Utilization of taro flour in manufacture of pan bread and cookies

Whole taro [Colocassia esculenta L.] flour was prepared from local [Balady] taro corms and to prepare free mucilage taro flour was obtained after removing taro mucilage by steeping in 4% NaC1 solution and washing with boiling water. Levels of 5,10,15,20, 25 and 30% taro flour [whole or without mucilage] were used to substitute wheat flour [72% ext.] for prepared pan bread and cookies. The effect of substitution on the chemical composition, mineral contents, rheological properties of blended flours, baking quality and acceptability of pan bread and cookies were investigated. Considerable increases of 400% or 466.7% in crude fiber and 391% or 584% in ash and detectable a decreases of 7.8% or 9.9% in proteins and 7.2% or 2.1% in starch occurred when taro flour [whole or without mucilage] substitution was increased from 0% to 30%, respectively. Mineral contents except Zn and Cu, were increased gradually with increasing taro flour [whole or without mucilage] substitution. Farinograph and Extensograph rheological data revealed that, water absorption percent and dough weakening were increased with increasing the ratio of taro flour substitution, and all the studied flour mixtures had low extensibility compared with the control [100% wheat flour]. The largest decrease in baking quality of bread were observed for the higher levels taro flour substituted bread. However, control bread, whole taro flour [with mucilage] substituted bread up to 15% and free mucilage taro flour substituted bread at level of 5% showed superior baking quality and sensory parameters. However, substituted cookies by 15% whole taro flour or 25% free mucilage taro flour gave the highest scores for most sensory attributes. In general, it could be concluded that acceptable bread or cookies may be prepared by mixing wheat flour with taro flour [whole or without mucilage] at definite ratio of substitution [15% or 5% and 15% or 25%,respectively]

Quality of spaghetti supplemented with apricot kernel flour.

Chemical composition, cooking quality, color as well as sensory and biological evaluation of supplemented spaghetti with apricot kernel flour at 4, 8, 12 and 16 replacement levels were studied and compared with semolina spaghetti as a control sample. The results indicated that the supplemented spaghetti samples with apricot kernel showed more protein, fat, ash, fiber contents and nutritive value; but less total carbohydrates than the semolina spaghetti sample at all replacement levels. Less than 45% of potassium and sodium was retained in the investigated spaghetti samples after cooking. Spaghetti processed from 100% durum semolina showed the highest quality characteristics [cooking quality, color, sensory parameters and consumer acceptability], followed by spaghetti samples supplemented with apricot kernel flour at levels until 12%. Further supplementation above this level improved food efficiency ratio [FER], net protein utilization [NPU], digestibility [D] and biological value [BV], but decreased the quality attributes of produced spaghetti

Effect of added surfactants on rheological, organoleptic properties and staling rate of pan bread.

Levels of 0.5%, 0.75% and 1% of surfactants, i.e. DUR-EM 207, Lonzest SMO, and Lonzest SMS-20 were used to retard staling of wheat pan bread. The effect of those surfactants on rheological and organoleptic properties, yeast gassing power and staling rate was investigated. The dough properties were improved by adding the previous mentioned surfactants according to Farinograph and Extensograph data, whereas, stability, departure time, mixing tolerance and development time increased, however, weakening of dough decreased by adding any of the three surfactants studied except for 0.75% DUR-EM 207. On the other hand, increasing the amount of surfactants caused a decrease in the extensibility. Moreover, the three used surfactants inhibited gas production. However, addition of the surfactants to dough, enhanced bread quality and induced higher scores for over all acceptability. The staling rate of the different samples of bread were evaluated by determining moisture migration and sensory panel test. Addition of the surfactants to wheat flour succeeded in retarding the staling of bread over the tested period [4 days] than the control bread. The highest improvements were for those containing 0.5% DUR-EM 207, 0.75% Lonzed SMO and 1% Lonzest SMS-20

Comparative study on utilization of quail chicken eggs in cookies manufacture

Quail eggs were chemically evaluated for the chemical composition, minerals, cholesterol and amino acid contents in comparison with chicken eggs. The effect of addition of quail and chicken eggs to cookies formula on the chemical composition, minerals, amino acid contents, baking quality and sensory evaluations of the produced cookies was studied. Chemical scores, protein efficiency ratio [PER] as well as biological value [BV] were calculated to estimate the protein quality of both cookies. Results indicated that protein, ash, total carbohydrates, minerals except zinc content and total essential amino acid contents as well as non-essential ones of quail eggs and their cookies were higher than those of the chicken eggs and their cookies. On the other hand, it was found that the quail eggs and their cookies showed less fat and cholesterol contents compared to chicken eggs and their cookies. Consequently, both PER and BV of cookies made from quail eggs were higher than those of the cookies contained chicken eggs. Lysine was the first limiting amino acid in both tested cookies. The cookies prepared from quail eggs had the higher baking quality and overall acceptability scores compared to the cookies manufacture from chicken eggs

Effect of freeze drying process of different kinds of birds egg on sponge cakes properties

In the present study, the effect of freeze drying process of chickens, ducks and quail eggs on the prevalence of Salmonella, the chemical composition and the properties of sponge cakes that are made using these eggs were studied. The microbiological examination of different kinds of fresh or freeze-dried eggs showed that they were free from Salmonella presence. The chemical composition showed that, the fresh duck eggs contained less moisture content and more total lipids and crude proteins compared with chicken and quail eggs, while the quail eggs contained less fat content compared with chicken eggs. The chemical composition of different kinds of freeze-dried eggs was as the same as that of fresh eggs [on dry weight basis]. The cakes that were prepared of eggs of quail, duck [Baladi] and chicken [Leghorn] either fresh or freeze-dried had the highest specific volume. The cakes that were prepared of fresh eggs of duck [Baladi], chicken [Leghorn] and quail had the highest overall acceptability scores compared with the cakes manufactured from freeze-dried eggs

Effect of adding some legume flours on the nutritive value of cookies

Soybean flour [S F], chick peas flour [C F], and lupins flour [L F] were used to replace 0, 5, 10 and 15% of wheat flour in cookies. The effect of supplementation of wheat flour with these legume flours on the nutritional quality was studied. Results indicated that protein, ash and fiber contents as well as moisture content of supplemented cookies were higher than the control. Total protein content was increased by about 1,5% with each increment of [S F], while it was 1% with each increment of [L F] and 0.7% with each increment of [C F]. On the other hand mineral contents was higher in legume flours than in wheat flour, hence, cookies supplemented with legume flours were favorable than unsupplemented ones probably due to higher amounts of important minerals they contained. The amino acid patterns were improved due to supplementation. At 15% level of addition from SF, CF or LF, lysine content increased up to 2.71, 2.55 and 2.27 gm/16 gm N compared with unsupplemented cookies increased as compared with the unsupplemented ones, due to the improvement in lysine and other essential amino acids except sulfur-containing amino acids. Consequently, both PER and BV of the supplemented cookies improved compared with unsupplemented ones

Rheological and sensory characteristics of doughs and cookies based on wheat, soybean, chick pea and lupin flours

Levels of 5,10 and 15% of legume flours, i.e. soybeans, lupins and chick peas were used to supplement cookies. The effect of this supplementation on the rheological properties of the resulting dough was investigated using the farinograph and extensograph as objective methods for quality assessment of the final product. It was found that, there was an increase in water absorption capacity, dough stability, arrival time, dough development time and mix tolerance index. Extensograph results indicated that dough resistance to extension, dough energy and proportional number were reduced with increasing the lupin flour in the formula, while dough extensibility was not changed. However, soy flour increased resistance to extension, proportional number and energy and lowered dough extensibility. At the same time supplementing wheat flour with chick peas lowered both dough resistance to extension and proportional number, while it increased dough extensibility and energy. By organoleptic evaluation, it was found that using either 5% soybeans or 10% chick peas or 15% lupin flour could replace wheat flour in cookies formula without adversely affecting baking performance or altering the physical characteristics of the end product

Rheological and sensory characteristics of doughs and cookies based on wheat, soybean, chick pea and lupine flours

Levels of 5, 10 and 15% of legume flours i.e. soybeans, lupines and chick peas were used to supplement cookies. The effect of this supplementation on the rheological properties of the resulting dough was investigated using the farinograph and extensograph as objective methods for quality assessment of the final product. It was found that, there was an increase in water absorption capacity, dough stability, arrival time, dough development time and mix tolerance index. Extensograph results indicated that dough resistance to extension dough energy and proportional number were reduced with increasing the lupine flour in the formula, while dough extensibility was not changed. However, soy flour increased resistance to extension, proportional number and energy and lowered dough extensability. At the same time supplementing wheat flour with chick peas lowered both dough resistnce to extension and proportional number, while it increased dough extensibility and energy. By organoleptic evaluation, it was found that using either 5% soybeans or 10% chick peas or 15% lupine flour could replace wheat flour in cookies formula without adversely affecting baking performance or altering the physical characteristics of the end product