Effect of incorporation of plantain and chickpea flours on the quality characteristics of biscuits

Abstract

Blends of plantain and chickpea flours each with concentrations of 0, 10, 20, 30 and 40% along with of refined wheat flour were used for development of biscuits. The flours were evaluated for their chemical and functional properties. Plantain flour had highest crude fiber (3.6%) and carbohydrate content (80.8%), whereas chickpea flour had highest protein content (19.3%) and fat content (4.4%). Plantain flour showed highest water absorption (167.7%) whereas lowest oil absorption capacity (144.6). The chickpea flour showed highest foaming capacity and stability. The thickness and diameter of biscuits did not differ significantly (p<0.05). The spread ratio and percent spread decreased with the addition of plantain and chickpea flours each up to a concentration of 30%. The fracture strength of biscuits increased significantly (p<0.05) with addition of plantain and chickpea flours and was highest at 40% concentration (21.1 N). The protein and crude fiber content of biscuits increased significantly (p<0.05) from 7.1 to 9.2% and 1.1 to 3.6%, respectively with increasing extent of chickpea flour and plantain flours in the blends. The sensory properties of biscuits prepared by replacing refined wheat flour up to 20% each with plantain and chickpea flour were more or less similar to those of control biscuits.

Impact de l’emballage et de la durée de conservation sur la qualité nutritionnelle et microbiologique des biscuits de sorgho enrichis au moringa et à la spiruline

“…En effet, le potentiel d'utilisation des farines de céréales sans gluten et ou des légumineuses comme substitut total ou partiel à la farine de blé dans la production des biscuits a été rapporté par plusieurs auteurs (Agu et al, 2007, Ratika et al, 2012Okpala et al, 2013 ;Agu and Okoli., 2014 ;Songré-Ouattara et al, 2016). De plus, la modification des formules par substitution des farines de céréales par des ingrédients nutritionnellement intéressants est une alternative permettant d'améliorer la valeur nutritionnelle des biscuits (Handa et al, 2012;Yadav et al, 2012;Chakraborty et al, 2011;Gajera et al, 2010) avec des modifications organoleptiques désirables. Dans les stratégies de lutte contre la malnutrition, la fortification, l'enrichissement ou la complémentation des produits de grande consommation occupent une place centrale.…”

Chemical composition, functional and sensory characteristics of wheat-taro composite flours and biscuits

“…Among these studies, we tested the potential of raw taro flour for the partial substitution of wheat flour for bread or biscuit manufacture ). Indeed the partial or total substitution of wheat has a lot of potential and offers diversification, and up-grading the use of other food materials in non-wheat producing countries (Yadav et al 2011). The results so far obtained have shown that an increase in the level of raw taro, characterized by a high ability to absorb water compared to wheat, in the composite flour generally tended to increase the water absorption capacity and to decrease the retrogradation index.…”

Study on the physico-chemical properties, sensory attributes and shelf life of pineapple powder incorporated biscuits

“…Modifications of basic recipes and incorporation of new ingredients such as fibers, fat replacers, cereals other than wheat, etc. have led to novel biscuit formulations with improved functionality and nutritive value (Handa et al, 2012;Yadav et al, 2012).…”