Physico-Chemical Characteristics of Novel Analog Rice from Fermented Sorghum Flour by Rhizopus oligosporus and Soybean Flour DOI Open Access
Zuhriyan Ash Shiddieqy Bahlawan, Andri Cahyo Kumoro, Megawati Megawati

et al.

Current Research in Nutrition and Food Science Journal, Journal Year: 2023, Volume and Issue: 11(3), P. 1022 - 1038

Published: Dec. 31, 2023

The need for food in the world is currently increasing, one of high consumption rice. Analog rice products substitute to meet staple with better nutritional value. In this research, production analog was made from fermented sorghum using Rhizopus oligosporus which has been studied previously addition soybean flour fortification. Raw materials grain were reduce tannin levels and fortified aims increase nutrition carried out extrusion method a ratio 0 50%. Nutritional value (carbohydrates, protein, fat, fiber, minerals, water), morphology, water adsorption index (WAI), solubility (WSI), hydrophilicity, consumer acceptance characterized. best produced obtained combination 50% (red or white sorghum) flour, contained carbohydrates, fiber 58.29%, 17.07%, 14.47%, 7.43% respectively. increasing portion reduced WAI increased density structure. These characteristics are friendly diabetic patients since they rich fiber. On other hand, potential be consumed as main ingredient replace paddy develop food. Moreover, insignificant effect WSI hydrophilicity observed. However, adding less attractive consumers than without substitutes.

Language: Английский

Comparative Study of the Nutritional, Phytochemical, Sensory Characteristics and Glycemic Response of Cookies Enriched with Lupin Sprout Flour and Lupin Green Sprout DOI Creative Commons

Loredana Plustea,

Sylvestre Dossa,

C. Dragomir

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(5), P. 656 - 656

Published: Feb. 21, 2024

This study aimed to compare the nutritional, phytochemical, and sensory characteristics of wheat flour (WF) cookies enriched with different proportions lupin sprout (LSF) those green (LGS). To achieve this, a control cookie (CC); three 10%, 20%, 30% LSF, respectively, CLSF1, CLSF2, CLSF3; other (CLGS1, CLGS2, CLGS3) 30%, were produced. The proximate composition each was analyzed using AOAC methods. Also, measurements total polyphenol content, antioxidant activity, individual polyphenols, glycemic index, analysis carried out recent accurate contribution main nutrients from 100 g product required daily dose also calculated. Data revealed that LSF richer than LGS in protein, fat, energy values. CLGS3 35.12%, 1.45%, 5.0% lower content CLSF3, respectively. On hand, CLSF3 CLGS3, 48.2% 12.4% moisture mineral substances, Both carbohydrates CC (65.20 g/100 g). Still on subject micro- macronutrients, all minerals analyzed. improvements phytochemical properties, such as polyphenols activity percentage addition. that, for cookies, 10% samples most appreciated by consumers, irrespective attributes studied. index CLSF2 compared CC. shows have better values cookies. is, therefore, suited enrichment bakery products general particular. paper provides significant information estimate consumption functional based sprouts food impact fortified products.

Language: Английский

Citations

6
Investigating the Impact of Sprouting on Starch Properties of Wheat Flour and Non-Linear Rheological Behavior of Bread Dough DOI
Berkay Berk, Şelale Öncü Glaue, Özge Yıldız Bayram

et al.

Food Hydrocolloids, Journal Year: 2025, Volume and Issue: unknown, P. 111180 - 111180

Published: Feb. 1, 2025

Language: Английский

Citations

0
Germinated Flours from Different Botanical Sources: A Comprehensive Exploration of Their Influence on Dough Performance and Bread Quality DOI
Ma. Angeles Garofalo, Cindy Espinales, Denisse Yagual

et al.

Food Reviews International, Journal Year: 2025, Volume and Issue: unknown, P. 1 - 19

Published: March 5, 2025

Germinated flours have improved bread's nutritional quality, increasing resistant starch, β-glucan, antioxidants, and bioactive compounds. The latest findings on germinated in breadmaking are critically analyzed, focusing their impact dough properties bread quality. available evidence indicates that it is possible to produce with both favorable attributes satisfactory performance, depending the type of grain, germination time, percentage flour substituted formulation.

Language: Английский

Citations

0
Sensory evaluation of bread, rice pudding and cake incorporating germinated cereal and legume flour DOI Open Access
Sena Aksu, D Alkan

Food and Health, Journal Year: 2024, Volume and Issue: 10(2), P. 138 - 148

Published: Jan. 1, 2024

The germination process of cereal and legumes has been used to improve their nutritional value. In this study, sorghum, oat, mung bean barley were germinated for 96 hours. Dry matter, total ash content phenolic analyses samples performed. Sprouts grains dried ground into flour. obtained flour was in the production bread (20-40%), cake (5-15%) rice pudding (10%). prepared bread, % baking loss specific volume calculated, sensory pudding, gluten-free carried out. All samples' dry matter contents except sorghum decreased by process. Germination caused a slight increase all barley. significantly increased during germination. sprout flours added at 40% reduced bread. Based on results, it can be concluded that products with substitution more acceptable sensorial properties compared other samples. It is feasible produce high value tasty functional foods supplementation.

Language: Английский

Citations

3
Hydrolase Activities of Sourdough Microorganisms DOI Creative Commons
Ingrid Teixeira Akamine, Felipe Raposo Passos Mansoldo, Verônica da Silva Cardoso

et al.

Fermentation, Journal Year: 2023, Volume and Issue: 9(8), P. 703 - 703

Published: July 26, 2023

Sourdough is renowned for improving bakery products’ nutritional and quality characteristics through the enzymes produced by its microbiota. Among enzymatic framework present in sourdough fermentation, amylase, cellulase, peptidase are responsible many of properties valued products. Furthermore, there an increasing concern regarding allergenic potential gluten, which motivates investigation gluten hydrolysis. This study aimed to select probiotics, isolate identify microorganisms from sourdough, assess their profiles. Additionally, a rapid screening method was developed wheat flour hydrolysis, zymography enzymography were performed. As result, 18 isolated identified. The probiotic Bacillus licheniformis LMG-S 28935, three Limosilactobacillus fermentum, Pediococcus pentosaceus, Saccharomyces cerevisiae, completed profile analyzed hydrolases presented capacity hydrolyze gluten. These findings contribute better understanding microorganisms’ hydrolase activities science technology field. In addition, efficient, fast, economical extracellular glutenase, microorganisms, applied. To our knowledge, it first time that assessed microorganisms.

Language: Английский

Citations

4
Impact of Lycium barbarum Polysaccharides on Wheat Dough Quality and Hydration Dynamics DOI Creative Commons

Majida Al‐Wraikat,

Mohamed Aamer Abubaker, Linqiang Li

et al.

LWT, Journal Year: 2024, Volume and Issue: unknown, P. 116753 - 116753

Published: Sept. 1, 2024

Language: Английский

Citations

1
Enzyme applications in baking: From dough development to shelf-life extension DOI
Md Anamul Hasan Chowdhury,

Feroj Sarkar,

Chowdhury Sanat Anjum Reem

et al.

International Journal of Biological Macromolecules, Journal Year: 2024, Volume and Issue: 282, P. 137020 - 137020

Published: Nov. 1, 2024

Language: Английский

Citations

1
Rheological Characteristics of Wheat Dough Containing Powdered Hazelnuts or Walnuts Oil Cakes DOI Creative Commons
Karolina Pycia, Lesław Juszczak

Foods, Journal Year: 2023, Volume and Issue: 13(1), P. 140 - 140

Published: Dec. 30, 2023

This study assessed edible oil industry byproducts, cakes (OC) based on hazelnuts and walnuts (HOC, WOC), to replace wheat flour dough (WD) farinograph extensograph parameters rheological measurements. The research hypothesis of this work is that replacing part with ground nut modifies the characteristics dough. WF was replaced at level 5%, 10% 15%. It shown use OC in mixtures various levels significantly influenced properties water absorption cake higher than control sample, average value indicator 53.4%. sample had lowest development time (DDT), presence HOC or WOC system resulted a significant increase parameter (p < 0.05). DDT WDHOC 4.7 min lower compared WDWOC which 5.9 min. WDWOC10% WDWOC15% samples were characterized by highest stability degree softening increased values storage loss moduli, reflected K′ K″ values. these also as addition increased. doughs WDWOC. results creep recovery test showed less susceptible deformation resistance increasing share mixtures. viscoelastic compliance (J1) for 1.8 × 10−4 Pa−1, 2.0 Pa−1. Nut are an interesting technological Their may have positive impact finished product expand their application possibilities food industry. because more stiff flexible deformation.

Language: Английский

Citations

2
Alfalfa seeds potential in enhancing wheat flour nutritional composition, rheological properties and technological quality of resulting standard and sourdough bread DOI
Marijana Djordjević, Radosław Spychaj, Ewa Pejcz

et al.

European Food Research and Technology, Journal Year: 2024, Volume and Issue: 250(10), P. 2515 - 2528

Published: April 30, 2024

Language: Английский

Citations

0
Physico-Chemical Characteristics of Novel Analog Rice from Fermented Sorghum Flour by Rhizopus oligosporus and Soybean Flour DOI Open Access
Zuhriyan Ash Shiddieqy Bahlawan, Andri Cahyo Kumoro, Megawati Megawati

et al.

Current Research in Nutrition and Food Science Journal, Journal Year: 2023, Volume and Issue: 11(3), P. 1022 - 1038

Published: Dec. 31, 2023

The need for food in the world is currently increasing, one of high consumption rice. Analog rice products substitute to meet staple with better nutritional value. In this research, production analog was made from fermented sorghum using Rhizopus oligosporus which has been studied previously addition soybean flour fortification. Raw materials grain were reduce tannin levels and fortified aims increase nutrition carried out extrusion method a ratio 0 50%. Nutritional value (carbohydrates, protein, fat, fiber, minerals, water), morphology, water adsorption index (WAI), solubility (WSI), hydrophilicity, consumer acceptance characterized. best produced obtained combination 50% (red or white sorghum) flour, contained carbohydrates, fiber 58.29%, 17.07%, 14.47%, 7.43% respectively. increasing portion reduced WAI increased density structure. These characteristics are friendly diabetic patients since they rich fiber. On other hand, potential be consumed as main ingredient replace paddy develop food. Moreover, insignificant effect WSI hydrophilicity observed. However, adding less attractive consumers than without substitutes.

Language: Английский

Citations

0