Development of gluten-free biscuits made from composite flour of cassava (Manihot esculenta Crantz) and cowpea (Vigna unguiculata (L.) Walp) (original) (raw)
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Characteristics of non-gluten biscuits from cowpea-purse composite flour
IOP Conference Series: Earth and Environmental Science
Biscuits is one kind of processed products that have several advantages, namely durable, easy to consume and easy to digest. Addition of sago flour is intended for adhesives as a substitute for gluten contained in wheat because these biscuit does not use wheat flour or non-gluten. In addition sago to improve the texture of biscuits to be softer if mixed with water. Sago flour has the properties of an adhesive because it contains amylopectin of 62.51%. Carragenan added for produce bicuits product more crispy. The aims of this research were determined the formulation of non-gluten biscuits, and analyzed the chemical properties of non-gluten biscuit. The rese arch used factorial randomized block design with two factors, namely the proportion of composite and sago flour with four levels, and carrageenan concentration with five levels. All treatments were repeated three times. Analysis of chemical data used variance analysis, if there is a significant difference followed by Duncan test with α=5%. The results showed that the best treatment chosen based on the highest expectation value was combination treatment of 100% composite flour: 0% sago flour with 1.5% carrageenan flour. Selected product contain 60.22% carbohydrate, 6.60% water, 3.74% crude fiber, 23.75% fat, and 8.09% protein.
Evaluation of quality of biscuits prepared from wheat flour and cassava flour
2014
This study reports on processing of biscuits using skinned, treated and dried cassava flour. Five samples of biscuits S2, S3, S4, S5 and S6 containing 8, 16, 24, 32 and 40% cassava flour with wheat flour and a control sample (S1) containing no cassava flour were processed. The weights of all the biscuit samples were higher than that of control biscuit. The biscuit containing cassava flour was lower width than the control biscuit. The spread ratio of biscuits with 16% cassava flour was higher than other combinations of cassava flour. No remarkable changes in moisture content, peroxide value, fatty acid value, texture and flavor were observed up to 4 months of storage in ambient conditions (27° to 35°C). A decreasing trend in color, flavor, texture and overall acceptability was observed with the increased incorporation of cassava flour. The sample S1 (no cassava flour) secured the highest overall acceptability and sample S6 (40% cassava flour) obtained the lowest overall acceptability...
2021
This study evaluated composition, physical and sensory properties of gluten-free (non-wheat bread) bread produced with blends of cassava, maize and soybean flours. Flours were produced from cassava roots (7.kg), maize grains (1.5kg), soybeans (1.5kg) and wheat grains (2kg). Four composite flours; SF2 (12C:5M: 3S), SF3 (10C:7M: 3S), SF4 (8C:9M: 3S), SF5 (6C:11M: 3S) were blended from cassava (C), maize (M), and soybeans (S) flours. Bread samples were produced with the composite flours and 100% wheat flour (SF1, as control) using straight dough method. Bread samples were analysed for composition, physical and sensory properties. There was no remarkable difference in appearance of the composite and wheat breads. The gluten-free (composite flour) breads were comparably rich in protein (12.29 – 13.07%), minerals (6.1mg/100g Zn – 194.12mg/100g P) and vitamins (0.64mg/100g B2 – 35.93mg/100g vit. C). The wheat bread had 12.52% protein, 1.85 – 101.2mg/100g minerals, and 0.91 – 27.73mg/100g v...
Evaluation of cookies produced from blends of wheat, cassava and cowpea flours
International Journal of Food Studies
Cassava (Manihot esculenta Crantz) and cowpea (Vigna unguiculata L. Walp) were processed into flours and used to substitute wheat flour for preparation of cookies. The chemical, including proximate composition and anti-nutritional factors, and functional and pasting properties of the blends were determined. Cookies were produced from the blends with 100% wheat flour as a control. The antinutritional factors, physical properties and organoleptic attributes of the cookies were evaluated. An increase in the level of cassava flour substitution resulted in a decrease in the protein content of the composite flour. However, addition of cowpea flour resulted in an increase in the protein content. There were significant (p<0.05) reductions in the studied anti-nutritional factors after baking. Cookies from composite flours were not significantly (p>0.05) different from the control in overall acceptability. This indicates the feasibility of producing nutritious cookies with desirable organoleptic qualities from cassava, wheat and cowpea composite flour.
Evaluation of wheat cassava and soymalt composite flour influence on biscuit quality
2017
This study evaluated the effect of soy malt addition on properties of cassava-wheat composite flour and its suitability for biscuit production. Various mixes of cassava wheat soybean malt flours were analyzed for proximate composition, physicochemical properties, mineral and vitamin. Biscuits were produced from these various flour mixes and the acceptability determined by sensory evaluation. There were increases for crude protein, fiber, ash and fat as soy-malt flour addition increases and ranged from 14.52 21.96, 1.52 -1.8, 2.66 3.01 and 3.97 10.02%, respectively, while the moisture, carbohydrate, sugar and starch content decrease and ranged from 8.12 8.73, 59.23 54.39, 1.70 1.46 and 73.14 – 68.15%, respectively. Physicochemical properties such as swelling capacity, solubility, bulk density was found to increase and ranged from 237.50 257.00%, 227.5 265.0% and 0.64 0.71 g/cm, respectively. The phosphorus, magnesium and potassium content ranges from 7.22 11.2, 9.25-12.69 and 1.37-1....
Journal of Food Quality, 2010
Both the physical and chemical characteristics of flours affect their quality and the subsequent products from them. The comparative evaluation of particle size, moisture content, bulk density, color, water absorption capacity, pasting viscosity, fat and protein contents of wheat, cassava, maize and cowpea flours were determined using standard methods. Composite breads were produced from 50:30:20, 60:20:20, 70:20:10; 80:10:10, 85:10:5 and 90:5:5 ratio of wheat-cassava/maize-cowpea flours, respectively. Breads produced were subjected to sensory and proximate analyses. The particle size, moisture content, bulk density, water absorption capacity, fat and protein contents of wheat, cassava, maize and cowpea flours are as follows: 154-343 mm, 13.3-14.9% db, 327.4-497.5 kg/m 3 , 31.9-221.8 g/g, 1.01-2.3% and 2.6-19.39%. Wheat flour had the lowest pasting temperature of 56.1C. Significance differences at P < 0.05 were recorded between most of the properties of the flours. Composite bread of 85% wheat, 10% cassava, 5% cowpea; 90% wheat, 5% cassava, 5% cowpea; and 90% wheat, 5% maize, 5% cowpea were accepted by a sensory evaluation panelist. Substitution with cowpea fruit improved the protein content of the bread.
Physical and Sensory Properties of Gluten-Free Modified Cassava Flour-Based Cookies
2017
Recently, food nutritionists and technologists have been challenged to develop gluten-free bakery products, namely cookies, cakes and breads. This study was performed to assess the physical and sensory properties of gluten-free cookies. Composite flour based on modified cassava flour (MCF) has been used to replace wheat flour (WF). The addition of isolated soy protein (ISP) and hydrocolloids such as xanthan gum (XG) or guar gum (GG) were previously reported to improve sensory quality of gluten-free cookies. The blending of MCF with rice flour (RF), ISP and XG or GG in different percentage to produce choco-chips cookies was reported in this study. Five formulations of cookies were prepared from: (a) control (100% WF), (b) MCF 70%, RF 25%, ISP 5%, XG 2% flour based, (c) MCF 70%, RF 25%, ISP 5%, XG 3% flour based, (d) MCF 70%, RF 25%, ISP 5%, GG 2% flour based, and (e) MCF 70%, RF 25%, ISP 5%, GG 3% flour based. Cookies were evaluated for physical analysis (diameter, thickness, spread ...
Evaluation of Biscuits Prepared From Cowpea Flour (Vigna Unguiculata)
2019
Biscuit is a primarily flour-based baked food product. They are prominent ready-to-eat baked snack among the people. Biscuits were prepared from 3 flour blends of cowpea, moth bean and rice flour. The nutritional composition and sensory characteristics of biscuits were evaluated using standard methods. The investigation was carried out in the Food Science and Nutrition Department, College of Home Science, CSAU&T, Kanpur. The objective of this paper is to prepare biscuits from three different combinations of cowpea flour, moth bean flour and rice flour viz. 5:25:50, 10:20:50 and 15:15:50 percent to prepare flour mix. This study was aimed to analyze the nutritional and sensory quality of biscuits. It was noticed that incorporation of cowpea flour at 5% was “liked slightly” but it is higher in content of protein and iron in it. Data revealed that protein content of biscuits ranged from (6.51-9.74%) and iron content varies from (1.50-3.05 mg/100 gm). T3 incorporated sample of biscuit sa...
Food and Public Health, 2014
This study determines the most suitable cassava variety and an acceptable maximum substitution level of wheat flour with cassava flour for bread production in terms of baking and organoleptic characteristics using three varieties of cassava. High Quality Cassava Flour produced from three cassava varieties (Afisiafi, Bankye hemmaa and Doku duade) was used together with wheat in composite at 10%, 20% and 30% substitution levels. Bread samples were baked from the resulting composites and examined for its specific volume, density and hardness. The products were also subjected to sensory analysis for appearance, taste, texture and overall acceptability by a semi-trained panel of consumers. Increasing proportion of cassava flour in the composite bread reduced bread specific volume and increased density and hardness. Increasing the content of cassava in the composite resulted in bread that was less springy and difficult to chew. Springiness of bread substituted with 10% and 20% cassava flo...
Suez Canal University Journal of Food Sciences, 2019
In recent years, there has been an increase in demand of gluten-free products that are suitable for people with coeliac disease.The coeliac disease occurs when the body's natural defense system reacts to gluten, a wheat protein by attacking the lining of the small intestine.There is no medication of this disease instead of using gluten-free food. Moreover, coeliac patients use foods with low fiber with poor quality, hence generally face the problems of constipation and malnutrition. The current study aimed to produce gluten-free biscuits from cereals flour alone or composite with tubers flour to use it in coeliac disease cases nutrition. Gluten free-biscuits developed with rice (RF), quinoa (QF), amaranth (AF), soybean (SF), taro (TF), sweet potato (SPF) and potato (PF) flours using standard method. Nineteen experimental variants (aglutenics biscuits) were obtained by varying the proportion of flours. The biscuits produced were subjected to proximate composition, physical and sensory evaluations using standard methods. Results showed that biscuits produced with rice, quinoa, amaranth, and composite flours had low moisture content (<5%) and protein up to 10.67%, crude fat (18.48-22.61%), ash (0.51-2.35%), crude fiber (0.23-2.64%), total carbohydrates (65.03-73.60%) as well as energy value (480-504 Kcal/100g) according to the blend ingredients. Sensory evaluation showed that biscuits produced from rice (100%), rice: quinoa: amaranth (40:30:30), and rice: amaranth (50:50) are the most acceptable biscuits in terms of taste, color, crispness, appearance and consumer preference acceptability which differs significantly (p≤0.05) from all the biscuit produced from rest blends. Therefore, it can be concluded that aglutenics biscuits, rice 100%, Developed with RF 50 %: QF 50%, RF 40%: QF 30%: AF 30% and RF 50%: AF 50% are more suitable for consumption.