scholarly journals Buckwheat and quinoa seeds as supplements in wheat bread production

2013 ◽  
Vol 67 (1) ◽  
pp. 115-121 ◽  
Author(s):  
Mirjana Demin ◽  
Biljana Vucelic-Radovic ◽  
Nebojsa Banjac ◽  
Neli Nikolajevna-Tipsina ◽  
Mirjana Milovanovic
Keyword(s):  
Nutritive Value ◽  
Chenopodium Quinoa ◽  
Control Sample ◽  
Nutritional Composition ◽  
Fiber Content ◽  
Wheat Bread ◽  
Bread Making ◽  
Hydrothermal Preparation ◽  
Crude Fiber Content ◽  
Bread Production

The aim of this work was to compare the nutritional characteristics of wheat bread with the bread produced of wheat flour supplemented with quinoa and buckwheat seeds. Bread making properties of these blends were analyzed in order to investigate their ability to make moulded bread. Quinoa (Chenopodium quinoa Will.) and buckwheat seeds were grown in the vicinity of Belgrade, Serbia. The addition of pseudocereal seeds (at levels of 30% and 40%) and a selected technological process, which included hydrothermal preparation of supplements, resulted with a valuable effect on nutritive value of breads. In comparison with the wheat bread that was used as control sample, the protein increase of 2% and the increase of crude fiber content at around 0.5% in 30% supplemented breads were registered. Furthermore, the incorporation of both seeds mixture at the level of 40%, increased the content of protein for 2.5% and fiber content for 0.4%. In regard to the starch, fat, and ash contents there were no major differences. The investigated breads were nutritionally superior to the wheat bread. Chemical composition of the selected seeds was also investigated. The results showed that the blends containing either 30% or 40% of selected seeds expressed high potential for the production of molded breads, as new baking products with enhanced nutritional composition. The applied technological procedure was modified in such way that for all blended combination of supplements it changed rheological properties of dough. Furthermore, it resulted in a good volume of breads with excellent sensory properties of aroma-odor and taste.

scholarly journals KARAKTERISTIK ROTI TAWAR KAYA SERAT YANG DISUBSTITUSI MENGGUNAKAN TEPUNG AMPAS KELAPA

2018 ◽  
Vol 12 (01) ◽  
pp. 29 ◽  
Author(s):  
Deni Antra Pusuma ◽  
Yhulia Praptiningsih ◽  
Miftahul Choiron
Keyword(s):  
Wheat Flour ◽  
The United States ◽  
Fiber Content ◽  
Crude Fiber ◽  
Loaf Volume ◽  
White Bread ◽  
Department Of Agriculture ◽  
Crude Fiber Content ◽  
High Preference ◽  
Bread Production

Indonesia's wheat imports reached 7.49 until 8.10 million tons or ranked second world after Egypt based on data from the Department of Agriculture of the United States (USDA) in the year of 2014/2015/2016. By 2020, projected wheat imports will be increase threefold from the previous year. The consumption of wheat flour in bread production could be decreased by coconut dregs flour as substitute of wheat flour. The research was formulated the fiber-rich white bread using wheat flour and coconut dregs flour with ratio 100%:0%, 95%:5%, 90%:10%, 85%:15%, and 80%:20%. The aim of this research was to know the physical, chemical, sensory properties and crude fiber content of white bread with good quality and high preference. The result showed that the substitution of coconut dregs flour was 10%. The bread had an inner and outer texture of 54.80±0.8 g/10 mm and 195.03±0.86 g/10 ml; lightness of 23.64; loaf volume bread of 147.27±1.4%; uniform slice appearance; moisture content of 39.07±0.12%; ash content of 1.47±0.15%; protein content of 9.59±0.3%; fat content of 6.13±0.49%; carbohydrate content about 44.11±0.72%; crude fiber content about 5.69%; score of preference color, aroma, taste, texture and overall respectively about 5.37; 5.30; 5.27; 5.50; 5.43 (rather like to like). Keywords: coconut dregs flour, crude fiber, white bread

scholarly journals Evaluation of the nutritional quality of wheat bread prepared with quinoa, buckwheat and pumpkin seed blends

2014 ◽  
Vol 59 (3) ◽  
pp. 319-328 ◽  
Author(s):  
Mirjana Milovanovic ◽  
Mirjana Demin ◽  
Biljana Vucelic-Radovic ◽  
Branka Zarkovic ◽  
Radmila Stikic
Keyword(s):  
Chemical Composition ◽  
Nutritional Quality ◽  
Sensory Quality ◽  
Cucurbita Pepo ◽  
Chenopodium Quinoa ◽  
Wheat Bread ◽  
Hydrothermal Preparation ◽  
Pumpkin Seed ◽  
Pan Bread

The purpose of this research was to blend quinoa (Chenopodium quinoa Willd.), buckwheat (Fagopyrum esculentum M?ench) and pumpkin (Cucurbita pepo L.) seed kernels at 40% level with wheat flour and to examine the effect of this blend on nutritional and sensory quality and also energy values of the pan bread. Hydrothermal preparation of these supplements is included. Chemical composition of the investigated materials, wheat bread and supplemented bread, was determined using relevant AOAC methods. Chemical composition of supplemented bread with an increase in protein, oil and crude fiber was superior in comparison with control wheat bread. Sensory properties of supplemented bread such as specific volume, appearance, crust and crumb texture, aroma-odor and color were evaluated and found excellent.

scholarly journals Industrial Potential of Two Varieties of Cocoyam in Bread Making

2012 ◽  
Vol 9 (1) ◽  
pp. 451-464 ◽  
Author(s):  
Nnabuk O. Eddy ◽  
Emmanuel Essien ◽  
Eno E. Ebenso ◽  
Richard A. Ukpe
Keyword(s):  
Sensory Evaluation ◽  
Wheat Flour ◽  
Proximate Composition ◽  
Specific Volume ◽  
Control Sample ◽  
Wheat Bread ◽  
Physical Parameters ◽  
Bread Making ◽  
Substitution Level ◽  
Xanthosoma Sagittifolium

The evaluation of the chemical (proximate composition, mineral composition, toxicant composition and vitamin composition), nutritional and industrial potentials of two varieties of cocoyam (Xanthosoma sagittifolium (XS) andColocasia esculenta (CE) were carried out using recommended methods of analysis. Baking trials were conducted with the two varieties of cocoyam at different levels of substitution (20%, 30% and 50%). The produced bread samples were analyzed for their physical parameters and proximate composition. Sensory evaluation test was also carried out on the produced bread. The result of the analysis showed that the preferred bread in terms of loaf weight, volume and specific volume was given by sample I (control sample) containing 100% wheat flour with a specific volume of 3.54 cm3/g. This was closely followed by sample A with specific volume of 3.25 cm3/g containing 20% substitution level ofCE. Sample H containing 50% substitution level ofXSwith specific volume of 2.58 cm3/g gave the poorest performance. The sensory evaluation result further revealed that apart from the 100% wheat flour based sample I, sample D with 20% substitution level ofXSwas rated good and maintained better performance amongst the cocoyam varieties while samples G and C with 100% and 50% substitution level ofCErespectively were rated the poorest. The proximate composition of the bread samples was also carried out.CE, XSand wheat bread samples (100%) recorded 15.0633±1.4531, 12.1133±1.5975 and 11.2867±0.7978 respectively for the moisture content.XSbread recorded the highest carbohydrate content of 45.0133±3.0274. In terms of ash,CEbread recorded the highest value of 31.4367±1.6159 while wheat bread recorded the highest value for protein i.e. 20.6033± 0.8113.XSperformed better in terms of crude fat and energy value of 12.2967± 0.8914 and 371.5367 respectively. The use of cocoyam - wheat flour mixture in producing composite bread is therefore strongly recommended from this study.

scholarly journals Effect of Coconut and Chestnut Flour Supplementations on Texture, Nutritional and Sensory Properties of Baked Wheat Based Bread

Molecules ◽  
2021 ◽  
Vol 26 (15) ◽  
pp. 4641
Author(s):  
Marianna Raczyk ◽  
Bartosz Kruszewski ◽  
Dorota Michałowska
Keyword(s):  
Raw Materials ◽  
Control Sample ◽  
Nutritional Composition ◽  
Wheat Bread ◽  
Phase Method ◽  
Potential Consumer ◽  
Chestnut Flour ◽  
Consumer's Perception ◽  
Food Consumed ◽  
Contribution Level

Wheat bread, produced by the single-phase method, is a common food consumed all over the world. Due to changes in lifestyle and nutritional trends, alternative raw materials are sought to increase the nutritional value and improve the taste of daily consumed products. Additionally, customers seek a wide variety of foods, especially when it comes to basic foods. Nuts, such as coconuts or chestnuts, might provide an attractive flavour with benefits to the nutritional quality. In this study, the effect of substituting wheat flour with coconut or chestnut flour (flour contribution level: 5, 10, 15, 30, 50% w/w), was evaluated in terms of the breads specific volume, texture, colour, nutritional composition, and dietary fibre fraction contents. Moreover, a sensory evaluation was conducted to assess potential consumer acceptance. Based on the consumer’s perception, the overall acceptance of bread with 15% w/w of coconut and chestnut flour was in privilege compared to the control sample. As a result, taking all of the tested parameters into account, the breads with 5, 10, and 15% supplementation of chestnut or coconut flour were still of good quality compared to the wheat bread and their fibre content was significantly higher.

scholarly journals Changes in the nutritional composition of okra fruit and seed during early development

2021 ◽  
pp. 67-79
Author(s):  
Tito Cachero ◽  
Beatriz Belonias
Keyword(s):  
Protein Content ◽  
Nutrient Content ◽  
Nutritional Composition ◽  
Fiber Content ◽  
Crude Fiber ◽  
Flower Opening ◽  
Crude Fiber Content ◽  
Standard Procedures ◽  
Fruit Maturity ◽  
Powdered Form

This study investigated the changes in nutrient content of the fruit and seed of Okra or Lady Finger during development and maturation. Okra flowers were tagged at flower opening or anthesis. Sample fruits (technically called capsules) that developed from the tagged flowers were collected at random at 3, 6, 9, 12, 15, 18, 21 and 24 days after anthesis (DAA). The pericarp and seed samples were oven-dried and ground to a powdered form and analyzed for chlorophyll, sugar, starch, crude protein and crude fiber content using standard procedures. Chlorophyll and crude fiber content were strongly positively correlated with fruit age, being lowest in the pericarp of young fruits and highest in older fruits. Sugar, starch and protein content were all negatively correlated with fruit age. They were highest in the pericarp of young 3-day old fruits and steadily decreased with maturity, reaching lowest levels at day 24. In the seeds, protein and starch contents were weakly correlated with fruit maturity. Throughout seed development, sugar remained relatively low while starch and protein content remained high. Based on the results, okra fruits are best harvested as fresh green vegetable at 9 DAA. At this stage, the fruits are succulent, less fibrous and are rich in proteins and carbohydrates. Although much younger fruits also have high nutrient content, they are too small in size, so harvesting them at this stage would not be practical and profitable.

scholarly journals Nutritional evaluation of products prepared from fresh beans

2017 ◽  
Vol 9 (4) ◽  
pp. 2033-2035
Author(s):  
Mamta Rani ◽  
Darshan Punia
Keyword(s):  
Nutritional Composition ◽  
French Bean ◽  
Fiber Content ◽  
Soluble Dietary Fiber ◽  
Nutritional Evaluation ◽  
Cluster Bean ◽  
Crude Fiber Content ◽  
Nutritional Components ◽  
Calcium And Phosphorus ◽  
Composition Of Products

The objective of this study was to determine the nutritional composition of products prepared from fresh beans. Four types of fresh beans powder viz. cluster bean (Cyamposis tetragonaloba), cowpea bean (Vigna unguic-ulata), french bean ( Phaseolus vulgaris) and sem bean (Dolichhos lablab) were used for dry vegetable preparation. Moisture content of beans vegetable prepared using fresh beans ranged from 76.49 to 82.25 per cent. The cowpea bean vegetable had the highest (17.19%) and sem bean vegetable had the lowest (12.67%) amount of crude pro-tein. Crude fiber content was found to be highest in cowpea bean vegetable (6.69%) followed by cluster bean vege-table (6.60%), french bean vegetable (6.41%) and sem bean vegetable (5.54%). Among the four types of beans vegetables, total, insoluble and soluble dietary fiber content was found to be highest in cluster bean vegetable and the lowest in sem bean vegetable. Sem bean vegetable contained the maximum (135.81 mg/100g and 251.46 mg/100g) amount of calcium and phosphorus while french bean vegetable contained the minimum (51.03 mg/100gand 243.55 mg/100g) amount. Iron content was significantly (P<0.05) higher in cluster bean vegetable and cowpea bean vegetable as compared to french bean vegetable and sem bean vegetable. Cowpea bean vegetable contained the maximum (101.51mg/100g) while sem bean contained minimum (61.19mg/100g) amount of magnesium-um. It was observed that all the four types of beans vegetable differed significantly (p≤0.05) among themselves for their potassium content. Earlier studies were conducted on raw seeds or pods of beans but information on cooked beans was scanty. This study explains about the effect of cooking on different nutritional components of fresh beans pods.

scholarly journals Improving the recipe and technology of wheat bread with apple pomace

2020 ◽  
Vol 82 (2) ◽  
pp. 61-66
Author(s):  
A. E. Kovaleva ◽  
E. A. Pyanikova ◽  
E. D. Tkacheva
Keyword(s):  
Technological Process ◽  
Raw Materials ◽  
Control Sample ◽  
Apple Pomace ◽  
Raw Material ◽  
Wheat Bread ◽  
Fresh Frozen ◽  
Bread Production ◽  
Buckwheat Flour ◽  
Material Powder

The effect of apple raw material (powder from apple pomace and frozen apple pomace) on the duration of individual operations of the technological process of the straight method of wheat bread production, such as the kneading duration, the number of punchings, the duration of the dough fermentation and dough pieces proofing, was investigated in the work. As studies showed, when using secondary apple raw materials in wheat bread production, the amount of yeast must be increased to 3-4%, compared to 1-2% introduced to the control sample. When kneading the dough, apple pomace powder is mixed with dry ingredients according to the developed recipes. When preparing the dough, freshly frozen apple pomace must first be soaked in a mixture of vegetable oil and warm water (water temperature is 28-30 ?) with constant stirring and bringing to a homogeneous consistency and the pomace complete defrosting. The degree of influence of products from the secondary apple raw materials on the technological process and bread quality depend on the type and quantity of the product added to the dough (apple powder or frozen apple pomace is used). The amount of water was also increased by replacing part of the premium wheat flour with buckwheat flour and apple pomace powder. While using fresh frozen apple pomace, the amount of water was reduced, the other ingredients in the recipe were not changed. The additives put to the recipe stimulate the dough fermentation process and reduce it. At the same time, the duration of the dough maturation and the proofing operations are reduced. The addition of fresh frozen apple pomace improves the porosity and taste of bread to a greater extent..

scholarly journals Assessment of Chemical, Physico-Chemical and Sensorial Properties of Frankfurter-Type Sausages Added with Roselle (Hibiscus sabdariffa L.), Extracts

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 73
Author(s):  
Anna Judith Perez-Baez ◽  
Juan Pedro Camou ◽  
Martin Valenzuela-Melendres ◽  
Raquel Lucas-Gonzalez ◽  
Manuel Viuda-Martos
Keyword(s):  
Meat Product ◽  
Control Sample ◽  
Proximate Analysis ◽  
Nutritional Composition ◽  
Meat Industry ◽  
Hibiscus Sabdariffa ◽  
High Fat ◽  
Physico Chemical ◽  
Residual Nitrite ◽  
Emulsified Meat

Frankfurters are the most widespread type of emulsified meat product in the world. However, they could be considered unhealthy due to their high-fat content (15–30%). The meat industry wishes to change the perception of these products by reformulating them. One strategy is increasing the content of compounds considered beneficial for human health. Thus, the aim of this study was to determine the chemical, physico-chemical, and sensorial properties of Frankfurter-type sausages added with roselle (Hibiscus sabdariffa L.), extracts. Frankfurter-type sausages were made following a traditional formula. Three different formulations were prepared. The original mixture was used as a control sample (CS). The other samples were formulated by adding roselle extract at 4.08% (FRE4) and 8.17% (FRE8). For proximate analysis, no statistical differences were found between FRE4 and FRE8 and CS. However, the residual nitrite levels decreased from 88.41 mg NaNO2/kg in CS to 86.31 and 69.82 mg NaNO2/kg in FRE4 and FRE8, respectively. Regarding the sensory analysis of the frankfurters, CS and FRE4 samples generally scored significantly higher than FRE8 for all the parameters considered. This study suggests that the reformulation of Frankfurter-type sausages using roselle extracts is feasible and represents a viable alternative to improve the safety and the nutritional composition of the product.

scholarly journals A Novel Approach for Tuning the Physicochemical, Textural, and Sensory Characteristics of Plant-Based Meat Analogs with Different Levels of Methylcellulose Concentration

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 560
Author(s):  
Allah Bakhsh ◽  
Se-Jin Lee ◽  
Eun-Yeong Lee ◽  
Nahar Sabikun ◽  
Young-Hwa Hwang ◽  
...  
Keyword(s):  
Profile Analysis ◽  
Control Sample ◽  
Texture Profile ◽  
Crude Fiber Content ◽  
A Value ◽  
Novel Approach ◽  
Meat Analog ◽  
And Control ◽  
Water Holding ◽  
Different Levels

This study assessed the effects of Methylcellulose (MC) at different concentrations on plant-based meat analog (PBMA) patties, comprised of commercial texture vegetable protein (C-TVP) and textured isolate soy protein (T-ISP) as key ingredients, and compared to beef patty control. A significantly higher difference was observed in moisture content in control with increasing MC concentration than the C-TVP and T-ISP patties. However, protein varied significantly among three different protein sources, with control had higher protein content than PBMA patties. Crude fiber content recorded higher values in C-TVP as compared to control. Significantly lower pH values were recorded in control than C-TVP and T-ISP respectively. Regardless, with the addition of MC or ingredient PBMA and control patties tend to reduce lightness (L*) and redness (a*) value after cooking. Although control sample before cooking exhibits lighter and redder than PBMA patties (C-TVP and T-ISP). Likewise, water holding capacity (WHC) decreases as the concentration of MC increases (1.5–4%) in control and PBMA patties. Warner-Bratzler shear force (WBSF) and texture profile analysis (TPA), including hardness, chewiness, and gumminess of control, were significantly higher than C-TVP and T-ISP. Consequently, panelists’ in the sensory analysis presented that C-TVP patties containing 3% of MC had better sensory properties than T-ISP. Hence, PBMA patties with C-TVP and incorporation of 3% MC are considered ideal for manufacturing of meat analog as related to control (beef).

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