Effect of black gram flour as egg replacer on microstructure of biscuit dough and its impact on edible qualities

Ali, Rashida; Saeed, Syed Muhammad Ghufran; Ali, Syed Arsalan; Sayed, Syed Asad; Ahmed, Rahil; Mobin, Lubna

doi:10.1007/s11694-018-9779-3

Cited by 19 publications

(38 citation statements)

References 15 publications

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“…Proximate profiles of LRF-WF blends were analyzed according to the method of Ali et al (2018). Moisture was determined by moisture analyzer (Brabender 51-55, CW Brabender, Duisbury, NJ, USA).…”

Section: Physicochemical Analysismentioning

confidence: 99%

“…The microstructure of biscuits dough was evaluated by scanning electron microscope (JEOL, Analysis system, Model # JSM-6380, Japan) as described by Ali et al (2018). Briefly, the samples were first frozen at −20°C, then transferred into the freeze dryer (Laboratory Freeze Dryer VaCo 2, Germenay), which operated at −50°C and 0.1 m Pa. Freeze-dried dough samples were cut transversally into slices with a sharp blade without damaging the structure.…”

Section: Micromorphology Of Biscuits Doughmentioning

confidence: 99%

“…The fat replaced biscuits were prepared using the same recipe as mentioned for control except that the fat was replaced by lotus root flour (LRF) at the concentrations of 5, 10, 15, 20, and 25% (w/w). Biscuit samples were prepared, as reported by Ali et al (2018). Briefly describing the dough was sheeted at a fixed thickness of 7.2 mm and was cut into circular shapes using a biscuit cutter having a fixed diameter of 36.3 mm.…”

Section: Biscuits Preparationmentioning

confidence: 99%

“…Sensory examination was carried out in the baking laboratory following the method of Ali et al (2018). Biscuits samples were evaluated by 40 trained panelists male and female (ages 24-45) comprised mainly of students and staff members of the Department of Food Science and Technology, University of Karachi (Karachi, Pakistan).…”

Section: Sensory Evaluationmentioning

confidence: 99%

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Evaluation of the potential of Lotus root (Nelumbo nucifera) flour as a fat mimetic in biscuits with improved functional and nutritional properties

Saeed

Tayyaba

Ali

et al. 2020

CyTA - Journal of Food

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In the present study, an effort was made to incorporate lotus (Nelumbo nucifera) as a fat mimetic for the development of functional biscuits. Functional properties, dough rheology, pasting profile, the microstructure of dough, antioxidant activities, physical, nutritional and sensorial properties of the samples were investigated. The addition of lotus root flour (LRF) resulted in a significant increase (P ≤ 0.05) in water absorption (57.51-72.40%) and dough stability time (7.38-13.10 min), while breakdown (802-554cP) and, setback viscosities (1154-900cP) decreased. Gluten content also decreased with the increased concentration of LRF, hence suggested weaker gluten network, which was further confirmed by scanning electron microscopic images (SEMIs) of biscuits dough. The total phenolic content (17.73-131.37 mg/mL and 14.43-94.67 mg/mL), DPPH radical scavenging activity-IC 50 (477.10 − 153.32 mg/mL and 500.41-94.32 mg/mL), and ferric reducing antioxidant power-IC 50 (348.21-53.62 mg/mL and 350.31-36.32 mg/mL) increased upon increasing the content of LRF in wheat flour and biscuits samples. Nutritional data revealed that protein (11.20-13.40%), ash (0.53-2.86%), and the crude fiber content (0.21-15.60%) of biscuits increased, and calories reduced (497-375kcal/100 gm). Therefore, this study explores the potential of using LRF as a fat mimetic in biscuits with the application on a commercial scale to enhance antioxidant, physical, nutritional, and sensory attributes.

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Section: Physicochemical Analysismentioning

confidence: 99%

Section: Micromorphology Of Biscuits Doughmentioning

confidence: 99%

Section: Biscuits Preparationmentioning

confidence: 99%

Section: Sensory Evaluationmentioning

confidence: 99%

See 2 more Smart Citations

Evaluation of the potential of Lotus root (Nelumbo nucifera) flour as a fat mimetic in biscuits with improved functional and nutritional properties

Saeed

Tayyaba

Ali

et al. 2020

CyTA - Journal of Food

Self Cite

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show abstract

“…Eggs play a vital role in bakery products in binding, leavening, tenderizing, and emulsifying because of unique emulsification, coagulation, foaming, and structure building properties [5]. Nevertheless, the health-related problems of egg such as allergy, and dietary restrictions for example, a lacto-ovo-vegetarian diet or vegan, are challenging to the food manufacturer [6]. Milk, eggs, tree nuts, peanuts, shellfish, sulfites, wheat, soy, and fish are the top allergens established in foods, and food allergy prevalence is increasing in the population worldwide [7].…”

Section: Introductionmentioning

confidence: 99%

Effect of Rice Protein Hydrolysates as an Egg Replacement on the Physicochemical Properties of Flaky Egg Rolls

Chan

Lu²,

Lin³

et al. 2020

Foods

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Eggs are linked to some health-related problems, for example, allergy, and religious restrictions, thus the food manufacturer is challenged to find egg replacements and include the physicochemical properties of egg in food. In this study, enzymatic hydrolysis of rice protein was used to produce rice protein hydrolysates (RPHs) for use as an egg replacement in flaky egg rolls. Formulations were control (A), rice protein isolate (B), RPH15 (C), RPH30 (D), and RPH60 (E), respectively. The protein content of formula E increased from 19.69 to 22.18 g/100 g, while carbohydrate and sugar content decreased to 64.12 and 12.26 g/100 g, respectively. Overall amino acid contents significantly increased as compared with formula A. The overall acceptability for sensory evaluation was higher with formula C. The color of the sample was highly affected by the protein-rich ingredients accounting to a Maillard reaction progression and causing a decrease in brightness (L*) and increase in redness (a*). RPHs successfully maintained the functional and physiochemical properties, along with flavor and texture, of flaky egg rolls and could be an egg replacement. These high-value RPHs produced by enzymatic hydrolysis could be beneficial for various applications, particularly food and related industries.

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Utilization of Vigna mungo flour as fat mimetic in biscuits: Its impact on antioxidant profile, polyphenolic content, storage stability, and quality attributes

Saeed

Ali

et al. 2020

Legume Science

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In the present study, an effort was made to incorporate Vigna mungo flour (VMF) as a fat mimetic for the development of functional biscuits. Rheological properties of dough, pasting profile, total phenolic content (TPC) and total flavonoid content (TFC), antioxidant activities (1, 1‐diphenyl‐2‐picrylhydrazyl [DPPH] inhibition and ferric reducing antioxidant power [FRAP]), shelf life, and nutritional and sensory properties of the samples were analyzed. An increase in DPPH inhibition, FRAP, TPC, and TFC was observed with increase in the concentration of VMF in wheat flour (WF). The addition of VMF resulted in increased water absorption (58.71–72.40%) and dough stability time (6.30–13.11 min). Set back viscosities (479–81 torque) decreased significantly (P ≤ 0.05), whereas break down viscosities (378–447 torque) increased. The baking process decreased the IC50 values of DPPH inhibition (255.40–169.21 mg/ml) and FRAP (114.45–34.12 mg/ml), although TPC and TFC decreased. The study of shelf life for 2 months revealed no significant difference (P ≤ 0.05) in antioxidant, phenolics, and flavonoids contents of VMF‐WF biscuits. Furthermore, the antioxidants, TFC, and TPC compounds were undetected in control throughout the storage period. The increase in both peroxide value (3.9 mEqO2/kg of fat) and free fatty acid (0.87%) was significantly lower (P ≤ 0.05) than that of the control biscuits during storage but were in an acceptable range. It correlates to the enhanced activity of natural antioxidants as TPC and TFC in VMF‐WF biscuits, which are responsible for the decrease in the rate of oxidation. Nutritional data of VMF‐WF biscuits revealed that protein (11.20–15.85%), crude fiber (0.21–2.01%), and ash content (0.53–4.01%) significantly increased (P ≤ 0.05) and calories (497–430 kcal/100 g) reduced because of the addition of fat mimetic. Biscuits prepared with VMF 15% demonstrated superior quality as compared with control. In conclusion, it could be suggested that the addition of VMF as a fat mimetic in biscuits may increase antioxidant and polyphenolic contents with enhanced storage stability. The reduced calories, increased protein, fiber, mineral contents, and enhanced antioxidant activity considerably increase the nutritional status of the biscuits.

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Effect of black gram flour as egg replacer on microstructure of biscuit dough and its impact on edible qualities

Cited by 19 publications

References 15 publications

Evaluation of the potential of Lotus root (Nelumbo nucifera) flour as a fat mimetic in biscuits with improved functional and nutritional properties

Evaluation of the potential of Lotus root (Nelumbo nucifera) flour as a fat mimetic in biscuits with improved functional and nutritional properties

Effect of Rice Protein Hydrolysates as an Egg Replacement on the Physicochemical Properties of Flaky Egg Rolls

Utilization of Vigna mungo flour as fat mimetic in biscuits: Its impact on antioxidant profile, polyphenolic content, storage stability, and quality attributes

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