This document summarizes a study that evaluated cookies made from blends of wheat flour, cocoyam flour, and soybean flour. Various flour blends were tested at different ratios. The study measured the proximate composition, functional properties, physical properties, and sensory properties of the cookies. Key findings include:
- Protein and ash contents increased as wheat flour was substituted with cocoyam and soybean flours.
- Soybean flour had the highest water absorption capacity and emulsifying capacity compared to wheat and cocoyam flours.
- Cookies with a blend of 80% wheat flour, 10% cocoyam flour, and 10% soybean flour had the highest ratings for taste, texture, and
“Traditions, Are They Good or Bad?" — Wouldn’t you consider it foolish to want to discard a practice merely because it is a “tradition?” So why are some so CRITICAL of traditions? Are there TRADITIONS we MUST keep? Are there traditions we MUST reject? Can some traditions be either good or bad? - (2 Thessalonians 2:15; Matthew 15:2-9) — AUDIO / PPT / KEYNOTE / PDF — 10/14/2018
Determination of in situ density of soilSumanHaldar8
This document describes methods to determine the unit weight of soil. There are five types of unit weight: bulk, saturated, dry, submerged, and solid. The core cutter and sand replacement methods are explained. The core cutter method involves extracting a soil sample with a cutter, weighing it, and calculating bulk and dry unit weights. The sand replacement method involves using a calibrated container, pouring sand into an excavated hole to displace the soil, then weighing and calculating the soil's unit weight. Precautions for each method are provided.
This ppt is for study purposes and the aim is to benefit Dairy and Food Technology students. Various pictures are used to make topics clear.
Freezing is one of the integral operations in the making of ice cream as it affects the quality, palatability, and yield of the finished product.
Ice cream is almost complete food. The mix usually contains more than 60 per cent water. As ice is frozen, the ice crystals are suspended in the water, and very small air cells are incorporated into the mixture.
Ice cream contains a considerable quantity of air, up to half of its volume which gives the product its characteristic lightness. Without air, ice cream would be similar to a frozen ice cube.
Hope this ppt shall help students.
The document provides information about lectures on surveying topics including:
- Classification of theodolites as transit, non-transit, vernier, and micrometer theodolites.
- Uses of theodolites for measuring horizontal and vertical angles, locating points, and other surveying tasks.
- Terms used in manipulating a transit vernier theodolite such as centering, transiting, swinging the telescope, and changing face.
- Bearings and the rules for converting whole circle bearings to quadrantal/reduced bearings.
- Definitions of open and closed traverses and the formula to check the interior angles of a closed traverse.
- An example problem on calculating
1. Sieve analysis was performed on a sample of calcium carbonate to determine its particle size distribution. The sample was shaken in a mechanical shaker through a series of sieves with decreasing mesh sizes for different time intervals.
2. The mass of the sample retained on each sieve was measured and the cumulative percentage passing and particle size distribution curves were plotted.
3. The results showed that increasing the shaking time decreased the particle size, following a bell-shaped curve distribution rather than a direct proportional relationship between particle size and mass fraction.
The document defines a non-alcoholic beverage as containing less than 0.5% alcohol by volume. It provides examples of non-alcoholic versions of alcoholic drinks such as mocktails. It then summarizes several popular non-alcoholic beverages from around the world including water, aam panna, orange juice, aguas frescas, cola, masala chai, hot chocolate, lassi, lemonade, smoothies, squash, and tea.
This document discusses different methods for particle size analysis including sieve analysis. It describes various types of sieve shakers and their advantages such as digital control and adjustable parameters. It also discusses different sieving methods like dry, wet, and air jet sieving. Sieve analysis is used to characterize particles of various materials including pharmaceuticals, chemicals, minerals and more.
This document discusses the development of superior quality bread wheat at KALRO. It outlines the various quality parameters considered in wheat breeding such as milling characteristics, protein content, gluten strength, enzymatic activity and end-use quality. Breeding activities involve screening large numbers of lines for yield, disease resistance and quality from early generations to national performance trials. The goals are to identify wheat varieties that meet the quality requirements for various end uses like bread, pasta and regional dishes while maintaining high yields.
“Traditions, Are They Good or Bad?" — Wouldn’t you consider it foolish to want to discard a practice merely because it is a “tradition?” So why are some so CRITICAL of traditions? Are there TRADITIONS we MUST keep? Are there traditions we MUST reject? Can some traditions be either good or bad? - (2 Thessalonians 2:15; Matthew 15:2-9) — AUDIO / PPT / KEYNOTE / PDF — 10/14/2018
Determination of in situ density of soilSumanHaldar8
This document describes methods to determine the unit weight of soil. There are five types of unit weight: bulk, saturated, dry, submerged, and solid. The core cutter and sand replacement methods are explained. The core cutter method involves extracting a soil sample with a cutter, weighing it, and calculating bulk and dry unit weights. The sand replacement method involves using a calibrated container, pouring sand into an excavated hole to displace the soil, then weighing and calculating the soil's unit weight. Precautions for each method are provided.
This ppt is for study purposes and the aim is to benefit Dairy and Food Technology students. Various pictures are used to make topics clear.
Freezing is one of the integral operations in the making of ice cream as it affects the quality, palatability, and yield of the finished product.
Ice cream is almost complete food. The mix usually contains more than 60 per cent water. As ice is frozen, the ice crystals are suspended in the water, and very small air cells are incorporated into the mixture.
Ice cream contains a considerable quantity of air, up to half of its volume which gives the product its characteristic lightness. Without air, ice cream would be similar to a frozen ice cube.
Hope this ppt shall help students.
The document provides information about lectures on surveying topics including:
- Classification of theodolites as transit, non-transit, vernier, and micrometer theodolites.
- Uses of theodolites for measuring horizontal and vertical angles, locating points, and other surveying tasks.
- Terms used in manipulating a transit vernier theodolite such as centering, transiting, swinging the telescope, and changing face.
- Bearings and the rules for converting whole circle bearings to quadrantal/reduced bearings.
- Definitions of open and closed traverses and the formula to check the interior angles of a closed traverse.
- An example problem on calculating
1. Sieve analysis was performed on a sample of calcium carbonate to determine its particle size distribution. The sample was shaken in a mechanical shaker through a series of sieves with decreasing mesh sizes for different time intervals.
2. The mass of the sample retained on each sieve was measured and the cumulative percentage passing and particle size distribution curves were plotted.
3. The results showed that increasing the shaking time decreased the particle size, following a bell-shaped curve distribution rather than a direct proportional relationship between particle size and mass fraction.
The document defines a non-alcoholic beverage as containing less than 0.5% alcohol by volume. It provides examples of non-alcoholic versions of alcoholic drinks such as mocktails. It then summarizes several popular non-alcoholic beverages from around the world including water, aam panna, orange juice, aguas frescas, cola, masala chai, hot chocolate, lassi, lemonade, smoothies, squash, and tea.
This document discusses different methods for particle size analysis including sieve analysis. It describes various types of sieve shakers and their advantages such as digital control and adjustable parameters. It also discusses different sieving methods like dry, wet, and air jet sieving. Sieve analysis is used to characterize particles of various materials including pharmaceuticals, chemicals, minerals and more.
This document discusses the development of superior quality bread wheat at KALRO. It outlines the various quality parameters considered in wheat breeding such as milling characteristics, protein content, gluten strength, enzymatic activity and end-use quality. Breeding activities involve screening large numbers of lines for yield, disease resistance and quality from early generations to national performance trials. The goals are to identify wheat varieties that meet the quality requirements for various end uses like bread, pasta and regional dishes while maintaining high yields.
This document discusses the Beatitudes, which are teachings from the Sermon on the Mount that describe the path to happiness. It lists the eight Beatitudes, which proclaim blessings for the poor in spirit, those who mourn, the meek, those who hunger for righteousness, the merciful, the pure in heart, the peacemakers, and those who are persecuted for righteousness. The document explores what it means to live according to the Beatitudes through references to biblical stories and quotes from religious figures.
This document discusses various geological processes and landforms resulting from physical geology. It covers the geological work of rivers including erosion, transportation, deposition and various fluvial landforms. It also discusses the geological work of other agents like wind, groundwater and oceans. Rivers can erode, transport and deposit sediment, forming features like drainage patterns, valleys, waterfalls and terraces over long periods of time. Wind erosion can form dunes and loess deposits, while groundwater can dissolve rock to form sinkholes, caves and valleys. Oceans also erode, transport and deposit material along coastlines.
The document discusses various separation processes. It begins by defining separation as dividing material into component parts and describing separation techniques as purification methods. It then classifies separation processes into three main categories: mechanical separations based on size/density differences, diffusional separations based on molecular movement, and membrane separations using semipermeable membranes. Specific separation processes are also outlined, including centrifugation, filtration, distillation, chromatography, and novel techniques like supercritical fluid extraction and ion exchange chromatography. The document provides details on the mechanisms and applications of several key separation techniques.
The document discusses various methods of leaching, which is the process of extracting soluble constituents from a solid material using a liquid solvent. It describes several common leaching techniques used in industries like food processing, pharmaceuticals, and metals extraction. These include counter-current leaching systems that improve extraction efficiency, as well as equipment used for leaching like agitated vessels, thickeners, extractors, and the Kennedy and Bollman extractors.
The document discusses evaporator performance and factors that affect it. It explains that the boiling point of solutions is higher than water alone, known as boiling point elevation. It also discusses how capacity, economy, and steam consumption are measures of evaporator performance. Capacity is the amount of water vaporized per hour, economy is the amount vaporized per unit of steam, and steam consumption can be estimated from capacity and economy. Duhring's rule and boiling point elevation must be considered for heat transfer calculations in evaporators dealing with solutions.
Evaluation o f cookies from (wheat, yam, and soybean) blendAlexander Decker
This document evaluates cookies made from blends of wheat, yam, and soybean flours. It finds that:
1) The proximate composition of the flour and cookie samples varied depending on the blend ratios but were generally within expected ranges for nutrients.
2) Functional properties of the flour samples like bulk density and water absorption capacity differed significantly between flour types.
3) Cookies made with blends replacing up to 20% wheat flour with 10% yam and 10% soybean flour were not significantly different from 100% wheat cookies in terms of diameter, thickness, or sensory attributes.
4) Cookies with higher non-wheat flour content scored lower in sensory tests, indicating wheat flour
Particle Size Distribution, Rheological and Pasting Properties of Wheat, Anch...Premier Publishers
Flour is a major ingredient in the majority of ready to eat snack foods, especially in bakery products. Although composite flours can be beneficial, the dough’s rheological and pasting properties play a vital role in the final quality of bakery products. This study was initiated to examine the particle size distribution, rheological and pasting property of composite wheat-anchote flour that is suitable for bakery products. The experiments were carried out by blending anchote to wheat flour with the ratio of 10,15 and 20% substitution. The pasting properties of Anchote flour included 4025.00, 1075.33, 2949.67, 2171.00 and 1095.67 cP of peak, trough, breakdown, final and set back viscosities respectively and 4.26 min of peak time as well as 70.33 0C pasting temperature. Values of the same attributes for the wheat flour were 2321.00, 299.33, 2021.67, 389.00, 91.67, 5.63 and 77.00 respectively with the relevant units indicated. Regarding the rheological properties, Anchote flour exhibited 66.61% water absorption, 7.40 min development time, 1.16 min stability time, 49.66 Farinograph Unit of mixing tolerance index and 22.66FU of farinogram quality number as compared to the values of 52.63%, 2.16 min, 5.56 min, 72.00 FU and 80.66 FU of the respective properties of wheat flour. All of these properties of composite flours were significantly (p<0.05) affected by Anchote blending ratios.
Quality evaluation of soy milk ice cream prepared with ipomoea batatas starch...Skyfox Publishing Group
Stabilizers are used in ice cream preparation for viscosity, air incorporation, melt down and texture improvement to attain
attractive end product. Soybeans were used to produce soy milk. Soy milk used as a milk replacer due to its some important health
aspects such protein, vitamin C, isoflavones, dietary fiber, omega-3-fatty acid and oligosaccharides. Starch was extracted form Ipomoea
Batatas. Meteroxylon Sagu powder and Ipomoea Batatas starch analyzed against some quality characteristics such as pH, swelling power
and solubility, water holding capacity, moisture, ash protein and viscosity. Ice cream was prepared by using soy milk with different
concentration such as 0.25, 0.5 and 0.75% of starch and powder. Commercially used stabilizing agent Cremodan was kept as reference
standard. Prepared ice cream mix was analyzed against some physicochemical and sensory parameters. Ice cream sample that contain
ipomoea batatas starch 0.75% showed significant (P<0.05) outcomes against overrun, standup time, viscosity and melt-ability. Soy milk
ice cream development with natural stabilizers such as starches can be cost effective and provide more health benefits.
— This study is part of the valuation of the cashew nut (Anacardium occidentale L.). For this purpose, defatted cashew kernel flour (powder) has been incorporated into wheat flour for the production of breads. Composite flours containing 0%, 10%, 20%, 30% and 40% of delipidated cashew kernel were analyzed for their physico-chemical and functional properties as well as the resulting loaves, for their sensory quality. The results showed that the substitution of wheat flour with cashew nuts flour increases the protein, fat, ash, fiber, energy and mineral content of wheat / cashew nut composites flours. However, this incorporation has resulted in a decrease in carbohydrate content. The study of the functional properties of composite flours showed that the substitution resulted in a significant increase (p <0.05) of the water absorption capacity (CAE) and oil (CAH) while the density decreased. Sensory tests indicated that there is a significant difference (p <0.05) between control bread and all composite breads. However, it is suggested that cashew kernel flour could be suitably incorporated into wheat flour up to a rate of 20%.
This study was aimed at producing quality biscuit using composite flour blends from cheap and underutilized crops like
sorghum, soybean and finger millet. Sprouted sorghum flour in the amounts of 80%, 70%, 60%, 50%, 40% with 10%,
20%, 30%, 40%, 50% of soybean flour and 10% constant amount of finger millet flour were added to prepare 100%
composite flour. Biscuits prepared from 100% of wheat flour were used as control treatment. Treatments of composite
flour vs.: T1 - 100% wheat, T2 - 80% Sprouted Sorghum + 10% Soybean, T3-70% Sprouted Sorghum + 20% Soybean,
T4 - 60% Sprouted Sorghum + 30% Soybean +, T5 - 50%. Sprouted Sorghum + 40% Soybean, T6 -40% Sprouted
Sorghum + 50% Soybean were subjected to analysis of nutritional, organoleptic, microbial qualities and physical
properties. Analyses were carried out for three replicates. Total plate count was done for the fresh and stored samples to
find out microbial quality. The nutritional analysis of the biscuits revealed that protein, ash, fiber, fat and total sugar were
increased from 10.53-14.35, 1.41-2.16, 1.27-3.93, 17.90-24.77 and 28.56-31.37 respectively while moisture content was
decreased from 3.78-3.27 when increasing the soybean flour 10%-50% in the biscuits mixtures. The physical properties of
biscuits revealed that there were significant differences between the treatments of biscuits (at 5% level of significance)
when the level of soybean increased. According to Turkey`s test, the mean scores for all assessed organoleptic characters
varied significantly (p < 0.05) in biscuits. No harmful micro-organisms were observed in the biscuits. Based on the
nutritional and organoleptic qualities of biscuits, most preferred treatments of nutritionally enriched biscuit samples such
as T3-70% Sprouted Sorghum + 20% Soybean + 10% Finger millet, T4 - 60% Sprouted Sorghum + 30% Soybean + 10%
Finger millet,T5 - 50% Sprouted Sorghum + 40% Soybean + 10% Finger millet.
Proximate and Microbial Profile of Couscous Yoghurt Produced from Soya MilkIJEAB
The document summarizes a study that investigated the effect of milk type (cow milk, soya milk, or a 50:50 mixture) and mixing ratio on the proximate composition and microbial profile of couscous yoghurt. Yoghurts were produced from the three milk types then mixed with couscous at ratios of 90:10, 80:20, and 70:30. The experiment tested 9 treatments total. Proximate compositions and microbial counts were analyzed. Results showed significant differences in composition and counts based on milk type and ratio. The cow-soya milk mixture at a 70:30 ratio had the highest protein and nutrient content. All samples had microbial levels within acceptable standards.
This study investigated the effects of partially substituting wheat flour with okara flour (soybean residue leftover from tofu production) on the physicochemical and protein quality of noodles. Noodles were produced with wheat flour substituted at levels of 5%, 16.25%, 20%, 27%, 35%, 38.75%, and 50% okara flour. As okara flour levels increased, protein, ash, fat, and fiber contents of the noodles increased while cooking time decreased and cooking losses increased. Protein quality analysis found the noodles provided adequate levels of essential amino acids. Sensory evaluation revealed noodles with 5% okara substitution were rated highest and even better than the control of 100% wheat flour. The study demonstrated okara flour
This document summarizes a study on incorporating stabilized rice bran into kuih baulu, a traditional Malaysian sponge cake. Four formulations of kuih baulu were prepared with 10-40% stabilized rice bran mixed with rice flour, and their nutritional composition and sensory properties were analyzed. The results showed that stabilized rice bran incorporation increased the protein, fat, ash, and fiber contents of kuih baulu in a dose-dependent manner. Sensory evaluation indicated that formulations with 20-40% rice bran were acceptable to taste testers, with 30% rice bran being the highest level that did not diminish overall acceptability. Thus, stabilized rice bran is a suitable ingredient for fortifying the nutrition of k
The document discusses the development and analysis of banana peel powder biscuits. Banana peels, which are often discarded as waste, contain nutrients like starch, protein, fiber and fatty acids. The study involved optimizing the drying of banana peels, preparing peel powder, and formulating biscuits by replacing wheat flour at ratios of 5%, 10%, 15% and 20% with peel powder. The biscuits were analyzed for moisture, ash, fat, protein and sensory properties. Sample 2, with a 10% peel powder replacement ratio, was found to be the most sensorially acceptable with higher nutritional values than wheat flour biscuits.
This study explored using cowpea flour as a substitute for wheat flour in cake production to reduce Ghana's reliance on wheat imports. Cowpea flour was produced from parboiled and dried cowpeas then milled. Composite flours with cowpea:wheat ratios of 100:0, 75:25 and 50:50 were baked at 150°C and 200°C. Cakes were sensorially evaluated and the 50:50 composite flour baked at 200°C was most preferred and scored higher than the 100% wheat flour control for taste and overall acceptability. Using cowpea flour in cakes could encourage cowpea consumption and utilization while reducing wheat import costs.
Effects of soyflour on physical and chemical properties of breadsusanwambui458
This document provide how bread making process, physical and chemical properties are affected when wheat flour is substituted with soy flour at different percentage
Protein Extraction and Purification of Soybean Flakes and Meals Using a Lime ...IJMER
This document describes a study that investigated extracting and purifying protein from soybean flakes and meals using lime treatment followed by ultrafiltration. Key findings include:
- Soybean flakes and meals were produced from whole soybeans using conventional methods. Flakes had higher protein and carbohydrate extraction than meals after treatments.
- Lime treatment at 0.5 moles resulted in the highest extraction of total dissolved solids (TDS) from both flakes and meals, compared to water, NaOH, or other lime concentrations.
- Ultrafiltration purified the protein extracts from flakes and meals with 94-97% protein yield and removal of carbohydrates through diafiltration.
- Lime treatment is a potential
International Journal of Engineering Research and Applications (IJERA) is an open access online peer reviewed international journal that publishes research and review articles in the fields of Computer Science, Neural Networks, Electrical Engineering, Software Engineering, Information Technology, Mechanical Engineering, Chemical Engineering, Plastic Engineering, Food Technology, Textile Engineering, Nano Technology & science, Power Electronics, Electronics & Communication Engineering, Computational mathematics, Image processing, Civil Engineering, Structural Engineering, Environmental Engineering, VLSI Testing & Low Power VLSI Design etc.
Effect of cooking temperature on some quality characteristic of Almond milkSkyfox Publishing Group
Processing of almond was done at different temperatures (80, 90, 100 and 110°C), to produce almond milk samples (A, B,
C and D). The almond milk sample (C) processed at normal boiling temperature (100°C) kept as reference standard. Using different
standard analytical methods, almond milk were analyzed for physiochemical, microbiological, and sensory attributes. Due to increase in
temperature the crude fat and moisture content decreased significantly (p<0.05)><0.05)><0.05) from 2.24-1.33×103 CFU/ml for sample A to D processed at 80-110°C, while yeast and mold from 1.22-0.35×102 CFU/ml.
The mean value score awarded to all sensory attributes increase from A to C but decrease in D. Almond milk products were acceptable,
highest acceptability score (8.33) awarded to milk sample C processed at 100°C followed by samples B, A and D. Processing of almond
milk at 100°C provide the better milk product with all measured characteristics suggested for almond milk processing.
This document discusses the Beatitudes, which are teachings from the Sermon on the Mount that describe the path to happiness. It lists the eight Beatitudes, which proclaim blessings for the poor in spirit, those who mourn, the meek, those who hunger for righteousness, the merciful, the pure in heart, the peacemakers, and those who are persecuted for righteousness. The document explores what it means to live according to the Beatitudes through references to biblical stories and quotes from religious figures.
This document discusses various geological processes and landforms resulting from physical geology. It covers the geological work of rivers including erosion, transportation, deposition and various fluvial landforms. It also discusses the geological work of other agents like wind, groundwater and oceans. Rivers can erode, transport and deposit sediment, forming features like drainage patterns, valleys, waterfalls and terraces over long periods of time. Wind erosion can form dunes and loess deposits, while groundwater can dissolve rock to form sinkholes, caves and valleys. Oceans also erode, transport and deposit material along coastlines.
The document discusses various separation processes. It begins by defining separation as dividing material into component parts and describing separation techniques as purification methods. It then classifies separation processes into three main categories: mechanical separations based on size/density differences, diffusional separations based on molecular movement, and membrane separations using semipermeable membranes. Specific separation processes are also outlined, including centrifugation, filtration, distillation, chromatography, and novel techniques like supercritical fluid extraction and ion exchange chromatography. The document provides details on the mechanisms and applications of several key separation techniques.
The document discusses various methods of leaching, which is the process of extracting soluble constituents from a solid material using a liquid solvent. It describes several common leaching techniques used in industries like food processing, pharmaceuticals, and metals extraction. These include counter-current leaching systems that improve extraction efficiency, as well as equipment used for leaching like agitated vessels, thickeners, extractors, and the Kennedy and Bollman extractors.
The document discusses evaporator performance and factors that affect it. It explains that the boiling point of solutions is higher than water alone, known as boiling point elevation. It also discusses how capacity, economy, and steam consumption are measures of evaporator performance. Capacity is the amount of water vaporized per hour, economy is the amount vaporized per unit of steam, and steam consumption can be estimated from capacity and economy. Duhring's rule and boiling point elevation must be considered for heat transfer calculations in evaporators dealing with solutions.
Evaluation o f cookies from (wheat, yam, and soybean) blendAlexander Decker
This document evaluates cookies made from blends of wheat, yam, and soybean flours. It finds that:
1) The proximate composition of the flour and cookie samples varied depending on the blend ratios but were generally within expected ranges for nutrients.
2) Functional properties of the flour samples like bulk density and water absorption capacity differed significantly between flour types.
3) Cookies made with blends replacing up to 20% wheat flour with 10% yam and 10% soybean flour were not significantly different from 100% wheat cookies in terms of diameter, thickness, or sensory attributes.
4) Cookies with higher non-wheat flour content scored lower in sensory tests, indicating wheat flour
Particle Size Distribution, Rheological and Pasting Properties of Wheat, Anch...Premier Publishers
Flour is a major ingredient in the majority of ready to eat snack foods, especially in bakery products. Although composite flours can be beneficial, the dough’s rheological and pasting properties play a vital role in the final quality of bakery products. This study was initiated to examine the particle size distribution, rheological and pasting property of composite wheat-anchote flour that is suitable for bakery products. The experiments were carried out by blending anchote to wheat flour with the ratio of 10,15 and 20% substitution. The pasting properties of Anchote flour included 4025.00, 1075.33, 2949.67, 2171.00 and 1095.67 cP of peak, trough, breakdown, final and set back viscosities respectively and 4.26 min of peak time as well as 70.33 0C pasting temperature. Values of the same attributes for the wheat flour were 2321.00, 299.33, 2021.67, 389.00, 91.67, 5.63 and 77.00 respectively with the relevant units indicated. Regarding the rheological properties, Anchote flour exhibited 66.61% water absorption, 7.40 min development time, 1.16 min stability time, 49.66 Farinograph Unit of mixing tolerance index and 22.66FU of farinogram quality number as compared to the values of 52.63%, 2.16 min, 5.56 min, 72.00 FU and 80.66 FU of the respective properties of wheat flour. All of these properties of composite flours were significantly (p<0.05) affected by Anchote blending ratios.
Quality evaluation of soy milk ice cream prepared with ipomoea batatas starch...Skyfox Publishing Group
Stabilizers are used in ice cream preparation for viscosity, air incorporation, melt down and texture improvement to attain
attractive end product. Soybeans were used to produce soy milk. Soy milk used as a milk replacer due to its some important health
aspects such protein, vitamin C, isoflavones, dietary fiber, omega-3-fatty acid and oligosaccharides. Starch was extracted form Ipomoea
Batatas. Meteroxylon Sagu powder and Ipomoea Batatas starch analyzed against some quality characteristics such as pH, swelling power
and solubility, water holding capacity, moisture, ash protein and viscosity. Ice cream was prepared by using soy milk with different
concentration such as 0.25, 0.5 and 0.75% of starch and powder. Commercially used stabilizing agent Cremodan was kept as reference
standard. Prepared ice cream mix was analyzed against some physicochemical and sensory parameters. Ice cream sample that contain
ipomoea batatas starch 0.75% showed significant (P<0.05) outcomes against overrun, standup time, viscosity and melt-ability. Soy milk
ice cream development with natural stabilizers such as starches can be cost effective and provide more health benefits.
— This study is part of the valuation of the cashew nut (Anacardium occidentale L.). For this purpose, defatted cashew kernel flour (powder) has been incorporated into wheat flour for the production of breads. Composite flours containing 0%, 10%, 20%, 30% and 40% of delipidated cashew kernel were analyzed for their physico-chemical and functional properties as well as the resulting loaves, for their sensory quality. The results showed that the substitution of wheat flour with cashew nuts flour increases the protein, fat, ash, fiber, energy and mineral content of wheat / cashew nut composites flours. However, this incorporation has resulted in a decrease in carbohydrate content. The study of the functional properties of composite flours showed that the substitution resulted in a significant increase (p <0.05) of the water absorption capacity (CAE) and oil (CAH) while the density decreased. Sensory tests indicated that there is a significant difference (p <0.05) between control bread and all composite breads. However, it is suggested that cashew kernel flour could be suitably incorporated into wheat flour up to a rate of 20%.
This study was aimed at producing quality biscuit using composite flour blends from cheap and underutilized crops like
sorghum, soybean and finger millet. Sprouted sorghum flour in the amounts of 80%, 70%, 60%, 50%, 40% with 10%,
20%, 30%, 40%, 50% of soybean flour and 10% constant amount of finger millet flour were added to prepare 100%
composite flour. Biscuits prepared from 100% of wheat flour were used as control treatment. Treatments of composite
flour vs.: T1 - 100% wheat, T2 - 80% Sprouted Sorghum + 10% Soybean, T3-70% Sprouted Sorghum + 20% Soybean,
T4 - 60% Sprouted Sorghum + 30% Soybean +, T5 - 50%. Sprouted Sorghum + 40% Soybean, T6 -40% Sprouted
Sorghum + 50% Soybean were subjected to analysis of nutritional, organoleptic, microbial qualities and physical
properties. Analyses were carried out for three replicates. Total plate count was done for the fresh and stored samples to
find out microbial quality. The nutritional analysis of the biscuits revealed that protein, ash, fiber, fat and total sugar were
increased from 10.53-14.35, 1.41-2.16, 1.27-3.93, 17.90-24.77 and 28.56-31.37 respectively while moisture content was
decreased from 3.78-3.27 when increasing the soybean flour 10%-50% in the biscuits mixtures. The physical properties of
biscuits revealed that there were significant differences between the treatments of biscuits (at 5% level of significance)
when the level of soybean increased. According to Turkey`s test, the mean scores for all assessed organoleptic characters
varied significantly (p < 0.05) in biscuits. No harmful micro-organisms were observed in the biscuits. Based on the
nutritional and organoleptic qualities of biscuits, most preferred treatments of nutritionally enriched biscuit samples such
as T3-70% Sprouted Sorghum + 20% Soybean + 10% Finger millet, T4 - 60% Sprouted Sorghum + 30% Soybean + 10%
Finger millet,T5 - 50% Sprouted Sorghum + 40% Soybean + 10% Finger millet.
Proximate and Microbial Profile of Couscous Yoghurt Produced from Soya MilkIJEAB
The document summarizes a study that investigated the effect of milk type (cow milk, soya milk, or a 50:50 mixture) and mixing ratio on the proximate composition and microbial profile of couscous yoghurt. Yoghurts were produced from the three milk types then mixed with couscous at ratios of 90:10, 80:20, and 70:30. The experiment tested 9 treatments total. Proximate compositions and microbial counts were analyzed. Results showed significant differences in composition and counts based on milk type and ratio. The cow-soya milk mixture at a 70:30 ratio had the highest protein and nutrient content. All samples had microbial levels within acceptable standards.
This study investigated the effects of partially substituting wheat flour with okara flour (soybean residue leftover from tofu production) on the physicochemical and protein quality of noodles. Noodles were produced with wheat flour substituted at levels of 5%, 16.25%, 20%, 27%, 35%, 38.75%, and 50% okara flour. As okara flour levels increased, protein, ash, fat, and fiber contents of the noodles increased while cooking time decreased and cooking losses increased. Protein quality analysis found the noodles provided adequate levels of essential amino acids. Sensory evaluation revealed noodles with 5% okara substitution were rated highest and even better than the control of 100% wheat flour. The study demonstrated okara flour
This document summarizes a study on incorporating stabilized rice bran into kuih baulu, a traditional Malaysian sponge cake. Four formulations of kuih baulu were prepared with 10-40% stabilized rice bran mixed with rice flour, and their nutritional composition and sensory properties were analyzed. The results showed that stabilized rice bran incorporation increased the protein, fat, ash, and fiber contents of kuih baulu in a dose-dependent manner. Sensory evaluation indicated that formulations with 20-40% rice bran were acceptable to taste testers, with 30% rice bran being the highest level that did not diminish overall acceptability. Thus, stabilized rice bran is a suitable ingredient for fortifying the nutrition of k
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Evaluation of cookies from wheat flour, soybean flour and cocoyam flour blends
1. Food Science and Quality Management www.iiste.org
ISSN 2224-6088 (Paper) ISSN 2225-0557 (Online)
Vol.14, 2013
17
Evaluation of Cookies from Wheat Flour, Soybean Flour And
Cocoyam Flour Blends
Z. O. Apotiola and J.F. Fashakin;ly
Department of Food Technology, Lagos State Polytechnic, Ikorodu, Lagos
Department of Hospitality Management, Lagos State Polytechnic,
Ikorodu, Lagos, zoapotiola@yahoo.com
ABSTRACT
Cookies were produced from blends of cocoyam flour (Xanthosomassagittoforus), soybean flour (Glycine max)
and wheat flour (titricumspp). The cocoyam and soybean were processed into flour and used to substitute wheat
flour at different proportions which are 80:10:10, 70:20:10, 60:30:10 and 50:40:10 while 100% wheat was used as
control. The functional properties and the proximate analysis of the flours were determined as well as the
proximate analysis, the physical properties and the sensory properties of the cookies as well. The chemical
composition of the cookies shows that the moisture contents had varying values of 8.17%, 8.07%, 7.97%,7.73%
and 7.5% respectively, the protein content also had varying values ranging from11.63%-9.90% respectively. 100%
wf had the highest fat content of 19.60% followed by 80%wf:10%cf:10%sf, 70%wf:20%cf:10%sf,
60%wf:30%cf:10%sf and lowest was in 50%wf:40%cf:10%sf. The highest ash content was recorded in
50%wf:40%cf:10%sf (6.73%) with 100%wf having the lowest(6.07%). The carbohydrate content varied from
53.37%-51.40%. The crude fibre of 50%wf:40%cf:10%sf was the highest value of 4.37, 60%wf:30%cf:10%sf
(4.33), 70%wf:20%cf:10%sf (4.20%), 80%wf:10%cf:10%sf (4.10%) while 100%wf had the lowest (4.07%). The
functional properties of the flour shows that there was no significant difference (p<0.05) between the loose bulk
density (0.43%) of the samples, but the pack density varied from 0.77%-0.74% with soybean flour having the
highest value and wheat flour the lowest. Soybean flour had the highest WAC value of 200.00%, cocoyam flour
had 185.00% and soybean flour had 180.00% respectively. The OAC varied from 173.00%-166.67%, the
emulsifying capacity value ranged from 17.33%-14.33%. For the SC, soybean flour and cocoyam flour had the
same value of 1.60% while wheat flour had the lowest value of 1.40%. The gelatinization temperature value was
between 68.63%- 65.33% respectively. The sensory evaluation shows that the cookies reduced in colour as well as
the overall acceptability as the substitution increases. The taste, texture and appearance of sample
80%wf:10%cf:10%sf was the highest (4.40%, 4.40% and 4.60%) of all the cookie sample. It can therefore be
concluded that flours can be replaced with up to about 20% substitution (10% cocoyam and 10% soybean) in
cookie production without affecting the sensory qualities of the cookies. Also soybean can be used substitute
flours to increase the protein intake in human diets
Key Word: Wheat, Cocoyam, Soybean, Cookies and Replacement
INTRODUCTION
Cookies are a form of confectionary products usually dried to a low moisture content (Okaka, 2009). Compared to
biscuit, they tend to be larger with a softer chewer texture. They are consumed extensively all over the world as a
snack food and on a large scale in developing countries where protein and caloric malnutrition are prevalent.
(Chinma and Gernah, 2007)
With the increased advocacy on the consumption of functional foods by world nutrition bodies due to different
health problems related to food consumption such as celiac diseases, diabetes and coronary heart diseases, the
recent WHO recommendations to reduce trend in nutrition is the consumption of low carbohydrate diets,
including slowly digested food products as well as increased intake of functional foods (Hurs and Martins, 2005).
The food industries are faced with the challenge of producing food products containing functional ingredients in
order to meet the nutritional requirements of individuals with health challenges. Cookies can therefore serve as a
vehicle for delivering important nutrients if made readily available to the population (Chinma and Gernah, 2007).
The consumption of wheat flour is on the increase due to the increase demand for noodles, bread, biscuits etc. The
use of indigenous flour as substitute for wheat to produce composite flour for baking is therefore necessary
(Abulade et al, 2005). Based on the nutritional advantages, availability and economical value of cocoyam and
soybeans, they therefore are potential source for composite with wheat.
Objectives of this work include; to produce cookies from the composite flours of wheat, cocoyam and soybeans,
to carry out proximate analysis as well as physical characteristics of the cookies and to carry out sensory
evaluation on the cookies produced.
2. Food Science and Quality Management www.iiste.org
ISSN 2224-6088 (Paper) ISSN 2225-0557 (Online)
Vol.14, 2013
18
MATERIALS AND METHOD
Materials
Raw cocoyam (Xanthosoma sagitofforus) was purchased at Sabo market, Ikorodu, Lagos State as well as the
soybean (Glycine max) and the wheat flour (Triticumspp) .The equipment used were knife, standard sieving
machine, weighing balance, milling machine, oven, oven drier, tray, bowls and rolling pins.
Methods
Cocoyam Flour Production
Cocoyam samples were peeled with knife and sliced using 4mm slicing machine and washed with water. The
slices were blanched at 75°c for 15 minutes in portable water. The blanched slices were oven dried at 60°c for 9
hours and milled with a milling machine to obtain flour which was subsequently sieved through a standard sieve
of 2.5, 2.0, 1.5, 1.0, and 0.5 to yield a flour of fine texture Oti and Akobundun, (2007).
Soybean Flour Production
Soybeans were picked and winnowed to remove dirt and unwanted particles. The winnowed soybean was then
washed and afterwards blanched for 15 minutes at 75°c in an aluminum bowl. It was then oven dried at 60°c for 9
hours and milled with a milling machine to obtain flour which was subsequently sieved through a standard sieve
of 2.5, 2.0, 1.5, 1.0, and 0.5 to yield a flour of fine texture. (United state department of agriculture).
Cookies Production
Formulation of Blends
The three flour blends were formulated at different ratios with wheat being the highest; the table below shows the
blends and the ratios.
TABLE 1:- Blend Formulations
Wheat flour Cocoyam flour Soybean flour
100 - -
80 10 10
70 20 10
60 30 10
50 40 10
Baking
The five blend formulations were baked using a temperature of 160°c for 15 minutes, the weighed fat and sugar
was creamed together with a wooden spoon until soft and white in a mixing bowl, the eggs was then whisked into
it and blended by mixing. Milk was added to the mixture and afterwards the flour and the other ingredients were
added. It was kneaded until smooth and lump less and then rolled out thinly. The dough was cut with a cookie
cutter into a précised size and shape and then placed gently on the oven tray then baking starts. After baking it was
spread on the clean working table and allowed to cool, it was then packaged and labeled.
PROXIMATE COMPOSITION : Protein, fat and oil, Crude fibre, ash, moisture and carbohydrate were
determined by the methods prescribed in AOAC, 1990 while functional properties were by Pearson, 1976
Sensory Evaluation
The sensory evaluation was performed using the method of Akinjaiyeju, 2009. A 20 man panelist was used from
Lagos state polytechnic students for the evaluation of the cakes for taste, appearance, texture, flavor and general
acceptability. The scoring was based on a 5 point hedonic scale ranging from 1 (very poor) to 5 (very good). The
value obtained from the sensory evaluation was statistically analyzed using SPSS.
RESULT AND DISCUSSION
Results
TABLE 2 The Physio-Chemical Composition of Cocoyam Flour, Wheat flour and Soybean Flour Blends
Samples Moisture
content
Protein Ash Fat Carbohydrate Crude fibre
Wheat
flour
9.10±0.10b
6.57±0.12b
2.47±0.12a
3.40±0.10a
77.10±0.47c
0.77±0.06a
Soybean
flour
8.83±0.06a
13.30±0.26c
3.50±0.10c
6.30±0.00b
66.82±0.21a
1.23±0.06c
Cocoyam
flour
9.17±0.15b
5.53±0.25a
2.77±0.06b
3.27±0.12a
78.10±0.47b
1.03±0.06b
Mean in the same column followed by the same letter are not statistically different at 5% significant level
(p<0.05).
3. Food Science and Quality Management www.iiste.org
ISSN 2224-6088 (Paper) ISSN 2225-0557 (Online)
Vol.14, 2013
19
TABLE 3 Functional Properties of Cocoyam Flour, Wheat Flour and Soybean Flour
Sample Water
absorption
capacity
Swelling
capacity
Emulsifying
capacity
Gelatinization
temperature
Oil
absorption
capacity
Bulk
density
(loosed)
Bulk
density
(packed)
Wheat 180.00±0.00a
1.40±0.00a
15.83±0.29b
65.33±0.29a
155.0±0.0a
0.43±0.0a
0.74±0.0a
Soybean 200.0±0.01b
1.60±0.0b
17.33±2.89c
68.63±0.12 173.0±2.89c
0.43±0.00a
0.77±0.0c
Cocoyam 185.0±0.0c
1.60±0.36b
14.33±0.42a
66.83±0.29b
166.67±0.28c
0.43±0.0a
0.76±0.0b
Mean in the same column followed by the same letter are not statistically different at 5% significant level
(p<0.05).
Table 4: Physio-Chemical Composition of Cookies Produced From Cocoyam Flour, Soybean Flour and
Wheat Flour Blends
Samples Moisture Fat Protein Ash Crude fibre Carbohydrate
ADC (100%wf) 7.5±0.15a
19.60±0.10c
9.90±0.10a
6.07±0.06d
4.07±0.06a
51.80±0.26ab
BDC (80%wf:10%cf:10%sf) 7.73±0.12ab
18.87±0.15b
11.63±0.21c
6.20±0.10b
4.10±0.10a
51.40±0.30a
CDC (70%wf:20%cf:10%sf) 7.97±0.12bc
18.67±0.15b
11.03±0.15b
6.43±0.06c
4.20±0.06a
51.70±0.35a
DDC (60%wf:30%cf:10%sf) 8.07±0.15c
18.27±0.15a
10.83±0.06c
6.67±0.06d
4.33±0.06b
52.27±0.21b
EDC(50%wf:40%cf:10%sf) 8.17±0.15c
18.07±0.15a
10.33±0.15b
6.73±0.06d
4.37±0.15b
53.37±0.31c
Mean in the same column followed by the same letter are not statistically different at 5% significant level
(p<0.05).
KEYS
ADC- 100% wheat flour
BDC- 80%wheat flour, 10% cocoyam flour,10%soybean flour
CDC- 70%wheat flour, 20% cocoyam flour, 10 % soybean flour
DDC- 60% wheat flour, 30% cocoyam flour, 10% soybean flour
EDC- 50% wheat flour. 40% cocoyam flour, 10% soybean flour
TABLE 5: Sensory evaluation of Cookies Produced from the Wheat Flour, Cocoyam Flour and Soybean
Flour Blends.
Samples Appearance Colour Taste Texture Overall
acceptability
ADC (100%wf) 4.20±0.42c
4.40±0.52c
4.20±0.92b
4.30±0.67c
4.60±0.52c
BDC(80%wf:10%cf:10%sf) 4.60±0.70c
4.30±0.67c
4.40±0.52b
4.40±0.52c
4.40±0.70c
CDC
(70%wf:20%cf:10%sf)
4.00±0.67b
3.90±0.99ab
4.20±0.79b
3.80±0.92ab
3.90±0.57ab
DDC
(60%wf:30%cf:10%sf)
4.00±0.94ab
3.80±0.79ab
4.30±0.82b
3.60±0.97ab
3.60±1.07a
EDC
(50%wf:40%cf:10%sf)
3.40±0.97a
3.50±0.85a
3.70±1.06a
3.10±0.99a
3.20±0.79a
Mean in the same column followed by the same letter are not statistically different at 5% significant level
(p<0.05).
Discussion
The physio-chemical composition of cocoyam flour, wheat flour and soybean flour are shown in Table 2. The
moisture contents of the samples ranged from 8.83-9.17%.the highest moisture content was observed in cocoyam
flour while the lowest was observed in the soybean flour. There was no significant difference (p<0.05) between
the wheat flour and cocoyam flour. The protein content of the flours ranged from 5.53-13.30%, with soybean flour
having the highest and cocoyam flour having the lowest value. Significant difference (p<0.05) exist among all the
samples. The ash content of the sample ranged from 2.48-3.50%, soybean had the highest percentage of total ash
while wheat flour has the lowest. Fat content ranged from 3.27-6.30, with soybean having the highest and
cocoyam having the lowest. There was no significant difference (p<0.05) between wheat and cocoyam flour. The
carbohydrate content ranged from 66.83-78.10%, cocoyam had the highest protein content and soybean flour had
the lowest. The crude fibre content ranged from 0.77-1.23%, with soybean having the highest and wheat flour
having the lowest.
The functional properties of cocoyam flour, wheat flour and soybean flour are shown in Table 3. Water absorption
capacity ranged from 180.00-200.00%, the highest value was found in soybean flour while the lowest was in
wheat flour. There was significant difference (p<0.05) among all of the flour samples. The swelling capacity of
the flour ranged from 1.40-1.60%, with soybean and cocoyam flour having the same value and wheat having the
4. Food Science and Quality Management www.iiste.org
ISSN 2224-6088 (Paper) ISSN 2225-0557 (Online)
Vol.14, 2013
20
lowest. There was no significant difference between the soybean flour and the cocoyam flour. The emulsifying
capacity ranged from 14.33-17.33%, soybean flour had the highest and cocoyam flour was recorded to have the
lowest value. There was significant difference (p<0.05) among all the samples. The gelatinization temperature
ranged from 65.22-68.63%, there was significant difference between all the samples. The oil absorption capacity
ranged from 155.00-173.00%, soybean had the highest value and wheat had the lowest. Significant difference
(p<0.05) occurred among all the samples. There was no significant difference in the bulk density (loosed) of the
three sample, the flours also had the same percentages (0.43%). The packed bulk density of the three samples
range from 0.74-0.77%, with soybean and flour having the highest and wheat flour having the lowest. Significant
difference existed among the entire three samples.
The physio-chemical composition of the flours produced from cocoyam, wheat and soybean flour blends are
shown in Table 5. The moisture content ranged from 7.5-8.17 with EDC having the highest value while ADC had
the lowest. The fat content ranged from 18.07-19.60%, EDC had the lowest while ADC had the highest. There
was no significant difference (p<0.05) between sample BDC and DDC likewise in CDC and EDC. The protein
content ranged from 9.90-11.33%. There was no significant difference between ADC and DDC but significant
difference exist among these samples and other samples. The crude fibre content ranged from 4.07-4.37%, EDC
had the highest value while 100%wf had the lowest value. The carbohydrate content ranged from 51.40-53.37,
BDC had the least value while EDC had the highest.
Sensory evaluation of the cookies produced from the blends are shown in Table 5. The appearance of the cookies
ranged from 3.40-4.60%, with sample BDC having the highest while EDC had the lowest. There was no
significant difference between ADC and BDC. The colour of the cookies ranged 3.50-4.40%, ADC had the
highest and EDC had the lowest value. There was no significant difference (p<0.05) between sample ADC and
BDC likewise CDC and DDC. For the taste, sample BDC had the highest while EDC had the least value. There
was no significant difference (p<0.05) between ADC, BDC, CDC and DDC. The texture ranged from 3.10-4.40%,
BDC had the highest while EDC had the lowest. The value of the overall acceptability ranged from 3.20%-4.60%,
ADC had the highest value and EDC had the lowest. There was no significant difference between ADC and BDC
as well as CDC and DDC.
The protein of the cookies increase at the addition of the soybean flour but here was significant disease as the level
of cocoyam substitution increases. This can be explained by the fat that cocoyam is a poor source of protein and a
good source of carbohydrate, predominantly starch and are consumed as energy yielding food (Onyieike, et al,
2004). Also Maillard reaction could be responsible for losses of protein as this depends on the intensity of heat
and temperate as well as the drying method adopted (Oyenuga 1992). Soya bean had the highest protein content
while cocoyam flour had the least. Ash is the total mineral content prevent in the samples. Soybean was reported
to have the highest as content, with wheat having the lowest. The increase in ash content could be attributed to the
higher level of ash content in the soybean and cocoyam flour than the wheat flour.
Crude fibre measures the cellulose, hemicelluloses and lignin content of food. The crude fibre content of the
wheat flour was the lowest while that of soybean flour was the highest. The increase in crude fibre content of the
cookies increased at the increase rate of cocoyam flour substitution. This is due to the fact that wheat flour had a
lower fibre content compared to that of soybean and cocoyam flour. Crude fibre contributes to the health of the
gastro intenstinal system and metabolic system in man. Fat acts as a flavor retainer and helps improve sensory
properties of baked products (Ikpeme et al 2010). The high percentage of fat content in the cookies can be
attributed to the presence of the soybean flour and the amount of oil and shortenings that was added during
production. The fat content reduced at the increase of the cocoyam flour used-cocoyam flour had the least fat
content while soybean had the highest. The water absorption capacity of flour is an important properly in foods.
The ability of protein in flours to physically bind water is a determinant of its water absorption capacity (Ikpeme
et al, 2010). The values of the water absorption capacity was very high especially in soybean flour because
protein consists of sub units structure and dissociates on heating which is in agreement with the findings of Dey
and Quensi (1988) which reported that protein subunit have more water binding site.
Absorption of oil by food products improves the mouth fed and retains flavor. It is an important parameter of
flour used in baking (Ikpeme, et al, 2010). The gelling ability of the sample is due to the nature of the starch and
protein and also their interaction during processing. Soybean flour had the highest gelatination temperature while
wheat flour had the lowest.
With respect to overall acceptability, BDC and CDC were acceptable although ADC was preferred most while
EDC were rejected. This indicated that up to 20%-30% substitution is acceptable especially 20% substitution
which from the result shows similarities in the overall acceptability of cookies produced from ADC.
The result of the study has shown that substitution of wheat flour with cocoyam and soybean flour increased the
protein content. It was further revealed that 10% of cocoyam, 10% soybean and 80% wheat flour blend produced
the overall best result across all the parameter and nutrient. The result also confirms that the quality of colour,
5. Food Science and Quality Management www.iiste.org
ISSN 2224-6088 (Paper) ISSN 2225-0557 (Online)
Vol.14, 2013
21
appearance, texture and taste influenced the overall acceptability of the cookies. Flour could be therefore be
replaced with up to 20% with 10% soybean and 10% cocoyam flour in cookie production without affecting the
sensory qualities. Since the inclusion o10% cocoyam and 10% soybean is good for cookies, it could be tried with
other baked product such as bread and biscuits.
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