Effect of incorporation of carrot pomace powder and germinated chickpea flour on the quality characteristics of biscuits.
The study on utilization of carrot pomace powder (CPP) and germinated chickpea flour (GCF) in biscuits was undertaken to upgrade the nutritional quality and assess the acceptability. The biscuits were prepared from composite flours by incorporating 5, 8 and 10 parts of germinated chickpea flour and similar corresponding parts of carrot pomace powder in to wheat flour. The biscuits were analyzed for their physical properties, chemical composition and sensory properties. The spread ratio of the biscuits increased from 6.1 to 8.4 with the increase of CPP and GCF in the blends. With the increase in the concentration of CPP and GCF, there was an increase in protein, ash and crude fiber contents. The crude fiber content of the biscuits supplemented with 10% CPP and GCF was the highest (3.2%). The biscuits supplemented with CPP and GCF up to 8% level were of acceptable sensory quality.
Functional properties and performance of cowpea/plantain/wheat flour blends in biscuits
Cowpea flour was used to replace 30% of plantain flour to obtain cowpea/plantain flour (CPF) blends. Blends of CPF and wheat flour (WF) were prepared and evaluated for their functional properties. Biscuits were prepared from CPF/WF blends and their protein contents, physical and sensory properties were determined. The water and oil absorption capacities of the CPF/WF blends increased with increased amount of CPF in the blends. The bulk density did not differ (p > 0.05) among the CPF/WF blends. The foaming properties of CPF were improved by the incorporation of WF. Foams prepared from the blends were time stable; stability values ranged from 64 to 94%. The emulsifying activity and emulsion stability of the CPF/WF blends were low. The protein contents of the CPF/WF ranged between 15.2 and 18.9%; values increased with increased levels of CPF in the blend. The thickness, diameter, weight and spread ratio did not differ significantly (p > 0.05) among the CPF/WF biscuits. At all levels of CPF substitution, the CPF/WF biscuits were statistically similar (p > 0.05) Sensory ratings for color flavor, texture and overall acceptability. The sensory scores for color, flavor, and texture of the CPF/WF biscuits were not significantly (p > 0.05) different from those of 100% WF biscuit (control). The CPF/WF biscuits were generally accepted.
Physicochemical and Functional Properties of Winged Bean Flour and Isolate Compared with Soy Isolate
The proximate composition, amino acid profile and functional properties of isolated winged bean proteins were determined and compared with soy protein isolate. Winged bean protein extracted at pH 10 and pH 12 had protein contents of about 90% and 80%, respectively. Alkali extraction of winged bean proteins at pH 10 and pH 12 did not affect the amino acid distribution of the isolated proteins. Oil and water absorption, emulsion, and foaming properties of winged bean isolated compared favorably with soy isolate. Least gelation concentration for winged bean isolate was 18% compared to 14% for soy isolate. Thus, winged bean protein isolate with its high protein content, high lysine and other essential amino acid content and good functionality has a good potential as an ingredient in food products.