Wheat-water chestnut flour blends: effect of baking on antioxidant properties of cookies

Shafi, Musarat; Baba, Waqas N.; Masoodi, F.A.; Bazaz, Rafiya

doi:10.1007/s13197-016-2423-5

Cited by 55 publications

(73 citation statements)

References 29 publications

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“…The overall quality of the cookies was generally determined by the spread ratio which is a hard to define influenced by different factors (Pareyt et al, 2009 mix exerted a main effect on cookie weight; cookie weight was also affected by a significant interaction between particle size and flour type. Similar results were reported in cookies made from wheat-water chestnut flour (Shafi et al, 2016). Similar results were reported in cookies made from wheat-water chestnut flour (Shafi et al, 2016).…”

Section: (Refined Wheat Flour Cookies) and Cmfc (Composite Flour MIXsupporting

confidence: 90%

“…In non-wheat protein, water holding capacity was higher than in wheat flour (Hoojjat & Zabik, 1984). Similar results were reported in cookies made from wheat-water chestnut flour (Shafi et al, 2016).…”

Section: Physical Characteristics Of Refined Flour Cookies (C1) Andsupporting

confidence: 88%

“…Water activity is a vital parameter that manages the shelf life of the food products. In the course of storage period, increase in water activity of cookies has been attributed to recrystallization of sugars (Shafi et al, 2016). From the results, it was observed that the water activity of the RWF cookies increased from 0.35 to 0.48.…”

Section: Water Activity Of Refined Flour Cookies (C1) and Compositementioning

confidence: 97%

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Process development and formulation of multi‐cereal and legume cookies

Vasanthakumari

Jaganmohan

2018

J Food Process Preserv

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The aim of this work is to prepare high protein cookies from multi‐cereal and legume flour and to investigate its physical, nutritional, and functional quality characteristics. The formulated cookies prepared from 100% multi‐cereal and legume flour which includes Kodo millet (Paspalum scrobiculatum), Parboiled rice (Oryza punctata), Sorghum (Sorghum bicolor), Foxtail millet (Setaria italica), Green gram (Vigna radiata), Bengal gram (cicer arietinum), Black gram (Vigna mungo), Cow pea (Vigna unguiculata), and Soyabean (Glycine max). Multi‐cereal and legume blend revealed reduced water and oil absorption capacity when compared with control. Reduced lightness, increased redness, and hardness were observed for formulated cookies with the increase in storage time. Irrespective of the decreasing trend in their texture, overall acceptance of the multi‐cereal and legume cookies by the consumers was increased. Overall analysis disclosed that the cookies prepared from multi‐cereals and legume flour proved acceptable not only in quality characteristics but also fulfills the demand of functional foods in preparation of cookies. Practical applications Multi‐cereal and legume is valuable source of protein which is a significant component of human diet and is massively endorsed for its combination in food industry for the production of protein‐rich products, which accomplishes higher marketability among the health‐sensitized population. The blend of cereal and legume promotes the utilization of indigenous raw material. However, the victory of making the sensorial quality of combined products identical to that of undeveloped products though incomplete in wholesome nutrition is still a challenge in the food market. The cookies produced from the multi‐cereal and legume combination is very less which can improve the desired functional properties of end product but also to improve nutritional composition. Regular intake of multi‐cereal and legume is one of the ways to a healthy life.

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Section: (Refined Wheat Flour Cookies) and Cmfc (Composite Flour MIXsupporting

confidence: 90%

Section: Physical Characteristics Of Refined Flour Cookies (C1) Andsupporting

confidence: 88%

Section: Water Activity Of Refined Flour Cookies (C1) and Compositementioning

confidence: 97%

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Process development and formulation of multi‐cereal and legume cookies

Vasanthakumari

Jaganmohan

2018

J Food Process Preserv

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“…Total titratable acidity (% citric acid) and free fatty acid estimations were done using standard AOAC () procedures. The total phenolic content (TPC) was determined by the Folin–Ciocalteu's spectrophotometric method as described by Shafi et al (). The total plate count was determined by the American Public Health Association (APHA, ) procedure using nutrient agar.…”

Section: Methodsmentioning

confidence: 99%

“…The total phenolic content (TPC) was determined by the Folin-Ciocalteu's spectrophotometric method as described by Shafi et al (2016). The total plate count was determined by the American Public Health Association (APHA, 1984) procedure using nutrient agar.…”

Section: Chemical Parameters and Total Plate Countmentioning

confidence: 99%

Storage studies of water chestnut flour

Beigh

Hussain

Naseer

et al. 2019

J Food Process Preserv

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The aim of the study was to analyze the storage behavior of low glycemic index water chestnut flour (WCF) packed in high‐density polyethylene (HDPE) and low‐density polyethylene (LDPE) bags under ambient conditions (temperature = 28.40 ± 2°C and R.H = 63.5 ± 5%) for a period of 6 months. At the end of storage, moisture, fat, protein, fiber, ash, and carbohydrate contents were recorded as 10.20%, 0.23%, 2.79%, 3.09%, 2.36%, and 81.30% for WCF packed in HDPE bags and 10.35%, 0.20%, 2.74%, 3.07%, 2.37%, and 81.22% for WCF packed in LDPE bags, respectively. Likewise, water activity, bulk density, total titrable acidity, total phenols, FFA, and total plate count were recorded as 0.43, 0.52 g/cm3, 0.21%, 4.26%, 0.45%, and 1.9 × 102 CFU/g for WCF packed in HDPE bags and 0.44, 0.50 g/cm3, 0.23%, 4.16%, 0.86%, and 2.6 × 102 CFU/g for WCF packed in LDPE bags, respectively. Overall, the flour quality was retained better in HDPE than in LDPE. Practical applications Water chestnut flour, a suitable ingredient for the development of gluten free and low glycemic index food products has not been explored yet at the industrial scale. The storage behavior of water chestnut flour is important to determine its functionality for the development of different bakery products, snacks, etc., for diabetic and celiac disease patients. The results of this study will provide guidelines to preserve and store the flour obtained from this underutilized aquatic crop which will help to provide remunerative returns to people who are directly or indirectly involved in the water chestnut trade.

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Characteristics of wheat flour blends with water chestnut flour and effects of different temperature on frozen fermented dough

et al. 2022

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Background and Objectives This study investigated the effects of different substitutions of water chestnut flour (WCF) on the quality of wheat flour and fermented dough. Changes in the quality of fermented dough containing the optimum amount of WCF (10%) were analyzed after it was frozen and stored at −6°C, −12°C, −18°C, and −24°C for 15 days. Findings Significant changes occurred in mixolab test and the optimum addition of WCF was 10%, as reflected by the longest dough stability time, the lowest dough weakening degree, and the strongest dough thermal stability. The peak viscosity of the flour mix increased significantly and the gelatinization temperature decreased significantly with the increase of WCF addition. The fermented dough with 10% WCF had similar textural properties to the dough without WCF. After frozen storage, the hardness of fermented dough containing 10% WCF stored at −12°C, −18°C, and −24°C were significantly higher than that of the control (without frozen storage). The fermentation volumes of doughs at −12°C and −24°C were larger than that at −18°C, and the gluten network structure at −24°C remained relatively intact. Conclusions Frozen storage at −12°C and −24°C could maintain the texture and gluten network structure of the mixed dough containing an optimum amount of 10% WCF. Significance and Novelty The quality changes of fermented dough containing the optimum amount of WCF during frozen storage at different freezing temperatures were explored to provide a theoretical basis for the frozen flour products containing WCF.

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Wheat-water chestnut flour blends: effect of baking on antioxidant properties of cookies

Cited by 55 publications

References 29 publications

Process development and formulation of multi‐cereal and legume cookies

Process development and formulation of multi‐cereal and legume cookies

Storage studies of water chestnut flour

Characteristics of wheat flour blends with water chestnut flour and effects of different temperature on frozen fermented dough

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