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Exploring the suitability of incorporating tiger nut flour as novel ingredient in gluten-free biscuit

100%

Ahmed Z. S., Hussein A. M. S.

Polish Journal of Food and Nutrition Sciences

2014

tom 64

nr 1

The effect of using tiger nut flour to improve the functional properties of gluten-free biscuit was explored. Corn flour in the biscuit formulation was replaced at three levels, 10, 20, and 30% with tiger nut flour (TNF). Biscuit containing only corn flour was used as control. Prepared biscuits were analyzed for their proximate composition, physical properties, diameter, thickness, color, texture, and were subjected to measurements using differential scanning calorimetery (DSC) and scanning electron microscopy (SEM). Incorporation of tiger nut flour resulted in a significant increase in fibre and ash contents and in a decrease in protein content. The spread ratio of the biscuits increased significantly by increasing TNF content, which is considered a desirable quality attribute. Tiger nut-containing biscuits exhibited lower total color difference ?E value compared to the control sample. Thermal characteristics of TNF-containing biscuits differed significantly (P?0.05) from the control where TNF resulted in decreased onset gelatinization temperature (To) and peak temperature (Tp). Furthermore, enthalpies of control biscuits were significantly higher than of those containing TNF; that might be due to partial gelatinization since their enthalpies were smaller than in control biscuits. Measurement of baked biscuits texture showed that hardness and resilience values decreased when TNF content in the biscuit formulation increased. Microscopic observation revealed that TNF-containing biscuits had the most uniform and homogeneous pore distributions. These attributes probably positively influenced the quality with better surface characteristics. The results of this study revealed that incorporating TNF at the ration of 20% resulted in biscuits of superior technological quality expressed in shape, cross section structure, hardness, and surface appearance.

Influence of process variables and ingredient combinations on extrusion-formed baked snack

80%

Yaseen A. A. E., Ahmed Z. S., El-Moniem G. M. A.

Polish Journal of Food and Nutrition Sciences

1999

tom 08

nr 3

Three different ingredient combinations were manufactured into snack by means of extrusion forming then baking. Effect of process variables and ingredient combinations were studied. Tested snacks were subjected to sensory evaluation by trained panelists. Findings indicated that, it should be feasible to produce snack with specific sensory properties by setting appropriate processing variables and ingredient combinations. Also baking measurements were studied. Specific volume and/or moisture content of prepared snack were a function of baking time. Otherwise, baking time could be the first quality indicator. Mathematical modelling supported previous findings. Extracted equations could be useful for predicting end-product quality at any baking time.

Ograniczanie wyników

2 Polish Journal of Food and Nutrition Sciences

2 Ahmed Z. S.

1 El-Moniem G. M. A.

1 Hussein A. M. S.

1 Yaseen A. A. E.

1 2014

1 1999

Wyniki wyszukiwania

Exploring the suitability of incorporating tiger nut flour as novel ingredient in gluten-free biscuit

Influence of process variables and ingredient combinations on extrusion-formed baked snack