Utilisation of broken rice and cocoyam flour blends in the production of biscuits

Abstract

Biscuits were produced from five broken rice and cocoyam flour blends which were: (1) 100% cocoyam flour, (2) 25% cocoyam flour:75% broken rice flour, (3) 50% cocoyam flour: 50% broken rice flour, (4) 75% cocoyam flour: 25% broken rice flour and (5) 100% broken rice flour. Biscuits made with 100% wheat served as the control. Functional properties of the flour blends were analysed while proximate composition, physical properties and sensory quality of the biscuits produced were also determined. Significant differences (po0.05) in the functional properties existed among the flour blends. Proximate content ranged as follows: protein: 7.18-10.54%; ash: 1.46-1.75%; fat: 11.17-18.52%; moisture: 6.56-7.89%; fibre: 1.15-1.23% and carbohydrates: 58.71-65.97%. Biscuits made with wheat flour did not differ significantly (p40.05) from those made with 50% cocoyam and 50% broken rice flour blend with respect to the physical properties and sensory quality. & 2015 The Authors. Production and hosting by Elsevier B.V. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

Proximate composition, functional, and pasting properties of wheat and groundnut protein concentrate flour blends

“…Wheat ( Triticum aestivum L .) flour is the major raw material employed in many baking processes (Okpala & Egwu, ). The suitability of wheat in the production of many confectionary products is as a result of good intrinsic viscoelastic properties of the wheat protein (gluten; Ibitoye, Afolabi, Otegnayo, & Akintola, ).…”

“…The suitability of wheat in the production of many confectionary products is as a result of good intrinsic viscoelastic properties of the wheat protein (gluten; Ibitoye, Afolabi, Otegnayo, & Akintola, ). It also contains 78.10% carbohydrates, 14.7% protein, 2.10% fat, 2.10% minerals, and significant amounts of vitamins such as thiamine and vitamin B (Okpala & Egwu, ).…”

Physical and Functional Characteristics of Broken Rice Kernels Caused by Moisture‐Adsorption Fissuring

“…Broken rice kernels have largely been underutilized in the rice industry (Okpala and Egwu 2015). However, the demand for bro-kens and rice flour has recently increased considerably.…”

KARAKTERISTIK BISKUIT DARI TEPUNG KORO KRATOK (Phaseolus lunatus L.) TERMODIFIKASI DAN MOCAF (MODIFIED CASSAVA FLOUR)

“…Penggunaan tepung koro kratok termodifikasi semakin banyak maka nilai kecerahan biskuit semakin kecil (gelap). Kandungan protein tepung koro kratok termodifikasi yaitu 33.74% (Nafi' et al, 2015) lebih tinggi dibandingkan dengan MOCAF yaitu sebesar maksimal 1.00% (Subagio et al, 2008) serta tepung terigu 14.7% (Okpala and Egwu, 2015). Reaksi kimia antara asam amino dan gula reduksi dengan proses pemasakan menggunakan suhu tinggi menyebabkan proses pencoklatan atau terbentuk produk reaksi maillard lebih cepat (Tamanna and Mahmood, 2014 Tekstur Hasil analisis ragam pada α=5% memberikan penjelasan bahwa biskuit yang dibuat dengan substitusi tepung koro kratok termodifikasi dan MOCAF berpengaruh nyata pada tekstur biskuit yang dihasilkan.…”