Functional Properties and Biscuit Making Potentials of Sorghum-wheat Flour Composite

Adebowale, A.A.; Adegoke, M.T.; Sanni, Silifat A.; Adegunwa, M.O.; Fetuga, G.O.

doi:10.3923/ajft.2012.372.379

Cited by 141 publications

(120 citation statements)

References 17 publications

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“…According to Adebowale, Adegoke, Sanni, Adegunwa, and Fetuga (2012), peak viscosity is an index of the ability of starch-based foods to swell freely prior to their physical break down. High peak viscosity is attributed to the high starch content of food.…”

Section: Pasting Propertiesmentioning

confidence: 99%

Incorporation of dietary fibre-rich oyster mushroom (Pleurotus sajor-caju) powder improves postprandial glycaemic response by interfering with starch granule structure and starch digestibility of biscuit

Robert

Ahmad

et al. 2017

Food Chemistry

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a b s t r a c tThe purpose of this study was to determine the effects of Pleurotus sajor-caju (PSC) powder addition at 0, 4, 8 and 12% levels on the nutritional values, pasting properties, thermal characteristics, microstructure, in vitro starch digestibility, in vivo glycaemic index (GI) and sensorial properties of biscuits. Elevated incorporation levels of PSC powder increased the dietary fibre (DF) content and reduced the pasting viscosities and starch gelatinisation enthalpy value of biscuits.The addition of DF-rich PSC powder also interfered with the integrity of the starch granules by reducing the sizes and inducing the uneven spherical shapes of the starch granules, which, in turn, resulted in reduced starch susceptibility to digestive enzymes. The restriction starch hydrolysis rate markedly reduced the GI of biscuits.The incorporation of 8% PSC powder in biscuits (GI = 49) could be an effective way of developing a nutritious and low-GI biscuit without jeopardizing its desirable sensorial properties.

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Section: Pasting Propertiesmentioning

confidence: 99%

Incorporation of dietary fibre-rich oyster mushroom (Pleurotus sajor-caju) powder improves postprandial glycaemic response by interfering with starch granule structure and starch digestibility of biscuit

Robert

Ahmad

et al. 2017

Food Chemistry

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“…The fat contents of the developed puto seko and panganan were found higher than the crude fat content of biscuits made from 100% cassava with 0.64% fat (Akobundu, 2009), 15% sorghum and 85% wheat flour biscuit that has 3.29% fat (Adebowale et al 2012) and 40% sweet potato and 60% wheat flour biscuit that has 5.53% fat (Singh et al, 2013).…”

Section: Proximate Analysismentioning

confidence: 99%

Acceptability and proximate composition of two Filipino delicacies, puto seko and panganan from arrowroot (Maranta arundinaceae, L.)

Blase¹,

Labay²

2017

Food Res.

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Puto seko and panganan are two Filipino rice and wheat flour-based delicacies. Modified recipes were used as treatments in making these products using 50%, 75% and 100% arrowroot starch (AS). The control used was made from 100% all-purpose flour (APF) for puto seko and 100% rice flour (RF) for panganan. Twenty-five panelists were used for the sensory attributes assessment of the products using a 5-point hedonic scale for colour, aroma/flavour, texture or mouthfeel, taste and general acceptability. The most acceptable treatments were subjected to proximate analyses. The sensory evaluations of puto seko and panganan with 100% arrowroot starch have more acceptable attributes than the control at (p<0.05). Proximate analysis of puto seko with 100% arrowroot starch showed 6.16% moisture, 15.95% fat, 1.26% protein, 0.74% ash, 0.50% fiber and 75.39% carbohydrates; while the panganan made has 9.93% moisture, 9.53% fat, 2.35% protein, 0.63% ash, 0.67% fiber and 76.89% carbohydrates. Arrowroot starch can be used in making these two Filipino delicacies with better sensory attributes than the original products made from all-purpose flour and rice flour.

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“…High peak viscosity indicates high starch content [31] and is an indicative that the flour may be suitable for products requiring high gel strength and elasticity [32,33] The peak viscosity of wet ground flour was significantly low (p< 0.05) compared to other samples and this indicates that the carbohydrate components of wet ground flour will not breakdown easily and quickly like the other samples until it is cooked properly [34]. The ability of paste to resist breakdown during cooling is indicated by trough viscosity [35]. Trough is the minimum viscosity value in the constant temperature phase of the pasting profile [31].…”

Section: Figure 2 Microscopic Structure Of Dry (A) Semi-wet (B) Andmentioning

confidence: 99%

Effects of Different Grinding Methods on Morphological, Textural Properties and Pasting Profiles of Mr220 Rice Flour

Ahmad

Rajab

Hani

2016

MJAS

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Three different grinding techniques (dry, semi-wet, and wet) were employed in rice flour production. Investigation on the effects of the grinding techniques on starch damage percentage, particle size distribution, pasting profiles, morphological and textural properties of rice flours produced were evaluated. Wet grinding resulted in significantly (p< 0.05) has lower percentage of damaged starch (3.24 %) than other grinding methods. Morphological studies (microscopy and particle size analysis) have reflected significant differences among rice flours granule shapes. The granules displaying different shapes of polygonal, round and angular forms, with some as an individual granule while others tend to attached together. Wet grinding technique also yielded flour that exhibit significantly (p< 0.05) with higher gel hardness (16.62 g). Pasting profiles showed that pasting temperature for rice flour produce using these three grinding methods varied between 80.15 -80.42 °C. Results revealed that the three grinding techniques clearly affected the physicochemical properties of rice flour. The results from this study play an important role in the selection criteria of rice flour with desirable pasting and textural properties for manufacturing rice-based product.Keywords: Grinding techniques, particle size, pasting profiles, rice flour, starch damage Abstrak Tiga jenis teknik pengisaran (kering, separa basah, dan basah) telah digunakan dalam penghasilan tepung beras. Kajian ke atas kesan teknik pengisaran pada peratusan kerosakan kanji, taburan saiz partikel, profil pempesan, sifat morfologi dan tekstur tepung beras yang dihasilkan telah dianalisa. Pengisaran basah menyebabkan peratusan kanji rosak (p< 0.05) lebih rendah secara signifikan (3.24 %) berbanding kaedah -kaedah pengisaran lain. Kajian morfologi (mikroskopi dan analisis saiz zarah) telah menunjukkan perbezaan yang signifikan antara tepung beras dari segi saiz dan bentuk granul yang terhasil. Granul memaparkan bentuk berlainan seperti poligon, bulat dan bentuk bersudut, samada wujud sebagai granul sendirian ataupun berkluster. Teknik pengisaran basah juga menghasilkan perbezaan yang signifikan (p< 0.05) berbanding teknik pengisaran lain dari segi kekerasan gel yang lebih tinggi (16.62 g). Profil pempesan menunjukkan suhu pempesan untuk tepung beras yang dihasilkan menggunakan ketiga -tiga kaedah pengisaran berada dalam julat antara 80.15 -80.42 °C. Hasil kajian dengan jelas menunjukkan bahawa tiga teknik pengisaran memberi kesan kepada ciri -ciri fizikokimia tepung beras. Hasil kajian ini sangat penting dalam menentukan kriteria tepung beras berdasarkan sifat dan sifat tekstur yang dikehendaki untuk pembuatan produk berasaskan beras.Kata kunci: Teknik pengisaran, saiz partikel, profil pempesan, tepung beras, kerosakan kanji

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Functional Properties and Biscuit Making Potentials of Sorghum-wheat Flour Composite

Cited by 141 publications

References 17 publications

Incorporation of dietary fibre-rich oyster mushroom (Pleurotus sajor-caju) powder improves postprandial glycaemic response by interfering with starch granule structure and starch digestibility of biscuit

Incorporation of dietary fibre-rich oyster mushroom (Pleurotus sajor-caju) powder improves postprandial glycaemic response by interfering with starch granule structure and starch digestibility of biscuit

Acceptability and proximate composition of two Filipino delicacies, puto seko and panganan from arrowroot (Maranta arundinaceae, L.)

Effects of Different Grinding Methods on Morphological, Textural Properties and Pasting Profiles of Mr220 Rice Flour

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