Influence of defatted soy flour addition on the quality and stability of pretzel type product

Abstract

Effect of soya flour addition to 70% extraction bread wheat flour (PBW-343) at (0, 5, 10, 20 & 30%) was investigated for physico-chemical, dough handling and pretzel making properties. Results revealed that with increasing DSF addition, farinogram characteristics; water absorption, arrival time, dough development time and dough stability increased while mixing tolerance index and degree of softening decreased. Amylogram characteristics gelatinization temperature, peak viscosity, peak temperature and viscosity at 95°C decreased with extended rate of DSF addition. Pretzels developed with different levels of DSF addition observed decrease in moisture, fat, non reducing sugars and starch where as ash, protein, reducing and total sugars increased compared to control. Calories calculated from proximate composition showed lower values than control due to high protein and low fat soy flour addition. Minerals increased significantly with increased levels of defatted soy flour addition. Organoleptic evaluation revealed that 5% level of soy flour blended pretzels were found best with respect to texture, colour and flavor on the basis of mean acceptability scores. Pretzels recorded shelf life of 90 days in laminated pouches irrespective of the level of DSF addition.

Chemical and Sensory Assessment for some Complementary Food for Older Infants

“…The moisture content of formulas were in the range of (10.0 to 7.3%) of F1 and F5 respectively. The moisture content decreased gradually with the increment addition of partially defatted soybeans flour from (10.0 to 7.3%) that results were in agreement with that mentioned by Naik and Sekhon, (2014) . Moisture contents were within the recommended value (5-10%) as mentioned by Achidi et al, (2016).…”

“…Results in same table also, showed that ash content in all formulas ranged from ( 2,53 to 3.50 %) for F1 and F5 respectively, which close to control and those found by Sodipo and Fashakin, (2011). This increasing in ash might be due to the addition of partially defatted soybeans flour as cited by Naik and Sekhon, (2014). Data in the same table illustrated that the total carbohydrates content in all prepared formulas decreased from (73.66 to 63.57%) with the increasing levels of partially defatted soybean flour in all formulas ,a lowered of carbohydrate content in formulas due to add more of partially defatted soybean flour which approved that stated by Naik and Sekhon, (2014).…”

“…Results also, showed that it was higher than those of control with (13%) as shown in Table (6). The protein content increased with the increase in the proportion of partially defatted soybean flour as mentioned by Naik and Sekhon, (2014). Fat content in all formulas were ranged between (2.95 to 3.31%) of F5 and F1.…”

“…This increasing in ash might be due to the addition of partially defatted soybeans flour as cited by Naik and Sekhon, (2014). Data in the same table illustrated that the total carbohydrates content in all prepared formulas decreased from (73.66 to 63.57%) with the increasing levels of partially defatted soybean flour in all formulas ,a lowered of carbohydrate content in formulas due to add more of partially defatted soybean flour which approved that stated by Naik and Sekhon, (2014). Also results indicated that energy content of the all prepared formulas ranged from 391.7 to 400 kcal/100 g this result was agreement with those of (Tenagashaw et al .,2017) who found that energy content of the complementary foods ranged from 391.63 to 400.60 kcal/100 g.…”

“…Whereas iron content was in range of 5.53mg/100g to 6.67mg/100g that results higher than result was found by Ezeokeke and Onuoha, (2016) who revealed that the iron composition varied from 3.34 mg/100 g to 3.92 mg/100g .There was an increase in minerals content (Fe, Ca, Zn, k, Na and P ) in all formulas as a result of increasing the amount of partially defatted soybeans flour that replace chickpeas flour and this corresponds to (Ezeokeke and Onuoha, 2016). Naik and Sekhon, (2014) who stated that total minerals increased from 883.83 mg/100g in control formula to 1315.75 mg/100 g at the 30% level of Defatted Soybeans Flour fortification. The recommended daily allowance (RDA) of iron for children aged 1-3years old is 7mg (Faber et al ., 2008) ,According to (Codex Alimentarius,1991), Complementary Foods which satisfied two third of minerals and/or vitamins RDA is acceptable.…”