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Determination of the physical quality, structural characteristics, and sensory acceptability of biscuits prepared from einkorn based lentil composite flours

Year 2024, Volume: 28 Issue: 3, 430 - 443, 28.09.2024
https://doi.org/10.29050/harranziraat.1477200

Abstract

Composite flour refers to a blend of flours sourced from tubers, grains, legumes, oilseeds, vegetables, and fruits, utilized in the formulation of bakery, pastry, and complementary food products in addressing protein-energy malnutrition and micronutrient deficiencies, the inclusion of high-protein legume is essential. Hence, the objective of this research was to produce biscuits with enhanced physicochemical attributes and sensory properties using composite flours prepared with einkorn flour-based green, red, and yellow lentil flours. According to the obtained results, all lentil flours except red lentil flour significantly increased the WAC (water absorption capacity) value of einkorn flour-based composite flours (p <0.05). Specifically, composite flour containing red lentil flour exhibited the highest foam capacity at 16.00%, followed by samples formulated with yellow (S2) and green lentil flour (S1), and control (C) samples, respectively. The differences in composite flour formulations had a significant effect (p <0.05) on the specific volume and spread ratio of biscuits. Specific volume measurements for control biscuits (1.70 cm3 g-1) were notably higher compared to the lower values recorded for composite biscuits (0.92–1.24 cm3 g-1). According to scanning electron microscope (SEM) results, the control biscuit exhibited a noticeably crumbly texture, unlike the other samples, which had a more cohesive starch-gluten composite network. Panelists showed a preference against biscuits containing all lentil flours together (S4), as evidenced by lower scores in terms of color, odor, brittleness, and taste. Additionally, the results underscored the significance of the formulated products in enhancing dietary variety and addressing food fortification within low-income households.

References

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Siyez bazlı mercimek kompozit unlarından hazırlanan bisküvilerin fiziksel kalitesi, yapısal özellikleri ve duyusal kabul edilebilirliğinin belirlenmesi

Year 2024, Volume: 28 Issue: 3, 430 - 443, 28.09.2024
https://doi.org/10.29050/harranziraat.1477200

Abstract

Kompozit un, fırıncılık, pastacılık ve tamamlayıcı gıda ürünlerinin formülasyonunda kullanılan yumru kökler, tahıllar, baklagiller, yağlı tohumlar, sebzeler ve meyvelerden elde edilen unların bir karışımını ifade eder. Yüksek protein içeriğine sahip baklagillerin kullanımı, protein-enerji yetersizliği ve mikrobesin eksikliklerinin iyileştirilmesinde hayati bir rol oynamaktadır. Bu nedenle, bu çalışmanın amacı, siyez unu bazlı yeşil, kırmızı ve sarımercimek unları ile hazırlanan kompozit unlarla daha iyi fizikokimyasal özelliklere ve duyusal kabul edilebilirliğe sahip bisküviler geliştirmektir. Elde edilen sonuçlara göre, kırmızı mercimek unu hariç tüm mercimek unları, siyez unu bazlı kompozit unların WAC (su emme kapasitesi) değerini önemli ölçüde artırdığı gözlenmiştir (p <0.05). Özellikle, en yüksek köpük kapasitesi %16.00 ile kırmızı mercimek unu içeren kompozit unda kaydedilmiş ve onu sırasıyla sarımercimek unu (S2) ve yeşil mercimek unu (S1) ile hazırlanan unlar ile kontrol (C) örnekleri izlemiştir. Kompozit un formülasyonlarındaki farklılıklar bisküvilerin yayılma oranı ve özgül hacim değerlerini önemli (p <0.05) ölçüde etkilemiştir. Kontrol bisküvileri için özgül hacim ölçümleri (1.70 cm3 g-1), kompozit bisküviler için kaydedilen daha düşük değerlerle (0.92–1.24 cm3 g-1) karşılaştırıldığında belirgin şekilde daha yüksek bulunmuştur. SEM analiz sonuçları, kontrol bisküvisinin, diğer numunelerde gözlemlenen daha bütünleşik nişasta-gluten ağına kıyasla, belirgin bir kırılgan dokuya sahip olduğunu ortaya koymaktadır. Panelistler, renk, koku, kırılganlık ve tat açısından daha düşük puanlarla ifade edilen, tüm mercimek unlarını içeren (S4) bisküvileri daha az tercih etmiştir. Çalışmanın bulguları, geliştirilen ürünlerin düşük gelirli ailelerin beslenme çeşitliliğini artırmada ve gıdaların besin değerini zenginleştirmede önemli bir katkı sağladığını ortaya koymuştur.

References

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  • Achy, J. Y., Ekissi, G. S. E., Kouadio, P., Koné, F. M. T., & Kouamé, L. P. (2017). Effect of boiling and baking times on the functional properties of aerial yam (Dioscorea bulbifera) flours cv Dugu-won harvested in Côte d’Ivoire. International Journal of Agronomy and Agricultural Research, 10(2), 1-12.
  • Adebowale, A., Adegoke, M., Sanni, S., Adegunwa, M., & Fetuga, G. (2012). Functional properties and biscuit making potentials of sorghum-wheat flour composite.
  • Adeola, A. A., & Ohizua, E. R. (2018). Physical, chemical, and sensory properties of biscuits prepared from flour blends of unripe cooking banana, pigeon pea, and sweet potato. Food science & nutrition, 6(3), 532-540.
  • Akinola, R., Pereira, L. M., Mabhaudhi, T., De Bruin, F.-M., & Rusch, L. (2020). A review of indigenous food crops in Africa and the implications for more sustainable and healthy food systems. Sustainability, 12(8), 3493.
  • Aljahani, A. H. (2022). Wheat-yellow pumpkin composite flour: Physico-functional, rheological, antioxidant potential and quality properties of pan and flat bread. Saudi Journal of Biological Sciences, 29(5), 3432-3439.
  • Appiah, F., Asibuo, J., & Kumah, P. (2011). Physicochemical and functional properties of bean flours of three cowpea (Vigna unguiculata L. Walp) varieties in Ghana.
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  • Brandolini, A., & Hidalgo, A. (2011). Einkorn (Triticum monococcum) flour and bread Flour and breads and their fortification in health and disease prevention (pp. 79-88): Elsevier.
  • Cankurtaran-Kömürcü, T., & Bilgiçli, N. (2023). Utilization of germinated ancient wheat (Emmer and Einkorn) flours to improve functional and nutritional properties of bread. Innovative Food Science & Emerging Technologies, 84, 103292.
  • Chandra, S., Singh, S., & Kumari, D. (2015a). Evaluation of functional properties of composite flours and sensorial attributes of composite flour biscuits. Journal of Food Science and Technology, 52(6), 3681-3688. doi: 10.1007/s13197-014-1427-2
  • Chandra, S., Singh, S., & Kumari, D. (2015b). Evaluation of functional properties of composite flours and sensorial attributes of composite flour biscuits. Journal of Food Science and Technology, 52, 3681-3688.
  • Chandrapala, J., Zisu, B., Palmer, M., Kentish, S. E., & Ashokkumar, M. (2014). Sonication of milk protein solutions prior to spray drying and the subsequent effects on powders during storage. Journal of Food Engineering, 141, 122-127.
  • Chauhan, A., Saxena, D., & Singh, S. (2015). Total dietary fibre and antioxidant activity of gluten free cookies made from raw and germinated amaranth (Amaranthus spp.) flour. LWT-Food Science and Technology, 63(2), 939-945.
  • Chauhan, A., Saxena, D., & Singh, S. (2016). Physical, textural, and sensory characteristics of wheat and amaranth flour blend cookies. Cogent Food & Agriculture, 2(1), 1125773.
  • Chelladurai, V., & Erkinbaev, C. (2020). Lentils. Pulses: Processing and product development, 129-143.
  • Claver, I. P., Zhang, H., Li, Q., Zhu, K., & Zhou, H. (2010). Impact of the soak and the malt on the physicochemical properties of the sorghum starches. International Journal of Molecular Sciences, 11(8), 3002-3015.
  • Crowley, S. V., Gazi, I., Kelly, A. L., Huppertz, T., & O’Mahony, J. A. (2014). Influence of protein concentration on the physical characteristics and flow properties of milk protein concentrate powders. Journal of Food Engineering, 135, 31-38.
  • Dahal, S., Dangal, A., Pradhananga, M., Timsina, D., & Timsina, P. (2022). The preparation and quality evaluation of biscuit using composite flour by mixing wheat flour, chickpea flour, and Peanut flour. International Journal on Food, Agriculture and Natural Resources, 3(1), 14-19.
  • Dauda, A. O., Abiodun, O. A., Arise, A. K., & Oyeyinka, S. A. (2018). Nutritional and consumers acceptance of biscuit made from wheat flour fortified with partially defatted groundnut paste. Lwt, 90, 265-269.
  • de Oliveira Silva, F., Miranda, T. G., Justo, T., da Silva Frasão, B., Conte-Junior, C. A., Monteiro, M., & Perrone, D. (2018). Soybean meal and fermented soybean meal as functional ingredients for the production of low-carb, high-protein, high-fiber and high isoflavones biscuits. Lwt, 90, 224-231.
  • Dewettinck, K., Van Bockstaele, F., Kühne, B., Van de Walle, D., Courtens, T., & Gellynck, X. (2008). Nutritional value of bread: Influence of processing, food interaction and consumer perception. Journal of Cereal Science, 48(2), 243-257.
  • Du, S.-k., Jiang, H., Yu, X., & Jane, J.-l. (2014a). Physicochemical and functional properties of whole legume flour. LWT - Food Science and Technology, 55(1), 308-313. doi: https://doi.org/10.1016/j.lwt.2013.06.001
  • Du, S.-k., Jiang, H., Yu, X., & Jane, J.-l. (2014b). Physicochemical and functional properties of whole legume flour. LWT-Food Science and Technology, 55(1), 308-313.
  • Durojaiye, A., Abubakar, L., Nwachukwu, N., Mohammed, A., & Ibrahim, A. (2018). Production and quality of biscuits from composite flours. Journal of Food Science and Engineering, 8, 241-247. Enwere, N. J. (1998). Foods of plant origin: Afro-Orbis Publications, Limited.
  • Eriksson, E., Koch, K., Tortoe, C., Akonor, P., & Baidoo, E. (2014). Physicochemical, functional and pasting characteristics of three varieties of cassava in wheat composite flours.
  • Ezegbe, C. C., Onyeka, J. U., & Nkhata, S. G. (2023). Physicochemical, amino acid profile and sensory qualities of biscuit produced from a blend of wheat and velvet bean (Mucuna pruriens) flour. Heliyon, 9(4), e15045. doi: https://doi.org/10.1016/j.heliyon.2023.e15045
  • Foschia, M., Horstmann, S. W., Arendt, E. K., & Zannini, E. (2017). Legumes as functional ingredients in gluten-free bakery and pasta products. Annual review of food science and technology, 8, 75-96.
  • Fournaise, T., Burgain, J., Perroud, C., Scher, J., Gaiani, C., & Petit, J. (2020). Impact of formulation on reconstitution and flowability of spray-dried milk powders. Powder technology, 372, 107-116.
  • Gaikwad, S. S., Kothule, A. M., Morade, Y. Y., Patil, S. S., Laddha, U. D., Kshirsagar, S. J., & Salunkhe, K. S. (2023). An overview of the implementation of SeDeM and SSCD in various formulation developments. International Journal of Pharmaceutics, 635, 122699. doi: https://doi.org/10.1016/j.ijpharm.2023.122699
  • Ginindza, A., Solomon, W., Shelembe, J., & Nkambule, T. (2022). Valorisation of brewer's spent grain flour (BSGF) through wheat-maize-BSGF composite flour bread: optimization using D-optimal mixture design. Heliyon, 8(6).
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There are 63 citations in total.

Details

Primary Language English
Subjects Food Technology
Journal Section Araştırma Makaleleri
Authors

Duygu Aslan Türker 0000-0002-9579-8347

Early Pub Date September 28, 2024
Publication Date September 28, 2024
Submission Date May 2, 2024
Acceptance Date July 11, 2024
Published in Issue Year 2024 Volume: 28 Issue: 3

Cite

APA Aslan Türker, D. (2024). Determination of the physical quality, structural characteristics, and sensory acceptability of biscuits prepared from einkorn based lentil composite flours. Harran Tarım Ve Gıda Bilimleri Dergisi, 28(3), 430-443. https://doi.org/10.29050/harranziraat.1477200

Indexing and Abstracting 

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10749  Harran Journal of Agricultural and Food Science is licensed under Creative Commons 4.0 International License.