THE EFFECT OF PROTEIN FORTIFICATION ON THE ACCEPTABILITY AND RHEOLOGICAL PROPERTIES OF COOKIE DOUGH AND ITS FINAL PRODUCT1

All-purpose wheat flour and all-purpose wheat flour fortified with 6% soy flour; 2, 4 and 6% single cell protein (SCP) were used. Protein quantity was increased significantly in both flour and cookies. Sensory panel evaluations were conducted for flavor, texture and overall acceptability of cookies, and objective evaluation of rheological properties were made with the farinograph and shear-press on doughs, and shear-press on cookies. Fortification with SCP at all levels altered all the sensory parameters significantly, but fortification with soy flour altered only cookie texture. Fortification with both SCP and soy flour significantly decreased the “spread factor” quality. Correlations between panel texture scores and texture parameters from the farinograph or the shear-press were not significant. However “Consistency” and “Elasticity” obtained from farinograms were significantly increased due to the high level of fortification by SCP and soy flour, and the same results were found in “Viscoelasticity” obtained from the shear-press. Also, the determinations from both instruments showed that the tolerance to kneading was significantly reduced as a result of the fortification. Adhesive properties of dough as obtained from texturegrams were significantly increased due to the 5% SCP and soy flour fortifications. The variations of textural characteristics were highly predictable from texture parameters of doughs as obtained from both instruments. Thus the coefficient of determination (R²) of crispness and hardness as measured by the shear-press were 0.987 and 0.999 when farinogram parameters were used, and 0.999 and 0.997 when texturegram parameters were used as independent variables.     

Garbanzo Bean Flour Usage in Cantonese Noodles

Cantonese noodles were fortified with several levels of garbanzo bean flours with different particle sizes. The mixogram water absorption of dough fortified with garbanzo bean flour fractions decreased by 2% to 9%. The replacement of wheat flour by garbanzo bean flour resulted in a decrease in texture profile analysis (TPA) parameters of cooked noodles. Noodles fortified with flour containing small particles of garbanzo bean fractions had higher TPA parameters and lower cooking loss than those fortified with large particles. The L* values of Cantonese noodle doughs slightly decreased with garbanzo bean substitution and b* values increased significantly. Essential amino acid contents of noodles were increased by garbanzo bean fortification.     

Rat bioassay of the protein nutritional quality of soy-fortified sorghum biscuits for supplementary feeding of school-age children

BACKGROUND: Protein–energy malnutrition (PEM) remains a major deficiency disease among children in developing countries. The protein nutritional quality of soy‐fortified sorghum biscuits was evaluated with respect to their potential as a protein‐rich supplementary food. Three isonitrogenous diets based on 50:50 ratio decorticated sorghum:defatted soy flour biscuits, 100% sorghum biscuits, casein, and a protein‐free diet were fed to male Sprague Dawley weanling rats. RESULTS: Protein efficiency ratio (PER) for the sorghum–soy biscuit diet was equivalent to the reference casein diet, and zero for the 100% sorghum diet. Faecal bulk for 100% sorghum diet was 1.5 times higher than sorghum–soy and casein diets. True protein digestibility of the three diets was high—88–95%—agreeing with previous rat studies with sorghum. Biological value and net protein utilization of the sorghum‐soy biscuit diet were similar to the casein diet, but lower than the 100% sorghum biscuit diet CONCLUSION: Notwithstanding limitations of rat bioassay for assessing sorghum food protein quality, the high PER of defatted soy flour‐fortified sorghum biscuits (sorghum:soy 50:50 ratio) indicates they have considerable potential as a supplementary food to young children to alleviate PEM. Copyright © 2011 Society of Chemical Industry     

Utilisation of pigeon pea (Cajanus cajan L) byproducts in biscuit manufacture

Biscuits were prepared by substituting wheat flour with dehulled pigeon pea (Cajanus cajan L) flour (PPDF) or pigeon pea byproduct flour (PPBF). PPBF was obtained by recovering edible cotyledon material from milling byproducts. PPBF had a higher level of protein (29.42 g/100g) compared to PPDF (24.67 g/100g). Composite flour blends were prepared by substituting wheat flour (WF) with either PPDF or PPBF at 95:5, 90:10, 85:15, 80:20 and 75:25 incorporation levels. Biscuits were analysed for composition, physical and sensory parameters. Protein content of PPDF and PPBF fortified biscuits increased by 1.3 and 1.4 times respectively compared to control along with a significant increased in fibre content. Results indicate that good quality biscuits with increased levels of protein and fibre can be prepared by substituting wheat flour using 85:15 of PPDF or 90:10 of PPBF without significantly affecting the sensory quality of biscuits. This study demonstrates the potential feasibility of incorporating pigeon pea milling byproducts in the manufacture of biscuits.     

Iron fortification of finger millet (Eleucine coracana) flour with EDTA and folic acid as co-fortificants

Fortification of staple foods with iron is a feasible strategy to enhance the intake of this mineral. In the present investigation, finger millet flour was explored for its suitability as a vehicle for fortification with iron. Ferrous fumarate and ferric pyrophosphate were added at levels that provided 6 mg of iron per 100 g of the flour, and both were found to be equally effective. Inclusion of EDTA and folic acid, along with the iron salts, significantly increased the bioaccessibility of iron from the fortified flours. The fortified flours were stable up to a period of 60 days. There was a decline in the bioaccessible iron content in the flour fortified with ferric pyrophosphate after 30 days of storage. Heat processing of the flours improved the bioaccessibility of iron from the unfortified and fortified flours. Fortification with iron did not affect the bioaccessibility of the native zinc from the flours.     

添加豆渣对苏打饼干制作过程及品质的影响

以黄豆渣和低筋面粉为原料,制作无糖苏打饼干。通过添加不同比例的豆渣粉,来探究豆渣对面粉品质、饼干制作过程以及饼干成品品质的影响。结果表明,添加6%~12%的豆渣可以改善面粉的粉质特性,使其更适合做饼干。添加豆渣会增大面粉的糊化焓。通过与纯面粉对比发酵率、烘烤时间、烘烤胀发比,发现添加3%~6%的豆渣可以促进面团发酵,添加6%~12%的豆渣可以减短饼干烘烤时间,增大烘烤胀发率。结合质构和感官评价,得出添加9%的豆渣,饼干的口感和质构特性最佳。     

Influence of Added Soy Presscake and Soy Flour on Some Physical and Sensory Properties of Corn Tortillas

Corn tortillas fortified with soybean presscake (SP) and defatted soy flour (SF) were studied and compared. Texture, including firmness and cohesiveness, and color, using a CIE L^*a^*b^*, were determined instrumentally. Physical properties such as size, thickness, and rollability, were also investigated. A consumer acceptance test was conducted to evaluate the acceptance of tortillas at high levels of soy fortification (35% SF and 40% SP). Tortillas fortified with soy were found to be smaller and thicker with increased firmness and cohesiveness. Tortillas made with SF showed the poorest rollability, and were almost unrollable at high SF fortification levels (30% and 35%). Soy fortified tortillas were more red and yellow than control corn tortillas. In the consumer acceptance test, 40% SP and 35% SF had high overall acceptability scores (6 to 6.6 on a 9‐point scale) based on all participants (n = 76). In addition, overall flavor and texture of both soy fortified corn tortillas scored above 6. Thus, while fortification with SP and SF had significant effects on tortilla size, thickness, firmness, cohesiveness, rollability, and color, these changes were acceptable to consumers.     

浅谈营养强化面粉

食物营养强化是在食物中添加人们身体缺乏的营养素从而进行营养补充的一种方法。食物强化尤其是主食营养强化是成效比最高的消除微量营养素缺乏的有效途径与措施。面粉是中国居民最重要的主食品之一,也是各国在食物强化工作中的首选食品。在面粉等粮食中添加营养素,是我国继对食盐加碘强化后又一改善公众营养状况的重大举措。通过对营养强化面粉的介绍。阐述了其在公众营养改善中的地位和作用。     

Effect of mustard flour incorporation on nutritional, textural and organoleptic characteristics of biscuits

Nutritional, sensory and textural characteristics of defatted mustard flour fortified biscuits were studied to optimize the mustard flour supplement in the blend for making biscuits. The wheat flour was replaced by defatted mustard flour at 5, 10, 15 and 20% incorporation levels in biscuit preparation. The protein content of mustard flour biscuit increased nearly 2.5 times as a result of mustard flour incorporation, coupled with reduction in fat and an increase in fiber content. Sensory evaluation results revealed that the sample containing 15% defatted mustard flour scored highest in most of the attributes including overall acceptability. Textural characteristics of all dough and biscuit upto 15% supplement of defatted mustard flour were similar while at 20% level, the values were significantly different. The study reveals that incorporation of 15% defatted mustard flour gave desirable results in terms of nutritional, sensory and textural attributes of mustard fortified biscuits.     

Rheological properties of flour and sensory characteristics of bread made from germinated chickpea

Breads were prepared from wheat flour supplemented with 0,10,20 and 30% ungerminated or germinated chickpea flour to determine the influence of germination on the sensory acceptability of the baked products. Rheological characteristics of the flours were evaluated by the Brabender farinograph and viscoamylograph, using a wheat flour control. Farinograph development and stability times decreased, and amylograph peak viscosities increased for all fortified flours. Germinated flours showed greater retrogradation upon cooling. Most sensory characteristics of fortified breads did not differ significantly, but the chickpea loaf fortified with 10% germinated flour did not compare favourably with the control.     

Effects of Dehydration and Soy Fortification on Physicochemical, Nutritional and Sensory Properties of Ghanaian Fermented Maize Meal

Fermented maize meal was air dried at 60°C and fortified with defatted soy flour at 0%, 10% and 20% replacement levels on dry basis. The effects on protein quality were determined by chick growth response studies and amino acid analysis, while sensory characteristics were evaluated by triangle and preference tests. Air drying did not affect chick growth response but slightly reduced preference of the meal. The drying caused only 6% and 16% losses in total and available lysine contents, respectively. Soy fortification of air-dried maize meal at 10% improved sensory preference to the same degree as freshly fermented meals and increased the protein quality significantly over both freeze-dried unfortified control and air-dried unfortified meals. Twenty percent soy fortified maize meal had low sensory score although the nutritive value was substantially increased.     

Calcium Fortification of Rice: Distribution and Retention

A method of calcium fortification of milled rice was developed and tests conducted to investigate calcium distribution and retention. Milled rice (Karen variety) was soaked in 3.0% calcium lactate solution (CLS)(rice: CLS, 1.0:0.75 w/v) for 3 hr at room temperature followed by steaming 10 min at 0.68 atm, and drying to 10–11% moisture. Washing fortified rice resulted in calcium losses of ～5%. Calcium fortified rice flour samples after dialysis, retained ～60% of original calcium. Fortification process met U.S. standards for calcium-fortified rice (110–220 mg/100g rice) and resulted in minimal washing losses.     

豆渣粉膳食纤维营养强化米的研制

为解决豆制品加工企业的豆渣副产物处理问题,研究以大米粉、糯米粉、豆渣粉、玉米粉为主要原料,以线性规划法为配方设计基础,以感官评分为评价指标,通过单因素试验及响应面试验确定最佳工艺配方:大米添加量50.97%,糯米粉添加量30.33%,豆渣粉添加量13.00%,玉米粉添加量5.70%。其后对产品进行质构测定及光学显微结构观察。结果表明,在加水量1~1.5倍条件下蒸煮的营养强化米表现出与天然大米较为相似的口感。     

Use of a Bovine Heme Iron Concentrate in the Fortification of Biscuits

Biscuits were fortified with 4, 6, 8, and 10% heme iron concentrate (HIC). The 10% fortification level presented problems of poor dough quality. The 4, 6, and 8% levels were evaluated for appearance, flavor, texture, taste and aroma and 6% was chosen as the appropriate fortification level. Protein of the fortified biscuit was 1.6 times higher and iron 8 times higher than that of the unfortified control. A shelf life study showed that at 40°C, lipid peroxidation of the biscuits was considerably higher than at room temperature and a catalytic effect of the HIC on the lipid autooxidation was observed. Under controlled conditions, the biscuits could be satisfactorily stored up to 7 months. The fortification of biscuits with HIC represents an interesting alternative for the prevention of iron deficiency.     

Effects of barley flour and barley protein isolate on chemical, functional, nutritional and biological properties of Pita bread

This study was carried out to investigate the effects of fortification of wheat flour with barley flour (BF) and barley protein isolate (BPI) at three levels; 5, 10 and 15% levels on the chemical composition, nutritional evaluation and biological properties of pita bread. Proteins fractions such as globulin, prolamin, glutelin-1 and glutelin-2 as well as protein isolates were extracted from barley flour and evaluated for protein yield, chemical composition and nutritional quality. Highest yield and essential amino acids contents were obtained in barley protein isolate. SDS-PAGE gels electrophoresis indicated that fortified wheat flour with BPI and BF consists of proteins coming from wheat flour and barley proteins. The contents of essential limiting amino acids in bread were increased from 1.38 to 3.10 g/100 g for lysine and from 0.86 to 1.73 g/100 g for methionine as the ratio of fortification with BF and BPI increased from 0 to 15%. The highest content of total phenolics, antioxidant activity, and inhibitory activity for both angiotensin converting enzyme (ACE) and α-amylase were found in fortified bread with BPI at 15%. Results indicated that bread made from fortification of wheat flour with BF and BPI at 15% showed superior chemical, physico-chemical, nutritional and biological properties.     

Whey Protein Concentrate Fortified Baked Goods from Cassava-Based Composite Flours: Nutritional and Functional Properties

Composite flours are extensively used in the bakery industry to develop designer food products, having specific nutritional or functional properties. Though rich in carbohydrate, cassava flour has not been properly exploited for making bakery products, mainly because of its low protein content contributing to poor dough characteristics. Induced malting using amylolytic enzymes and pregelatinization through hydrothermal cooking were tried to modify the textural and functional attributes of cassava flour, which was then blended with various cereal and legume additives as well as rice bran and used for making two baked products such as muffins and biscuits. Whey protein concentrate (WPC) was added to fortify protein in all the formulations. Pseudo-malted cassava flour-based muffins and biscuits had lower starch content (36–44% and 36.5–41.2%, respectively) than similar products from unmalted cassava flour (39–46% and 43.75%, respectively). The crude protein content of the muffins and biscuits from WPC fortified composite mixes ranged from 7.96% to 14.36% and 9.63% to 11.00%, respectively, which was significantly higher than the native cassava flour (1.30%). Besides, the total dietary fiber could be enhanced to the extent of 1.54–3.10% in muffins and 1.70–2.61% in biscuits, through fortification with cereal and/or legume flours or bran sources, which is also considerable when compared to only 0.435% in native cassava flour. In vitro starch digestibility was the lowest for cassava (unmalted)-/rice bran-based muffins (25.02 units) and cassava (unmalted)-/finger millet flour-based biscuits (36.08 units), indicating the potential of these combinations for making therapeutic baked products for obese and diabetic people. Spread ratio and spread factor were the least (9.27 and 60.99, respectively) for the biscuits made with unmalted cassava/finger millet mixes, while use of Termamyl pseudo-malted cassava/finger millet raised the spread ratio to 11.11 and spread factor to 73.09.