Bioactive constituents, microstructural and nutritional quality characterisation of peanut flat bread

Salve, Akshata R.; Arya, Shalini S.

doi:10.1007/s11694-020-00406-3

Cited by 10 publications

(4 citation statements)

References 48 publications

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“…The minerals content of all pan bread study shown in the Table ( [66] who studied that wheat flour supplemented with 30% Peanut flour were significant improvement mineral values in flat bread. Further results come in close with De Lamo and Gómez [59] who studied that wheat flour incorporated with oilseeds carried out improved micro nutritional values of bread.…”

Section: Minerals Composition Of Selected Pan Bread (Mg/100g) On Dry ...mentioning

confidence: 98%

Evaluation of healthy pan bread enriched with sesame, peanut and sun flower seeds

Abbas,

Doweidar,

Saleh

2024

Egypt. J. Chem.

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The aim of the present study is to evaluate the nutritional, functional, and sensorial properties of pan bread enriched with oil seeds. Sesame seeds (S), peanut seeds (P), and sunflower seeds (SF) were used in different formulations as amendments for all-purpose wheat flour (WF). Results indicated that the formulations of S1(70%WF+30% S), P1(70%WF+30% P), SF1(70%WF+30%SF) and PS (60% WF+20%P+20% S) were higher content in crude fat, crude fiber, crude protein, total energy and ash, but low available carbohydrates contents compared with the control pan bread. Combining S and P together in one formulation resulted in better chemical properties. The formulations of P1 and S1 resulted in better mineral content, total essential amino acids, biological value (BV), protein efficiency ratio (PER), and total mono unsaturated fatty acids compared with the control pan bread. The fortified material had Significant decreased (P<0.05) specific volume in all samples compared with control. Pan bread W1 sample had darkening of the pan bread crumb and an increase in parameters redness (a*), yellowness (b*), and Cromo (C). SP sample had the highest hardness and chewiness value. All enriched pan bread exceeded the recommended dietary requirements for adolescents' nutrition. Our results indicated the importance of amending bakery products with nutritional quality and high BV with prospective health significance.

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Section: Minerals Composition Of Selected Pan Bread (Mg/100g) On Dry ...mentioning

confidence: 98%

Evaluation of healthy pan bread enriched with sesame, peanut and sun flower seeds

Abbas,

Doweidar,

Saleh

2024

Egypt. J. Chem.

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“…The modified Folin-Ciocalteu method proposed by Salve and Arya (2020) was used to estimate the TPC using the UV-visible spectrophotometer model SP-2000 UV (Spectrum, Shanghai, China) at 750 nm. TPC values were assessed with external calibration using gallic acid (0-250 µg/mL).…”

Section: Total Phenolic Content and Antioxidant Activitymentioning

confidence: 99%

Breads formulated with avocado pulp powder as a fat substitute: Quality parameters and in vitro inhibition activities

Santos,

Almeida,

de Andrade

et al. 2024

Journal of Food Science

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The aim of the current study was to evaluate the influence of increasing contents (5%–25%) of avocado pulp powder (APP) produced by foam‐mat drying (FMD) as a substitute for hydrogenated vegetable fat in bread on its nutritional composition, physical properties, α‐amylase, α‐glucosidase, and lipase inhibition, total phenolic content, antioxidant activity, color, structure, and x‐ray diffraction patterns. The increase in the APP content decreased the values of lipids, carbohydrates, energy, firmness, and specific volume of breads. The inhibition of lipase activity showed a pronounced increase, while the total phenolic content and antioxidant activity were significantly elevated. The color parameters a* and b* were higher in the breads with added APP. The crystalline structure transitioned from type A to type V with 15% APP incorporation. Taken together, these results suggest that APP has potential to act as a healthier substitute for saturated fats in breads, paving the way to develop creative and innovative solutions for the functionalization of bakery food products.

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“…Ref. [14] was used to obtain peanut flour; briefly, groundnut seeds were roasted and then ground into flour.…”

Section: Samplingmentioning

confidence: 99%

“…This is because legumes are of higher nutritional quality than cassava starch [31]. Thus, peanut and cowpea flour are increasingly being used to improve the nutritional quality of bread, as was the case for Salve et al [14], who demonstrated that the incorporation of peanut flour in wheat flat bread improved its nutritional properties, and Olopade et al [60] demonstrated that the incorporation of cowpea flour in wheat bread improved its nutritional quality. The cheese bread is higher than our optimal bread; this can be explained by the fact that the rate of incorporation of cheese (54%) in the formulation is higher than that of legumes (26%).…”

Section: Pasting Properties Of Sour Cassava Starch Cowpea Flour Peanu...mentioning

confidence: 99%

Optimization of the Processing Conditions for the Production of a Gluten-Free Bread from Sour Cassava Starch (Manihot esculenta) and Some Legumes (Arachis hypogaea, Vigna unguiculata, and Glycine max)

Ndjang,

Klang,

Njapndounke

et al. 2023

Foods

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Background: Sour cassava starch is used as an alternative to wheat flour in breadmaking. However, its nutritional and technological properties are limited. To remedy this, the use of legumes has proved to be very successful. Thus, the present study aimed to determine the optimal condition for the production of bread made from sour cassava starch, peanut, cowpea and soybean flour. Methods: The I-optimal design was employed to obtain an optimal proportion of the mixture with the variables sour cassava starch, cowpea, soy and peanut flour. The responses evaluated were overall acceptability, specific volume and protein content. Results: It resulted that the incorporation of sour cassava starch positively influenced the volume but negatively influenced the protein content and overall acceptability. While the addition of legumes increased protein content and overall consumer acceptability, the specific volume was reduced. The optimal proportions of sour cassava starch, cowpea, soybean and peanut flour were 64.11%, 18.92%, 0% and 16.96%, respectively. Under this condition, it led to a desirability of 1, specific volume of 1.35, overall acceptability of 6.13, protein content of 9.72%, carbohydrate content of 67.89%, fat content of 9.39%, fiber content of 2.10% and ash content of 1.04%. Conclusions: The findings suggest that cowpea and peanut can be used for the improvement of the technological, nutritional and sensory properties of sour cassava starch bread and thus increase its consumption and application in the food processing industry.

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Bioactive constituents, microstructural and nutritional quality characterisation of peanut flat bread

Cited by 10 publications

References 48 publications

Evaluation of healthy pan bread enriched with sesame, peanut and sun flower seeds

Evaluation of healthy pan bread enriched with sesame, peanut and sun flower seeds

Breads formulated with avocado pulp powder as a fat substitute: Quality parameters and in vitro inhibition activities

Optimization of the Processing Conditions for the Production of a Gluten-Free Bread from Sour Cassava Starch (Manihot esculenta) and Some Legumes (Arachis hypogaea, Vigna unguiculata, and Glycine max)

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