Effect of barley flour and freeze-thaw cycles on textural nutritional and functional properties of cookies

Studies were carried out on cookies prepared by incorporating barley flour (10%, 20%, 30%, and 40%) into wheat flour. The cookies were evaluated for their physical, chemical, nutritional, textural and sensory characteristics. All the cookie samples showed high fiber, mineral and protein contents when compared to those from 100% wheat flour. Incorporation of barley flour improved the color of the cookies from pale cream to golden brown. The cookies became crispier as indicated by the reduction in the breaking strength value from 4.94 to 3.29 kg. Considering the color, taste, flavor, surface appearance of the cookies, 30% incorporation of barley flour was found to be optimum giving cookies containing 1.7% β-glucan, 36.6 ppm iron, 31.8 ppm calcium, 22.9 ppm zinc while the texture characteristics showed that 30% barley incorporated cookies had breaking strength of 4.021 kg lower than wheat cookies and also indicating that the product was nutritionally rich as compared to the 100% wheat flour cookies. The incorporation of barley flour increased the antioxidant properties and polyphenolic content and hence increased functional properties of the cookies compared to the control. The prepared product was safe microbiologically as well as chemically upto 6 months of storage in different packaging materials under varying temperature conditions. The cookie dough contained 30% barley flour and 100% wheat flour (control) was allowed to under go frozen storage and freeze-thaw cycles (freeze for 12 h and thaw for 4 h). After each freeze-thaw cycle, cookie dough was evaluated for its texture profile and also dough was baked to prepare cookie and assessed for its physical, textural and sensory characteristics. It was found that cookies prepared after freeze-thawing of dough were crisper than the normal ones.     

Evaluation of cookies enriched with corn germ and soy fiber

The objective of this study was to evaluate four cookie formulations which wheat flour was partially substituted by free-fat corn germ flour and/or soy fiber. Baking quality, protein, fat, ash, dietary fiber, hardness, color, Protein Efficiency Ratio PER and Apparent Digestibility in vivo were determined. A trained panel evaluated color, hardness and fracturability of cookies. Dietary fiber of cookies varied from 8.2 to 24.9% and protein from 11.3 to 12.7%. The source and amount of dietary fiber modified physical, sensory, and nutritional properties of cookies. Cookies formulated with 20% corn germ flour gave the highest PER, Digestibility Aparente in vivo, and acceptance by consumers. This study demonstrated the potential use of free-fat corn germ and soy fiber as functional ingredients.     

Extruded rice flour as a gluten substitute in the poduction of rice bread

Research regarding the production of gluten-free bread (GFB) is very important nutritionally, technically and economically speaking, both to celiac patients and to developing countries who import wheat. The main technological problem in the production of GFB is obtaining a gluten substitute that is both inexpensive and capable of retaining gas during bread fermentation and baking. The use of gelatinized starch as an alternative for gluten seems promising. In this project, rice bread was made using pregelatinized extruded rice flour as a gluten substitute. Pre-gelatinized rice flours (PRF) were manufactured in a single screw Brabender extruder, varying extrusion temperature (108-192 degrees C) and the moisture of the raw material (19.2 - 24.8%), and were used in a proportion of 10 g for every 100 g of raw rice flour, in the production of gluten-free bread. Results showed that rice flour extruded at a high temperature (180 degrees) and low moisture content (20%), rendered bread with the best technological characteristics, presenting crust and crumb color similar to those of conventional wheat bread, although with volume and texture not as satisfactory in the same comparison.     

Effects of germination time and drying temperature on drying characteristics and quality of germinated paddy

Germination time and drying temperature are very important parameters affecting the quality of the germinated paddy (GP) since the microstructure of starch granules is modified during germination. The experimental results showed that the germination time increasing from 60 to 68 h provided more loosely-packed starch granules, lower hardness of cooked GP, higher γ-aminobutyric acid content (GABA) and larger number of fissured GP after drying. However, the modified microstructure did not cause a difference between drying curves at each germination time. Prediction results of the moisture content from the two-layer model were in good agreement with the experimental results and also showed that the effective moisture diffusion coefficient values of husk were significantly lower than those of germinated brown rice. Drying at a higher drying temperature could reduce the number of fissured GP more significantly. The hardness of cooked GP samples and their GABA contents obtained from drying temperatures changed insignificantly from that of the shade-dried GP. The sensory analysis results revealed that the texture of GP was better than that of the rice without germination and the longer germination time provided the adverse effect on the fermentation odour and texture.     

Use of low-grade potatoes in the production of whole flour for the preparation of foods for popular consumption

A whole flour potato obtention process was developed which could be used in semirural areas. The potato without peeling was previously washed and ground adding 100 p.p.m. of sodium bisulphite, then it was dehydrated in a cabinet tray dryer with an air flow circulation set at 70 degrees C using three different deep beds (10, 20 and 25 mm). Finally it was milled, sieved and packed in polyethylene Kraft bags and stored for 10 months at room temperature. Results showed that drying time increased less rapidly when the bed depth was increased, so that the overall dryer productivity increased when increasing bed depth. Nevertheless, a better-quality product was obtained, as well as a greater process efficiency when a 10 mm bed depth was used. The whole flour had a particle size of 80 mesh and a moisture and protein content of 7 and 6.7%, respectively. No brown color formation or mold growth occurred during storage. "Tamales de dulce" and chocolate cookies were made with the flour obtained. These were subjected to an acceptability test at community level, and the test revealed that for both products, such acceptability was higher than 90%.     

Use of nopal dietary fiber in a powder dessert formulation

The development of diverse types of foods of low caloric value and with high content in dietary fiber have occupied a preponderant place in the food industry in the last years, due to the growing interest of the consumers for a healthy and nutritious diet. Pre-cooked or quick to prepare foods are attractive for the time they save; if to this you add their nutritious value, the attractiveness is even greater. For this reason, this study analyzes different formulations of a powder to prepare a dessert (flan), with different percentages of incorporation of nopal flour, as a source of dietary fiber (16%, 18%, 20%). Two flavors (melon and banana) were tried. It was observed that the flan flavored with banana and with 16% of nopal flour, reached better sensorial characteristics. Greater percentages of nopal flour negatively affected the sensorial characteristics, mainly flavor, color and texture. The analysis showed that the powder presented 5.7% of moisture, low water activity (0.48) and therefore a low total recount of microorganisms. The content of protein was high (27.2%), the ether extract low (2.0%) similar to the caloric contribution (40 Kcal/portion). The flan showed a 9.8% of total dietary fiber, being greater the contribution of soluble fiber (6.1%) than that of insoluble fiber (3.7%). Due to these characteristics this formulation could be considered as a food that provides benefits for the human health.     

Characterization of cookies made with deseeded grape pomace

Characterization of cookies made with deseeded grape pomace. The objective of this study was to evaluate deseeded grape pomace as a potential ingredient to elaborate some food products. Cookies were made with flour containing four levels of deseeded grape pomace (0, 5, 7.5 and 10%). Moisture, protein, ashes, fat, tannins and dietary fiber contents were determined in both the deseeded of grape pomace and the cookies. Besides, color, sensorial acceptability and biological evaluations of Net Protein Ratio (NPR), Apparent Digestibility (AD) and True Digestibility (TD) of Protein were determined to the cookies. Substantial amounts of dietary fiber and ashes were found in both the deseeded grape pomace and the cookies. Total dietary fiber increased while adding more deseeded grape pomace. Cookies were well accepted as observed in the sensory evaluation, showing no significative differences among the four levels of deseeded grape pomace addition. The addition of deseeded grape pomace imparted a darker color to the cookies. The dark color was greater in the samples containing more fiber which was indicated by the lower L color value. Regarding nutritional analysis, the higher the deseeded grape pomace addition, the lower the NPR, AD, and TD values. The NPR was affected in greater degree, although these differences were not significant. It is possible to use deseeded grape pomace as an ingredient to make high fiber cookies with acceptable sensorial attributes.     

Supplementation of bakery items with high protein peanut flour

White skin peanuts were defatted with hexane to produce flours with 55–60% protein. The peanut flour was used to replace 12.5% of the wheat flour in bread, 100% of wheat flour in muffins, and 10, 15 or 50% of the wheat flour in cookies. At 12.5% levels of peanut flour, total solids, protein, moisture retention of bread after baking, and dietary fiber contents are increased without affecting loaf vol-ume. Crust color of supplemented bakery items is darker brown, texture is coarse for bread and harder in cookies, but not enough to make them unacceptable. Peanut flour muffins with a net protein content of 33–40% can serve as a high protein snack food or bakery item, possibly for patients with celiac disease who cannot tolerate wheat flour. Moisture retention in supplemented products was greater than in nonsupplemented controls. Net increase of protein in baked items varied from 4% increase for 12.5% peanut flour bread to 30% for the all-peanut flour muffins. Other physical and chemical prop-erties of these products are presented to support potential applica-tions of peanut flour as a supplement for selected food products.     

Optimization of a cake formulation with functional characteristics using resistant starch, Sphagnum magellanicum moss and deffated hazel nut flour (Gevuina avellana, Mol)

Resistant starch (RS) Hi Maize 260, Sphagnum magellanicum Moss (SM) both natural resources rich in total dietary fiber, and defatted hazel nut flour (DHN) as protein resource were used in the development of a pastry product (queque) with functional characteristics. Taguchi methodology was utilized in the optimization process using the orthogonal array L934 with four control factors: RS, SM. DHN and Master Gluten 4000 (MG), 3 factor levels and 9 experimental trials. The best result of Sensory Quality (SQ) and signal to noise ratio (S/N) was obtained combining the minor levels of the independent variables. Main effect (average effects of factor) analysis and anova analysis showed that SM and DHN were the control factors with a significant influence (p<0.05) on the CS with a relative contribution of 83%. It is important to emphasize the total dietary fiber (8.7%) and protein (7.2%) values, the formers due to the presence of RS and SM. Shelf life study showed that the sensory characteristics flavour, appearance and texture were not affected when samples were stored at refrigerated temperatures but not at 20 degrees C, specifically flavour always kept a good preference during the whole period of time. Samples of optimized cakes showed very good results when they were submitted to hedonic test with 100% of favorable consumer's opinions.     

Dehydration of asparagus cookies by combined vacuum infrared radiation and pulse-spouted microwave vacuum drying

ABSTRACT

The restructured cookies were made from old stalks of asparagus (Asparagus officinalis). Combination of vacuum infrared radiation drying and pulse-spouted microwave vacuum drying (VIRD–PSMVD) was studied as a potential mean for dehydration of restructured cookies. The samples were first dried by VIRD and then by PSMVD to final moisture content less than 6%. Expansion ratio, texture, color, flavor, and other attributes of samples dried by this method were evaluated and compared with those dried by PSMVD and VIRD. Results showed that the samples dried by VIRD–PSMVD showed higher overall acceptability, crisper texture, and higher expansion ratio.     

Integral bread development with soybean, chia, linseed, and folic acid as a functional food for women

Six bread formulations were developed, using different proportions of whole-wheat flour, chia seeds and flaxseed flour. All of our formulations were added with folic acid. Sensorial and texture evaluations were performed, showing good acceptance of the products. Proximal chemical analysis was carried out; in addition, the following parameters were determined: calcium, phosphorus, total dietary fiber, folic acid, water hydration capacity, Glucose Dialysis Retardation Index (GDRI) and fatty acids. The results obtained showed higher protein levels in the developed breads (23.23-30.24 (g/100g dry matter) as compared to a control (21.00% of proteins in bread elaborated without chia or flaxseed). Furthermore, the breads contained 10.07-12.15 of lipids (g/100g dry matter) (linoleic acid: 2.43-4.05%; linolenic acid: 1.12-4.46 %; oleic acid: 2.93-6.13 %), GDRI values were between 89.1 and 98.1 % and folic acid was in the range 699.44 - 991.3 (microg/100g dry matter). The same parameters were determined in the chia seed and in the flaxseed flour. It was concluded that; due to their high levels of protein, insaturated fatty acids (omega-3 and omega-6), dietary fiber and folic acid, these breads have a high nutritional value, so they could have special benefits for woman.     

Peanut protein: A versatile food ingredient

Peanut flour has been evaluated for use in a variety of food products as a replacement for animal source proteins. In breakfast cereals and snack foods, peanut flour blends well with cereal flours to yield products with excellent flavor, texture, and color. Peanut flour can be used to produce textured vegetable protein or can be used directly in ground meats to provide good moisture and fat binding characteristics. In bakery products, peanut flour can be used at levels up to 20% to provide protein supplementation without the astringent flavor of other oilseed flours.     

Tolerance and chronic acceptability of lupine (Lupinus albus var. Multolupa) flour for feeding of young adults

Cookies enriched with sweet lupin flour were tested for their acceptability and tolerance in young adults, and compared with control cookies. A number of hematological, hepatic and renal tests were performed, as well as the measurement of allergic response, in order to detect possible changes induced by lupin. The study included 31 young adults assigned to two groups which comprised males and females, with mean ages of 26 +/- 6.5, and 27 +/- 5.9 years, respectively. The protein and energy intakes of the subjects were calculated, prior to the study, using the methods of dietary history and the 24-hr recall method. The subjects were free of any abnormalities detectable by medical history, physical examination, biochemical and hematological tests. Body weight and height were measured before the beginning of the study. The ratio weight/height of the individuals was calculated using the Jelliffe's standards. The mean values for the calorie and protein intakes were 1,919 kcal (SD +/- 655) and 59.3 g (SD +/- 22.7). The calorie contents of the control and experimental cookies were 507 and 610 kcal respectively, while the protein contents were 8.4 g and 24.1 g, respectively. The body weight of subjects in both groups increased significantly during the study (P less than 0.01 and P less than 0.02). No significant changes were recorded for other anthropometric parameters, except for the tricipital skinfold (P less than 0.01). Changes observed in hematological parameters were judged to be unrelated to lupin flour. The acceptability and tolerance to high levels of lupin flour were good. The above-mentioned results show that sweet lupin flour is a good and safe source of energy and protein for adults.     

Handling properties of cereal materials in the presence of moisture and oil

A powder flow analyzer attached to a Texture Analyser (Stable Micro Systems, UK) was used to compare the flow behaviour of four cereals systems: maize and wheat (in both starch and flour forms), as functions of particle size and distribution, water content and the addition of different types of oil. It was expected that the smaller the particle size the higher the tendency to stick (because of less free volume between the particles), but that was not the case. The results showed that wheat starch used, with bigger particle size than maize starch, had higher cohesion properties and as water content increases the cohesion increases by the same magnitude. This was attributed to the differences in granular shape as well as protein quantity and quality. Caking strength for both starches was influenced by the water content; in particular at 30% water content (w/w), neither cohesion nor caking indices could be measured for wheat starch because of the high stickiness of the particles.Although the two flours had particles of very similar sizes, with differences in the distributions only, maize showed higher cohesion indices compared to wheat flour. These values decreased with increasing water content. The caking property for maize was not significantly affected by water content with values of approximately 100 ± 5. The caking strength increased for wheat flour from 8 to 500 as moisture increased from 12.5 to 30%. This was ascribed to the differences in hydration properties of the two flours. For wheat flour and as the water content increased, gluten started to form and would require more than 30% to form a homogenous, visco-elastic mass.Generally, cohesivity and cake forming ability were affected by water content as well as the physical state of the oil i.e. by the solid/liquid ratios. As water content increases, wheat starch showed the greatest packing and cohesive behaviour, with and without the oil, while maize flour exhibited the weakest packing and cohesive properties.     

APPLICATION OF PELEG'S EQUATION IN DESORPTION STUDIES OF FOOD SYSTEMS: A CASE STUDY WITH SAGO METROXYLON SAGU ROTTB STARCH

ABSTRACT

Moisture desorption is pertinent to the modelling of dehydration of food systems. The variation of moisture content with time during desorption of sago starch from six towns in Papua New Guinea was analysed using Peleg's equation. Three temperatures (30° 407deg; and 45° C) and four aw ranging from 0.103 - 0.923 were studied. The equation gave a highly significant fit to the experimental data ( r2 - 0.998 - 1.000), the two constants (Ki and K2) were obtained and both constants varied significantly (p< 0.05) with the source of the starch, temperature and aw. Kz was used to calculate the (true) equilibrium moisture content and this was unaffected by the length of the curve used in the computation. The true equilibrium moisture content approximated the moisture content that would have been obtained when weight changes were fairly constant (pseudo-equilibrium moisture content) The true equilibrium moisture content was shown to be more reliable and consequently recommended for sorption studies.     

Manaca, sweet potato and yam: possible substitutes of wheat in foods for two ethnic population in Venezuelan Amazon

In this study, flours from manaca or acai (Euterpe oleracea Mart), sweet potato (Ipomea batatas), and yam (Dioscorea spp.), species grown in the Venezuelan Amazon, were obtained. The proximal composition, water activity (a(w)), Fe, Ca, Zn, Mg, Cu, Na and K content were determined for the flours of manaca, sweet potato and yam. These flours were used as ingredients of products for the inhabitants of the indigenous populations of the Venezuelan Amazon (Piaroa and Hiwi). Two types of products that traditionally contain wheat flour in their formulation (ingredient they know by transculturation) were formulated; an attempt to substitute it totally or partially by the manaca, sweet potato and/or yam flours was made. For the selection of the products to be formulated, the preferences and eating habits of the indigenous communities and ease and simplicity of the preparations to be developed, were considered. The two products formulated were cookies and "small cakes". To decide on the formulation(s) of the final product(s), sensorial evaluations were made in the laboratory and in the indigenous communities Piaroa and Hiwi. High fat content (16%), dietetic fiber (59.7%) and iron (25 mg / 100 g) in manaca or acai flour were remarkable. Two types of cookies and two of "small cakes" were equally accepted by the indigenous communities. Cookies supply a high iron amount (about 24%). The feasibility of substituting the wheat flour by manaca, sweet potato and yam flour in products accepted by two ethnic populations of the Venezuelan Amazon was demonstrated.     

Baked product development based fermented legumes and cereals for schoolchildren snack

The objective of this work was to develop three foodstuffs based on mixes of wheat and fermented and non-fermented legumes, for the purpose of contributing with a healthy alternative for school snacks. To this aim, refined wheat flour was partially substituted with whole legume flours for the preparation of cakes, brownies and cookies, foodstuffs traditionally consumed by school age children. Cakes were formulated substituting 20% of wheat flour with Phaseolus vulgaris flour, brownies with 30% of Cajanus cajan flour and cookies with 30% of Vigna sinensis flour, using fermented and non-fermented legumes in the three products. When these products were subjected to sensorial evaluation through a test of degree of acceptability and using a hedonic scale of 7 points, values higher than 5 in the attributes taste, color and overall appraisal were found for all the products. In addition, the preference was measured with a group of 90 school children, corroborating the results obtained at laboratory level. Chemical characterization showed protein contents between 12 and 13% for the cake, 10 and 11% for the brownies and 10% for the cookies and protein digestibilities in vitro of 91%, 87% and 93%, respectively. The calorie supply, calculated per portion was of 199 kcal, 246 kcal and 237 kcal, for cakes, brownies and cookies, respectively. It was concluded that it is technically possible to incorporate fermented and non-fermented Phaseolus vulgaris, Vigna sinensis and Cajanus cajan, to highly consumed products such as cakes, brownies and cookies with a higher nutritional content and well-accepted by school-age children.     

Quality Attributes of Germinated High-Amylose and Waxy Rice in Superheated Steam and Hot Air Drying

In this work, the effects of amylose content, drying medium, and drying temperature on the fissure, texture, and glycemic index of germinated paddy (GP) were investigated. The amylose content, drying temperature, and drying medium affected the degree of starch gelatinization and percentage of fissure kernels significantly. Hot air drying at 130 and 150°C insignificantly influenced the hardness of Phitsanulok 2 GP with high amylose content after cooking compared to that of shade-dried GP, and the drying temperatures significantly affected the hardness and stickiness of RD6 GP without amylose content. Superheated steam drying caused a significant change in textural properties for both paddy varieties because of complete starch gelatinization. The high-amylose paddy had higher gamma-aminobutyric acid and lower glycemic index than nonamylose paddy. Drying temperature and drying media did not change the gamma-aminobutyric acid and glycemic index of both GP varieties in comparison to their shade-dried samples.     

Optimal Operating Conditions to Produce Nutritious Partially Parboiled Brown Rice in a Humidified Hot Air Fluidized Bed Dryer

V-type amylose–lipid complexes present in partially parboiled rice can decrease starch digestibility. Formation of such complexes can be accomplished using high-temperature fluidized bed drying; the degree of the complexes depends on the thermal condition. The effects of drying media (hot air and humidified hot air), operating conditions (drying air temperature and relative humidity [RH]), and the initial moisture content on the degree of V-type crystallinity and subsequent starch digestibility (or glycemic index, GI) and brown rice texture were examined experimentally. The results showed that paddy drying with humidified hot air (HHA) requires a longer time than hot air (HA). Higher drying air temperature, RH, and initial moisture content of paddy yield higher degrees of starch gelatinization and V-type amylose–lipid complexes. The brown rice dried by HA or HHA had lower starch digestibility and a harder texture than the reference sample. Within the range of parameters studied, to obtain the lowest GI for the dried brown rice, paddy at an initial moisture content of 33% (db) should be dried by HHA at 150°C and 6.4% RH.