Journal articles: 'Flour – Evaluation'

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Hofmanová, T., M. Hrušková, and I. Švec. "Evaluation of wheat/non-traditional flour composite." Czech Journal of Food Sciences 32, No. 3 (June 11, 2014): 288–95. http://dx.doi.org/10.17221/311/2013-cjfs.

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We examine the nutritional effect of selected non-traditional grain samples added into wheat flour. In a form of flour, amaranth, quinoa, lupine, 5 hemp types, 2 teff types and 2 chia types were used for wheat flour substitution on a low and high level. Samples with amaranth and lupine flour showed the best improvement in terms of protein content (in the range between 21.1 and 26.0%). The highest total dietary fibre was found in lupine composites (7.1 and 9.8%). Hemp samples contained a significant amount of minerals in comparison with the control wheat sample (from 1.16% to 1.98%). According to the above-mentioned differences, flour composites containing single tested grains were distinguished by principal component analysis. All examined plant materials could be recommended for wheat flour fortification in terms of nutritional improvement. The addition of non-traditional flours partially changed both the volume and shape of laboratory prepared bread correspondingly to the type and added amount.

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Kruger, J. E., B. Morgan, K. R. Preston, and R. R. Matsuo. "Evaluation of some characteristics of Chinese steamed buns prepared from Canadian wheat flours." Canadian Journal of Plant Science 72, no. 2 (April 1, 1992): 369–75. http://dx.doi.org/10.4141/cjps92-041.

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A laboratory procedure for preparing and evaluating end-product characteristics of Chinese steamed buns from Canadian wheat flours is described. A blend of 60% Canada Western Red Winter (80% patent) and 40% Canada Western Soft White Spring (straight grade) wheat flours was evaluated and subsequently used as the control flour. Buns were prepared by a straight dough procedure using only flour, yeast and water. Evaluation of bun quality included measurement of volume with a loaf volumeter, symmetry by the width-to-height ratio, physical measurements of hardness, cohesiveness and gumminess with the Instron Universal Testing Machine, and color (L*, a*, b*) of crust and crumb using the HunterLab Labscan II Colorimeter. Buns prepared from different classes of Canadian wheats were evaluated. Both Canada Western Red Winter and Canada Western Red Spring wheat flours produced steamed buns which were similar to the control, whereas those made from a non-blended Canada Western Soft White wheat flour produced a less appealing product.Key words: Wheat, steamed buns, test-baking, flour, quality evaluation

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Jiang, Yongli, Yimeng Zhao, Danfeng Wang, and Yun Deng. "Influence of the Addition of Potato, Okara, and Konjac Flours on Antioxidant Activity, Digestibility, and Quality of Dumpling Wrappers." Journal of Food Quality 2018 (November 21, 2018): 1–11. http://dx.doi.org/10.1155/2018/4931202.

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To improve the antioxidant activity (AA), digestibility, and quality of fiber-rich dumpling wrappers, potato, okara, and konjac flours were added to wheat flour. The contents of these additional ingredients in the dumpling wrapper were optimized using the response surface methodology and the synthetic evaluation method. The dietary fiber content (DFC) and AA of blend flours and the optimized cooking time (OCT), cooking loss (CL), hardness, chewiness, firmness, color, and sensory evaluation (SE) of dumpling wrappers were evaluated as response quality parameters. The optimized flour was identified containing 17.5 g of potato flour, 8.5 g of okara flour, and 1.2 g of konjac flour per 100 g of blend flour, which resulted in a higher synthetic evaluation index value (0.71 compared with 0.68 for wheat flour). The qualities of the optimized flour dumpling wrappers were compared with those of wheat flour dumpling wrappers to verify the practicality of the optimized flour. The results showed that the optimized flour showed better comprehensive qualities, especially regarding DFC (9.59%, fourfold higher than that of wheat flour) and AA. Furthermore, the predicted glycemic index (GI) of the optimized flour (74.93%) was lower than that of the wheat flour (81.47%). Overall, the addition of potato, okara, and konjac flours can significantly (P<0.05) improve DFC, AA, and digestibility of wheat flour. The optimized flour not only maintains excellent dumpling wrapper quality but also increases the utilization of potato and okara flours, which has great potential for industrial applications.

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Man, Simona Maria, Adriana Paucean, and Sevastita Muste. "Preparation and Quality Evaluation of Gluten-Free Biscuits." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 71, no. 1 (May 20, 2014): 38. http://dx.doi.org/10.15835/buasvmcn-fst:10080.

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The aglutenics biscuits are intended to those persons who are suffering due to gluten intolerance, also named celiac disease. The fabrication technologies of the aglutenics products can be developed in on two ways: by separating the gluten from the grain or by replacing the grain flour with other types of gluten less flour, in case of bakery and pastry products. In this experiment, the gluten-free biscuits were obtained from the following flours mixture: maize flour (MF), rice flour (RF) and soybeans flour (SF). Other raw materials were used, such as: palmtree oil, honey, maize starch, eggs, sugar powdered, vanilla essence and sodium bicarbonate. Four experimental variants (gluten-free biscuits) were obtained by varying the proportion of flours ; these variants were coded as follows T1, T2 T3 and T4. The optimization of the aglutenics biscuits manufacture recipe was realized through sensory analyze, using the hedonic test (9 point scale). Samples of biscuits was subjected to the following physico-chemical analysis: moisture content, alkalinity, total carbohydrate content, total fat and protein content. Also the physical properties (length, width, thickness, weight and spread ratio) were determined in order to asses the blending influence on the biscuits quality. The blend with flour levels 30:30:40 (MF:RF:SF) led to the highest acceptability.

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MAN, Simona Maria, Adriana PAUCEAN, Sevastita MUSTE, Anamaria POP, and Elena Andruta MURESAN. "Quality Evaluation of Bread Supplemented with Millet (Panicum Miliaceum L.) Flour." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 73, no. 2 (November 28, 2016): 161. http://dx.doi.org/10.15835/buasvmcn-fst:12310.

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Bread baking from wheat and millet flours in different ratios was investigated. For this purpose, four experimental variants obtained by substituting wheat flour with different proportions (0%, 10%, 20%, and 30%) of millet flour were used. The bread with millet flour and the control samples were subjected to physicochemical and organoleptic analyses. Addition of millet flour in bread has improved its physicochemical and sensory attributes. Acceptable volume and crumb structure (porosity and elasticity) were achieved. The present study indicated that 30% millet flour addition in the bread formulation led to an accepted product by consumers.

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Awolu, Olugbenga Olufemi, and Eunice Yetunde Olokunsusi. "Optimisation and Evaluation of the Effect of Bambara Groundnut Addition on the Nutritional Quality and Functional Properties of Amaranth Grain-Based Composite Flour." Acta Universitatis Cibiniensis. Series E: Food Technology 21, no. 2 (December 1, 2017): 43–52. http://dx.doi.org/10.1515/aucft-2017-0014.

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AbstractNutritional quality and functional properties of composite flour consisting amaranth grain, bambara groundnut, carrot and rice bran flours were evaluated. The dependent variables were optimized using optimal mixture model of response surface methodology. Amaranth grain flour (70 – 80.75%), bambara groundnut flour (15-25%), carrot flour (2-5%) and rice bran (2-10%) were the independent variables. From the results, very high protein content (about 40%) was obtained when the bambara content inclusion was 25%. Bambara groundnut flour inclusion up to 15% also resulted in high protein contents (≤ 37%). Supplementation of the composite flour with high carrot flour content (up to 10%) also enhanced the protein content when the bambara groundnut content was low. High carrot flour inclusion had the highest positive effect on the crude fibre content (3.7-3.9%) followed by rice bran and bambara groundnut flours in that order. Bambara groundnut had highest positive effect on the ash content; followed by carrot and rice flours. While amaranth grain, carrot and rice bran significantly (p≤0.05) affect the proximate and functional compositions, bambara groundnut had the highest and best effect on the proximate, functional, mineral properties as well as the amino acid profile of the composite flour.

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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.

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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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Ndife, J., K. S. Abasiekong, B. Nweke, A. Linus-Chibuezeh, and V. C. Ezeocha. "PRODUCTION AND COMPARATIVE QUALITY EVALUATION OF CHIN-CHIN SNACKS FROM MAIZE, SOYBEAN AND ORANGE FLESHED SWEET POTATO FLOUR BLENDS." FUDMA JOURNAL OF SCIENCES 4, no. 2 (July 3, 2020): 300–307. http://dx.doi.org/10.33003/fjs-202-0401-220.

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Most snacks are prepared from basically cereal flours which are nutritionally inadequate. There is the need to complement the nutrient content of these snacks by varying the food sources. Chin-chin snacks were produced from composite flours of Maize, soybean and OFSP with the following formation; sample A (50%: 25%: 25%), B (25%: 25%: 50%), C (25%: 50%: 25%), D (0%: 50%: 50%) and E (50%: 50%: 0%). Wheat flour (100%) served as the control F. The flour bends were analysed for functional properties while the chin-chin snacks were analysed for their nutrient and sensory qualities. The result of functional properties of the flours showed that bulk density of wheat flour (F) was the highest (0.746 g/ml). OFSP flour enhanced the water absorption capacity of the flour blends. Flour blends with soybean recorded higher values in foam capacity (11.20 - 22.55%). In proximate composition, the moisture was low (3.80 – 4.80%) in the chin-chin. Higher fibre content (2.60 - 4.20%) was obtained in samples containing higher proportion (50%) of OFSP. Samples D (19.38%) and C (18.80%) with higher soybean, recorded higher protein values. The mineral and the vitamin contents of snacks from composite flours were higher than that of the control F. Vitamin B1, B2, B3 and β-carotene contents of the snacks were enhanced by OFSP. The sensory evaluation showed preference for snack F (100% wheat flour) followed by snack A (50% maize, 25% soybean and 25% OFSP). However, improved nutrient dense chin-chin snacks were produced from the composite flours.

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Mashau, Mpho Edward, Tumelo Mabodze, Ompilela Justice Tshiakhatho, Henry Silungwe, and Shonisani Eugenia Ramashia. "Evaluation of the Content of Polyphenols, Antioxidant Activity and Physicochemical Properties of Tortillas Added with Bambara Groundnut Flour." Molecules 25, no. 13 (July 3, 2020): 3035. http://dx.doi.org/10.3390/molecules25133035.

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The effect of substituting maize (masa) flour with Bambara groundnut flour in tortillas production was investigated. Thermal, antioxidant, physicochemical properties, degree of puffing and rollability of flour and tortillas were determined. Tortillas were produced from maize and Bambara Groundnut (BGN) flours at the ratio of 100:0, 95:5, 90:10, 85:15 and 80:20, respectively. Compositing maize with BGN flour showed an improvement on the proximate composition of maize flour and tortillas; however, carbohydrate content of tortillas significantly decreased with the addition of BGN in blends from 77.07 to 55.22. The temperatures of gelatinisation such as onset temperature (To) of flour blends increased from 57.50 to 71.95 °C, peak temperature (Tp) from 74.94 to 76.74 °C and the end temperature (Te) from 81.72 to 91.58 °C. Composite flours and tortillas had higher values of polyphenolic compounds and antioxidant activities than the control sample. Textural properties of control tortillas were higher than that of composite tortillas. Increase in the levels of BGN flour improved the weight and thickness of tortillas. However, diameter and spread ratio decreased. Degree of puffing and rollability of tortillas increased with the incorporation levels of BGN flour.

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Liu, Sean X., Diejun Chen, and Jingyuan Xu. "Evaluation of Gluten-Free Amaranth and Navy Bean Flour Blends on Quality of Sugar Cookies." Journal of Food Research 6, no. 6 (November 7, 2017): 63. http://dx.doi.org/10.5539/jfr.v6n6p63.

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Gluten-free sugar cookies were made from amaranth (Amaranthus caudatus) and navy bean flours of different ratios. The physical properties of flour blends, dough, and cookies were evaluated. This study found that navy bean and its blends with amaranth had greater water holding capacity (WHC) than that of wheat flour. The increased WHC was observed as the amount of navy bean flours increased in blends. The amaranth flour had the highest water soluble index (WSI) and pasting viscosities. The WSI, pasting viscosities and rheological elastic properties of composites were improved by amaranth flour. Differences were also found in geometrical and textural properties of the doughs and cookies. The cookies made from flour blends have lower width and spread factors; however, they had higher thickness and volume resulting in higher yield compared to wheat flour. Overall, the cookies made by amaranth, navy bean, and their blends were rated “acceptable” in color, flavor, texture, and overall acceptability in the sensory study. The flavorings of vanilla, cinnamon, and almond extracts improved sensory scores of cookies made from blends, making them indistinguishable from cookies using wheat flour. This study suggested that the amaranth-navy bean blends could be good gluten-free candidates for health-promoting food products.

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Hrušková, M., and I. Švec. "Evaluation of Non-Fermented Dough from Wheat/Barley/Hemp Composites." Scientia Agriculturae Bohemica 49, no. 2 (June 1, 2018): 118–26. http://dx.doi.org/10.2478/sab-2018-0017.

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Abstract Basic wheat-barley flour premixes (70 : 30 and 50 : 50) were enhanced by 5 and 10% of dehulled and hulled hemp seeds wholemeal or by 2 types of hemp fine flour. Barley flour (BF) decreased both protein content and quality by approximately 1.5 and 50%, respectively. In blends, hemp fine flour containing recovered protein level back. BF lowered amylases activity by about 20–25% in maximum; hemp products had no significant effect. Farinograph water absorption was magnified by additions of both alternative flours. Considerable shortening of dough stability and decrease of resistance against over-mixing occurred for all flour tri-composites. Extensigraph dough elasticity increased and extensibility diminished. After dough resting taking 30 min, extensigraph energy of the control sample fell from 141 cm2 to a half as barley flour portion increased. In cereal composites, hemp products demonstrated reversal tendencies. BF lowered water suspension viscosity, but hemp wholemeal H4 and especially fine hemp flour H7 caused a recovery of amylograph maxima to level comparable with wheat control. Correlation analysis confirmed analytical and rheological data agreement – the extensigraph elasticity or energy could be predicted according to the Zeleny value, or the amylograph maximum according to the Falling Number (r = 0.79, 0.90, and 0.65, respectively; P = 99.9%).

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Omobolanle Omowunmi Olorode and Sunday Samuel Sobowale. "Evaluation of qualities of extruded snacks from yellow cassava flour substituted with processed sesame seed’s flour." World Journal of Advanced Research and Reviews 10, no. 1 (April 30, 2021): 074–86. http://dx.doi.org/10.30574/wjarr.2021.10.1.0134.

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Advocacy on the utilization of locally grown crops keeps increasing. This study was however carried out to evaluate the qualities of extruded snacks from blends of yellow cassava and sesame seeds flour. The yellow fleshed cassava roots and sesame seeds (germinated and fermented) were dried, milled and sieved prior to further analysis. Flour of each of the processed sesame seed was blended with yellow cassava flour at substitution levels of 0, 15 and 30%. Functional and anti-nutritional analyses were carried out on the flour blends. The flour blends were mixed thoroughly to produce extruded snacks in a single screw extruder before frying in a deep fryer. Anti-nutrient, proximate and sensory evaluations were carried out on the extruded snacks. There was considerable increase in the functional and proximate compositions with an increase in sesame seed flour incorporation most especially samples with 30% fermented sesame seeds flours, but with a considerably low anti-nutrient in the extrudates. Extruded samples with 30% Fermented sesame seed flour also had the highest (7.20) rating with regards to the overall acceptability closely followed by extruded snacks from 100% yellow cassava flour (7.05) and samples with 30% germinated sesame seeds flour. The results indicated significant differences (p<0.05) among the samples. This research revealed that extruded snacks can be produced from non-wheat flours which will reduce over dependence on imported wheat and hence increase the utilization of locally grown crops. It will contribute to large scale production and utilization of the crops for enhanced national food security.

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Ghafori, Shamimeh, Reza Habibipour, and Somayeh Bayat. "Molecular identification of fungal species and evaluation of Ochratoxin A contamination in spreading flour in Hamedan bakeries." Medical Journal of Tabriz University of Medical Sciences 43, no. 3 (June 23, 2021): 267–73. http://dx.doi.org/10.34172/mj.2021.053.

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Background: The presence of toxicogenic fungi and the production of ochratoxin in flour are dangerous to human health. Therefore, identification of these fungi by molecular and precise methods is essential. The aim of this study was molecular identification of fungal species and investigation of ochratoxin A contamination in flours used in bakeries in Hamadan Methods: In this descriptive-analytical study, 60 flour samples were collected from bakeries in Hamadan. At first, fungi were identified using phenotypic methods such as slide culture. Then, the genus and species of fungi were confirmed by PCR and sequencing of PCR products. ELISA method was used to detect ochratoxin A. Data were analyzed with GraphPad software version 6. Results: Of the 60 samples, 28 flour samples (46.66%) were free of fungal contamination and 32 flour samples (53.33%) were over fungal contamination (104 colonies/gr). Aspergillus and penicillium were the most abundant in samples. The prevalence of fungi in flour of Lavash bread, Sangak Bread, Barbari bread, Taftoon bread (Handmade), Taftoon bread (Machinal made), Stokbrood bread and Loaf bread were 50%, 46%, 35%, 31%, 26%, 18% and 11%, respectively. However, the highest levels of ochratoxin A were reported in flour of Lavash bread (3.98 ppb) and the lowest in Loaf bread (0.66 ppb). There was also a significant relationship between the fungal species and the amount of ochratoxin A production in flour of beards. Conclusion: While phenotypic and genotypic methods did not show the same sensitivity, the presence of ochratoxin in the studied flours indicated the necessity of modification in wheat storage and bakery flours.

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Becker, Fernanda Salamoni, Eduardo da Costa Eifert, Manoel Soares Soares Junior, July-Ana Souza Tavares, and Ana Vânia Carvalho. "Physical and functional evaluation of extruded flours obtained from different rice genotypes." Ciência e Agrotecnologia 38, no. 4 (August 2014): 367–74. http://dx.doi.org/10.1590/s1413-70542014000400007.

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The transformation of broken grains into native flours modified by extrusion is an alternative to add value to these co-products from the paddy rice processing. This study aimed to analyze the process of extrusion cooking on the physical and functional characteristics of extruded flours obtained from different rice genotypes (IRGA-417, BRS-Primavera and CNA-8502). The experimental design was completely randomized (3x2 factorial) with four original replicates and analysis of variance to assess particle size, instrumental color parameters (L*, a* and b*), water absorption index (WAI), milk absorption index (MAI), oil absorption index (OAI), water solubility index (WSI) and milk solubility index (MSI) of rice flour. The extrusion process promoted changes in all physical and functional properties of rice flour, but only WSI and color parameters were influenced by genotype and by the industrial processing. Rice flours become darker, tending to a more reddish and yellow coloration after extrusion. Native and extruded rice flours of genotypes IRGA-417, BRS-Primavera and extruded rice flour of genotype CNA-8502 showed finer particles, while native flour of genotype CNA-8502 showed coarser particles. The extruded flours of IRGA-417 genotype obtained higher expansion and luminosity, and lower values of chroma a*, chroma b* and water solubility, while the BRS-Primavera higher values of chroma a* and b*, and lower luminosity and expansion, and CAN-8502 higher water solubility and lower expansion and value of chroma a*. The extrusion process led to flours with high water and milk absorption and solubility, low oil absorption and with potential for application in instant products, regardless of genotype.

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PAUCEAN, Adriana, Simona MAN, Sevastita MUSTE, and Anamaria POP. "Development of Gluten Free Cookies From Rice And Coconut Flour Blends." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 73, no. 2 (November 28, 2016): 163. http://dx.doi.org/10.15835/buasvmcn-fst:12311.

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This study aims to assess the addition of rice and coconut flour blends on cookies formulation, composition and acceptability. For the cookie formulations the following ratios between coconut flour and rice flour were used: 100:0, 50:50, 30:70. Moisture, ash, fat, protein, total carbohydrates of raw flours and cookies were determined by AACC (2000) methods, while sensorial evaluation was carried out using a 9 points hedonic test. Coconut flour was characterized by a high content of ash (5.09%) and proteins (17.2%) comparatively to rice flour. Blending coconut and rice flours at different proportions led to cookies with enhanced protein, ash and fat content. Sensory analysis revealed that blends of rice and coconut flour can be successfully incorporated into gluten free cookies, resulting in products with pleasant flavor and taste. Coconut flour possesses good nutritional properties which could be utilized for value addition of baked goods.

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Bojňanská, Tatiana, Janette Musilová, and Alena Vollmannová. "Effects of Adding Legume Flours on the Rheological and Breadmaking Properties of Dough." Foods 10, no. 5 (May 14, 2021): 1087. http://dx.doi.org/10.3390/foods10051087.

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The influence of the addition of four legume flours, chickpea, broad bean, common bean and red lentil (in amounts of 5%, 10% and 15% to a wheat-rye composite flour (50:50:0-control flour), in ratios of 50:45:5; 50:40:10; 50:35:15) was studied by analyzing the rheological properties of dough in order to further exploit the functionality of legume flours in bakery products. The rheological properties of dough were monitored using a Mixolab 2. A Rheofermentometer F4 was used to check the dough fermentation, and a Volscan was used for evaluating the baking trials. The addition of different legume flours in the mixtures resulted in different viscoelastic properties of the dough. The results showed a weakening of the protein network depending on the amount of legume flour added and on the specific legume flour. On the contrary, all samples with a higher proportion of legume flour showed an increased resistance to starch retrogradation. All flours had the ability to produce a sufficient volume of fermenting gases, with the exception of flours with a higher addition of broad bean flour, and the baking test confirmed a lower bread volume for bread with this addition. The results of the sensory evaluation indicated that legume flour additions resulted in breads with an acceptable sensory quality, in the case of additions of 5% at the same level as the bread controls, or even better. The aromas and flavors of the added non-cereal ingredients improved the sensory profile of wheat-rye bread. Breads with additions of chickpea, common bean and broad bean had a considerable proportion of darker colors in comparison to the control bread and bread with red lentil.

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Noerhartati, E., P. Y. Hernanda, M. Mujianto, D. Simamora, T. Widiartin, M. Maslihah, and N. W. Karyanto. "Sensory evaluation of sorghum cakes: Substituting sorghum flour for rice flour, sticky rice flour and wheat flour." Journal of Physics: Conference Series 1469 (February 2020): 012132. http://dx.doi.org/10.1088/1742-6596/1469/1/012132.

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Tkachenko, Alina. "DEVELOPMENT OF THE NEW POINT SCALE OF ORGANOLEPTIC EVALUATION AT MANUFACTURING ORGANIC CAKES." EUREKA: Life Sciences 4 (July 31, 2018): 49–55. http://dx.doi.org/10.21303/2504-5695.2018.00666.

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The article presents the ground of developing the 50-point scale for evaluating cakes by organoleptic parameters. The aim of the article is to create the new point scale of organoleptic evaluation for using at producing organic cakes. It was established, that for today such important parameters as “flavor”, “post-flavor”, “porosity structure” are not always used at the organoleptic evaluation of cakes’ quality. The article describes the recipes of four developed cakes, produced of the organic raw materials – “Grechanyk”, based on buckwheat flour, “Zhytnytsa’, based on rye flour, “Golden amaranth”, based on amaranth flour and “Hempen delight”, based on hempen flour. For evaluating organoleptic characteristics of cakes, there was presented 50-point scale that includes evaluation of the following parameters: form, surface condition, color of crust, condition and color of crumble, porosity structure, smell, taste, flavor, post-taste, malaxation of crumble. Based on the method of expert evaluations, there were determined significance coefficients for each parameter. Thus, coefficient 0,5 was set for the parameters “porosity structure” and 1,5 for “color” and “smell”, the significance coefficient was equal 1 for a series of other parameters. The developed scale provided the following criteria of cakes evaluation: 45–50 points − "perfectly”, 40–44 points − "well", 30–39 points − "satisfactorily”, lower 30 points – “unsatisfactorily”. Based on the developed scale, the developed cakes were evaluated by the gustatory commission. All developed cakes corresponded to the mark “perfectly” by organoleptic parameters. The highest index of the quality level was inherent to the cake “Grechanyk” " – 0,99 at general sum of points for the gustatory evaluation 49,95. The cake Zhytnytsa corresponded to 0,98 by the quality level, "Hempen delight" – 0,96. The lowest quality level was detected in the cake “Golden amaranth” (0,94),that is caused by the specific taste of amaranth flour.

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Winger, M., H. Khouryieh, F. Aramouni, and T. Herald. "Sorghum Flour Characterization and Evaluation in Gluten-Free Flour Tortilla." Journal of Food Quality 37, no. 2 (March 3, 2014): 95–106. http://dx.doi.org/10.1111/jfq.12080.

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Švec, I., M. Hrušková, J. Karas, and T. Hofmanová. " Solvent retention capacity for different wheats and flours evaluation." Czech Journal of Food Sciences 30, No. 5 (July 25, 2012): 429–37. http://dx.doi.org/10.17221/386/2011-cjfs.

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The baking quality in the sets of both commercial and variety wheat samples (80 and 18 items) and wheat composite flour (standard and 25 blends) was evaluated in terms of the Solvent retention capacity method (AACC 56-11). Composites were prepared from a commercial fine wheat flour and commercial bio-wholemeal flour prepared by milling of common wheat, rye, oat, barleys and corn at substitution levels of 10, 20, 30, 40, and 50%. The commercial wheat quality testing ANOVA revealed the major effect of the sample tested form; the data measured for grain and flour proved to be correlated. Besides, the harvest year affected the baking quality to a greater degree than the growing locality. Within the variety wheat set, the harvest year factor dominated over that of the wheat cultivar one with the exception of the sodium carbonate retention capacity. In the case of the wheat flour substitution by bio-cereal flour types, the added amount of the alternative flour supported only the quantitative change caused by the incorporated cereal in all four retention capacities.  

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Olapade, Abiodun A., and Oluwayemisi F. J. Awofadeju. "Optimization of cereal Blend (wheat and yellow maize flours (Zea maize)) enriched with African walnut (Tetracarpidium conophorum) protein isolate for cookie making." Croatian journal of food science and technology 13, no. 1 (June 1, 2021): 7–18. http://dx.doi.org/10.17508/cjfst.2021.13.1.02.

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This study examined the effect of African walnut protein isolate, wheat and yellow maize flours on the general acceptability of cookie production. In this study, blends of African walnut protein isolate, wheat and yellow maize flours were studied in a completely randomized design assessment of the proximate composition. The variables were wheat flour (30-50%), yellow maize flour (20-30%) and African walnut protein isolate (10-20%) to generate 20 composite blends. The proximate composition and functional properties of blends and flours were determined using standard methods. Three blends of samples 50.00 g wheat flour, 30.00 g yellow maize flour, 20.00 g African walnut protein isolate; 45.24 g wheat flour, 28.27 g yellow maize flour, 26.48 g African walnut protein isolate and 45.24 g wheat flour, 37.79 g yellow maize flour and 16.97 g African walnut protein isolate as assessed by the highest protein and fiber and low fat contents, were selected from optimization results of proximate composition for production and sensory evaluation of cookies. The proximate composition of flours revealed that African walnut protein isolate was significantly higher in protein than other flours. Fat in African walnut protein isolate was the least, while crude fiber and carbohydrate contents were not detected in African walnut protein isolate. Functional analysis revealed that yellow maize flour had the highest value in water absorption capacity; yellow maize flour and African walnut protein isolate had the highest oil absorption capacity, while African walnut protein isolate scored the least in bulk density. The sample 45.24 g wheat flour, 28.27 g yellow maize flour and 26.48 g African walnut protein isolate had the highest protein and ash, with the lowest fat content among the blends. However, cookie prepared from sample 45.24 g wheat flour, 37.79 g yellow maize flour and 16.97 g African walnut protein isolate had the best overall acceptability. However, the study recommends the flour proportion of sample 45.24 g wheat flour, 37.79 g yellow maize flour and 16.97 g African walnut protein isolate in cookie production by establishing the inclusion in Nigerian food industry and as a way of reducing or alleviate malnutrition.

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Olapade, Abiodun Adekunle, and Magdalene Omoneka Abu. "Evaluation of blends of wheat (Triticum aestivum) flour and African walnut (Tetracarpidium conophorum) flour in biscuit production." Croatian journal of food science and technology 11, no. 2 (November 29, 2019): 245–50. http://dx.doi.org/10.17508/cjfst.2019.11.2.14.

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The use of underutilized crops has been the focus of recent research in developing countries like Nigeria because of inadequacy of protein supply in diets. In attempt to improve the use of underutilized crops, biscuit samples were produced from flour blends containing different combinations of African walnut flour and wheat flour. The 100% wheat flour served as control. The African walnut and wheat flours were mixed in ratios 10:90, 20:80, 30:70, 40:60 and 50:50%. The proximate composition, functional and pasting properties of the blends as well as physical and sensory properties of the biscuits were determined The results showed the increase in the level of protein, ash, fat and moisture content of the blends with increasing levels of walnut flour. The bulk density, water absorption and swelling power of the blends reduced, while oil absorption capacity, emulsion capacity and least gelation concentration increased with increasing levels of walnut flour. Variations exist in the pasting properties of the blends. The diameter of the biscuits increased with increase in the level of walnut flour, hence the spread ratio increased from 3.52 to 6.56. There were significant differences between the biscuit samples in terms of aroma, taste and appearance. However, biscuit sample with inclusion level of 30% walnut flour compared favourably with the control in terms of sensorial quality

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Alshawi, Amal. "The use of irradiated potato flour as a partial replacement of wheat flour in producing biscuits." Czech Journal of Food Sciences 38, No. 6 (December 23, 2020): 397–403. http://dx.doi.org/10.17221/170/2020-cjfs.

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The study aimed to demonstrate how irradiation affects the chemical composition and amino acids of Spunta potato flour, and the sensory evaluation of biscuit samples partially composed of irradiated potato flour. The potato flour was irradiated with 50 and 150 Gy. Protein, fat, total dietary fibre, ash, carbohydrates, ascorbic acid, and amino acids were analysed. Sensory evaluation of biscuits was conducted after adding potato flour as a partial replacement for wheat flour at ratios of 5, 10, and 15%. The results showed that potato flour contained ascorbic acid, which was absent in wheat flour. Potato flour had less total protein and carbohydrate and more ash and fibres than wheat flour. Total essential amino acids appeared at the highest percentage, particularly lysine at 8.29 ± 0.02, compared with non-essential amino acids in the samples irradiated at a dose of 150 Gy. The biscuits were prepared with different ratios of the irradiated potato flour at dose 150 Gy to white flour. Sensory evaluation for biscuits with 10% of potato flour scored 8.61 ± 0.01, 8.33 ± 0.02, 8.77 ± 0.02, and 8.38 ± 0.00 for overall acceptance, colour, texture and appearance, respectively. This study recommends using 10% of irradiated potato flour at 150 Gy blended with wheat flour to produce biscuits.

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M., Hasmadi, I. Addrian, Z. Umairah Balqis Adawiyah, A. H. Mansoor, and M. K. Zainol. "Evaluation of physicochemical and functional characteristics of flour from three cultivars of unripe banana (Musa sp.) cultivated in Sabah, Malaysia." Food Research 5, no. 4 (July 25, 2021): 135–44. http://dx.doi.org/10.26656/fr.2017.5(4).642.

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Banana is a climacteric fruit that is available throughout the region of Malaysia. In this study, banana flour was produced from different varieties of unripe banana, namely Saba, Mas and Berangan and characterised in its chemical composition and functional properties. The results obtained showed that the chemical composition of the flour varied according to the variety. The ranged obtained were 3.71 – 4.53% crude protein, 10.32 – 10.72% moisture, 0.12 - 0.16% crude fat, 1.20 – 2.38% ashes, 0.68 – 1.19% crude fibre, 81.95 – 83.15% carbohydrate and 8.00 – 8.54% dietary fibre. The colour analysis found that significant differences were observed for the L*, a* and b* values of all varieties of banana flours. Flour from Saba cultivar was significantly different from other banana flours in its highest pH value (5.79), oil absorption capacity (1.08 g/g) as well as emulsion activity (17.36%) and had the smallest particles size. Flour obtained from Mas variety had the highest foaming capacity (10.85%) and the swelling capacity while Berangan cultivar had the highest water absorption capacity (1.10%). Pasting profiles of banana flours differed significantly for peak, final, breakdown and setback viscosities. It was ranged from 1511.17 - 3145.33, 4197.00 - 5213.67, 1419.67 - 2871.00 and 4401.00 - 5121.67 cP, respectively. Gelatinisation properties of all banana flours showed significant differences in peak temperatures, whereas no significant differences were observed for enthalpy (ΔH).

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Pineda Vargas, Angie Juliana, Clara María Mejía Doria, and Alba Lucia Duque Cifuentes. "Evaluation of the drying effect on some properties of cidra flour Sechium edule (Jacq) Sw." DYNA 87, no. 214 (July 1, 2020): 191–95. http://dx.doi.org/10.15446/dyna.v87n214.72947.

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Alternative flours from plant sources such as cidra, are options to reduce the use of wheat flour in the production of food products. The objective of this investigation was to determine the effect of drying on some technological functional properties of cidra flour. The sliced cidra was dried at 40°C, 50°C, 60°C using: combined drying hot air recirculation-microwave with pulses of 4/40 seconds and drying by hot air recirculation, then obtained the flour and evaluated the techno-functional properties: index of absorption of water, capacity of retention of oil and water, capacity of swelling and capacity foaming. It was observed that the techno-functional property most affected by the drying methods was the foaming capacity, possibly due to the greater denaturation of globular proteins. The cidra flour exhibits techno-functional properties of interest for the elaboration of different food products.

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Nawaz, Haq, Muhammad Aslam Shad, Rabia Mehmood, Tanzila Rehman, and Hira Munir. "Comparative Evaluation of Functional Properties of Some Commonly Used Cereal and Legume Flours and Their Blends." International Journal of Food and Allied Sciences 1, no. 2 (December 25, 2015): 67. http://dx.doi.org/10.21620/ijfaas.2015267-73.

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Functional properties such as protein solubility, swelling capacity, water holding capacity, gelling ability, bulk density and foaming capacity of flours of some commonly used cereals and legume (wheat, refined wheat, maize and chickpea) and their blends were studied. Blends of flours were prepared by mixing equal proportions of selected floors. Statistically significant difference in studied functional properties except bulk density was observed among cereal flours and their blends. Chickpea flour was found to possess comparatively high water holding capacity, protein solubility index and swelling capacity. The functional properties of maize and wheat flours were found to be improved when blended with chickpea. Chickpea flour and its blends with cereal flours were found to possess good functional score and suggested as favorable candidates for use in the preparation of viscous foods and bakery products. The data provide guidelines regarding the improvement in functional properties of economically favorable cereal flours.

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Nawaz, Haq, Muhammad Aslam Shad, Rabia Mehmood, Tanzila Rehman, and Hira Munir. "Comparative Evaluation of Functional Properties of Some Commonly Used Cereal and Legume Flours and Their Blends." International Journal of Food and Allied Sciences 1, no. 2 (December 25, 2015): 67. http://dx.doi.org/10.21620/ijfaas.v1i2.12.

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Functional properties such as protein solubility, swelling capacity, water holding capacity, gelling ability, bulk density and foaming capacity of flours of some commonly used cereals and legume (wheat, refined wheat, maize and chickpea) and their blends were studied. Blends of flours were prepared by mixing equal proportions of selected floors. Statistically significant difference in studied functional properties except bulk density was observed among cereal flours and their blends. Chickpea flour was found to possess comparatively high water holding capacity, protein solubility index and swelling capacity. The functional properties of maize and wheat flours were found to be improved when blended with chickpea. Chickpea flour and its blends with cereal flours were found to possess good functional score and suggested as favorable candidates for use in the preparation of viscous foods and bakery products. The data provide guidelines regarding the improvement in functional properties of economically favorable cereal flours.

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Momin, Md A., Md F. Jubayer, Anjuman A. Begum, Asmaul H. Nupur, Thottiam V. Ranganathan, and Md A. R. Mazumder. "Substituting wheat flour with okara flour in biscuit production." Foods and Raw Materials 8, no. 2 (September 30, 2020): 422–28. http://dx.doi.org/10.21603/2308-4057-2020-2-422-428.

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Introduction. High fiber bakery products can be a healthy snack option for consumers. Our study focused on the effect of replacing wheat flour with okara flour on the physicochemical, nutritional, textural, and sensory attributes of biscuits. Study objects and methods. We used 2, 4, 6, and 8% w/w okara flour to prepare biscuits. Refined wheat flour (control), mixed flour (okara and wheat flour), dough, and biscuits were assessed for physicochemical, textural, and nutritional properties, as well as sensory characteristics. The volume of particles was higher in 8% okara flour (145 μm) compared to refined wheat flour (91 μm). Results and discussion. 2, 4, 6, and 8% w/w okara flour biscuits showed significantly (P ≤ 0.05) lower spread ratio and weight loss than biscuits from wheat flour. Hardness, stickiness, and cohesiveness of 2, 4, 6, and 8% okara flour dough were significantly (P ≤ 0.05) lower compared to the control, resulting in decreased cutting strength and increased hardness of okara flour biscuits. Moisture, protein, ash, fat, and crude fiber contents of 2, 4, 6, and 8% okara biscuits were significantly (P ≤ 0.05) higher compared to the control biscuits. The sensory evaluation suggested that 4% okara biscuits had higher consumer acceptability and were superior to the control and other okara biscuits. Conclusion. Mixed flour biscuits made from okara and wheat flours were superior in physicochemical, nutritional, textural, and sensory attributes, which allows considering them as an alternative healthy snack.

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Aristizabal Galvis, Johanna Alejandra, José Alberto García Agredo, and Bernardo Ospina Patiño. "Refined cassava flour in bread making: a review." Ingeniería e Investigación 37, no. 1 (January 1, 2017): 25. http://dx.doi.org/10.15446/ing.investig.v37n1.57306.

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Different studies have developed a variety of breads using cassava flour, with similar characteristics to wheat flour breads. The use of cassava flour in bread making is a convenient alternative for promoting the use of a local crop as well as reducing imports of wheat flour, promoting the production of high quality cassava flour, offering a gluten-free product and developing biofortified and fortified foods. Although the substitution level of cassava flour is limited, in some products, the incorporation of additives or flours from other crops improve the nutritional value and breadmaking quality of the baked foods. Several limitations have hindered the success of initiatives to promote, in some cassava producing countries, the intensive use cassava flour in bread making. Among these include the costs and efficiency of processing technologies, standards of the quality of cassava flour and lack of favorable policies. Further studies about bioavailability and retention of nutrients on baked foods and evaluation on the effects of processing cassava flour in relation to increasing the resistance starch are required to provide scientific evident for the health benefits of this flour.

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Oliveira, Thayse Wilma Nogueira de, Andressa Nathanna Castro Damasceno, Victor Alves de Oliveira, Charles Emanuel de Oliveira Silva, Virleny Maria Alves de Oliveira, Renata Kelly dos Santos e. Silva, Athanara Alves de Sousa, et al. "Evaluation of the physical-chemical composition and hypoglycemic properties in biscuits produced with eggplant (Solanum melongena L.) and okra (Abelmoschus esculentus L. Moench)." Research, Society and Development 9, no. 5 (March 27, 2020): e41952712. http://dx.doi.org/10.33448/rsd-v9i5.2712.

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This study aimed to evaluate the physical-chemical composition and hypoglycemic properties of okra and eggplant flours. Initially, the vegetables were dehydrated, crushed to the point of flour, conditioned and stored until use. The flours were subjected to physical-chemical evaluation to determine the moisture, lipids, proteins, carbohydrates and polyphenols contents and, then, the experimental analysis was carried out. This was done using Swiss mice, distributed in 6 groups (n = 3), one healthy, two diabetic controls and three diabetics treated with commercial diets containing eggplant flour, okra and the mixture of the two flours. The survey lasted 20 days, with daily measurement of water and food and, in the interval of 5 days, blood glucose and weight. The research was approved by the Animal Experimentation Ethics Committee of the same institution, under protocol number 157/16. Statistical analysis was performed using STATISTICA Software version 7.0. The results showed that the flours have an important nutritional composition, mainly in terms of fiber content. In relation to functional activity, okra flour was able to significantly reduce the glycemia of mice when compared to eggplant flour, a result comparable to that of other authors, who emphasize the importance of fibers and bioactive compounds in obtaining this result. both flours had a good nutritional composition, but the okra was more efficient in reducing the glycemia of diabetic mice, and may become an alternative in the dietary treatment of this pathology.

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Santos, Weslei Martins dos, Beatriz Simões Valente, Willian Cezar Nadaletti, Maurizio Silveira Quadro, Simone Pieniz, Robson Andreazza, and Carolina Faccio Demarco. "PRODUCTION OF MEAL AS A TOOL FOR THE VALUATION OF THE FISH RESIDUES." Ciência e Natura 39, no. 3 (November 18, 2017): 767. http://dx.doi.org/10.5902/2179460x28032.

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The aim of this study was to evaluate the flour production for the evaluation of fish residues. This study was carried out in two experiments. The first was characterized by the production of flour from the filleting of abrótea fish, while in the second was used the shrimp residue. The treatments in both experiments consisted of two methods of dehydration: oven (T1) and microwave (T2), with four replicates per treatment. The moisture contents, ashes, total nitrogen and crude protein were evaluated. The results showed that flour production is an important tool for the evaluation of fish waste. The flour of Abrótea and shrimp are an important source of protein and minerals that can be used for animal feeding. The microwave method can be used in the preparation of fish and shrimp flours because it does not alter the crude protein content. The microwave is more advantageous than the oven because it speeds up the dehydration process of fish waste. The flour produced is an alternative for artisanal fishermen and can bring income to fishermen, fishers' families and also to poor communities.

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Feng, Jing, Chengbin Li, Juan Chen, Mingjie Chen, Xiulin Shu, and Qingshan Shi. "Evaluation of the association between natural mold resistance and chemical components of nine wood species." BioResources 13, no. 3 (July 11, 2018): 6524–41. http://dx.doi.org/10.15376/biores.13.3.6524-6541.

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The association between natural mold resistance and the wood’s chemical components was studied for nine wood species. The mold resistance of the different wood species was tested by artificially accelerated tests and scanning electron microscopy (SEM). The chemical components were analyzed by gas chromatography-mass spectrometry (GC-MS). The results indicated that the sequence of mold resistance of different wood flours was as follows, from greatest to least resistance: spruce, Mongolian pine and camphor, toon and teak, eucalyptus (E. urophylla and E. grandis × E. urophylla), sweetgum, and castor straw fiber. GC-MS analysis indicated that the total contents of the antifungal compounds present in all wood flour extractives were consistent with the sequence of mold resistance of wood flour. This suggested that the natural durability of wood flour against molds was affected by its chemical components.

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Leszczyńska, J., A. Diowksz, A. LĄcka, K. Wolska, and A. Bartos. "Evaluation of immunore activity of wheat bread made from fermented wheat flour." Czech Journal of Food Sciences 30, No. 4 (June 13, 2012): 336–42. http://dx.doi.org/10.17221/137/2011-cjfs.

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Combined culture of lactic acid bacteria (Lactobacillus brevis, L. plantarum i L. sanfranciscencis) and baker’s yeasts was used in order to reduce immunoreactivity of gluten from wheat. Flour and dough samples were analysed in terms of lactic acid fermentation and thermal processing. Their immunoreactivity was determined with ELISA method using both anti-gliadin antibodies from patients suffering from coeliac disease and rabbit anti-QQQPP peptide (main epitope of flour allergen) antibodies. Also, immunoreactivity was measured in the final products after simulated digestion. The obtained total effectiveness of the fermentation and digestion processes amounted to less than 30% relative to immunoreactivity of human anti-gliadin antibodies and less than 10% relative to immunoreactivity of anti-QQQPP peptide antibodies as compared to the baking made with non-fermented flour.  

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Sreerama, Yadahally N., Vadakkoot B. Sashikala, Vishwas M. Pratape, and Vasudeva Singh. "Nutrients and antinutrients in cowpea and horse gram flours in comparison to chickpea flour: Evaluation of their flour functionality." Food Chemistry 131, no. 2 (March 2012): 462–68. http://dx.doi.org/10.1016/j.foodchem.2011.09.008.

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Yousaf, Ali A., Anwaar Ahmed, Asif Ahmad, Tabassum Hameed, Muhammad Atif Randhawa, Imran Hayat, and Nauman Khalid. "Nutritional and functional evaluation of wheat flour cookies supplemented with gram flour." International Journal of Food Sciences and Nutrition 64, no. 1 (June 8, 2012): 63–68. http://dx.doi.org/10.3109/09637486.2012.694851.

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AwadElkare, Amir Mahgoub, and Eyad AL Shammari. "Nutritional and Sensory Evaluation of Wheat Flour Biscuits Supplemented with Lentil Flour." Pakistan Journal of Nutrition 14, no. 12 (November 15, 2015): 841–48. http://dx.doi.org/10.3923/pjn.2015.841.848.

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Tamsen, Maryam, Hajar Shekarchizadeh, and Nafiseh Soltanizadeh. "Evaluation of wheat flour substitution with amaranth flour on chicken nugget properties." LWT 91 (May 2018): 580–87. http://dx.doi.org/10.1016/j.lwt.2018.02.001.

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Kaur, Jaspreet, Amarjeet Kaur, and Jaspreet Singh. "Nutritional evaluation and utilisation of composite whole flours for making functional cookies rich in β-glucan and isoflavones." British Food Journal 119, no. 4 (April 3, 2017): 909–20. http://dx.doi.org/10.1108/bfj-07-2016-0308.

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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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Kassa, Muluken K., and Shimelis A. Emire. "Evaluation of Various Properties of Amaranthus (Genus Amaranthus L.) Based Composite Flour Blends for Preparation of Gluten-Free Biscuits." Croatian journal of food science and technology 13, no. 1 (June 1, 2021): 57–68. http://dx.doi.org/10.17508/cjfst.2021.13.1.08.

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This research was conducted to investigate the pasting, rheological and functional properties, and gluten-free biscuit making potential of a composite flour prepared from grains of amaranthus, sorghum and finger millet. The formulation for the composite flour was obtained from D-optimal mixture design ratio using Design-Expert. The rheological and pasting properties of the composite flours were determined, while the proximate composition, physical dimensions, mineral concentration and sensory quality attributes of the biscuits were assessed. The results showed that there were significant (p<0.05) differences in the pasting profile of the control and amaranthus based composites flour except for pasting temperature. Water absorption capacity and water soliblity index increased as the blending ratio of amaranthus flour increased, while oil absorption capacity decreased. The proximate composition evaluation 13.75, 2.04, 1.77 and 31.75% were found to be the highest values of the biscuit samples in terms of protein, crude fiber, ash and crude fat, respectively. Mineral analaysis was carried out and there was a significant (p<0.05) difference in Fe, Ca, Zn and P content among the biscuit samples made from the composite flour blends. Similarly, the sensory evaluation indicated that there was a significant (p<0.05) differences in apperance, colour, texture, flavour and overall acceptability among the composite biscuit samples. However, the difference was insignificant (p<0.05) in crispiness of biscuit samples. In a nut shell this research revealed that a nutritionally dense gluten-free biscuits can be formulated without affecting the quality attributes of the biscuit. Thus, the composite flours can be used for the preparation of gluten free food products in africa, where the crops have not been effectively utilized in food processing industries.

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Thomas, R., S. Singha, M. Saikia, R. Kalita, Z. Baruah, and N. Saharia. "Evaluation of sticky rice flour, jack fruit seed flour and tapioca flour as fillers in pork nuggets." Journal of Meat Science 15, no. 2 (2020): 19–28. http://dx.doi.org/10.5958/2581-6616.2020.00015.8.

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Fernandes, Thiago Mendes, João Andrade da Silva, Ana Hermínia Andrade da Silva, José Marcelino de Oliveira Cavalheiro, and Maria Lúcia da Conceição. "Flour production from shrimp by-products and sensory evaluation of flour-based products." Pesquisa Agropecuária Brasileira 48, no. 8 (August 2013): 962–67. http://dx.doi.org/10.1590/s0100-204x2013000800022.

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The objective of this work was to evaluate the production of flour using by-products (cephalothorax) obtained from the shrimp (Litopenaeus vannamei) industry, and to perform a sensory analysis of shrimp flour-based products. Physicochemical and microbiological analyses on fresh cephalothorax and on manufactured flour were performed, as well as the determination of cholesterol content of this flour, and the sensorial evaluation of soup and pastry made with this flour. By the microbiological analyses, no pathogenic microorganism was detected in the samples. Physicochemical analyses of flour showed high levels of protein (50.05%) and minerals (20.97%). Shrimp cephalothorax flour showed high levels of cholesterol. The sensory evaluation indicated a good acceptance of the products, with satisfactory acceptability index (81% for soup, and 83% for pastry), which indicates that shrimp cephalothorax in the form of flour has a potential for developing new products.

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Usha, Usha, Poonam Srivastava, Vimla Goswami, and M. S. Khan. "Exploration of various flours as pollen substitutes for Apis mellifera L. during Dearth period at Tarai region of Uttarakhand, India." Journal of Applied and Natural Science 6, no. 2 (December 1, 2014): 812–15. http://dx.doi.org/10.31018/jans.v6i2.541.

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Studies on evaluation of various flours as pollen substitutes and availability of pollen resources for Apis mellifera honey bees were conducted at Govind Ballabh Pant University of Agriculture & Technology, Pantnagar, India during 2010. Four flours were taken viz. Soybean, Maize, Wheat and Gram as pollen substitutes for A. mellifera. All the flours were mixed with honey and water to make a total of 4 treatments (4 flours + honey + water). Treatment T1 (Soybean flour + honey + water) were found to be best in reference to visitation of bees with a mean number of 32.59 honey bee foragers /5min/day and weight loss in flours was 19.12 g due to foraging by bees followed by the treatment T3 (Maize flour + honey + water) and T2 (Wheat flour + honey + water) were found 29.30 and 23.05, respectively. Gram flour + honey + water (T4) combination were found to be least preferred pollen substitute for A. mellifera (19.76 honey bee foragers/5min/day) with a weight loss 6.66 g. The overall study has great significance for bee keepers. The use of pollen substitute is important for growth and development of the bee colonies not only in dearth periods but also at other times (during foraging, pollination process and to overcome pesticide exposures.). From the present findings it can be concluded that although bees have accepted and grew on all the diets.

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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.

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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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Elodie, Kouassi Amenan, Gbogouri Grodji Albarin, Ndri Yao Denis, Niaba Koffi Pierre Valery, Amoakon Léonce, Clemens Korboi Vanessa, and Menzan Guy-Roland. "Corn Flour Formulation and Fortification Tests: Evaluation of Acceptability of Local Derived Product Called “Kabato” Case of Napalakaha, Nibolikaha and Tiangakaha of Region of Korhogo." Journal of Food Research 9, no. 1 (January 7, 2020): 41. http://dx.doi.org/10.5539/jfr.v9n1p41.

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The good use of food is one of the fundamental points of the food security of the populations especially in the developing countries. Therefore, for convincing results, the methods of strengthening nutritional knowledge by improving the culinary practices of vulnerable populations must take into account the dietary habits of the targets. The objective of the present study was to contribute to the consumption of the project crops to develop food formulations. In practice, eight (8) cornmeal formulas using soybeans and orange-fleshed sweet potatoes have been proposed and submitted to the grantees. The different proportions of ingredient to be mixed were obtained by the Pearson's Square method. Analysis of the sensory evaluation data was possible to the Statistical Package for Social Sciences (SPSS) software version 21 and the different results were presented in the form of radar graphs. The results showed that simultaneously flours and “kabato” accepted by the populations of the study area were formulations of: - E: 72.26 percent of maize flour and 27.74 percent of sweet potato flour - F: 53.76 percent of corn flour and 46.24 percent of sweet potato flour - G: 89.3 percent of composite flour (maize and sweet potato) and 10.7 percent of soya flour - H: 78.09 percent of composite flour (maize and sweet potato) and 21.91 percent of soya flour So, it can be envisaged to implement a strategy for a better vulgarization of these methods.

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TA, Akinyemi, Akinsola AO, Adedokun AF, Segilola VO, Obisesan DO, and Afonja TE. "Evaluation of Quality and Sensory Characteristics of Spaghetti made from Plantain and Wheat Flour blends." Food Processing & Nutritional Science 1, no. 1 (June 30, 2020): 93–104. http://dx.doi.org/10.46619/fpns.2020.1-1008.

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The world is tending towards fortification of cereal, root and tubers food products to increase and enhance its macro and micronutrients content for her teaming population. This study investigated the quality and sensory evaluation of spaghetti produced from plantain and wheat flour blends. The dried plantain chips were milled, sieved to pass through sieve number 60 BS and blends with wheat flour at levels of 100:00%, 85:15%, 80:20%, 75:25%, 70:30%, respectively. The five samples formulated were analyzed for nutritional properties and sensory attributes using a 9-point hedonic scale of preference. All data were subjected to analysis of variance while significant differences were determined at p<0.05, while Duncan multiple range test was used to separate the mean. The study finding shows that nutritionally improved spaghetti products could be produced from mixture of plantain and wheat flour within the range of 15% - 25% wheat flour substitution. The mineral profiles of the study show improvement in quality and quantity compare to the control sample. However, iron, sodium and zinc content of the spaghetti samples were far below recommended daily allowance, hence there is need to supplement such food with fruit- vegetables. The high mean score obtained for the overall acceptability showed that the plantain-based spaghetti samples were accepted by the panellists. Sample with 20% wheat flour substitution level had the highest mean score (6.77) than other wheat flour substituted samples. This might be the perfect blend to make spaghetti from plantainwheat flour blends.

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Alam, MS, and ATM Hasanuzzaman. "Evaluation of some additives for acceptability with zinc phosphide bait against rodent." Bangladesh Journal of Agricultural Research 41, no. 3 (September 24, 2016): 471–80. http://dx.doi.org/10.3329/bjar.v41i3.29719.

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Laboratory and field study were conducted to evaluate the effects of some bait additives namely molasses, sugar, dry fish and powder milk mixed with wheat flour to increase the acceptability of additives mixed bait and the efficiency of poison bait. The findings showed that the additives mixed plain bait led to an increase the palatability and consumption rate. The most accepted plain bait for rodent was the bait combination molasses + wheat flour followed by sugar + wheat flour. The highest mortality was observed from the bait in the treatment combination powder milk + dry fish + wheat flour +Zn3P2 (90%) followed by (powder milk + molasses + dry fish + wheat flour + Zn3P2) (80%) in laboratory. The average zinc phosphide bait consumption was highest in the treatment dry fish + wheat flour +Zn3P2 (1.56 g/rat/day) followed by molasses + dry fish + powder milk + wheat flour + Zn3P2 (0.80 g/rat/day). All these additives mixed with zinc phosphide increase the consumption rate and the efficacy of bait. In field trial the higher population reduction (76-86%) was achieved from the bait dry fish + wheat flour + Zn3P2 followed by dry fish + powder milk + wheat flour + Zn3P2 (76-80%) and the lowest in powder milk + wheat flour + Zn3P2 (30%). All these additives mixed with zinc phosphide increased the consumption rate and the efficacy of poison bait.Bangladesh J. Agril. Res. 41(3): 471-480, September 2016

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Devi, Shalini, and Rajni Modgil. "Quality evaluation of cake prepared by utilizing nonconventional millets of Himachal Pradesh." FOOD SCIENCE RESEARCH JOURNAL 11, no. 2 (October 15, 2020): 130–33. http://dx.doi.org/10.15740/has/fsrj/11.2/130-133.

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The present study was conducted to prepare and evaluate the nutritional quality of millet cake. Millet flours were incorporated at 70 per cent level in cakes and their sensory and nutritional properties were evaluated. The results revealed that, incorporation of millet flours in cake significantly increased the contents of ash (1.27 to 4.32%), protein (10.45 to 11.13%) and fibre (2.18 to 6.95%). The cake supplemented with Kodra (Eleusine coracana) flour showed maximum overall acceptability after control. From the study it can be concluded that a maximum of 70 per cent millet flours can be incorporated to prepare acceptable quality of cake.

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Rendón-Villalobos, R., A. Ortíz-Sánchez, J. Solorza-Feria, and C. A. Trujillo-Hernández. "Formulation, physicochemical, nutritional and sensorial evaluation of corn tortillas supplemented with chía seed (Salvia hispanica L.)." Czech Journal of Food Sciences 30, No. 2 (March 9, 2012): 118–25. http://dx.doi.org/10.17221/393/2010-cjfs.

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Composite flours containing 5%, 10%, 15%, and 20% of chia seed flour and corn were used for tortilla formulations. The effects of chia powders supplementation on the physicochemical and sensorial characteristics as well as starch digestibility of the tortillas were evaluated. Nutritionally, all chia tortillas had significantly higher levels (P < 0.001) of protein, lipids, and total dietary fibre than the control. The reduced enzymatic starch hydrolysis rate and predicted glycemic index recorded for the chia seed-added tortilla indicated slow digestion features. Sensory evaluation did not show significant (P > 0.05) differences in the attributes among tortillas. Owing to the increase in the total dietary fibre, lower digestion, and predicted glycemic index values, chia seed-added tortilla can be considered as a nutraceutical food. Therefore, the newly developed tortilla supplemented with chia seed flour could represent a valuable staple in improving the nutritional value of the original food product.

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El-Sohaimy, S. A., M. G. Shehata, Taha Mehany, and M. A. Zeitoun. "Nutritional, Physicochemical, and Sensorial Evaluation of Flat Bread Supplemented with Quinoa Flour." International Journal of Food Science 2019 (March 3, 2019): 1–15. http://dx.doi.org/10.1155/2019/4686727.

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The purpose of the present research was to develop novel flat bread supplemented with quinoa flour to raise its nutritional quality and functional properties. Furthermore, evaluation of the quality of developed bread was realized with blends at 5, 10, 15, 20, 25, and 30% of quinoa flour. Chemical composition of supplemented flat bread was determined. Several properties on dough (water absorption, dough development time, stability time, elasticity, and extensibility) and their corresponding characteristics (loaf specific volume, baking loss, roundness, height, baking time, hardness, cohesiveness, springiness, resilience, gumminess, and chewiness) were then evaluated. The protein content in bread-based quinoa blends was significantly increased gradually with increasing the percentage of quinoa flour from 12.12±0.63% in control to 15.85±0.065% in 30% quinoa flour. Also, the amino acids content was increased with increasing the percentage of quinoa flour. Mineral contents in 30% quinoa flour blend such as sodium, potassium, magnesium, calcium, iron, copper, manganese, and zinc were higher than other ratios and control bread (100% wheat flour). Rheological properties of supplemented bread such as specific volume, appearance, crust and crumb texture, aroma-odor, and colour were evaluated and found to be excellent. Physicosensory characteristics of the bread fortified with quinoa flour were evaluated and the most of panelists accepted and preferred the bread supplemented with quinoa flour more than control. The obtained unique nutritional, physicochemical, and organoleptic characteristics of quinoa flour-based flat bread open a new promising prospect for utilization of quinoa flour in an industrial scale for treatment and/or prevention of malnutrition in developing counties.

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Kehinde Oke, Emmanuel, Michael Ayodele Idowu, Abiodun Aderoju Adeola, Temitope Omuwumi Abiola, and Ibrahim Ololade Adeniji. "Evaluation and storage studies of sausage roll produced from wheat-tigernut flour blends." Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam 14, no. 3-4 (March 13, 2020): 82–90. http://dx.doi.org/10.31895/hcptbn.14.3-4.5.

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This study was carried out to investigate the effects of wheat flour substitution with tigernut flour. Brown variety of tigernut was sorted and dried in a cabinet dryer at 60°C for 72hrs and was processed into flour and blended with wheat flour at different ratios of 100:0; 90:10; 80:20; 70:30; 60:40; 50:50, 40:60, 30:70, 20:80, 10:90 respectively. The flour blends were analyzed for proximate composition, functional properties, pasting properties and rheological properties (viscosity). Data obtained were subjected to analysis of variance and significant means were separated using Duncan multiple range test. Moisture, crude protein, crude fibre, total ash, crude fat and carbohydrate ranged from 4.11 to 10.35%, 4.72 to 12.28%, 2.82 to 9.81%, 0,51 to 0.78%, 0.84 to 15.61% and 50.26 to 73.25% respectively. Significant differences exist in the functional, pasting properties and viscosity of wheat and tigernut flour blends. As the substitution of tigernut flour increases, the hardness, crust and crumb moisture of the sausage increases during storage. The result of this study shows that tigernut has the advantage of improving the crude fat, total ash and crude fibre of the blends. Substitution of tigernut flour to wheat flour had a significant effect on all the functional properties of the flour blends. The pasting properties of wheat and tigernut flour blends were affected thereby leading to decreases in the peak, trough, breakdown, final viscosity, setback and peak time. The viscosity of wheat and tigernut flour blends is relatively too high and this suggests that the flour blends will be useful in production of baked products.

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Journal articles on the topic 'Flour – Evaluation'

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