Production, quality assessment and shelf life evaluation of protein-rich biscuits made from blends of wheat and defatted coconut flours (original) (raw)
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Defatted coconut flour obtained from the whitish kernel residue left after the extraction of virgin coconut oil has potential application in high protein-fiber enriched food products. A study was conducted to investigate the use of defatted coconut flour in the preparation of fiber-enriched biscuits. In this, wheat flour was fortified with defatted coconut flour in varying proportions (w/w, 0, 10, 20, 30, 40, 50, 60, and 70%) to prepare a series of blends for biscuit dough. Biscuits samples prepared according to a standard recipe were evaluated by a 36-member semi-trained panel using a 7-point hedonic scale to determine the critical limit of defatted coconut flour substitution in wheat flour for acceptable quality biscuits. Results showed that defatted coconut flour could be used to substitute wheat flour up to a level of 40% without affecting the overall quality. At this level, the dietary fiber content of the biscuit was found to increase by about 10 times. Although biscuit samples showed good acceptability at the beginning, their keeping quality decreased with the increasing level of defatted coconut flour in the biscuit formulation.
Quality Evaluation of Cookies Produced from Wheat, Sorghum and Defatted Coconut Flour Blends
Asian Food Science Journal
The use of wheat, sorghum and defatted coconut flour blends in the production of whole meal cookies was investigated with the aim of encouraging the use of sorghum and coconut flour in producing value-added products. Enriched cookies were produced from the blends of wheat flour (WF) and sorghum flour (SF) in varying proportions of 100:0, 90:5, 85:10, 80:15, 75:20, 70:25, 65:30, 60:35 with 5% of defatted coconut flour (CF) added to each sample and were labelled AMUS, BMUS, CMUS, DMUS, EMUS, FMUS, GMUS, HMUS respectively. Cookies with 100% wheat flour (AMUS) served as a reference sample. The proximate, physical, mineral and sensory properties of the cookies samples were examined using standard laboratory procedures. The proximate results of the cookies showed that protein, ash, fat, crudefibre, moisture and Carbohydrate ranged from (9.18–12.25%), (0.88–1.15%), (9.59–11.19%), (2.77–3.74%), (7.10–10.89%) and (64.20–66.71%) respectively. The physical characteristics of the cookies; weigh...
JOURNAL OF CRITICAL REVIEWS, 2020
This study investigated the effect of sesame and maize flour replacement on the characteristics of biscuits. Five flour samples were formulated and coded as MN1 (100% wheat flour), MN2 (90% wheat flour, 4% sesame seeds flour, and 6% yellow corn flour), MN3 (80% wheat flour, 8% sesame seeds flour and 12% yellow corn flour), MN4 (70% wheat flour, 12% sesame seeds flour and 18% yellow corn flour) and MN5 (60% wheat flour, 15% sesame seeds flour and 25% yellow corn flour). The 100% wheat flour biscuit (WFB) was used as a control. A two-stage creaming method was used to prepare the biscuits. The study employed a 9-point hedonic scale to evaluate the biscuit samples using 50 semi-trained panelists. Data were analysed with the Analysis of Variance (ANOVA). The proximate composition (moisture, protein, ash, fat, fiber, and carbohydrate) of the wheat-sesame-yellow corn biscuits was analysed using standard analytical procedures (AOAC 2000). The moisture and ash content of the biscuit samples varied from 10.89-14.19% and 2.06-2.39% respectively. The fat and fiber content of the biscuit samples were 11.1-14.03 % and 0.36-1.29%. Protein and carbohydrate content were 3.95-9.59% and 67.44-67.38%. It was observed that increasing the proportions of sesame and maize flour in the biscuits resulted in a corresponding increase in ash, protein, fat, and fiber content in the biscuits. The sensory evaluation revealed no significant differences (p<0.05) between the 100% wheat flour biscuits and the biscuits sample made from 80% wheat flour, 8% sesame flour, and 12% yellow corn flour. This study suggests that sesame and maize flours can be used to make biscuits and that introducing composite flours up to 8% and 12% into wheat flour will help improve the quality of the biscuits.
Effect of coconut (Cocos nucifera) flakes substitution on some quality parameters of wheat bread
African Journal of Food, Agriculture, Nutrition and Development
Coconut has a unique taste and aroma and excellent dietary fibre which has potential application in baked products and human nutrition. Bread was baked using wheat flour and coconut flakes at different substitution levels 100% wheat flour (AWB), 80% wheat and 20% coconut flakes (CWB8), 85% wheat flour and 15% coconut flakes (CWB8.5) and 90% wheat flour and 10% coconut flakes (CWB9). Some quality parameters such as proximate, mineral, pasting, sensory and microbiological analyses were determined to find out the most appropriate substitution level that can give better acceptability. The results showed that proximate contents of samples increased with substitution level. Protein content ranged from 12.63% to 10.26%, fat from 2.23% to 6.13% and fibre from 0.23% to 0.29% respectively. There was a significant difference (p< 0.05) in the Calcium content of the flour blends with 20% coconut flakes (CWB8) having the highest value of 16.94m/kg while the control had the lowest value of 10.9...
2017
Flour blends were produced using wheat, bambara nut, and Aerial yam. The flour samples were processed into biscuits in the following ratios (wheat : bambara nut : aerial yam): 100:0:0 (WTF), 0💯0 (BNF), 0:0:100 (AYF), 40:30:30 (WBA), 30:30:40 (BAW), and 50:40:10 (ABW). Physical, chemical and sensory properties of the biscuit samples were determined. Physical properties showed that in diameter, values ranged from 7.11 to 12.01 cm, weight ranged from 11.30 to 11.99 g, spread ratio ranged from 1.80 to 3.00, spread factor ranged from 59.25 to 100 and height ranged from 4.01 to 5.01cm. Chemical qualities showed protein (7.90-17.08%), ash (1.96-4.96%), fat (1.20-5.20%), fibre (4.20-6.30%), and moisture (3.80-5.80%). Sensory scores showed that appearance ranged from 6.60 to 7.70, Aroma ranged from 6.60 to 8.02, taste ranged from 7.33 to 8.50, Crispness 7.12 to 7.21, and overall acceptance 6.81 to 8.32.There was a significant difference (p<0.05) among samples. However, all biscuit sam...
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...
2019
Physical, proximate and sensory properties of biscuits produced from different blends of maize and tigernut flour were evaluated. The blends (Maize flour: Tigernut flour) were: A 100:0; B 90:10; C 80:20; D 70:30; E 60:40; F 50:50. Diameter, height, weight, spread ration, bulk density and dispersibility of the maize-tigernut biscuits ranged from 4.00 – 4.05cm, 0.30 – 0.60cm, 16.42 20.99g, 6.66 – 10.05, 0.61 0.65g/ml and 75 – 78% respectively. Moisture, protein, fat, crude fibre, ash and carbohydrate respectively, were 3.70 4.60%, 3.94 11.72%, 21.17 24.17%, 1.21 2.32%, 2.03 3.38% and 55.52 66.27%. Energy varied from 471.37 – 497.21 Kcal/100g. Sample E with 40% tigernut flour was significantly (P≤0.05) the highest in protein and least in carbohydrate. There was slight to moderate degree of likeness for the sensory attributes (aroma, appearance, colour, crispness, flavour, mouthfeel, texture and overall acceptability) of the biscuits with the aroma, colour, flavor and mouthfeel of sampl...
Food Research, 2022
The food process generates certain amounts of agricultural wastes and by-products. These materials are considerably non-valuable and normally sold for livestock feed. Coconut residue is one of the by-products obtained from coconut milk extraction. Thus, this study was aimed to valorise coconut residue powder (CRP) by partial substitution of wheat flour in deep fried donut and butter cookies and to investigate how different CRP substitution levels affect the physical and sensorial qualities of these bakery products. CRP was prepared by drying coconut residues at 55oC for 9 hrs, size reducing with a blender at 24,000 rpm for 40 s and sieving through a 35-mesh sifter. Protein, ash, fat and carbohydrate contents of coconut flour were 3.82, 0.72, 39.83 and 55.64% on dry basis, respectively. After the utilization of CRP by partial substitution wheat flour in deep fried donut (5%, 10% and 15%) and butter cookies (10%, 15% and 20%), it was found that CRP can substitute wheat flour in the do...