Sensory and textural evaluation of gluten-free biscuits containing buckwheat flour

Oksuz, Tugba; Karakaş, Barçın

doi:10.1080/23311932.2016.1178693

Cited by 11 publications

(8 citation statements)

References 13 publications

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“…This indicated an increase in the relative shelf life of the BPF-substituted biscuits post-baking. A similar decrease in moisture content was observed in gluten-free biscuits prepared from buckwheat flour [54]. Ash content in food products gives an idea of the presence of mineral elements [55].…”

Section: Physicochemical Properties Of Biscuitssupporting

confidence: 66%

“…A concentration-dependent rise in hardness and stiffness of the BPF-substituted biscuits in comparison with control was observed ( Table 3). Significant increments in the hardness of BPF biscuits could be attributed to its lower moisture contents, which may in turn affect the acceptability in terms of enhancing the crunchiness [54]. Previous studies with beetroot leaf powder-substituted wheat flour cookies also showed similar enhancements in hardness and stiffness [61].…”

Section: Colour and Texture Attributes Of Biscuitsmentioning

confidence: 84%

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Banana pseudostem substitution in wheat flour biscuits enriches the nutritional and antioxidative properties with considerable acceptability

Chakraborty¹,

Sabruna

Roy

et al. 2021

SN Appl. Sci.

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Biscuits prepared from composite flours substituted with unconventional plant resources have been considered important for enriching the overall nutritional quality. The present study was undertaken to explore the potential of banana pseudostem flour for the valorization of wheat flour biscuits. At the same time, the study attempts to address the problem of bioresource wastage as huge amounts of banana pseudostem are wasted every year after harvesting of the fruits. In this study, composite flours were prepared by partially substituting wheat flour with banana pseudostem core flour (BPF10, BPF20, BPF30) in different proportions (10, 20, 30% w/w), and biscuits were prepared from these composite flour formulations. Analyses of the physicochemical properties, pasting properties, colour and texture, quantification of phytochemicals and antioxidant properties, and overall sensory evaluation of the flours and biscuits were performed for comparative evaluation. BPF-substituted composite flours showed higher moisture and ash content, pasting temperature and water and oil absorption capacity. BPF-fortified biscuits were found to be rich in ash content, protein, proline, antioxidative phytochemicals, viz. phenols, flavonoids, tannins, ascorbate, and alkaloids, whereas fat, moisture content, and viscosity were comparatively lower than that of the control (wheat flour biscuits). Significant free radical scavenging activities of the BPF-substituted biscuits were also observed. Colour and texture analysis showed desirable changes in lightness (L*), yellowness (b*), chroma (C*), fracturability, and hardness of the BPF-substituted biscuits. Most importantly, considering the sensory characteristics like taste and crispiness, control and BPF10 biscuits were highly comparable. Therefore, the formulation of BPF-substituted biscuits presents an effective way to utilize banana pseudostems, which is also rich in nutraceutical and antioxidative properties.

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Section: Physicochemical Properties Of Biscuitssupporting

confidence: 66%

Section: Colour and Texture Attributes Of Biscuitsmentioning

confidence: 84%

Banana pseudostem substitution in wheat flour biscuits enriches the nutritional and antioxidative properties with considerable acceptability

Chakraborty¹,

Sabruna

Roy

et al. 2021

SN Appl. Sci.

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“…Therefore, that could partly provide children and adults their daily requirements of iron, phosphorus, potassium, and calcium by consuming these kinds of biscuit. The results of carob cake samples were compatible with those of Öksüz and Karakaş, (2016) they found that the replacing table sugar by carob syrup caused increasing minerals of biscuits. All these results were in line with those of Cvetković et al, (2009) they found that substation table sugar with fruit flour caused increasing in natural colorants, vitamins, fibers, minerals and health claims in finished bakery products.…”

Section: Mineral Contents Of Carob Doum and Date Flour (On Dry Weight)supporting

confidence: 85%

Influence of Substitution Table Sugar by Fruit Flour on Quality Attributes of Gluten-Free Cake

Rabou

Al-Sadek²

2018

Journal of Food and Dairy Sciences

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Gluten-free bakery products are regarded as low quality and poor nutritionally as minerals and dietary fiber. So, this search was investigated to study the effect of table sugar substitution by fruit flour as carob (Ceratonia siliqua L), doum (Hyphaenethebaica) and dates (Phoenix dactylifera L.) at 0, 10, 20 and 30 % on quality attributes of gluten-free fruit cake samples. The results of chemical composition showed that the moisture, protein, fat, ash and fiber contents were progressively increased, but carbohydrate content was decreased as the levels of substitution were increased. Additionally, mineral contents as magnesium, phosphor, potassium, calcium and iron were gradually increased. Besides, the moisture content was decreased by increasing the period of storage at room temperature. Moreover, the results of physical properties showed that the baking loss value was decreased, but volume, weight and density values were increased. Also, the results of sensory propertied showed that all fruit cake samples were acceptable. The fruit cake contained 30% date flour had the highest sensory scores compared to others. Finally, substitution table sugar by fruit flour as carob, doum and date can be improved the nutritional value, physical and sensory properties of gluten-free cake.

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“…Spread ratio cookies dihitung menggunakan persamaan (2) (Chauhan, Saxena, & Singh, 2016). Hardness (kekerasan) dan fracturability (daya patah) diukur menggunakan TA.XT Plus texture analyzer (Stable Micro Systems, Great Britain) dengan probe 3point bend, model uji kompresi, kecepatan uji 3,00 mm/detik dan target force 50 g (Öksüz & Karakaş, 2016).…”

Section: Karakteristik Fisikunclassified

KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK COOKIES MOCAF DENGAN PENAMBAHAN TEPUNG TEMPE (Physicochemical and Organoleptic Characteristics of Mocaf Cookies with Tempeh Flour Additions)

2020

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ABSTRAK.Pembuatan cookies dari tepung mocaf (modified cassava flour) dilakukan sebagai upaya mengurangi konsumsi dan impor tepung terigu di Indonesia. Tepung tempe ditambahkan pada pembuatan cookies sebagai sumber protein pengganti susu. Cookies mocaf ini merupakan produk yang dibuat dari bahan baku bebas gluten dan bebas kasein. Penggunaan tepung mocaf dan tempe akan menyebabkan perubahan karakteristik fisik, kimia dan organoleptik cookies. Penelitian ini dilakukan untuk mengetahui perbandingan tepung mocaf dan tempe pada pembuatan cookies yang memiliki nilai gizi baik dan disukai konsumen. Pada penelitian ini terdapat 5 perlakuan dengan perbandingan tepung

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Sensory and textural evaluation of gluten-free biscuits containing buckwheat flour

Cited by 11 publications

References 13 publications

Banana pseudostem substitution in wheat flour biscuits enriches the nutritional and antioxidative properties with considerable acceptability

Banana pseudostem substitution in wheat flour biscuits enriches the nutritional and antioxidative properties with considerable acceptability

Influence of Substitution Table Sugar by Fruit Flour on Quality Attributes of Gluten-Free Cake

KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK COOKIES MOCAF DENGAN PENAMBAHAN TEPUNG TEMPE (Physicochemical and Organoleptic Characteristics of Mocaf Cookies with Tempeh Flour Additions)

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