden of diet-related diseases, therefore, regular food is expected to be functional by providing additional health benefits; other than basic nutritional needs. In this study, 10, 25 and 50 % of two edible mushrooms namely; Termitomyces robustus and Lentinus squarrosulus and four vegetables; Basella alba, Launea taraxacifolia, Senecio biafrae, and Crassocephalum ruben were used to substitute whole grain flours of wheat, millet, guinea corn and yellow corn, separately, in formulation of cookies, with the aim of improving the nutritional properties and health benefit potential of the cookies. Proximate composition of the cereal flours were in the range of 7.27±0.06 -11.56 ±0.20% (moisture), 0.52±0.05 - 2.51±0.26 % (Ash), 8.48a±0.44- 14.97d±0.10% (protein), 8.72a±0.86- 12.35e±0.13 (fat), 0.19a±0.05 - 1.91e±0.03 % (fibre) and 63.78±0.43- 68.84b±0.56 % (carbohydrate). The nutritional and sensory qualities of representative cookies from each formulation were determined. Generally, supplementation with the vegetables and mushrooms had positive effect on the mineral, vitamins and proximate compositions, which is an indication of good nutritional quality; also the non-wheat flours compared favourably with the wheat flour nutritional-wise. Although, there was significant difference in sensory quality and acceptability of the non-wheat and wheat cookies, the results show that it is possible to use the named mushrooms, vegetables and grains to partially (≤ 10 %) substitute for wheat flour in the production of flour -based food systems with acceptable physical characteristics.
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Tripathi, Jaya, and Janardan Singh. "Nutritional potential of malted nutri flour against conventional flours used in Indian food products." Journal of Applied and Natural Science 11, no. 3 (September 10, 2019): 694–97. http://dx.doi.org/10.31018/jans.v11i3.2150.
Повний текст джерелаАнотація:
The purpose of this study was to introduce nutri flour in the development of value-added food products. Nutri flour was developed using malted wheat, malted barnyard millet and malted pearl millet. The proximate composition, iron, some anti-nutritional factors (oxalates, phytates) and antioxidant activity were determined for developed nutri flour and conventional flours like whole wheat flour, refined wheat flour and Bengal gram flour. The results indicated that the developed nutri flour had the highest protein (18.68 g/100g) as well iron content (9.22 mg/100g) which was significantly higher than other conventional flours. The nutritional quality of the obtained nutri flour suggests that the flour can be considered as an alternative to conventional existing flours in process of food product development ensuring better nutritional quality of developed products.
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Véha, A., P. Szabó, T. Bartók, and E. Gyimes. "Milling technological experiments to reduce Fusarium toxin contamination in wheat." Acta Universitatis Sapientiae, Alimentaria 8, no. 1 (January 1, 2015): 55–62. http://dx.doi.org/10.1515/ausal-2015-0004.
Повний текст джерелаАнотація:
Abstract We examine 4 different DON-toxin-containing (0.74 - 1.15 - 1.19 - 2.14 mg/kg) winter wheat samples: they were debranned and undebranned, and we investigated the flour’s and the by-products’ (coarse, fine bran) toxin content changes. SATAKE lab-debranner was used for debranning and BRABENDER lab-mill for the milling process. Without debranning, two sample flours were above the DON toxin limit (0.75 mg/kg), which are waste. By minimum debranning (and minimum debranning mass loss; 6-8%), our experience with whole flour is that the multi-stage debranning measurement significantly reduces the content of the flour’s DON toxin, while the milling by-products, only after careful consideration and DON toxin measurements, may be produced for public consumption and for feeding.
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Renzyaeva, Tamara, Anna Tuboltseva, and Anton Renzyaev. "Various Flours in Pastry Production Technology." Food Processing: Techniques and Technology 52, no. 2 (July 6, 2022): 407–16. http://dx.doi.org/10.21603/2074-9414-2022-2-2373.
Повний текст джерелаАнотація:
Cereals and oilseed flours increase the nutritional value of pastry products. Their composition is different from traditional wheat flour, which means their technological properties are also different. The research objective was to study the functional and technological properties of various types of flour to develop a multicomponent powder mix formulation for functional cookies.
The research included baking wheat flour of the highest grade, whole-wheat flour, corn flour, semi-skimmed flax flour, and rice flour. The flours and their multicomponent mix were tested for functional and technological properties, i.e., water-holding capacity, fat-retaining capacity, fat-emulsifying capacity, emulsion stability, etc.
These propertied appeared to depend on the protein and carbohydrate composition of the flour. The water-holding capacity of the flax flour sample was 6–8 times greater than that of other types, while the fat-retaining capacity of the corn flour sample was 30% higher. Corn and flax flours demonstrated the best fat-emulsifying capacity and emulsion stability. The research resulted in a new multicomponent corn-flour-based powder mix for high-quality butter cookies.
The formulation included corn flour and vegetable oil, which increased the nutritional value of the final product and expanded the range of gluten-free cookies.
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RWUBATSE, Bernard, Michael Wandayi OKOTH, Angela Adhiambo ANDAGO, Sophia NGALA, Anastase KIMONYO, and Clement BITWAYIKI. "Effect of selected Rwandan wheat varieties on the physicochemical characteristics of whole wheat flour." Acta agriculturae Slovenica 117, no. 1 (March 31, 2021): 1. http://dx.doi.org/10.14720/aas.2021.117.1.1523.
Повний текст джерелаАнотація:
<p>The present study aimed to evaluate the effect of the wheat varieties newly introduced in Rwanda on the physicochemical characteristics of their whole wheat grains in order to know their potentials for processing. Gihundo wheat grain variety had the highest values for extraction yield (99.20 %), contents of ash (1.47 %) and total dietary fiber (15.97 %), water absorption capacity (89.00 %), dough development time (7.62 min) and brightness (84.67 %). For the same physicochemical characteristics, whole flour from Nyaruka wheat variety showed the lowest values for extraction yield (96.20%), water absorption capacity (80.00 %), dough development time (6.33 min) and brightness (80.33), while whole flour from Reberaho wheat variety exhibited the lowest values for the contents of ash (0.98 %) and total dietary fiber (12.44 %). The protein content ranged between 10.00 % and 10.85 % for whole flours from all wheat varieties. The results showed that whole flour from Gihundo wheat grain variety exhibited high values for most of the physicochemical characteristics determined in comparison to the other three varieties. It is important to select grains or flour from these wheat varieties newly introduced in Rwanda based on the individual cultivar because their derivative products could have a more desired quality.</p>
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Guerra-Oliveira, Priscila, Mayara Belorio, and Manuel Gómez. "Waste Bread as Main Ingredient for Cookie Elaboration." Foods 10, no. 8 (July 29, 2021): 1759. http://dx.doi.org/10.3390/foods10081759.
Повний текст джерелаАнотація:
Food waste is a current global problem. The aim of this work was to investigate the possibility of reintroducing bread discarded by retailers in the preparation of sugar-snap cookies. Bread flours were obtained from stale breads (white and whole wheat) milled with 200, 500 and 1000 μm sieves. Cookies were elaborated using 100% bread flours and combinations of 50% of bread flour and wheat flour. The rheology of the doughs, the dimensions of the cookies, their texture and colour were evaluated. Bread flour doughs presented higher G’ (elastic modulus), G” (viscous modulus) values than the control, especially with increased particle size. Bread flour cookies had a smaller diameter and a harder texture than the control, but in the case of whole bread flours of larger particle sizes, those differences were reduced. Cookies made with bread flour had a darker colour and higher a* values. The 50% mixtures did not present significant differences with respect to the control in terms of dough rheology, hardness, or lightness. Although the spreading factor was reduced, it was more similar to the control than to 100% bread flour cookies. Wasted bread flour can thus be used to replace wheat flour in cookie formulations.
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Dankwa, Rita, Heikki Aisala, Eugenie Kayitesi, and Henriette L. de Kock. "The Sensory Profiles of Flatbreads Made from Sorghum, Cassava, and Cowpea Flour Used as Wheat Flour Alternatives." Foods 10, no. 12 (December 14, 2021): 3095. http://dx.doi.org/10.3390/foods10123095.
Повний текст джерелаАнотація:
Sorghum, cowpea, and cassava are underutilised gluten-free sources of flour that have the potential to be used in bread products in sub-Saharan Africa. Excessive wheat imports affect the economies of countries in sub-Saharan Africa, driving the search for wheat flour alternatives. To extend the use of sorghum, cowpea, and cassava flours toward bread production, it is vital that the sensory properties of these flours are better understood. A trained sensory panel evaluated and described the sensory properties of flatbread models prepared from red non-tannin sorghum, fractions (whole and dehulled) of two cowpea varieties, cassava starch, and designated flour composites. The composites were prepared using cassava starch and sorghum flour at 0%, 35%, and 70%, respectively, with 30% cowpea flour. The addition of sorghum intensified sorghum aroma in flatbread, while cowpea flours contributed a beany flavour. Flatbreads from cassava-cowpea composites had a chewier and rubberier mouthfeel, an intense fermented aroma and flavour, and a sour aftertaste compared to single flours, but were most similar to the wheat flatbread, with a residual beany flavour. Information from this study can guide food product developers toward developing new bread products from sorghum, cassava, and cowpea composite flours, thereby moving Africa towards a more sustainable food system. Further research on the effects of the sensory characteristics on consumer liking of the flatbreads is needed.
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Ciudad-Mulero, María, Lillian Barros, Ângela Fernandes, Isabel C.F.R. Ferreira, Mª Jesús Callejo, Mª Cruz Matallana-González, Virginia Fernández-Ruiz, Patricia Morales, and José M. Carrillo. "Potential Health Claims of Durum and Bread Wheat Flours as Functional Ingredients." Nutrients 12, no. 2 (February 17, 2020): 504. http://dx.doi.org/10.3390/nu12020504.
Повний текст джерелаАнотація:
Wheat is an important cereal with a key role in human nutrition. In this study, dietary fiber (DF) and arabinoxylans of different durum (Triticum turgidum ssp. Durum L.) and bread (Triticum aestivum L.) wheat flours were analyzed in order to point out their potential nutritional and health claims allege according to the current European regulation (Regulation (EU) No 432/2012). Moreover, other bioactive compounds (phenolics and tocopherols) were quantified as a first approach to their phytochemical composition in the analyzed wheat varieties. DF was analyzed following AOAC enzymatic-gravimetric methods; arabinoxylans and total phenols were quantified by colorimetric methods; tocopherols were determined by HPLC; antioxidant activity was evaluated using three different in vitro assays. Insoluble DF was the prevailing fraction in all analyzed samples. Water extractable arabinoxylans were higher in durum wheat flours. Whole flours contained higher total phenolics compounds. Alpha-tocopherol was the major isoform. Whole flours showed higher antioxidant properties. According to the obtained results, it is possible to allege all approved health claims referred to wheat, since all analyzed samples, especially whole flour and bran fraction, showed potential health benefits, as functional ingredients or functional foods, related with their phytochemical composition.
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Cong, Wen, Edisson Tello, Christopher T. Simons, and Devin G. Peterson. "Identification of Non-Volatile Compounds That Impact Flavor Disliking of Whole Wheat Bread Made with Aged Flours." Molecules 27, no. 4 (February 16, 2022): 1331. http://dx.doi.org/10.3390/molecules27041331.
Повний текст джерелаАнотація:
Whole wheat flour has a shorter shelf life than refined wheat flour due to off-flavor development. An untargeted liquid chromatography/mass spectrometry (LC/MS) flavoromics approach was applied to identify compounds that negatively impact the flavor liking in whole wheat bread made from aged flours. The chemical profiles of thirteen breads made from aged flours were obtained using LC/MS and modeled by orthogonal partial least squares (OPLS) to predict flavor liking. Top predictive chemical features (negatively correlated) were identified as pinellic acid (9S,12S,13S-trihydroxy-10E-octadecenoic acid), 12,13-dihydroxy-9Z-octadecenoic acid, and 1-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine. The sensory analysis confirmed the three compounds increased the bitterness intensity of the bread samples. The formation of the trihydroxy fatty acid bitter compound, pinellic acid (9S,12S,13S-trihydroxy-10E-octadecenoic acid), was impacted by the lipoxygenase activity of the flour; however, there was no influence on the formation of 12,13-dihydroxy-9Z-octadecenoic acid or 1-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine. Additionally, the concentrations of all bitter compounds were significantly higher in bread made from aged flour versus non-aged flour.
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González-Montemayor, Angela Mariela, José Fernando Solanilla-Duque, Adriana C. Flores-Gallegos, Claudia Magdalena López-Badillo, Juan Alberto Ascacio-Valdés, and Raúl Rodríguez-Herrera. "Green Bean, Pea and Mesquite Whole Pod Flours Nutritional and Functional Properties and Their Effect on Sourdough Bread." Foods 10, no. 9 (September 20, 2021): 2227. http://dx.doi.org/10.3390/foods10092227.
Повний текст джерелаАнотація:
In this study, proximal composition, mineral analysis, polyphenolic compounds identification, and antioxidant and functional activities were determined in green bean (GBF), mesquite (MF), and pea (PF) flours. Different mixtures of legume flour and wheat flour for bread elaboration were determined by a simplex-centroid design. After that, the proximal composition, color, specific volume, polyphenol content, antioxidant activities, and functional properties of the different breads were evaluated. While GBF and PF have a higher protein content (41–47%), MF has a significant fiber content (19.9%) as well as a higher polyphenol content (474.77 mg GAE/g) and antioxidant capacities. It was possible to identify Ca, K, and Mg and caffeic and enolic acids in the flours. The legume–wheat mixtures affected the fiber, protein content, and the physical properties of bread. Bread with MF contained more fiber; meanwhile, PF and GBF benefit the protein content. With MF, the specific bread volume only decreased by 7%. These legume flours have the potential to increase the nutritional value of bakery goods.
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Hung, Pham Van, Tomoko Maeda, and Naofumi Morita. "Dough and bread qualities of flours with whole waxy wheat flour substitution." Food Research International 40, no. 2 (March 2007): 273–79. http://dx.doi.org/10.1016/j.foodres.2006.10.007.
Повний текст джерела
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Mushtaq, Ayesha. "Sensory Evaluation of Calcium, Iron and Zinc Fortified Whole Wheat Flour Chapati." Journal of Natural & Ayurvedic Medicine 3, no. 2 (April 16, 2019): 1–21. http://dx.doi.org/10.23880/jonam-16000184.
Повний текст джерелаАнотація:
Nutrition play important role in prevention of disease and promote good health if taken with clear understanding of importance of certain foods and assist in prevention of disease. Calcium is very important for bone and teeth health. Similarly zinc is needed for the brain modulation, gene expression DNA, RNA metabolism. Calcium decreases in young adult as they age. When calcium is not enough in the diet the body take calcium from the bone and lead to bone weakness. Zinc helps in wound healing and effect on learning and memory and regulates immune function. Zinc is used to prevent inflammation in lining of digestive tract. Iron is very important for healthy pregnancy, increased energy and better athletic performance. Iron treats anemia and used for brain function and helps in immune boasting, synthesis of neurotransmitters. So calcium carbonate and ferrous sulphate also the sulphate of zinc have already been used as iron zinc and calcium fortification. Two chapati will be prepared one fortified with 114mg Calcium carbonate with 48g of wheat flour and the other chapatti co-fortified with 1.5mg iron and 1.5mg zinc with 48g flours must be fortified manually. Then finally the proximate analysis and sensory evaluation will be performed on the products. In the end the study will be subjected to statistical design to interpret the result.
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Patrascu, Livia, Iuliana Banu, Ina Vasilean, and Iuliana Aprodu. "Effects of Germination and Fermentation on the Functionality of Whole Soy Flour." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Animal Science and Biotechnologies 73, no. 2 (November 28, 2016): 126. http://dx.doi.org/10.15835/buasvmcn-asb:12150.
Повний текст джерелаАнотація:
Nutritional quality and technological performances of grains can be modulated through germination and controlled fermentation. The aim of the work was to estimate the effect of germination (72 h at 23oC) and fermentation on the fundamental rheological properties of the soy flour based suspensions and sourdoughs, and to assess the bread making potential of the whole soy flours by considering the thermo-mechanical functionality of soy in admixture with white wheat flour. Soy flour based sourdough were prepared using three different starter cultures, consisting of mixtures of lactic acid bacteria like Lactobacillus plantarum, Lb. brevis, Lb. rhamnosus, Lb. casei, Lb. acidophilus, Bifidobacterium BB12®, and Streptococcus thermophilus and/or yeast Kluyveromyces marxianus subsp. Marxianus. The rheological behaviour of the suspensions and sourdoughs was influenced by the soy germination and fermentation processes. The stress sweep tests indicated significant narrowing of the linear viscoelastic regions, as well as the decrease of the stress values required for the beginning of flow. The temperature ramp test showed more intense swelling in case of the germinated and fermented samples. Both native and germinated soy flours were used to replace 15% of the wheat flour, and the Mixolab test indicated that the germination process caused the decrease of protein weakening and dough stability. The sourdoughs addition to the wheat flour resulted in significant changes of the thermo-mechanical properties of the dough. Properties related to stability of starch gel during heating, starch gelatinization and retrogradation depended on the type of starter culture used for fermentation.
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Ejaz, Rebia, Mian Kamran Sharif, Imran Pasha, Sabiha Abbas, Abdul Wadood, Abdul Wadood, and Ayesha Amin. "Barley and Oat Meal Supplemented Chapaties and its Impact on Serum Biochemical Profile in Normal Individuals." Biological Sciences - PJSIR 60, no. 1 (April 30, 2017): 19–26. http://dx.doi.org/10.52763/pjsir.biol.sci.60.1.2017.19.26.
Повний текст джерелаАнотація:
The present study was taken to prepare barley and oat meal supplemented flours with specialreference to chapati making quality. For this purpose, nine treatments of supplemented flours were preparedby gradually replacing whole wheat. Chapaties were prepared from all compositions along with control(100% whole wheat flour) and analysed for dietary fibre content and sensory attributes like colour, taste,aroma, texture, breakability, folding ability, chewability and overall acceptability at stated intervals. Efficacystudy was carried out on healthy individuals to explore the hypocholesterolemic and hypoglycemic worthof chapaties prepared from supplemented flours. Results of dietary fibre analysis showed that there wassignificant increase in level of soluble 0.96 to 3.13%, insoluble 1.92 to 5.57% and total dietary fibre content2.88 to 8.13% with increase in the supplementation level of barley and oat meal. The highest soluble (3.13),insoluble (5.57) and total dietary fibre (8.13) content were found in wheat flour supplemented with 7.5%oat meal and 7.5% barley flour while their concentration was not changed during storage. Sensory attributesshowed that chapaties prepared from wheat flour supplemented with 7.5% oat meal and 7.5% barley flourwere liked the most due to better overall acceptability. On the basis of nutritional and sensory characteristics,three best chapaties along with control were served to normal humans. The results revealed that consumption of chapaties supplemented with 15% oat meal greatly reduced serum cholesterol (7.7%), low density lipoprotein (6.8%), triglycerides (28.5%), blood glucose (5.5%) and weight (4.7%) while increased highdensity lipoprotein (2.0%), serum protein (12.5%) and albumin protein (15.7%) as compared to other twochapaties. It is concluded that the consumption of barley and oat meal supplemented chapaties tackle thehyperglycemia and hypercholesterolemia in healthy humans as well as in obese persons because it deliverthree times more dietary fibre as compared to chapaties prepared from wheat flour only.
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Skřivan, Pavel, Marcela Sluková, Lucie Jurkaninová, and Ivan Švec. "Preliminary Investigations on the Use of a New Milling Technology for Obtaining Wholemeal Flours." Applied Sciences 11, no. 13 (July 1, 2021): 6138. http://dx.doi.org/10.3390/app11136138.
Повний текст джерелаАнотація:
Wholemeal flours from various cereals and pseudocereals are a valuable source of nutritionally important fiber components, especially beta-glucans and arabinoxylans, as well as bioactive substances accompanying dietary fiber. Most types of whole-wheat flours have unfavorable baking and sensory properties. The finest granulation of bran particles in the flour has a significant effect on reducing or eliminating these deficiencies. Special disintegration equipment is required to achieve fine granulation of the bran particles. In this study, we have tested a special type of impact mill (originally intended for grinding of plastics) to produce special finely ground wholemeal flours with lower starch damage and higher farinographic absorption. Moisture content in the studied flours was significantly lower (7.4–9.8%) than is common in standard flour (13–14%). According to the results of flour analyses obtained from several cereal sources, it seems that especially in rye and wheat, this technology is suitable for both achieving fine granulation of bran particles and in terms of not very substantial damage of starch granules.
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Sadohara, Rie, Donna M. Winham, and Karen A. Cichy. "Food Industry Views on Pulse Flour—Perceived Intrinsic and Extrinsic Challenges for Product Utilization." Foods 11, no. 14 (July 20, 2022): 2146. http://dx.doi.org/10.3390/foods11142146.
Повний текст джерелаАнотація:
Pulses such as beans, chickpeas, peas, and lentils are typically consumed whole, but pulse flours will increase their versatility and drive consumption. Beans are the most produced pulse crop in the United States, although their flour use is limited. To expand commercial applications, knowledge of pulse flour attributes important to the food industry is needed. This research aimed to understand the food industry’s needs and barriers for pulse flour utilization. An online survey invitation was sent via direct email to individuals employed in food companies developing wheat flour products. A survey weblink was distributed by pulse commodity boards to their membership. Survey questions asked food manufacturers about intrinsic factors of pulse flours that were satisfactory or challenging, and extrinsic factors for use such as market demand. Of the 75 complete responses, 21 currently or had previously used pulse flours in products, and 54 were non-users of pulse flours. Ten users indicated that there were challenges with pulse flours while five did not. Two of the most selected challenges of end-product qualities were flavor and texture. Over half of the respondents were unfamiliar with bean flour. Increasing awareness of bean flours and their attributes coupled with market demand for pulse flour-based products may be the most important extrinsic factors to increasing use among food manufacturers rather than supply or cost.
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Ciudad-Mulero, María, María Cruz Matallana-González, María Jesús Callejo, José M. Carrillo, Patricia Morales, and Virginia Fernández-Ruiz. "Durum and Bread Wheat Flours. Preliminary Mineral Characterization and Its Potential Health Claims." Agronomy 11, no. 1 (January 8, 2021): 108. http://dx.doi.org/10.3390/agronomy11010108.
Повний текст джерелаАнотація:
Wheat is one of the most important cereals in terms of its role in the human diet. The distribution of the nutrients in wheat grains depends largely on their morphology, the bran fraction being the richest in minerals, thus developing important functions related to human health. The main purpose of this study was to point out the potential nutritional and health claims related to the mineral composition based on the current European legislation in order to valorize the interesting wheat varieties traditionally consumed in Spain. The mineral composition (microelements: Fe, Cu, Mn, and Zn; and macrolements: Ca, Mg, Na, and K) were evaluated in different milling fractions (white flour, whole grain flour, and bran fraction) of 4 wheat varieties of durum (Triticum turgidum ssp. durum Linnaeus) and bread (Triticum aestivum Linnaeus) wheat. As expected, the mineral concentration was higher in the case of bran and whole grain flour, K and Mg being the principal minerals found. A difference between wheat genotype and harvesting year have been found. Moreover, regarding these preliminary results, some samples analysed in the present study met the conditions of use of different approved health claims that could support the possibility to consider wheat flours, especially whole grain flour and bran fraction as functional foods, but some did not.
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Ciudad-Mulero, María, María Cruz Matallana-González, María Jesús Callejo, José M. Carrillo, Patricia Morales, and Virginia Fernández-Ruiz. "Durum and Bread Wheat Flours. Preliminary Mineral Characterization and Its Potential Health Claims." Agronomy 11, no. 1 (January 8, 2021): 108. http://dx.doi.org/10.3390/agronomy11010108.
Повний текст джерелаАнотація:
Wheat is one of the most important cereals in terms of its role in the human diet. The distribution of the nutrients in wheat grains depends largely on their morphology, the bran fraction being the richest in minerals, thus developing important functions related to human health. The main purpose of this study was to point out the potential nutritional and health claims related to the mineral composition based on the current European legislation in order to valorize the interesting wheat varieties traditionally consumed in Spain. The mineral composition (microelements: Fe, Cu, Mn, and Zn; and macrolements: Ca, Mg, Na, and K) were evaluated in different milling fractions (white flour, whole grain flour, and bran fraction) of 4 wheat varieties of durum (Triticum turgidum ssp. durum Linnaeus) and bread (Triticum aestivum Linnaeus) wheat. As expected, the mineral concentration was higher in the case of bran and whole grain flour, K and Mg being the principal minerals found. A difference between wheat genotype and harvesting year have been found. Moreover, regarding these preliminary results, some samples analysed in the present study met the conditions of use of different approved health claims that could support the possibility to consider wheat flours, especially whole grain flour and bran fraction as functional foods, but some did not.
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Tosi, E. A., E. D. Ré, R. Masciarelli, H. Sánchez, C. Osella, and M. A. de la Torre. "Whole and Defatted Hyperproteic Amaranth Flours Tested as Wheat Flour Supplementation in Mold Breads." LWT - Food Science and Technology 35, no. 5 (August 2002): 472–75. http://dx.doi.org/10.1006/fstl.2002.0892.
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Škrovánková, Soňa, and Pavlína Sikorová. "Vitamin B2 (riboflavin) content in cereal products." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 58, no. 5 (2010): 377–82. http://dx.doi.org/10.11118/actaun201058050377.
Повний текст джерелаАнотація:
Vitamin B2 (riboflavin) is a water-soluble essential vitamin. Nowadays an increased risk for riboflavin deficiency may be seen in people on special diets (diabetes mellitus), smokers or heavy alcohol drinkers. In the Czech diet the main sources of the vitamin intake are milk and dairy products followed by cereals and meat. Cereals are good source of this vitamin as it is widely and regularly consumed in different forms. Analyses of the vitamin B2 content in different types of cereal products (flours, breads, pastries, breakfast cereals, cooked pasta) of Czech origin using HPLC with reversed phase and UV detection were done. The vitamin B2 content of chosen cereal products decreased in this progression: enriched wholemeal breakfast cereals (the best source of the vitamin), enriched wheat flours, breads – rye and wholemeal wheat breads, whole wheat and spelt flours, wheat bread, cooked whole wheat and rye spaghetti, wheat and multigrain pastries and finally scoured wheat flours.
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Dauda, A. O., O. A. Abiodun, O. A. Akintayo, A. A. Babayeju, K. O. Salami, and I. A. Oyekanmi. "Influence of walnut on the nutritional and physicochemical properties of biscuits made from whole wheat." Agrosearch 20, no. 1 (August 18, 2020): 45–58. http://dx.doi.org/10.4314/agrosh.v20i1.5s.
Повний текст джерелаАнотація:
In this study, the influence of walnut flour in biscuit production was studied. Biscuits were made from blends of whole wheat with walnut flours and were assessed for quality attributes and storability. Walnut was blended with whole-wheat thus: B (2%:98%); C (4%:96%); D (6%:94%); E (8%:92%) and F (10%:90%), while plain whole wheat flour served as control (Sample A). The biscuits were baked in the oven operated at 1800C for 20-30 minutes, cooled, packaged, stored for eight weeks, and analysed for physicochemical, microbial and sensory properties using standard methods. The results revealed that the proximate composition of the samples during storage were as follows: protein, moisture, ash, crude-fat, crude-fibre and carbohydrate values ranged thus: (9.30-14.26%), (10.28-12.06%), (2.20-2.92%), (13.24-16.66%), (0.69-1.17%) and (53.60-61.47%) respectively, with better nutrient stability in the treated samples when compared to the control. The colour varied with increasing substitution, while the essential amino acids were higher in the walnut-supplemented samples. The microbial load of the control was higher than those of the treated samples, due to high antioxidant activity of walnut. Sensory evaluation revealed that biscuit sample having 2% walnut flour was most preferred.
Keywords: Whole wheat flour; walnut; proximate composition; antioxidant properties; shelf life.
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Miamoto, Juliana De Brito Maia, Joelma Pereira, and Suzan Kelly Vilela Bertolucci. "Obtaining and characterization of freeze-dried whole taro root (Colocasia esculenta), mucilage and residue as functional food." Nutrição Brasil 17, no. 1 (June 17, 2018): 9. http://dx.doi.org/10.33233/nb.v17i1.716.
Повний текст джерелаАнотація:
TTaro root (Colocasia esculenta L.), a starch based plant widely grown for direct consumption, has been produced for more than 2000 years in regions with a tropical climate. In Brazil, it is a crop grown by small producers, using it for direct consumption. Some industries use the tubers for preparation of baby food; however, there is no industrial processing of taro root. It contains high caloric and protein value and has elements such as phosphorus and potassium and B-complex vitamins; moreover, in popular medicine, it has recognized medicinal properties of detoxification, purification, anti-beriberi properties, etc. The purpose of this study was to determine, characterize and obtain whole taro root flour and its subproducts (mucilage and residue from mucilage extraction) by means of physical-chemical analyses, with a view toward discovering its potential qualities as a functional food. The freeze-dried flours of taro root had considerable proximate composition with lipid values below wheat flour. Starch appeared in the three types of taro root flour at significant levels. The nutritional fiber content was on average 50% greater than the daily requirements of an individual. The minerals Zn, Fe and Mn appeared at levels able to meet significant percentages of the daily needs of children, as well as the vitamin C and β-carotene content. Phytochemical compounds, saponins, anthocyanins and polyphenols were present in all the flours. As a result, we concluded that these taro root flours constitute a viable alternative to production of bakery products based on their starch content. Whole taro root flours and their subproducts may be considered as having potential for functional foods due to their vitamin, mineral, protein and phytochemical content, in addition to their expressive quantity of fiber.Key-words: chemical composition of foods, taro root flour, nutritional fiber, vitamin C, β-carotene, phytochemicals.
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Xia, Tianyi, Yujin Moon, Nayeon Baek, Hyejin Cho, and Meera Kweon. "Comparison of Quality of Whole Wheat Flours from Foreign and Korean Domestic Wheat and Their Whole Wheat Cookie-Making Performance." Korean Journal of Food and Cookery Science 37, no. 3 (June 30, 2021): 229–37. http://dx.doi.org/10.9724/kfcs.2021.37.3.229.
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Vojáčková, Klára, Jiří Mlček, Soňa Škrovánková, Anna Adámková, Martin Adámek, Jana Orsavová, Martina Bučková, Vlastimil Fic, Lenka Kouřimská, and Martin Búran. "Biologically active compounds contained in grape pomace." Potravinarstvo Slovak Journal of Food Sciences 14 (September 28, 2020): 854–61. http://dx.doi.org/10.5219/1433.
Повний текст джерелаАнотація:
A healthy lifestyle and gastronomic trends based on traditional and local foods accompanied by waste-free technologies are currently in the primary focus. One of the raw materials with properties in alignment with such requirements is grape pomace. This paper evaluates the antioxidant activity of grape pomace (which is homogenized into a brown powder) and selected commonly available commercial flours – wheat bread, rye plain, and rye whole grain flour – using DPPH (2,2‑diphenyl-1-picryl-hydrazyl-hydrate) and total polyphenol content method, where was used Folin-Ciocalteaure agent and then it was determined by spectrophotometric method (the measure of absorbance). The total amount of polyphenols in grape pomace was measured of 47.94 mg GAE.g-1, but the value 0.27 mg GAE.g-1 was measured in wheat bread flour. Grape pomace performed the antioxidant activity of 57.45 mg AAE.g-1, whereas wheat bread flour of only 0.21 mg AAE.g‑1 Compared to selected commercial flours, the total amount of polyphenols in grape pomace was up to 150 times higher and the ratio of antioxidant activity between grape pomace and wheat bread flour was even more than 280 times higher. This makes it possible to fortify commercial, commonly available flours with different amount of grape pomace so that products with a higher amount of biologically active substances can be prepared. Another benefit could be a reduction in health risks and a contribution to improving consumer health.
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HOSSAIN, BELLAL, S. INAM, M. A. MAMUN, and M. SUZAUDDULA. "Studies on the Effect of Low Glycemic Index for Multi-Whole Grain Formulated Flour Samples in Type 2 Diabetic Patients." Current Research in Nutrition and Food Science Journal 6, no. 3 (October 20, 2018): 672–77. http://dx.doi.org/10.12944/crnfsj.6.3.09.
Повний текст джерелаАнотація:
Different types of corns are used as staple food in Bangladesh, core source of nutrients from food stuffs for metabolic energy. Ready to eat or processed food stuffs that contains totally different macro and micronutrients such as Tocopherol , Thiamine , Riboflavin , Pyroxene, Mg and Zn etc. within the recipes for sample preparation, were incorporated different whole grains of wheat, wheat bran, rye, maize, soya, barley, chickpeas and plantain husk in numerous ratios. Developed flours were subjected to nutritionally active diet for diabetic patients, the extent of glucose when consumption of diets could be an essential issue. Protein, fat, crude fiber and energy values of developed multi grains combined and market flours were MFS- 1: (11.00%, 3.77%, 2.69%, 387.25); MFS- 2:(14.16%, 3.71%,3.21%, 385.73); MFS-3:(12.40%, 3.33%, 2.87%,385.24);MFS- 4: (11.31%, 2.16%, 2.45%, 382.83) and market flour samples CS-A: (12.04%, 2.05%,1.64%,358.37) and CS-B:(14.90%,2.06%,1.46%,350.82) respectively. Amongst, MFS- 3 sample resulted the preferences in hedonic sensory evaluation. Glycemic index (GI) resolved mistreatment normal methodology for MFS-3 and normal sugar. The GI worth of MFS- 3 sample (46.86) showed lowest postprandial aldohexose like compared to plain. once the analysis of all four mixed recipes compared to market samples, it showed that MFS- 3sample possessed the simplest preferences because the different useful diet for type- 2 diabetic patients. Aims of the analysis works were recipe preparation of samples, product acceptances and determination of Glycemic Index (GI) for four mixed multi-wholegrain flours compared with 2 market multi-grain flours within the market.
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Tsirivakou, Athina, Eleni Melliou, and Prokopios Magiatis. "A Method for the Rapid Measurement of Alkylresorcinols in Flour, Bread and Related Products Based on 1H qNMR." Foods 9, no. 8 (July 31, 2020): 1025. http://dx.doi.org/10.3390/foods9081025.
Повний текст джерелаАнотація:
The main objectives of the current work were to investigate differences among flours from traditionally preserved Greek varieties of cereals, and especially those of wheat, and in parallel, to correlate those potential differences with the presence of bioactive natural ingredients. In this context, we developed a new, fast, and simple method for the measurement of total 5-alkylresorcinols in cereals and related foods by qNMR. Several types of flour (white or whole-grain) coming from wheat, i.e., Triticum dicoccum, T. monococcum, T. aestivum, T. durum and T. turgidum, corn, barley, rye and oat from a certified producer in Greece were used either as raw materials or for the production of bread, pasta and flakes. A small portion of the flour or the corresponding product was extracted with DMSO-d6. The liquid part was directly analyzed by NMR (400 MHz). The simplicity of the NMR spectrum of the total extract and the lack of overlapping peaks permitted the development of a high throughput quantitative method for the measurement of total bioactive alkylresorcinols in less than 15 min. Grains, whole grain flours and breads from old varieties of T. dicoccum and T.monococcum showed high contents of alkylresorcinols (455–1148 mg/Kg), while the same compounds were completely absent from white flour and the corresponding bread. The term high-phenolic flour is proposed to distinguish among flour types.
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KIMURA, KEITAROU, HIROMI KAMEYA, DAISUKE NEI, YOSHITERU KAKIHARA, SHOJI HAGIWARA, HIROSHI OKADOME, KATSUO TANJI, SETSUKO TODORIKI, USHIO MATSUKURA, and SHINICHI KAWAMOTO. "Dynamics of Radioactive Cesium (134Cs and 137Cs) during the Milling of Contaminated Japanese Wheat Cultivars and during the Cooking of Udon Noodles Made from Wheat Flour." Journal of Food Protection 75, no. 10 (October 1, 2012): 1823–28. http://dx.doi.org/10.4315/0362-028x.jfp-12-166.
Повний текст джерелаАнотація:
The fate of radioactive cesium (134Cs plus 137Cs) during the milling of contaminated Japanese wheat cultivars harvested in FY2011, and during the cooking of Japanese udon noodles made from the wheat flour, was investigated. Grain samples containing various radioactive cesium concentrations (36.6 to 772 Bq/kg [dry weight]) were milled using a laboratory-scale test mill to produce eight fractions: three break flours (1B, 2B, and 3B), three reduction flours (1M, 2M, and 3M), bran, and shorts. The concentrations of radioactive cesium were found to be highest in the bran fractions of all the samples tested, with 2.3- to 2.5-fold higher values than that of the whole grain. Shorts contained radioactive cesium levels similar to that of the whole grain. In contrast, radioactive cesium concentrations in other fractions were found to be less than half the concentration in whole grain. The average processing factor (PF) value calculated for patent flour (0.401 ± 0.048), made from the mixture of 1B, 2B, 1M, and 2M for human consumption, or for low-grade flour (0.467 ± 0.045), made from the mixture of 3B and 3M, was found to be less than 0.5; whereas the average PF value (2.07 ± 0.232) for feed bran (mixture of bran and shorts), which has been used mainly as livestock feed in Japan, was over 2.0. Boiling udon noodles (made from patent flour) resulted in a substantial reduction (>70% of initial amount) of radioactive cesium. Moreover, radioactive cesium was reduced further (<10% of the initial amount) in the subsequent rinsing process, and the PF value of boiled noodles was recorded as 0.194. These results demonstrated that patent flour containing radioactive cesium can be made safe for human consumption by adopting the standard limit for radioactive cesium in wheat grain and that radioactive cesium in udon noodles is substantially reduced by cooking.
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Onyenweaku, Eridiong O., PA Ebai, CO Okonkwo, and WA Fila. "Comparative evaluation of the nutrient and anti-nutrient contents of edible flours consumed in Nigeria." African Journal of Food, Agriculture, Nutrition and Development 21`, no. 01 (February 2, 2021): 17254–71. http://dx.doi.org/10.18697/ajfand.96.19725.
Повний текст джерелаАнотація:
Healthy foods/diets are essential for maintaining good health and preventing diseases. Recently, there has been increase in the incidence of non-communicable diseases (NCDs) worldwide and this has brought about a lot of research on the effect of various foods on the nutritional status of people.Also,this has led to the development of healthier alternatives to manage such health conditions.The aim of this study was to comparatively evaluate the nutrient and anti-nutrient content of four commonly-consumed flours.Processed wheat, oat and unripe plantain flours were purchased from the market while fonio was purchased as whole grain before it was cleaned and milled into fine flour. Samples were stored at room temperature in properly-labelled, air-tight sample glass bottles for analyses. Proximate composition was determined using standard methods of the Association of Analytical Chemists(AOAC). Micronutrients were estimated by Atomic Absorption Spectrophotometry,while anti-nutrients were determined using standard spectrophotometric methods. Inferential and descriptive statistics was used to analyze the data at a significance level of P<0.05. The proximate parameters varied significantly (P<0.05) among the flours. Carbohydrate varied from 76.38 +0.59%(oat flour) to 87.65 +0.36% (unripe plantain flour). Protein was least (8.75 +0.25%) in unripe plantain flour and highest (16.08 +0.26%) in wheat flour. Oat flour had significantly (P<0.05)higher content of beta-carotene (8.67 +0.03mcg/100g),while wheat flour had significantly (P<0.05)higher content of calcium (45.36 +0.29mg/100g). For the anti-nutrients, oat flour had the least content of hydrogen cyanide and oxalate,while wheat flour had the highest content of both. Generally, oat flour showed significantly (p<0.05) lower levels of the 6 anti-nutrients analyzed.From the results of this study, oat flour shows some food properties which may be beneficial for people who seek to reduce starch and caloric intake.Fonio flour could be a healthier alternative to most starchy meals,as a result of its good micronutrient content and preferred nutritional value. Consumption of these cereal flours as alternatives to some indigenous starchy meals should be encouraged for both adults and children.
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Zafar, Tasleem A., Ahmed Aldughpassi, Abdulwahab Al-Mussallam, and Amani Al-Othman. "Microstructure of Whole Wheat versus White Flour and Wheat-Chickpea Flour Blends and Dough: Impact on the Glycemic Response of Pan Bread." International Journal of Food Science 2020 (October 5, 2020): 1–9. http://dx.doi.org/10.1155/2020/8834960.
Повний текст джерелаАнотація:
Whole foods are generally considered healthier choices compared to processed foods. For nutritional consideration, whole wheat bread is recommended over the white bread. However, it has a similarly high effect on glycemic response (GR) as the white bread. This study is aimed at assessing the microstructure of whole wheat flour (WWF), white flour (WF), chickpea flour (BF), their blends, and dough and the GR of the bread made thereof. Scanning electron microscope analysis showed clear distinctions in the microstructure of the three flours. WWF particle size distribution had the widest spread with a polydispersity index (PDI) of 1.0 (±0.0) and wider average diameter, with z value of 1679.5 (±156.3) compared with the particle size of 658.9 (±160.4) and PDI of 0.740 (±0.04) for WF followed by BF with the particle size of 394.1 (±54.9) and PDI of 0.388 (±0.07) ( p < 0.05 ). The falling number was significantly ( p < 0.05 ) lower for WWF compared to WF or BF, indicating higher alpha-amylase activity. Thus, bread made from WWF without BF substitution exhibited a higher glycemic response similar to the bread made from WF. When partly replaced with BF, the GR of the bread made with WWF or WF reduced significantly ( p < 0.05 ) in healthy individuals.
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Metcalfe, Merri C., Heather E. Estrada, and Stephen S. Jones. "Climate-Changed Wheat: The Effect of Smaller Kernels on the Nutritional Value of Wheat." Sustainability 14, no. 11 (May 27, 2022): 6546. http://dx.doi.org/10.3390/su14116546.
Повний текст джерелаАнотація:
Through plant breeding and improved agronomy, the average wheat kernel size increased globally by about 40% from 1940 to 2000. Millers demand larger kernels because they contain more white flour (endosperm). Climate pressures are resulting in frequently reduced kernel size and routine rejection by the commodity system. If whole-wheat flour instead of white flour is the target, these smaller kernels have unrealized value. A total of 94% of Americans do not meet the recommended fiber intake, and inadequate fiber intake plays a role in the development of multiple chronic diseases. A total of 98% of the fiber in wheat is found in the bran. Bran content was measured in “big” (x¯ = 0.042 g/kernel) and “small” (x¯ = 0.023 g/kernel) kernels in nine varieties over locations and years. On average, small kernels contained 15.9% more bran than big kernels (n = 54, p < 0.001) and, thus, had higher mineral and fiber content. In the majority of cases, baking showed no difference in whole-wheat quality among flours within the same variety, regardless of kernel size, based on bread slice height and surface area. Wheat that was rejected by commercial mills as too small produced satisfactory bread. Favoring larger kernels and white flour production has unintended health consequences. Valuing smaller kernels and whole-wheat production provides an outlet for farmers dealing with increasing climate pressures and leads to an end-use product which can improve human health by increasing dietary fiber consumption.
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Kundu, Manju, Bhupendar Singh Khatkar, Neelam Gulia, and Rajesh Kumar. "Functional characterization of whole wheat flours for chapatti quality and acceptability." Journal of Food Science and Technology 56, no. 4 (March 14, 2019): 2296–304. http://dx.doi.org/10.1007/s13197-019-03721-w.
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Tibola, Casiane Salete, Eliana Maria Guarienti, Alvaro Renato Guerra Dias, Marcio Nicolau, Rafaela Julyana Barboza Devos, and Daniela Dalbosco Teixeira. "Effect of debranning process on deoxynivalenol content in whole‐wheat flours." Cereal Chemistry 96, no. 4 (May 29, 2019): 717–24. http://dx.doi.org/10.1002/cche.10168.
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Granata, Gary, and Ralph H. Lane. "Crude Oil Content of Selected Oilseeds and Flours: A Comparison of Solvents." Journal of AOAC INTERNATIONAL 74, no. 4 (July 1, 1991): 692–94. http://dx.doi.org/10.1093/jaoac/74.4.692.
Повний текст джерелаАнотація:
Abstract A variety of wheat flours and ground oilseeds was subjected to continuous extraction for 6 h with each of 4 solvents (anhydrous diethyl ether, hexane, pentane, and petroleum ether). Hexane and diethyl ether were equally superior (P < 0.05) to the other 2 solvents In extracting crude oil from all-purpose flour and from ground peanuts, soybeans, cottonseeds, and canola seeds. Hexane yielded higher crude oil values (P < 0.05) than the other solvents in the case of ground safflower and sunflower seeds. Diethyl ether produced higher values (P < 0.05) from ground corn germ and bread flour. No differences (P < 0.05) were found among solvents when extracting whole wheat flour.
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IQBAL, SHAHZAD ZAFAR, BABER REHMAN, JINAP SELAMAT, NADIA AKRAM, MIRZA NADEEM AHMAD, MAIMUNIAH SANNY, RASHIDAH SUKOR, and NIK ISKANDAR SAMSUDIN. "Assessment of Fumonisin B1 Concentrations in Wheat and Barley Products in the Punjab Region of Pakistan." Journal of Food Protection 83, no. 8 (July 17, 2020): 1284–88. http://dx.doi.org/10.4315/0362-028x.jfp-19-361.
Повний текст джерелаАнотація:
ABSTRACT A total of 133 samples of whole wheat and barley grains and wheat and barley flour collected from retail markets in the main cities of Punjab, Pakistan, were analyzed for the mycotoxin fumonisin B1 (FB1) using reverse phase high-performance liquid chromatography with fluorescence detection. Of these samples, 120 (90%) were positive for FB1, and 75 (63%) of the 120 positive samples had FB1 concentrations higher than the European Union maximum (200 μg/kg). The limit of detection was 4 μg/kg. The highest mean (±SD) concentration of FB1 was found in whole wheat samples, 980.5 ± 211.4 μg/kg. The calculated dietary intakes of FB1 from wheat and barley flours were 4,456 and 503.7 ng/g of body weight per day, respectively. HIGHLIGHTS
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Orhevba, Bosede Adelola, and Yahaya Ndanaimi. "Proximate and Sensory Properties of Wheat-Cocoyam (Colocasia Esculenta) Composite Bread." European Journal of Agriculture and Food Sciences 3, no. 3 (June 7, 2021): 86–90. http://dx.doi.org/10.24018/ejfood.2021.3.3.297.
Повний текст джерелаАнотація:
In this study, samples of composite breads were produced from wheat and cocoyam flour blends using D-optimal design mixture, in the following proportions: 95:5, 90:10, 85:15. Bread sample which contained 100% wheat flour was also produced and this served as the control. The bread samples obtained were subjected to proximate and sensory analysis. The following results were obtained for the whole wheat flour bread: moisture (27.65%), protein (11.33%), crude fibre (0.59%), ash content (0.78%, fat (8.19%) and carbohydrate content (53.69%), respectively. While the composite bread samples had the moisture, protein, crude, ash, fat and carbohydrate in the following ranges:17.93-23.63%, 7.16-10.83%, 0.59-0.88%, 0.47-0.98%, 4.43-7.81% and 55.94-1.31%, respectively. The sensory tests carried out on the bread samples indicated that there was no significant difference between the whole wheat bread and the composite bread samples for flavour, crumb appearance and taste. However, for texture, overall preference and crust colour properties of the bread samples, significant differences were observed. From the study, it can be concluded that wheat flour can be substituted with cocoyam flour and bread samples made from this combination (up to 15% cocoyam flour inclusion) were acceptable. It was observed that the 100% wheat flour bread is the most acceptable, followed by the 5% cocoyam flour composite bread samples. Usage of cocoyam flours in bread baking can contribute significantly to enhancing nutrition and curbing the rising cost of bread.
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Karaduman, Yaşar, Abdülvahit Sayaslan, and Arzu Akın. "GlutoPeak parameters of whole wheat flours for gluten quality evaluation in soft wheat breeding programs." Journal of Cereal Science 95 (September 2020): 103031. http://dx.doi.org/10.1016/j.jcs.2020.103031.
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Molina, María Teresa, Lisa Lamothe, Deniz Z. Gunes, Sandra M. Vaz, and Pedro Bouchon. "The Effect of Arabinoxylan and Wheat Bran Incorporation on Dough Rheology and Thermal Processing of Rotary-Moulded Biscuits." Foods 10, no. 10 (September 30, 2021): 2335. http://dx.doi.org/10.3390/foods10102335.
Повний текст джерелаАнотація:
Wheat bran incorporation into biscuits may increase their nutritional value, however, it may affect dough rheology and baking performance, due to the effect of bran particles on dough structure and an increase in water absorption. This study analyzed the enrichment effect of wheat bran and arabinoxylans, the most important non-starch polysaccharides found in whole wheat flour, on dough rheology and thermal behaviour during processing of rotary-moulded biscuits. The objective was to understand the contribution of arabinoxylans during biscuit-making and their impact when incorporated as wheat bran. Refined flour was replaced at 25, 50, 75, or 100% by whole flour with different bran particle sizes (fine: 4% > 500 μm; coarse: 72% > 500 μm). The isolated effect of arabinoxylans was examined by preparing model flours, where refined flour was enriched with water-extractable and water-unextractable arabinoxylans. Wheat bran had the greatest impact on dough firmness and arabinoxylans had the greatest impact on the elastic response. The degree of starch gelatinization increased from 24 to 36% in biscuits enriched with arabinoxylans or whole flour and coarse bran. The microstructural analysis (SEM, micro-CT) suggested that fibre micropores may retain water inside their capillaries which can be released in a controlled manner during baking.
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Ngwere, Sarah S., and Richard J. Mongi. "Nutritional Composition, Sensory Profile and Consumer Acceptability of Wheat-Jackfruit Seed Composite Buns." Tanzania Journal of Science 47, no. 3 (August 15, 2021): 1154–64. http://dx.doi.org/10.4314/tjs.v47i3.24.
Повний текст джерелаАнотація:
Jackfruit seeds flour is very rich in nutrients and may be incorporated into wheat flour to develop nutrient dense baked products. Consumption of these products may improve the nutrition status of the people, hence fulfill sustainable development goal number two. In this study, nutritional composition, sensory profile, and consumer acceptability of wheat-jackfruit seeds composite buns (Mandazi) were investigated. Jackfruit seeds flour (JSF) was developed and incorporated into wheat flour (WF) at 10, 20, and 30% to produce composite flour used for bun preparation. Flours and buns were subjected to proximate, mineral, and sensory analyses with WF serving as a control sample. JSF had significantly (p < 0.05) higher protein, fibre and mineral contents than wheat flour. Proximate and mineral contents increased significantly (p < 0.05) in bun samples with increasing levels of WF substitution in the formulations. As for sensory analysis, whole wheat control buns and 10% composite buns had significantly (p < 0.05) higher crumb colour, softness, sweetness and consumer acceptability but lower colour intensity than 20 and 30% composite buns. Therefore, incorporation of JSF up to 10% into WF produces composite buns with enhanced nutritional contents and similar sensory profile and consumer acceptability to whole wheat flour.
Keywords: Jackfruit seed; Nutritional composition; Sensory profile; Composite buns
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Sengev, IA, DI Gernah, and MC Bunde-Tsegba. "Physical, chemical and sensory properties of cookies produced from sweet potato and mango mesocarp flours." African Journal of Food, Agriculture, Nutrition and Development 15, no. 72 (December 7, 2015): 10428–42. http://dx.doi.org/10.18697/ajfand.72.12845.
Повний текст джерелаАнотація:
This study was a result of the need for utilization of local raw materials for food production and diversification as well as an attempt to reduce the rising cost of wheat imports. The objective of this study was to investigate the physical, chemical and sensor y properties of cookies produced from sweet potato and mango mesocarp composite flours. Sweet potato tubers and partially ripe mango fruits were processed into flours. Cookies were prepared from blends of 90:10, 80:20, 70:30 and 60:40 sweet potato flour (S PF) to mango mesocarp flour (MMF), with cookies prepared from 100% sweet potato flour (SPF) and 100% wheat flour (WF) serving as control and standard respectively. Thereafter, all the cookie samples were subjected to chemical, physical and sensory analyses using standard methods. The moisture, fat, fibre, ash, energy values as well as beta carotene contents increased significantly (p < 0.05) as the level of substitution increased . The standard recorded the highest protein value with the control having the l east value. However, the control had highest value in terms of carbohydrate. The crude protein increased significantly (p < 0.05) between the blends with increasing levels of mango mesocarp flour . Conversely, the carbohydrates content decreased as substitution levels increased . The diameter and spread ratio of the cookies decreased with increased substitution levels while the thickness increased. Cookies prepared from whole sweet potato flour were rated higher in terms of colour (8.1), crispiness (8.8 ), flavour (7.9), texture (7.2), taste (7.1) and overall acceptability (8.5) followed by cookies from whole wheat flour. Preference for the cookies decreased significantly (p<0.05) as the percentage of mango mesocarp flour (MMF) increased . Cookies from 60% SP F: 40% MMF had the least acceptability, though they had the highest β – carotene content. Generally, cookies produced from 100% SPF and the blends had good nutritional value except for protein which decrease d with increasing levels of substitution with MMF .
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Doblado-Maldonado, Andrés F., and Devin J. Rose. "Particle Distribution and Composition of Retail Whole Wheat Flours Separated by Sieving." Cereal Chemistry Journal 90, no. 2 (March 2013): 127–31. http://dx.doi.org/10.1094/cchem-09-12-0124-r.
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Pulivarthi, Manoj Kumar, Eric Nkurikiye, Jason Watt, Yonghui Li, and Kaliramesh Siliveru. "Comprehensive Understanding of Roller Milling on the Physicochemical Properties of Red Lentil and Yellow Pea Flours." Processes 9, no. 10 (October 15, 2021): 1836. http://dx.doi.org/10.3390/pr9101836.
Повний текст джерелаАнотація:
The development of convenience foods by incorporating nutrient-rich pulses such as peas and lentils will tremendously alter the future of pulse and cereal industries. However, these pulses should be size-reduced before being incorporated into many food products. Therefore, an attempt was made to adapt roller mill settings to produce de-husked yellow pea and red lentil flours. The milling flowsheets unique to yellow peas and red lentils were developed in producing small, medium, and large flours with maximum yield and flour quality. This study also investigated the differences in chemical composition, physical characteristics, and particle size distributions of the resultant six flour fractions. The kernel dimensions and physicochemical properties of the whole yellow pea and red lentils were also studied to develop customized mill settings. Overall, the mill settings had a significant effect on the physical properties of different particle-sized flours. The geometric mean diameters of different particle-sized red lentil flours were 56.05 μm (small), 67.01 μm (medium), and 97.17 μm (large), while for yellow pea flours they were 41.38 μm (small), 60.81 μm (medium), and 98.31 μm (large). The particle size distribution of all the flour types showed a bimodal distribution, except for the small-sized yellow pea flour. For both the pulse types, slightly more than 50% flour was approximately sizing 50 μm, 75 μm, and 100 μm for small, medium, and large settings, respectively. The chemical composition of the flour types remained practically the same for different-sized flours, fulfilling the objective of this current study. The damaged starch values for red lentil and yellow pea flour types increased with a decrease in flour particle size. Based on the Hausner’s ratios, the flowability of large-sized flour of red lentils could be described as passable; however, all the remaining five flour types were indicated as either poor or very poor. The findings of this study assist the millers to adapt yellow pea and red lentil milling technologies with minor modifications to the existing facilities. The study also helps in boosting the production of various baking products using pulse and wheat flour blends to enhance their nutritional quality.
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Mahmood, Shahid, Imran Pasha, Muhammad Waheed Iqbal, Tahreem Riaz, Muhammad Adnan, Bimal Chitrakar, and Muhammad Azam. "Rheological and Sensory Attributes of Wheat, Quinoa and Buckwheat Composite Flour and their Use in Bakery Products." Journal of Food Science and Technology Nepal 11 (December 31, 2019): 25–31. http://dx.doi.org/10.3126/jfstn.v11i0.29706.
Повний текст джерелаАнотація:
Pseudo cereals like Quinoa and Buckwheat are not true cereals because they have only structural and compositional resemblances with true cereals. These cereals are largely grown in all over the world. They are very important due to their excellent nutritional contents especially protein and bioactive components. Cookies were prepared by making composite flour of quinoa, buckwheat and wheat. Six treatments were prepared by adding 10%, 20% and 30% of quinoa flour with whole-wheat flour and buckwheat flour with whole-wheat flour along with controlled treatment To (100% wheat flour). Composite flours were analyzed for proximate, chemical and rheological properties. Cookies were subjected to sensory evaluation, chemical analysis, physical and textural analysis. Treatments such as 90% wheat flour + 10% buckwheat flour (T1 ), and 90% wheat flour + 10% quinoa flour (T4), showed best results in comparison with all other treatments. The cookies of treatment T1 and T4 for texture and color analysis showed best results as compared to other treatments. The proximate results of cookies showed that T1 and T4 contain 13.27%, 13.32% moisture content, 13.43%, 13.38% protein content, 22.12%, 30.08% fat content, 1.7%, 1.87% crude fiber and 1.01%, 1.19% ash content respectively. Sensory results of cookies evaluated that T1 of buckwheat and T4 of quinoa showed the best results. Furthermore, a bitter taste of cookies was developed in 80% wheat flour + 20% buckwheat flour (T2), 70% wheat flour + 30% buckwheat flour (T3) of buckwheat and 80% wheat flour + 20% quinoa flour (T5), 70% wheat flour + 30% quinoa flour (T6) of quinoa treatments. The collected data was subjected to statistical analysis to check the significance of the results in hot water extract.
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PATIL, SONAL, and Shalini S. Arya. "Optimization and Characterization of Gluten-Free Formulation for the Development of Gluten Free Flatbread Using Underutilised Sources." Current Research in Nutrition and Food Science Journal 6, no. 3 (September 6, 2018): 678–89. http://dx.doi.org/10.12944/crnfsj.6.3.10.
Повний текст джерелаАнотація:
This deals to study the effect of different underutilized, cheap and readily available flours from rice, sorghum, unripe banana, water chestnut and moong and their mixtures on dough, flatbread and sensory characteristic of gluten free flatbread. D-optimal mixture design approach was utilized for the study. Dough stickiness decreased with increasing concentration of unripe banana and sorghum flour. Dough strength was positively influenced by rice and moong flour. Tear force values were higher at higher sorghum concentration. Higher levels of sorghum and rice tend to possess higher scores for sensory acceptability. Optimum dough and flatbread qualities were obtained with the optimized sample (Gluten free formulation) containing flours from rice (60%), sorghum (10%), unripe banana (5%), water chestnut (15%) and moong (10%). Model was found to be valid statistically. Further, this mix was compared with whole wheat flour for pasting and rheological properties and found to possess comparable properties.
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Park, Sang Ha, Tomoko Maeda, and Naofumi Morita. "Effect of Whole Quinoa Flours and Lipase on the Chemical, Rheological and Breadmaking Characteristics of Wheat Flour." Journal of Applied Glycoscience 52, no. 4 (2005): 337–43. http://dx.doi.org/10.5458/jag.52.337.
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