ABSTRACT
This study aimed to develop biscuits with improved nutritional contents using edible fish meal from catfish as the source of macro- and micronutrient enrichment while trying to reduce the input of wheat flour in biscuit-making process. The biscuit was produced using edible fish meal (EFM: 0%-40%) from catfish, improved quality breadfruit (IQBF: 0%-60%), and wheat flours (WF: 0%-40%). Macro (crude protein, fat, fiber, ash, and carbohydrate)- and micro (calcium, magnesium, potassium, phosphorus, sodium, and iron)-nutrient contents of the biscuit were determined. The color (lightness-L*, redness-a*, and yellowness-b*), texture (hardness, springiness, and adhesiveness), and sensory (taste, texture, and overall acceptability) attributes of the biscuits were assessed using standard methods. Model characteristics of the responses were profiled, and numerical optimization technique was used to predict combination/blends that produce biscuits with desired nutritional contents. Moisture, crude protein, fat, fiber, and ash values were in the range of 3.50%-5.57%, 3.06%-15.52%, 13.62%-26.00%, 0.31%-1.40%, and 1.98%-5.32%, respectively. The iron, calcium, and phosphorus contents of the biscuit ranged from 103.85 to 201.30 mg/100 g, 100 to 754 mg/100 g, and 8 mg/100 g to 304 mg/100 g, respectively. Interaction between the models for WF and EFM was significant and this significantly affected the L* (36.37-51.90) and adhesiveness (0.01-0.29) values for color and texture, respectively. Similar observations were also noticed for most of the nutrients. The quadratic models selected for the nutrients were all significant (p < .05) and the adjusted R 2 ranged from 0.61 to 0.84 and 0.59 to 0.97 for the macro- and micronutrients, respectively. In conclusion, a biscuit from IQBF, WF, and EFM of 61.33, 0.07, and 38.60 with protein, fat, ash, iron, and calcium contents of 10.41%, 17.59%, 2.05%, 120.52 mg/100 g, and 500.00 mg/100 g, respectively, was produced.
ABSTRACT
Effects of chemical and heat pretreatments on the protein, gluten, and alpha-amylase activity, pasting (Peak [P], Final [F] setback [S] viscosity, pasting temperature [PT] and time [T]) and alveogram (Energy [E], maximum inflation [MI], P/L, and elasticity index [EI]) properties of flour from the pretreated bananas and its composite with wheat flour (WF) were examined. The baking (water absorption [WA] and specific volume [SV]) and sensory properties of bread produced from the flour were also examined. Protein, gluten, and alpha-amylase activity ranged from 4.75 ± 0.07%, 30.25 ± 0.05%, and 4.00 ± 0.05 min to 13.75 ± 0.06%, 35.64 ± 0.06%, and 39.61 ± 1.18 min with WF:PTBF/95:05, WF:CTBF/00:100, WF:BBF/80:20, WF:100 and WF:CTBF/00:100, WF:PTBF/95:05, WF:100, WF:PTBF/00:100 having lowest and highest values, respectively. P, F, S viscosities, PT and T ranged from 186.17 ± 0.71, 217.08 ± 1.41, 38.92 ± 5.42 RVU, 84.70 ± 0.28°C, 5.04 ± 0.05 min to 461.0 ± 5.07, 348.5 ± 8.84, 88.83 ± 0.24 RVU, 87.20 ± 0.00°C, 6.24 ± 0.05 min, respectively. E, MI, P/L, and EI ranged from 141.50 ± 0.71 × 10-4J, 15.35 ± 0.07, 0.59 ± 0.83 and 35.85 ± 0.07 to 325.00 ± 1.4 × 10-4J, 22.55 ± 0.07, 2.75 ± 0.07, and 70.50 ± 0.71, respectively. WA and SV were 48.12 ± 0.07 to 52.60 ± 0.14 and 2.850 ± 0.07 to 5.635 ± 0.18 with the WF having significantly (P < 0.05) higher values than other blends and the most acceptable in terms of appearance and taste.
ABSTRACT
The rheological (Pasting, farinograph, and alveograph) properties of wheat flour (WF) replaced with breadfruit four (05-40%) was analyzed. Baking and sensory qualities of the resulting bread were evaluated. Differences in baking properties of loaves produced under laboratory and industrial conditions were analyzed with t-test, whereas ANOVA was used for other analyses. Peak and final viscosities in the composite blends (CB) ranged from 109.20 to 114.06 RVU and 111.86 to 134.40 RVU, respectively. Dough stability decreased from 9.15 to 0.78 min, whereas farinograph water absorption increased 59.7-65.9%. Alveograph curve configuration ratio increased from 1.27 to 7.39, whereas specific volume (Spv) of the loaves decreased from 2.96 to 1.32 cm(3)/g. The Spv of WF loaves were not significantly different (P > 0.05) from that of the 5% CB, whereas production conditions had no significant effects on absorbed water (t = 0.532, df = 18 P = 0.3005), weight loss during baking (t = 0.865, df = 18, P = 0.199), and Spv (t = 0.828, df = 14.17, P = 0.211). The sensory qualities of the 5% blend were not significantly different from the WF.
