Quality Characteristics of Cookies Produced from Sweet Potato and Wheat Flour Blend Fortified with Brewer’s Spent Grain Flour

Abstract

Cookies were made from flour blends of 70% wheat and 30% sweet potato fortified with varying levels of brewers spent grain (BSG) flour. The BSG flour ranged between 0 and 9% of the flour weight. Cookies made with flour from 100% wheat served as the control. Studies were carried out on the functional properties of the flour blends, proximate composition, calorific values, physical characteristics and organoleptic quality of the cookies produced. Fortification of the blends with BSG flour reduced the bulk density from 1.24-1.08 g/mL and the water absorption capacity from 1.73-1.37g/g. Emulsion capacity increased from 76.10 – 83.45% and oil absorption from 2.20 – 3.66 g/g. The protein, fiber and ash contents of the cookies increased from 10.10-11.32%, 1.91-3.11% and 3.87-5.31% respectively. Cookies containing 9% BSG flour had the highest fibre content. Organoleptic studies revealed that cookies fortified with 3-6% BSG flour were more preferred than the control.

Lipid autoxidation in ozone-processed crustacea under cold storage: A treatise

“…To improve food product's diffusion consistent with consumer safety and over the years, a number of innovative (non‐thermal) food processing techniques have increasingly evolved such as high hydrostatic pressure (HHP), ozone treatment, modified atmosphere packaging (MAP) and so on . Specifically and in recent decades, the increasing response to consumer demands for ’greener’ food additives has placed ozone treatment in a comfortable position.…”

“…Importantly, the affirmation of ozone usage in food by US Food and Drug Administration (FDA) has resulted in an increase in its potential applications. Among others, consumer/processor acceptability, environmental impact, food safety and shelf extension, nutrient and sensory concerns, techno‐advances as well as regulations, are key drivers of ozone to the food industry .…”

“…As a result, the food safety regulatory standards around the globe have to continually press the makers of such facilities to identify optimal/workable discharge quantities to assure food consumer safety yet realize positive effects on (fresh) foods. Nonetheless, the strong oxidation nature of ozone demands much caution to ensure food and consumer safety as well as product quality .…”

“…With respect to the quality of crustacea, peroxide value (PV) quantifies primary lipid oxidation products, e.g., hydroperoxides, while para‐ anisidine ( p ‐AnV) quantifies the secondary lipid oxidation based on quantities of non‐volatiles associated with lipids such as 2‐alkenals and 2,4‐alkadienals. In addition, thiobarbituric acid reactive substances (TBARS, also called TBA for short) quantify another set of secondary lipid oxidation products such as malonaldehyde (MDA), which are among the key products of PUFA degradation . Besides, lipid oxidation systems (emulsion/wet or dry) can get altered, which in turn would likely helps to facilitate other biomolecules to coexist with the lipids.…”

“…As a consequence, lipid damage in crustacean products is critical and remains a continuing and increasing challenge to relevant authorities around the globe. Hence, it is crucial to prevent storage quality deterioration . In this context therefore, this feature is purposed to describe how ozone treatment presents itself as potential process to reduce lipid damage in a crustacean product such as shrimp.…”