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Weldeyohanis Gebremariam F, Tadesse Melaku E, Sundramurthy VP, Woldemichael Woldemariam H. Development of functional cookies form wheat-pumpkin seed based composite flour. Heliyon 2024; 10:e24443. [PMID: 38288012 PMCID: PMC10823081 DOI: 10.1016/j.heliyon.2024.e24443] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2023] [Revised: 12/22/2023] [Accepted: 01/09/2024] [Indexed: 01/31/2024] Open
Abstract
To develop high quality cookies, even seemingly smallest changes depended on factors that can affect taste, texture, and nutritional value. In this light, this study aimed to investigate the upshot of refined wheat flour and pumpkin seed flour on properties of cookies such as antioxidant activity, thermal and oxidative stability. In view of the foregoing, the roasted pumpkin seeds of particle size below 500 μm were blended with wheat flour at different ratios (BR) to bake at selected pre-determined temperatures (T) and time durations (TD). The synergetic effect of aforesaid parameters on cookie development, BR, T, and TD was studied by varying the parameters between the range 6-15 %, 180-200 °C and from 8 to 12 min, respectively, for the baking process of cookies. Further, the process was modelled and scrutinized using numerical optimization to achieve a highly acceptable product. On that account, it was deduced that the optimal condition for BR, T, and TD were 12.87 %, 186 °C and 9.5 min, respectively, that could pave to beget the excellent quality cookies with overall acceptance score of 8, protein content 14.28 %, fat 17.85 %, ash 2.23 %, moisture 2.46 %, fiber 2.38 % and total color difference 12.01. The optimized cookies (OCs) were found to have higher protein (11.49-14.28 %), fiber (0.93-2.41 %), ash (2.19-1.77 %), total antioxidant activity (38.7158-43.1860 %), oxidative stability (28.61-51.24 h), Zn (1.42-2.63 mg/100g), and Fe (2.12-3.20 mg/100g) content as compared to the control. Laconically, the study results provided the optimized processing condition for developing high quality cookies with respect to improved nutritional value and comparable overall acceptability.
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Affiliation(s)
- Feriehiwote Weldeyohanis Gebremariam
- Department of Food Science and Applied Nutrition, College of Natural and Applied Sciences, Addis Ababa Science and Technology University, P.O.Box 16417, Addis Ababa, Ethiopia
- Center of Excellence for Biotechnology and Bioprocess, Addis Ababa Science and Technology University, P.O.Box 16417, Addis Ababa, Ethiopia
| | - Eneyew Tadesse Melaku
- Department of Food Science and Applied Nutrition, College of Natural and Applied Sciences, Addis Ababa Science and Technology University, P.O.Box 16417, Addis Ababa, Ethiopia
- Center of Excellence for Biotechnology and Bioprocess, Addis Ababa Science and Technology University, P.O.Box 16417, Addis Ababa, Ethiopia
| | - Venkatesa Prabhu Sundramurthy
- Department of Chemical Engineering, College of Engineering, Addis Ababa Science and Technology University, P.O.Box 16417, Addis Ababa, Ethiopia
- Centre for Food Nanotechnology, Department of Food Technology, Faculty of Engineering, Karpagam Academy of Higher Education, Coimbatore, Tamilnadu, India - 641021
| | - Henock Woldemichael Woldemariam
- Department of Chemical Engineering, College of Engineering, Addis Ababa Science and Technology University, P.O.Box 16417, Addis Ababa, Ethiopia
- Center of Excellence for Biotechnology and Bioprocess, Addis Ababa Science and Technology University, P.O.Box 16417, Addis Ababa, Ethiopia
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Ezegbe CC, Onyeka JU, Nkhata SG. Physicochemical, amino acid profile and sensory qualities of biscuit produced from a blend of wheat and velvet bean (Mucuna pruriens) flour. Heliyon 2023; 9:e15045. [PMID: 37082635 PMCID: PMC10112032 DOI: 10.1016/j.heliyon.2023.e15045] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 03/21/2023] [Accepted: 03/24/2023] [Indexed: 04/03/2023] Open
Abstract
This study investigated the amino acid, physicochemical and sensory qualities of biscuit made from composite flours of wheat and velvet bean. The incorporation of velvet bean flour significantly increased (p < 0.05) the moisture (1.68-3.09%), ash (0.80-1.80%), crude fibre (1.05-1.40%), protein (6.23-8.10%) and fat (21.17-22.29%) while the carbohydrate content of the biscuits decreased significantly (68.74-63.60%). There were significant differences (p < 0.05) in weight, height and thickness of samples except for break strength. Methionine and lysine decreased significantly (p < 0.05) with the increasing substitution of the velvet bean flour. The biscuit samples containing 95:5 wheat-velvet bean seed flour (TAW) had the highest amino acid content for methionine (4.68 mg/100 g) and lysine (6.69 mg/100 g). The sensory evaluation showed that incorporation of velvet bean flour significantly decreased the sensory quality of the biscuit. Apart from the biscuit with 100% wheat (MAW), the biscuit containing 95:5; wheat: velvet bean flour (TAW) was the most liked with a score of 8.00. This study has shown that velvet bean flour incorporation in wheat flour can improve the nutritional quality of biscuits but negatively affect the sensory attributes. This research indicates that up to 25% inclusion of velvet bean is possible in producing biscuits with comparable sensory qualities to regular biscuits made with 100% wheat.
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Atudorei D, Mironeasa S, Codină GG. Dough Rheological Behavior and Bread Quality as Affected by Addition of Soybean Flour in a Germinated Form. Foods 2023; 12:foods12061316. [PMID: 36981241 PMCID: PMC10048470 DOI: 10.3390/foods12061316] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Revised: 03/17/2023] [Accepted: 03/18/2023] [Indexed: 03/30/2023] Open
Abstract
This study analyzes the possibility of using soybeans as an addition to the main ingredients used to make bread, with the aim of improving its quality characteristics. To maximize the nutritional profile of soybeans they were subjected to the germination and lyophilization process before being used in bread making. The addition levels of 5%, 10%, 15%, and 20% germinated soybean flour (GSF) on dough rheology and bread quality were used. From the rheology point of view, the GSF addition had the effect of decreasing the values of the creep and recovery parameters: JCo, JCm, μCo, Jmax, JRo, JRm, and Jr. At the same time, the rheological parameters λC and λR increased. The GSF addition did not affect dough homogeneity as may be seen from EFLM analysis. Regarding the quality of the bread, it may be concluded that a maximum of 15% GSF addition in wheat flour had a desirable effect on loaf volume, porosity, elasticity, and sensory properties of the bread. The bread samples with GSF additions showed a higher brightness and a less pronounced red and yellow tint. When the percentage of GSF in wheat flour increased, the value of the firmness parameter increased and the value of the gumminess, cohesiveness, and resilience parameters decreased. The addition of GSF had a desirable influence on the crumb structure of the bread samples. Thus, taking into account the results of the determinations outlined above, it can be stated that GSF addition in wheat flour leads to bread samples with good quality characteristics.
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Affiliation(s)
- Denisa Atudorei
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
| | - Silvia Mironeasa
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
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