Quality and sensory properties of maize flour cookies enriched with soy protein isolate

Albanie, Samuel; Adebayo-Oyetoro, Abiodun Omowonuola; Omoniyi, Saheed Adewale

doi:10.1080/23311932.2017.1278827

Cited by 28 publications

(18 citation statements)

References 17 publications

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“…Results of the present study for various sensory traits of VPSC and BPSC were consistent with those of folding ability and overall palatability: the combination T 2 and T 3 ranked the lowest in the overall acceptability of the baked chapattis. This finding is consistent with the analogous observation that supplementing cereals with unconventional food crops beyond 25% reduces consumers' acceptability index [28, 29]. Based on the above-mentioned sensorial observations, VPSC and BPSC prepared from the flour blends T 1 (80% APF + 20% VP) and T 4 (75% APF + 25% BP) were used in nutritional profiling of the products and their glycemic response assessment.…”

Section: Discussionsupporting

confidence: 85%

Glycemic and Insulinemic Responses of Vegetables and Beans Powders Supplemented Chapattis in Healthy Humans: A Randomized, Crossover Trial

Akhtar

Layla

Sestili

et al. 2019

BioMed Research International

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Vegetables and beans are nutrient-dense foods with innate potential to mediate diabetes in a variety of cultures. The present study aims at evaluating vegetables and beans for assessing their glycemic index and response in raising glucose levels in human model. Powdered formulations of vegetables and beans were designed to modulate glycemic response of carbohydrate-rich staples. A randomized, crossover trial was conducted in healthy young adults (n = 24) who were challenged with vegetable powder-supplemented chapatti (VPSC), bean powder-supplemented chapatti (BPSC) and all-purpose wheat flour chapatti (APFC) to evaluate their postprandial glucose (PPG) and postprandial insulin (PPI) responses. In comparison with APFC, feeding VPSC and BPSC to healthy volunteers anticipated significant reduction in PPG (44% reduction in incremental area under the curve (AUC) for VPSC and 46% reduction in incremental AUC for BPSC, p = 0.005). Likewise, significant reduction in PPI levels was observed for VPSC (59%, p = 0.012) and BPSC (47%, p = 0.002) compared to APFC-treated group. The study concludes wheat flour enrichment with vegetables and beans powder as a viable approach to develop cost effective and culturally acceptable low glycemic foods bearing acceptable sensory attributes.

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Section: Discussionsupporting

confidence: 85%

Glycemic and Insulinemic Responses of Vegetables and Beans Powders Supplemented Chapattis in Healthy Humans: A Randomized, Crossover Trial

Akhtar

Layla

Sestili

et al. 2019

BioMed Research International

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“…Starch dextrinization and caramelization, which are induced by heating can also affect cookies colour [86]. Similar sensory trends were observed by [87][88][89][90][91].…”

Section: Sensory Attributes Of Cookies From Wheat Flour Malted Sorghmentioning

confidence: 56%

Quality Evaluation of Cookies from Malted Sorghum (Sorghum bicolor), Sprouted Soybean (Glycine max) and Carrot (Daucus carota) Flour Blends

Ahure

Ejoha

2020

AJB2T

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Quality and acceptability of cookies produced from malted sorghum, wheat, and blends of malted sorghum, sprouted soybean and carrot flours were evaluated. Malted sorghum flour was enriched with sprouted soybean and carrot to produce cookies with varying amount of sproted sorghum and carrot (100:0:0, 80:10:10, 70:20:10, 60:30:10 and 50:40:10). The chemical, physical and sensory attributes of cookies were evaluated with results showing significant (p<0.05) differences. Results of chemical compositions of Composite flours and composite cookies showed similar trends. The ranges of cookies contents of moisture, crude protein, crude fat, crude fibre, ash, carbohydrate, energy spread ratio and general acceptability include 5.25-6.79%, 9.88-17.46%, 12.04-18.99%, 0.81-4.67%, 1. . Generally, all nutrients analysed increased with increased substitution of sprouted soybean and carrot flours into mated sorghum flour except moisture and carbohydrates. The results revealed that inclusion of 40% sprouted soybean and 10% carrot into malted sorghum served a complementary purpose in increasing cookies spread ratio and most of the nutrients analysed. Whereas, sensory scores of cookies with 10% sprouted soybean and 10% carrot inclusion compared favourably with the control.

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“…These increases may be attributed to the high‐protein content of soybean of up to 43% (Shiriki et al., 2015). Another study by Adeyeye, Adebayo‐Oyetoro, and Omoniyi (2017) who used 5%–30% of soy protein isolate in preparation of maize flour cookies, reported similar increase of 233% protein content. Such protein increase through soybean fortification of snacks can meet the nutrient requirements of young children by half.…”

Section: Resultsmentioning

confidence: 78%

Effect of soy fortification on the quality of Mkarango a traditional Kenyan fermented maize meal snack

Rapando

Serrem

Serem

2020

Food Science & Nutrition

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This study aimed at improving the quality and nutrient density of a Kenyan fermented maize meal snack (mkarango) through soy fortification to alleviate protein‐energy malnutrition (PEM) in children. Nine variations of the snack were prepared by replacing 0, 30, and 50% maize with soy and fermenting each for 0, 3, and 5 days at ambient temperature. To establish the physico‐chemical characteristics, the proximate composition, bulk density, water, and oil absorption capacities and titratable acidity were determined. Consumer acceptability was evaluated using a panel of 55 individuals. Fortification of maize with 50% soy increased protein, lipid, and ash content by 256, 284, and 78%, respectively, while carbohydrates reduced by 30%. Fermentation increased lipids and slightly reduced carbohydrate content. Energy ranged from 1,600 to 1641 kJ/100 g. Oil absorption capacity and bulk density reduced with fortification and fermentation while water absorption capacity increased. Fermentation reduced pH by 29 and 31% after days 3 and 5, respectively. There was no significant difference at p ≤ .05 between liking of the fortified snacks and the conventional mkarango, but increase in number of fermentation days reduced the overall acceptance. All fortified snack variations meet more than half the Recommended Daily Allowance for children aged 0.5 to 10 years. Fortification and fermentation improve nutrient density of snacks in terms of proteins, lipids, and ash as well as the functional properties. Preference for all fortified snacks was above average. The soy fortified fermented snack has the potential to alleviate protein‐energy malnutrition in developing countries.

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Quality and sensory properties of maize flour cookies enriched with soy protein isolate

Cited by 28 publications

References 17 publications

Glycemic and Insulinemic Responses of Vegetables and Beans Powders Supplemented Chapattis in Healthy Humans: A Randomized, Crossover Trial

Glycemic and Insulinemic Responses of Vegetables and Beans Powders Supplemented Chapattis in Healthy Humans: A Randomized, Crossover Trial

Quality Evaluation of Cookies from Malted Sorghum (Sorghum bicolor), Sprouted Soybean (Glycine max) and Carrot (Daucus carota) Flour Blends

Effect of soy fortification on the quality of Mkarango a traditional Kenyan fermented maize meal snack

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