Gluten-Free Flat Bread and Biscuits  Production by Cassava, Extruded Soy  Protein and Pumpkin Powder

Aly, Mona M. A.; Seleem, Hinar A.

doi:10.4236/fns.2015.67069

Cited by 19 publications

(7 citation statements)

References 28 publications

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“…Similarly, the specific volume of biscuit was 810 cm 3 /kg. The results are in agreement with (Aly & Seleem, 2015 ; Jennifer Coleman et al, 2013 ).…”

Section: Resultssupporting

confidence: 91%

Development and performance evaluation of an improved electric baking oven for baked products

Rana

Yasmin

Mahomud

et al. 2023

Food Science & Nutrition

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An improved electric baking oven was designed and fabricated using locally available materials for baking cakes and biscuits. Provisions of necessary adjustments were employed for ensuring uniform distribution of heat in all trays of the baking chamber. Its baking characteristics in terms of baking time, specific volume, and product quality in terms of sensory attributes were evaluated. The oven was found to be quite satisfactory in functioning for baking cakes and biscuits. Total time was only 15–28 min for baking the cake samples in the oven. On the other hand, comparatively, a bit longer time 18–35 min required for baking the biscuit samples. Baking cost was lesser in baking small‐sized cakes and biscuits than those of large sized. The quality of baked products was better in terms of taste, color, flavor, texture, and appearance than ordinary market products. Loaf volume of each cake (with 4 × 5 × 8 cm3) was 100%, which gave specific volume of 652.8 cm3/kg. Similarly, the specific volume of biscuits was 810 cm3/kg. The electric baking oven is quite efficient in baking quality cakes and biscuits uniformly, which can be provided to rural small entrepreneurs for commercial manufacturing of biscuits and cakes.

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“…Similarly, the specific volume of biscuit was 810 cm 3 /kg. The results are in agreement with (Aly & Seleem, 2015 ; Jennifer Coleman et al, 2013 ).…”

Section: Resultssupporting

confidence: 91%

Development and performance evaluation of an improved electric baking oven for baked products

Rana

Yasmin

Mahomud

et al. 2023

Food Science & Nutrition

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“…Almond flour can be used to improve the sensory aroma of corn cookies while increasing their nutritional value [5]. Generally, gluten intolerant patients also cannot consume products containing casein, a protein in milk because it can cause allergies [6]. In addition, there is a group of sufferers who are lactose intolerant in milk.…”

Section: Introductionmentioning

confidence: 99%

Physical and Chemical Properties of Corn-Almond Cookies Affected by Mung Bean Supplementation and Source of Fat

Aini¹,

Sustriawan²,

Mela³

et al. 2022

Advances in Biological Sciences Research

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Cookies generally contain gluten because they are made from wheat flour obtained from wheat, while there are groups that are intolerant of gluten. Patients with gluten intolerance also tend not to be able to consume casein and lactose intolerance. So, one of the innovations that can be done to make cookies gluten, casein, and lactose-free is to replace wheat flour with corn and almond flour. Corn-almond cookies produced still have a low nutritional value of protein so that supplementation is done with mung bean flour. This research aimed to find out: 1) the effect of mung bean flour supplementation on the quality of corn-almond cookies; 2) the effect of fat types on the quality of corn-almond cookies; 3) the right treatment combination between supplementation of mung bean flour and the type of fat that produces the best quality of corn-almond-based cookies. The design used in this study was Randomized Group Design (RGD). Factors studied included supplementation of mung bean flour (level of 10, 20, and 30%) and sources of fat (margarine, Virgin Coconut Oil (VCO), and combination of margarine and VCO). Based on these factors, nine treatment combinations were obtained, which were repeated three times. Data were analyzed using variance analysis with a level of 5% and further tests of Duncan's Multiple Range Test with a 5% level. The best treatment was chosen by using the effectiveness index test. The results showed that supplementation of mung bean flour increased water content and reduced fat content. While the type of fat increases fat content and dissolved protein levels, and decreases the development volume. The best combination of treatments is cookies with mung bean supplementation of 10% with 100% VCO fat. Physicochemical characteristics of corn-almond cookies produced from the best treatment's combination are having a value of dissolved protein content of 2.35%, fat content of 28.10%, reducing sugar content of 0.21%, moisture content of 2%, ash content of 0.27%, and volume development of 73.23%.

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“…Cookies were produced according to the method described by (Aly and Seleem, 2015) with some modifications. The modified recipe adopted after preliminary experimentation was as follows: margarine (150 g), castor sugar (52.5 g), salt 0.75 g), eggs (25 g), wheat flour (113 g) and baking soda (3 g) ( Table 1).…”

Section: Production Of Cookiesmentioning

confidence: 99%

Physicochemical, antioxidant and sensory characteristics of cookies supplemented with different levels of spent coffee ground extract

Azuan¹,

Zin²,

Mamat³

et al. 2020

Food Res.

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Spent coffee grounds (SCG) are the primary by-product of coffee production which still contains functional properties with high natural antioxidant components. It can be extracted using ultrasonic-assisted techniques and then integrated into baking products such as cookies. This research is aimed to measure the physicochemical and sensory acceptability of cookies incorporated with SCG extract. Extraction of SCG was done using water through ultrasonic extraction following incorporated SCG water extract into cookies. Six different formulations were developed using different amount of SCG extract (A-control 0%, B-0.27%, C-0.52%, D-0.80%, E-1.07% and F-1.33%). Physicochemical properties (antioxidant properties, colour profile, texture, moisture, sugar, fat, protein, ash, calorie and texture profile) and the sensory acceptability of SCG extract cookies was observed. Total phenolic content (TPC) was used to quantify the antioxidant content while the antioxidant activity was measured using 2,2-diphenyl-2-picrylydrazyl radical scavenging activity assay (DPPH) and ferric reducing antioxidant power (FRAP) assays. Results show that decreasing in lightness (L*) and yellowness (b*) with the increasing percentage of SCG extract were observed. In contrast with L* and a* value, the b* value of cookies was increased with the increasing percentage of SCG extract. Formulation E (1.07% SCG extract) showed the highest percentage in almost all proximate analysis such as 6.49±0.39 moisture, 2.11±0.22 ash, 20.42±0.74 crude fat, 8.13±0.05 crude protein and 4.37±0.04 crude fibre content. The highest amount of antioxidant content was depicted by the formulation D cookie (1.72±0.04 mg GAE/g). The best antioxidative activity was found in formulation E (7.80±0.27 DPPH inhibition and 0.02 abs by FRAP analysis). Sensory acceptance revealed that formulation E (1.33%) cookies were more accepted by the panellists. It is interesting to note that SCG can serve as one of the ingredients for cookie production that showed significant effects on the physicochemical and organoleptic properties of the final products.

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Gluten-Free Flat Bread and Biscuits Production by Cassava, Extruded Soy Protein and Pumpkin Powder

Cited by 19 publications

References 28 publications

Development and performance evaluation of an improved electric baking oven for baked products

Development and performance evaluation of an improved electric baking oven for baked products

Physical and Chemical Properties of Corn-Almond Cookies Affected by Mung Bean Supplementation and Source of Fat

Physicochemical, antioxidant and sensory characteristics of cookies supplemented with different levels of spent coffee ground extract

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