Physico-chemical and sensory characterization of sweet biscuits made with Yacon flour (Smallanthus sonchifolius)

Simanca, Mónica M; Paula, Cláudia Denise de; Domínguez-Anaya, Yina; Pastrana-Puche, Yenis Ibeth; Álvarez-Badel, Beatriz

doi:10.1016/j.nfs.2020.12.001

Cited by 15 publications

(9 citation statements)

References 33 publications

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“…The protein content of all treatments with BSF ranges from 9.1% to 9.92%. These results are in agreement with other studies [1,17,18] where the protein content was observed higher with the replacement of wheat flour. The increase in protein content is satisfactory since the ingestion of protein helps to build-up body mass [19].…”

Section: Proximate Composition Of Bean Seed Flour Biscuitssupporting

confidence: 94%

Effect of Lablab Bean (Lablab purpureus L.) Seed Flour on the Physicochemical and Sensory Properties of Biscuits

Rana¹,

Sayem²,

Sabuz³

et al. 2021

IJFSA

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Lablab bean (Lablab purpureus L.) seeds have characterized for usage a protein supplement in bakery items. In order to prepare biscuits 0, 5, 10, 15 and 20% lablab bean seed powder blended with wheat flour. The flours were tested for their chemical composition. Lablab bean seed flour had high protein (23.2%), ash (3.1%) and dietary fiber (1.8%) content, and low in fat (1.2%) and carbohydrates (59.74%). The spread ratio reduced as bean seed flour was incorporated. The protein, crude fiber and ash content of biscuits significantly enhanced (p ≤ 0.05) with addition of lablab bean seed flour. When wheat flour replaced with lablab seed flour up to 10%, the sensory properties (overall score above 7) of composite flour biscuits were more or less identical to the control biscuits. Therefore, the lablab bean seed flour can enrich biscuits with the blending of wheat/lablab bean seed flour.

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Section: Proximate Composition Of Bean Seed Flour Biscuitssupporting

confidence: 94%

Effect of Lablab Bean (Lablab purpureus L.) Seed Flour on the Physicochemical and Sensory Properties of Biscuits

Rana¹,

Sayem²,

Sabuz³

et al. 2021

IJFSA

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“…The greenish colour was another attribute that characterises bread made only with yacon flour. This characteristic is due to the raw material colour, which ranges from intense yellow to brown, due to carotenoid pigments (Simanca‐Sotelo et al ., 2021). The attributes of rubbery, chewiness, adhesiveness and moistness were identified.…”

Section: Resultsmentioning

confidence: 99%

Sensory description of gluten‐free bread using rapid sensory methodologies

Iwamura

Tridapali

Cardoso

et al. 2022

Int J of Food Sci Tech

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This paper describes the sensory profile of gluten‐free bread prepared with teff, sorghum and yacon flours, using Check‐All‐That‐Apply (CATA) and Just‐About‐Right (JAR) methods. The sorghum flour bread was characterised by porosity, reddish colour, bread and yeast aroma, crust hardness, floury and sour aroma, and unpleasant consistency. The teff flour bread was characterised by floury flavour, salty taste, grittiness and cereal aroma. The flavour attributes of both products were judged as ideal. The yacon flour bread was characterised as sweet aroma, softness, rubbery, unpleasant taste, chewiness, moistness, adhesiveness and bitterness. The attribute sweet taste was considered beyond the ideal and salty taste below the ideal. The flour‐mixed formulation was characterised by a pleasant aroma, chewiness and springiness. The attributes salty taste, sweet taste and softness were considered ideal. The mixture of these flours contributes to obtaining gluten‐free bread with better sensory characteristics than when using these flours alone.

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“…Yacon is sometimes called strawberry jicama, as the 2 root veggies are comparable. Yacon root syrup is dominantly comprised of fructooligosaccharides (FOSs) and inulin, around ∼70% of their dry mass . FOSs are used as low calorie sweeteners since human digestive enzymes do not decompose them.…”

Section: Vegan Sweetenersmentioning

confidence: 99%

Inclusive Overview of Sweeteners Trends: Nutritional Safety and Commercialization

Anwar

Syed

Munawar

et al. 2023

ACS Food Sci. Technol.

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Food producers are scouring for substitute sweeteners in food products because of the change of consumer discernment on the absorption of sucrose. Due to the composite mixture of characteristics surviving within sucrose in terms of its taste and textural features, recreating it within a low calorie sweetener is frequently a demanding task. The gustatory system is the primary tool for evaluating sweet flavors, most desired by all categories of age, especially children. Consumer behavioral shifts toward vegan ingredients due to various reasons for global food shortfalls and awareness campaigns have diverted global health organizations' and food industrialists' attention toward vegan sweeteners to sweeten the tongue in a more natural manner with low or zero caloric products. Furthermore, recent advances in the phytoceutical attributes of food ingredients and higher yields with green approaches have gained importance, with a low loss of nutrients in waste.

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Physico-chemical and sensory characterization of sweet biscuits made with Yacon flour (Smallanthus sonchifolius)

Cited by 15 publications

References 33 publications

Effect of Lablab Bean (Lablab purpureus L.) Seed Flour on the Physicochemical and Sensory Properties of Biscuits

Effect of Lablab Bean (Lablab purpureus L.) Seed Flour on the Physicochemical and Sensory Properties of Biscuits

Sensory description of gluten‐free bread using rapid sensory methodologies

Inclusive Overview of Sweeteners Trends: Nutritional Safety and Commercialization

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